Continuing our exploration of labels, we look at gourmets, gourmands, gastronomes and gluttons with French author James de Coquet. Unfortunately, the book A letter to gourmets, gourmands, gastronomes and gluttons about their behaviour at table and in private is no longer available, but it was released by Relais & Chateaux in 1996.
In my first chef interview, James Beard nominated chef Jean-Louis Gerin from Restaurant Jean-Louis in Greenwich, CT shares his latest explorations of food and sensuality, and weighs in with some provocative thoughts on “foodies,” celebrity chefs, and life behind the kitchen doors.
Theme Music: “New York Cheesecake,” by Adam Buker. www.adambuker.com.