Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills.

To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard... MORE

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Another Vintage Food Processor Recipe

From Gourmet, 1975 As promised yesterday, here's another recipe from Gourmet's inaugural piece on the food processor in 1975. This one looks like quite a project. I wonder if it's worth it? And for your further delectation, here are a couple of ads for artisanal food products from an earlier era. These are from the September 1951 issue. Eight lobsters...

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Another Great Vintage Issue of Gourmet

April, 1975 is such a rich issue you could spend hours reading articles by Joseph Wechsberg, Naomi Barry and Lillian Langseth-Christensen. There are wonderful restaurant reviews by Jay Jacobs and Caroline Bates. And then you could go on to spend days cooking from the issue. Literally; some of these recipes are stunningly time-consuming. This was the issue that introduced the...

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Things I Love: Head on Shrimp

Finding head-on shrimp is increasingly difficult - and that's a shame. Why do you want the heads on? Because they make this gorgeous red stock (the color comes from the fat in their heads): This is what the stock looks like when it's cooking: And here is how you make it: Stock 2 tablespoons extra-virgin olive oil heads and shells...

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