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We greeted the long-awaited release of the first issue of Edible Manhattan with great joy, for this handsome magazine reveals many of the food world's best-kept secrets: who grows great local produce, where to find top-quality ingredients, how to source terrific foods, and what trends are up-and-coming. Given that this publication springs in part from some of the great minds at the French Culinary Institute, we were naturally curious to see what sort of topics would be covered in the premiere issue:
Real Wasabi
Heirloom Tomatoes
Breakfast Sandwiches and Sticky Buns
Kitchen Arts & Letters
The Pickle Festival
In the Kitchen with Isaac Mizrahi
Little Giant
Wölffer Estate Wines
Mark Isreal's Doughnut Plant
Plus a dozen other terrific stories, including a lengthy article on New York City's superior tap water and solid information about New York State wines, can be found in this issue. With a cover price of $7.00 and a subscription price of just $35 annually, Edible Manhattan clearly captures the growing trend for local ingredients, growers, and the businesses that celebrate New York's astounding food culture.
Tags:
doughnut plant, edible manhattan, french culinary institute, isaac mizrahi, little giant
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