Irving Garten

Cooking beef to the right doneness, especially a wildly expensive cut like rib roast, while also tending to guests, ranks with kitchen anxieties like unmolding a tarte Tatin or killing a lobster. But Ann Seranne, a food consultant and the author of more than a dozen cookbooks, solved this problem back in the 1960s. Craig Claiborne wrote that her technique “is so basic, so easily applied and so eminently satisfactory in its results, the astonishing thing is it is not universally known.” As it still isn’t, I will reprint it here once more. Please tell all your friends the news, so that rib roast can finally have its no-knead-bread moment.

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irving garten 2

Posted on January 27, 2011 by admin

www.irvinggarten.com

irving garten

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Irving

Posted on November 30, 2010 by admin

Artists paint, sculpt or otherwise create things that people often collect. But in the case of Toronto-based painter Vivian Reiss, collecting is as much of a passion as invigorating a blank canvas with her trademark bursts of colour.

The sprawling, three-storey Yorkville mansion where the New York native lives with her Canadian husband, real estate developer Irving Garten, is so crammed with curios, artifacts, furniture, fabrics, wood, paint and crystal — amassed from travels all over the world — that even she has begun calling herself a curator as much as creator.