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John Atchue
Grafton, MA
Realtor, amateur cook, book lover
Recent Activity
Another fantastic review that makes me wish you were still critiquing at the NYT. There's a beautiful leanness to your writing. Somehow you manage to fit in a lot of detail while maintaining an economy of words. It reminds me of why I found Willa Cather's novels so tiresome. She'd use up four pages to describe a wheat field. Anyway, keep 'em coming. Your love for food and your intelligence shine through every one.
Toggle Commented Sep 6, 2015 on Farm to Table Squared at Ruth Reichl
I love these reviews. Nobody writes about food as compellingly as you do.
Toggle Commented May 2, 2015 on 24 hours: Three Great Meals at Ruth Reichl
This looks amazing. One question, if you don't mind: The Dufour pastry comes in a 14 oz. package; I assume we use the whole package? It looked like it in the photo, but I wasn't sure. Thank you!
Toggle Commented Nov 11, 2014 on Such an Easy Appetizer at Ruth Reichl
Hi Ruth, From a long time fan and avid reader of your books, blog and the Gourmet column, let me say congratulations on being added to Top Chef Masters. I'm a huge fan of the Top Chef shows, and have long thought that you'd be a fantastic addition to the judging panel. Can't wait to watch!! Best of luck, John
Toggle Commented Mar 3, 2011 on Vanishing America at Ruth Reichl
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Mar 2, 2011