Recipes and food adventures with Adam Roberts
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news
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Does Food Writing Matter?
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[Photo credit, Dallas Observer] By this point it’s old news that Sam Sifton, restaurant critic for The New York Times, has stepped down from his job after only two years. It’s a pretty short run for a restaurant critic, and his reasons for stepping down have been explained matter-of-factly: he’s going to become the Times’s…
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Big News: The Next Book!
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A few weeks ago, something extraordinary happened. To understand the extraordinariness of this extraordinary thing, we have to rewind a month or two. I’d been working with an excellent agent, Alison Fargis of The Stonesong Press (who I was introduced to by Matt & Renato of Baked) on a new book proposal. This was a…
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