A Literary Culinary Journal
by Simón de Swaan
Food, like love, must never be a joyless experience.–Bert Greene
Bert Greene was a cookbook author and food columnist. His food column for the New York Daily News ran from 1979 until his death in 1988, and was eventually syndicated.
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Bad French cuisine is perhaps the most unfortunate on earth.–Craig Claiborne
Craig Claiborne was an American restaurant critic, food journalist and book author. A long-time food editor and restaurant critic for The New York Times, he was also the author of numerous cookbooks, including New York Times Cookbook, a great American classic. Click here to listen to an audio interview with him.
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by Simón de Swaan
Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.–Elizabeth David
Elizabeth David was a British cookbook writer who, on her return from “exile” in Egypt after WW2, decided that action had to be taken with regard to the quality of food in Britain. She was outright hostile to second-rate cooking and the use of frozen, canned and out-of-season ingredients, and is, in many people’s mind, a precursor of the concept of Slow Food. In any case, she was a primary mover in bringing true traditional home cooking using quality ingredients back into the mainstream in Britain.
All her books are listed here, and most are still available at Book Depository or other online independent booksellers.
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by Simón de Swaan
Good food is in effect the basis for true happiness.–Auguste Escoffier, c. 1912
French chef, restaurateur and culinary writer August Escoffier (1846 – 1935) popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine.
Three of Escoffier’s most noted career achievements are revolutionizing and modernizing the menu, the art of cooking, and the organization of the professional kitchen. Escoffier simplified the menu as it had been, writing the dishes down in the order in which they would be served (service à la Russe), referred to Russian style service. He also developed the first à la carte menu. His books are still used by culinary students and chefs alike.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
