Hugh Merwin the gustavademecum
Simply enough, "it's part croissant and part doughnut," explains Hugh Merwin at Grub Street.But the process of making one isn't. It is extremely difficult to take croissant pastry dough and fry it.
W.S. Merwin, U.S. Poet Laureate And Environmental Activist, Has Died NPR
Articles by Hugh Merwin | Gothamist. Gothamist is a non-profit local newsroom, powered by WNYC.
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Hugh Merwin writing clips and contact. I'm a freelance writer and researcher. My work has been published in the New York Times Magazine, New York, Lucky Peach, Saveur, and elsewhere.Most recently I was the senior editor for New York magazine's Grub Street.Previously, I cooked in restaurants, worked as a consultant to local food markets, and lectured about clams and clam-bar history at the.
W.S. Merwin Biography, Books, & Facts Britannica
Articles by Hugh Merwin on Muck Rack. Find Hugh Merwin's email address, contact information, LinkedIn, Twitter, other social media and more.
W. S. Merwin Library of America
The cronut officially became a major hit when Hugh Merwin wrote a glowing review of the dessert in New York Magazine's food and restaurant blog, Grub Street. The cronuts, Merwin said, were "a.
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Hugh Merwin: Do you remember your first Cronut? Joey Lim: It was June 2013. I missed the initial month, which still bugs me. But for the first anniversary, Chef Dominique gave out Cronut holes in.
In Memoriam W. S. Merwin Tribute Video Sun Valley Writers' Conference
Hugh Merwin. Hugh Merwin grew up shucking clams and oysters on Long Island's Great South Bay and worked in a bunch of New York restaurants for fifteen years. He currently writes about food and chefs for Gothamist. He has a degree in Slavic Languages and Literature and in 2008 he completed an MFA in Fiction from Brooklyn College. Hugh lives in.
11 Wild and Crazy Sandwich Mashups Mental Floss
Writer, Hugh Merwin, said the pastry was a bit of a game-changer because it showcased a technique that hadn't actually really been done before with much success and involved, at least to the uninitiated, the act of frying up croissant dough in a deep vat of oil and emerging with a donut on the other side. That creation, known as a cronut, was.
Poets Online the blog For the Anniversary of My Death by W.S. Merwin
Tejal Rao is the California dining critic for the New York Times, and Hugh Merwin is a writer. He wrote a terrific story called "How I Loved and Lost a Curry Tree" for Taste. Put fresh curry leaves to work with this recipe from Yotam Ottolenghi for Lemon and Curry Leaf Rice.
A Longhouse Birdhouse W.S. MERWIN
Hugh Merwin, an editor at Grub Street, bought a 63-ounce jug of pumpkin spice syrup and put it in just about everything he ate for four days. As he tells NPR's Scott Simon, it did not go well.
W.S. Merwin From Poetry to Palms
Hugh Merwin appears in the following: Dominique Ansel Eats A Cronut Every Day Monday, December 08, 2014. It's not just because he can. The pastry's creator explains why, and tells us what he.
Hugh Hugh Laurie Photo (563407) Fanpop
Photo: Hugh Merwin. Anyone who's opened a bottle of Manhattan Special — the espresso soda that was invented in Brooklyn circa 1895 — might think that carbonated coffee is due for an upgrade.
The Key to the Gustavademecum Hugh Merwin
Writer/researcher. Former @NYMag @grubstreet
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Hugh Merwin is a writer and researcher living in Los Angeles. A version of this article appears in print on , Page 14 of the Sunday Magazine with the headline: Bouncy Balls . Order Reprints.
The Final Prophecy of W. S. Merwin The New Yorker
By Hugh Merwin | Grub Street Verified. Illustration: Tiago Majuelos The original viral pastry is one decade old. Dominique Ansel's doughnut-croissant hybrid debuted at the chef's Soho bakery on May 10, 2013, and a new flavor has been released, never repeated, each month since. Joey Lim, a 39-year-old IT specialist, has been there to try.
Let’s All Say Hi to Grub’s Newest Editor, Hugh Merwin
Hugh Merwin. Hugh Merwin is a writer and researcher, and a former senior editor of New York magazine's Grub Street. He grows drought-resistant plants in Los Angeles. At the California border, life—and the memory of homemade Xinjiang cumin lamb—flashes before your eyes.
