Blogging Food and Wine

Blogging Food and Wine

Apr 17, 2007

We don't recall ever subscribing to America Express' Food and Wine, but it arrives in the mail every month, sure as the AmEx bill.

Unlike the bill though, F&W tempts with fine imbibables and appropriately-paired digestibles that we have yet to encounter. And every now and then we also find some interesting shelter ideas covered.

The May issue issue has a few good ones in store:

Experimental Kitchens covers new materials for the cook room, all of them a breath of fresh air after the oppressive vogue of granite. We're wowed by architects Desai/Chia's use of Corian and resin, including the Japanese shoji screen made from the latter material.

• Ratha Tep's The Global Kitchen has a round-up of tasty new products, including pierced bone-china and gold-leaf bowls from British ceramicist C.J. O'Neill, which can double as sconces, and Mepra's colorful Fantasia Millennium flatware.
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