Skip Navigation
Corby Kummer

Corby Kummer - Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." More

Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." Julia Child once said, "I think he's a very good food writer. He really does his homework. As a reporter and a writer he takes his work very seriously." Kummer's 1990 Atlantic series about coffee was heralded by foodies and the general public alike. The response to his recommendations about coffees and coffee-makers was typical--suppliers scrambled to meet the demand. As Giorgio Deluca, co-founder of New York's epicurean grocery Dean & Deluca, says: "I can tell when Corby's pieces hit; the phone doesn't stop ringing." His book, The Joy of Coffee, based on his Atlantic series, was heralded by The New York Times as "the most definitive and engagingly written book on the subject to date." In nominating his work for a National Magazine Award (for which he became a finalist), the editors wrote: "Kummer treats food as if its preparation were something of a life sport: an activity to be pursued regularly and healthfully by knowledgeable people who demand quality." Kummer's book The Pleasures of Slow Food celebrates local artisans who raise and prepare the foods of their regions with the love and expertise that come only with generations of practice. Kummer was restaurant critic of New York Magazine in 1995 and 1996 and since 1997 has served as restaurant critic for Boston Magazine. He is also a frequent food commentator on television and radio. He was educated at Yale, and came to The Atlantic Monthly in 1981. He is the recipient of five James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.
« Previous Health | Next Health » Email Email Print Print

How Could I Forget? The Right Way to Eat a Cupcake

By Corby Kummer

Mar 13 2009, 7:55 AM ET Comment



Mimi Rancatore, sister of our Scooping Blogger Gus, reminds me that there's a smart way to distribute the general, and generally welcome, excess of icing on today's boutique cupcakes, subject of my column in the current issue: Slice the (usually vapid) cake horizontally, and use the bottom as a top layer for a sandwich.

Why didn't I demonstrate this in the video? Perhaps because I was too busy snatching at the icing, which except in too-rare cases is so much better than the cake. But this is the way to have your vapid cake and eat it too.

Presented by

More at The Atlantic

The Battle Raging Within Saudi Arabia Over Women's Rights Saudi Arabia's Battle Over Women's Rights
Study of the Day: Maybe parents Actually Are Happier Than Non-parents Parents Are Happier
Than Non-Parents
8 Thoughts About Facebook's Post-IPO Future 8 Thoughts About Facebook's Post-IPO Future
Go Midwest, Young Man: Indiana's Plan to Steal California Jobs Indiana's Plan to Steal California Jobs
Cannes' Best Film Yet? A Controversial, Cross-Dressing Epic Cannes' Controversial, Cross-Dressing Epic Film

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register.
blog comments powered by Disqus

Correspondents

View All Correspondents

The Biggest Story in Photos

A Ring of Fire: The 2012 Annular Eclipse

May 21, 2012

Subscribe Now

SAVE 59%! 10 issues JUST $2.45 PER COPY

Facebook

Newsletters

Sign up to receive our free newsletters

(sample)

(sample)

(sample)

(sample)

(sample)

(sample)