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The Malaysian Insider :: Food

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Starbucks gets frothy NY Times digital deal Posted: 28 Feb 2013 06:22 PM PST March 01, 2013 NEW YORK, March 1 — The New York Times and Starbucks are teaming up to give coffee drinkers a way to leap over the newspaper's digital paywall — as long as beverages are savoured in stores. A partnership announced on Wednesday will give Starbucks customers free digital access to 15 articles a day on NYTimes.com. Customers who are logged into the Starbucks Digital Network in its US shops will be able to access up to three articles from five separate sections per day, including top news, business and technology. The move comes with the US daily moving to tighten up its paywall, which allows limited free access while providing full access for paid subscribers. "Starbucks is the ideal setting for The Times to offer enhanced digital access," said Yasmin Namini, the venerable newspaper's senior vice president for marketing and circulation. "Customers on SDN will discover a diverse selection of Times content updated in real-time, from the day's top stories to more in-depth features and opinion." — AFP/Relaxnews

Finalists for international culinary writing competition Posted: 28 Feb 2013 05:51 PM PST March 01, 2013 NEW YORK, March 1 — A cookbook on the diverse cuisines of Jerusalem leads an international food and culinary writing competition. The International Association of Culinary Professionals has released the finalists for the 2013 edition of the awards, giving repeat nominations to Yotam Ottolenghi and Sami Tamimi's Jerusalem: The Cookbook. Here are some of the finalists across major categories: Chefs and Restaurants Bouchon Bakery by Thomas Keller, Sebastien Rouxel Jerusalem: A Cookbook by Yotam Ottolenghi, Sami Tamimi Vietnamese Home Cooking by Charles Phan Culinary Travel Burma: Rivers of Flavor by Naomi Duguid Pike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle's Famous Market by Jess Thomson, Clare Barboza Sustenance: Food Traditions in Italy's Heartland by Elizabeth Wholey Finalist in two categories.©Vietnamese Home CookingGeneral Gran Cocina Latina: The Food of Latin America by Maricel Presilla How to Cook Everything The Basics: All You Need to Make Great Food — With 1,000 Photos by Mark Bittman True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil, Sam Fox with Michael Stebner International Burma: Rivers of Flavor by Naomi Duguid Jerusalem: A Cookbook by Yotam Ottolenghi, Sami Tamimi A Sardinian Cookbook by Giovanni Pilu, Roberta Muir Literary Food Writing The Art of the Restaurateur by Nicholas Lander The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance by Thomas McNamee Yes, Chef: A Memoir by Marcus Samuelsson Best Culinary Writing With or Without Recipes John O'Connor, Saveur — A Feast for All Alexander Lobrano, Saveur — Eternal Terrain Mei Chin, gilttaste.com — I Feared You Cilantro, Now I Love You Too Much Mei Chin, gilttaste.com — Rhubarb's Ruby Submission Writing That Makes a Difference Barry Estabrook, Eating Well — Sweet Summer Corn Rowan Jacobsen, Eating Well — Swimming Upstream Matt Goulding, roadsandkingdoms.com — The Long Harvest Culinary Blog Salted and Styled by Libbie Summers and Chia Chong saltedandstyled.com Food for the Thoughtless by Michael Procopio foodforthethoughtless.com Jun-Blog by Jun Belen blog.junbelen.com The winners will be announced on April 9 in San Francisco. — AFP/Relaxnews

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