The Los Angeles Times rounds up a list of some great chef blogs, saying that "chefs are suddenly taking to blogging as if it were the foam of 2008." Heh. That's pretty good. What differentiates the chef blogs from regular home-cook blogs, says writer Regina Schrambling, is that "chefs tend to focus on the story behind the food, on the thought process that original cooking entails," rather than "nattering about what they fed their boyfriends last night."
While I think there's room, of course, for both kinds of blogs (and that blog readers turn to the different experience levels for different reasons), I have been enjoying the behind-the-scenes peek and the tips that come from these pressure-tested cooks. Among those Schrambling calls out: Laurent Gras (chef-owner of L.20 in Chicago; L.20 Blog), Michael Symon (Next Iron Chef winner; Symon Says), Alison Barshak (Blue Bell in Blue Bell, Pennsylvania; Alison at Blue Bell), and Michael Laiskonis (pastry chef at Le Bernardin; Notes from the Kitchen), who we've been linking to extensively over the last few months.
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