The Food Snob's Dictionary
An Essential Lexicon of Gastronomical Knowledge
The Food Snob's DictionaryAcme Bread Company. Gold standard of ARTISANAL bread baking in the United States, based in Berkeley, California, and founded in 1983 by former CHEZ PANISSE busboy and house hunk Steve Sullivan, who was inspired to try his hand at baking while reading ELIZABETH DAVID’s English Bread and Yeast Cookery during an overseas bike trip in his college years. Ferociously devoted to hand–formed loaves and organic ingredients, Acme has a lower profile than the corporate–artisanal brands it inspired, New York’s Tom Cat Bakery and Los Angeles’s La Brea Bakery, but it enjoys a greater mystique, largely due to Sullivan’s ponytailed, shamanistic presence and refusal to sell his wares much beyond the Bay Area. Picked up an Acme herb slab at Monterey Market en route to the Orville Schell lecture.
Adrià, Ferran. Spanish chef of appropriately surrealist, Dali–esque mien who functions as a lightning rod in the Food Snob debate over whether MOLECULAR GASTRONOMY is bracingly innovat ...
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