An author appears to have egg on his face. After we reported that Bill Buford claims in his new book, “Dirt,” that famed chef Daniel Boulud uses food coloring to make his pasta look more yellow, Buford, er, scrambled to correct himself.
“Thank you for the plug for the new book, but I need to ask for a correction,” Buford e-mailed Page Six. “Daniel does enhance the yellow of his pasta but not by artificial food coloring, as I said, but by a method he picked up in Italy, namely by adding a couple pinches of turmeric powder to the dough.”
He added, “It is completely correct for chefs to enhance color with natural ingredients. Like beets for a vibrant red. Or the green juice squeezed out of parsley leaves. Or a couple pinches of an Indian spice.”
Buford said he’d be “correcting this in future editions of the book.”
On Monday, we reported that Buford wrote that he once got a peek at the recipe for Boulud’s tortellini. “Oh my,” he wrote, “it included yellow food coloring.”