Cooking with Sass
Enjoying the odd-couple charm of two food writers' cooking competitions.
“The office can be a cold and lonely place.” So say the authors of CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance (Ecco, $30). That they happen to be Julia Moskin and Kim Severson, food writers for the New York Times (Severson is now the paper’s bureau chief in Atlanta, but she manages to squeeze in plenty of pieces about southern cuisine while reporting on other equally critical regional issues), makes this declaration perhaps more noteworthy than it might otherwise be. If you’re anything like me, you imagine the life of a full-time food writer at one of our nation’s great papers to be one long stream of conversations with colleagues about where you ate or what you cooked last night, punctuated by express-mail deliveries of delicious gourmet items from people hoping
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