Pardon my absence the past month from here and especially Geoff's Twitchen. It's been a very busy two months, with work piling on, holiday festivities, and figuring out financial options for attending the French Culinary Institute (FCI). The cost is nearly double that of the Institute of Culinary Education (ICE), but something just feels right at FCI. I'll be auditing a class, followed by dinner at FCI's L'Ecole tomorrow evening, so we'll see how that goes. I shall report back with that along with a short review on New York's new Obao Restaurant.
And briefly on the news in the culinary publishing world, Gourmet magazine has decided to give New York University its collection of 3,500 cookbooks from its research library. Despite my ties to NYU primarily being in the form of student debt, the fact still makes me proud. I'm happy that Gourmet's retired cookbooks will be available alongside tens of thousands of other culinary publications at NYU Fales Library.