Michael Steinberger, La cuisine française un chef d’oeuvre en péril, Jean-Philippe de Tonnac, The Rambling Epicure

Jonell Galloway

The Rambling Epicure is a daily international food chronicle, and the first online newspaper to follow global food trends and news.

Based in Switzerland, The Rambling Epicure joins the voices of food writers and artists from around the world who are interested in promoting a mindful, responsible approach to real food shopping, cooking, and eating, as well as food politics, safety, history, art, literature and philosophy.

We sponsor this project through freelance writing, editing and publishing; custom-tailored culinary tours, cooking classes, and tasting events; recipe development and testing; book reviews and sales of recommended books and products, and seminars and workshops on the various subjects we cover. Thank you for supporting us.

• How to Clean a Soft Shell Crab
  Source: The New York Times Diner’s Journal | Published on 2013-05-21
• Front Burner
  Source: The New York Times Diner’s Journal | Published on 2013-05-21
• Feeling Supersonic: Give Me Gin and Tonic
  Source: The New York Times Diner’s Journal | Published on 2013-05-21
• It can be done! Onion Candy!
  Source: The Old Foodie | Published on 2013-05-21
• Come and Get ‘em: Recipes from VB6!
  Source: Mark Bittman | Published on 2013-05-21
• The Richness of Soft-Shell Crabs Calls for Chardonnay
  Source: The New York Times Diner’s Journal | Published on 2013-05-21
• What We’re Reading
  Source: The New York Times Diner’s Journal | Published on 2013-05-21
• Italian Fried Seafood from Romagna
  Source: Food-o-Grafia – Food Photography by Alessandro Guerani | Published on 2013-05-21