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Bring Out Your Grill!
Two weeks ago, I was in Williamsburg, Brooklyn, heading to the Brooklyn Brewery for a cookbook release party for Myron Mixon—the judge of TLC’s BBQ Pitmaster.
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Oh, for the Love of Latin Cooking
Maybe it's because I'm from Florida (the slightly more seasonal Tampa, not tropical Miami) that, to me, Latin cookbooks signal summer.
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Recipe Report: Baked Fish and Vegetables with Tangy Caper Sauce
With swimsuit season fast approaching (or in full swing, depending on what part of the country you live in), I thought it best to choose something from the “Lighter Side” chapter of The Casserole Queens Cookbook.
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Short Order: May 16, 2011
A round-up of news from the cookbook world: 'Top Chef' Mike Isabella Gets a Cookbook Deal; Chronicle Joins iBookstore; 'Bon Appétit Desserts' for iPad.
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Cooking the Books with Sara Kate Gillingham-Ryan
Sara Kate Gillingham-Ryan founded one of the Internet’s most popular food sites, TheKitchn.com--a spin-off of the home design blog Apartment Therapy. Yet like many food writers who’ve built successful websites, she recognizes the power of print.
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A New Chef for Cooking the Books, and a Look Back
Since Cooking the Books launched in December 2008, the newsletter has covered bestselling cookbooks and totally obscure ones; written about controversies and happy success stories; and interviewed authors from Grant Achatz, to Lidia Bastianich, to Ina Garten, to Julie Powell.
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McGee, Kennedy, Hesser, Hamilton Win at Beard Awards
On May 6, the James Beard Foundation announced the winners of its annual book awards at a ceremony in New York City, and this year, the Foundation seemed to favor some of the country’s most well-established cookbook authors.
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Recipe Report: Blasted Asparagus
In the true spirit of Sheri Castle's The New Southern Garden Cookbook (Univ. of North Carolina, May), which is organized alphabetically by type of vegetable or fruit, "building on the premise that when cooking with fresh produce, the ingredient, not the recipe, is the wiser starting point," I let a trip to the farmers' market determine what I'd make.
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Short Order: May 2, 2011
News from the world of cookbooks: Food Bloggers Strip for Japan; Food Book Events Coordinator Kim Ricketts Dies; 'Modernist Cuisine's' Very Important Corrections; Ellen's Ideas for Celebrity Cookbooks.
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Cooking the Books with Laura B. Weiss
Ice Cream: A Global History by Laura B. Weiss (Reaktion Books, Apr.) tells the story of the world's most popular dessert, from ancient China to today's artisanal flavors. Here, Weiss talks about her research and what goes into New Zealand's "hokey pokey" ice cream.
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‘French Classics’ Gets New Title, New Jacket, New Readers?
Back in 1988, Richard Grausman, a cooking authority and former U.S. representative of the Cordon Bleu in Paris, wanted to title his collection of pared-down recipes for French classics Who’s Afraid of French Cooking? But Grausman’s publisher, Peter Workman, told him he wanted the title to reflect its serious subject.
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Recipe Report: Broccoli-Cheddar Soup
Ellie Krieger's Broccoli-Cheddar Soup from Comfort Food Fix: Feel Good Favorites Made Healthy (Wiley, Oct.) is a refreshing reworking of the usual broccoli-cheddar soups that can taste like bowls of nacho cheese decorated with tiny specks of green.
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Short Order: April 18, 2011
A round-up of news from the cookbook world: ABC's New Food Talk Show Replaces Soap Operas; Vegans Have Beef with VegNews Thanks to Photoshopped Pics; Andrea Reusing Hits the Book Tour Circuit; Self-Published Cookbooks Get Some Love; White House Gardening Cookbook Missing Tested Recipes... and Facts?
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Digital's Nice, But Paper-Over-Board Offers Something Different
Forget digital versus print for a moment, and consider a cookbook's format. Think back to the last time you used a cookbook in the kitchen. Was the book covered in a dust jacket? A cumbersome, flappy dust jacket? If it wasn’t, was that because you had ripped it off? Or were you cooking from an unjacketed hardcover?
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E-Bells and E-Whistles for 'Silver Palate' and 'Asian Dumplings'
Of the many reasons most cookbook users still prefer print to digital, layout may be one of the most important. But digital cookbooks have their perks, allowing authors to demonstrate techniques with audio and video. Here are two ways publishers have made their e-cookbooks more appealing.
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Cooking the Books with Bruce Weinstein and Mark Scarbrough
More than 70% of the red meat eaten globally is goat, but in the U.S., it just isn’t popular. Bruce Weinstein and Mark Scarbrough, authors of Goat: Meat, Milk, Cheese (Stewart, Tabori & Chang, Apr.), are trying to change that.
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Two Royal Wedding Cakes; Two Cookbook Connections
Fans of British royalty can read all they want about the April 29 wedding of HRH Prince William and Kate Middleton, but cookbook readers may be interested in learning about the event from a different perspective. As befits a royal wedding, there will be more than one cake for guests to enjoy on William and Kate’s big day, and both cakes have cookbook connections.
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Recipe Report: Warm Poached Salmon in Red Wine Sauce
The warm poached salmon in red wine sauce from Barton Seaver's For Cod and Country was delicious, if not the most eye-appealing dish in the world. The fish turned out tender and perfectly cooked and soaked up the light red wine flavor without being overpowered by it.
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Short Order: April 4, 2011
A second book from blogger and author Molly Wizenberg, and a snippet from Rick Tramonto's book tour for 'Scars of a Chef'
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Cooking the Books with Cara Eisenpress and Phoebe Lapine
With their food blog aimed at 20-something cooks, college cooking website, and forthcoming book, In the Small Kitchen: 100 Recipes from Our Year of Cooking in the Real World (Morrow, May), Cara Eisenpress and Phoebe Lapine might seem a lot older than their (combined) 51 years.
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