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A Walk in the Woods with "Girl Hunter" Georgia Pellegrini
A pheasant fell to the ground just yards away with a single shot from a double-barrel 20-guage shotgun. A short-haired German pointer named Emma stood guard over the fallen bird.
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An Interview with Emilia Terragni
I talk with Emilia Terragni, editorial director of Phaidon, who has completely re-done the new The Silver Spoon cookbook
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Recipe Report: Orecchiette with 'nduja
Flipping through the pages of Jacob Kenedy’s Bocca, I was pleasantly surprised to find a recipe highlighting an ingredient from my ancestral home, Calabria, Italy.
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'Wild Ones' by Lisa Yockelson, from Baking Style: Art, Craft, Recipes
Lisa Yockelson’s enthusiasm for baking is boundless and her latest cookbook, Baking Style: Art, Craft, Recipes, showcases her passion over 500 glossy, intense pages.
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An Interview with Hugh Acheson
In his first cookbook, A New Turn in the South (Clarkson Potter), Hugh Acheson, chef and owner of Five and Ten in Athens, Georgia, tweaks and builds on traditional Southern foods.
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What’s On Tap?
Afraid of feeling tapped out by November? Not a chance—as the holiday season approaches, November is rife with beer books perfect for gifting.
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Recipe Report: Korean Fried Chicken
The Serious Eats cookbook (Clarkson Potter, November) distills some of the vast store of information from the same-named website —reviews, recipes, best-of lists—into a more digestible portion.
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A Quick Talk with Anthony Bourdain
At my lunch with Jacques Pepin, Anthony Bourdain walked into the restaurant and, upon seeing Jacques, came over to our table to congratulate him on his new book.
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An Interview with Jacques Pepin
I’m having lunch with Jacques Pepin at L’Ecole, the student-run restaurant at the French Culinary Institute where he teaches.
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Jewish Cookbooks--In time for the holidays
With the high holidays beginning next week, a book caught my attention. Its title at first startled me—Recipes Remembered: A Celebration of Survival, “remarkable stories and authentic recipes of Holocaust survivors.”
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America’s Test Kitchen Bets On Print
With his trademark bowtie and button-down shirt, Christopher Kimball, founder of America’s Test Kitchen, doesn’t look like a gambler. Yet he publishes magazines without advertising, charges for recipes while his competitors give them away, and produces dependable cookbooks for the home cook in a Boston-based test kitchen rather than creative works by cooking celebrities.
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Apricot-Ginger Scones from Bi-Rite Market’s Eat Good Food
I don't really have experience baking scones but I do love them and was intrigued by this recipe as it said they were not too sweet. The recipe was very straightforward and the batter came together easily in just a few minutes.
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Interview with Alice Waters
I spoke with Alice Waters from her home in north Berkeley, as she was in the middle of preparing an anniversary event, the subject of her forthcoming book from Clarkson Potter Forty Years of Chez Panisse: The Power of Gathering.
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Gluten-free cookbooks—there’s more than you think
Ten years ago, when I was a cookbook review editor, my first gluten-free cookbook arrived. I passed on it; I had not heard of celiac disease (nor had anyone else who didn’t have it). Here is yet another book, I thought, on a dilemma (wheat intolerance) that is emblematic of the first-world—not unlike being a book review editor.
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Interview with Melissa Clark
I’m sitting in Bar Stuzzichini in the Flatiron District, with Melissa Clark, eating the small dishes that give the restaurant its name. She is wonderfully expressive and charming, and her enthusiasm for all things food-related is infectious.
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Recipe Report: Peach Cobbler
In The Homesick Texan Cookbook (Hyperion, Sept.), Southerner turned New Yorker Lisa Fain reports that peach cobbler can be found in all quarters of the Lone Star State. But this version, from Fain’s great-grandmother, is perfect for a small Manhattan kitchen.
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Short Order: June 20, 20011
Short Order: June 20, 20011: A roundup of news from the cookbook world—Modernist Cuisine available again, a grilling app, and a cookbook conference
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Recipe Report: Egg Noodles with Creamy Red Cabbage and Sweet Corn
July is sweet corn season in the northeast, and if you find yourself in abundance of it, take a look at the Egg Noodles with Creamy Red Cabbage and Sweet Corn from The Edible Brooklyn Cookbook
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An Interview with Claudia Roden
Claudia Roden doesn’t just write cookbooks. She writes about food as cultural history, about how food defines a country and its image. Each book is a culinary journey into a culture rich in food
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Down East Cooking
It’s as if summer is so short that the best food—berries, lobster, clams, asparagus, snap peas—peak with added intensity, packed with flavor. Each year, there seems to be at least one cookbook, written by a Maniac, that celebrates this time of year. Here are three standouts.
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