Food’s best of 2017
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The end of one year and the beginning of another means a time of lists and catalogs, of summations and predictions.
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You can tell the approach of fall when football floods the airways, the kids go back to school — and the cookbooks start hitting the shelves, thick volumes penned by high-profile chefs and filled with prettily photographed, highly cravable dishes.
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If you’ve heard of the Cronut, New York City pastry chef Dominique Ansel’s doughnut-croissant pastry, which he invented in 2013, you’re likely aware of the hybrid food movement.
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The bread scene in Los Angeles, unlike in the bakery towns of San Francisco and Paris, tends to be inconstant, to go in waves — or rises, if you will.
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This is the Filipino food moment — I think we can all agree on that.
