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Cookbook Authors Take the Fancy Food Show
The 2010 summer Fancy Food Show in New York last week was awash in condiments, confections, and, notably, cookbook authors. Among the stars at this year's fair were Lidia Bastianich, Rick Bayless, and Ina Garten--as well countless entrepreneurs, many who hope to become tomorrow's cookbook stars.
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Dispatches from Anthony Bourdain's Book Tour
Anthony Bourdain isn't sheepish about how writing Kitchen Confidential opened doors for him: he flat-out says the book changed his life. Does he think he'd really be a nobody if it weren't for that book? "Yeah. I do." But superstardom hasn't gotten old for the author of the just-out Medium Raw: "I still feel a little shifty, like I'm getting away with something," he says. "I'm grateful. It's nice that people give a shit at all." (Photo: Melanie Dunea)
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Recipe Report: Coconut-Ginger Sorbet
Creamy, laced with with shreds of coconut, and refreshing, but with a little heat from ginger--this sorbet is a classic. It's from Spice Dreams: Flavored Ice Creams and Other Frozen Treats by Sara Engram and Katie Luber (Andrews McMeel, June), which is all about adding herbs and spices like basil, cardamom, chile, mint, and thyme to frozen desserts.
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Review: 'My Sweet Mexico'
In My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages and Frozen Treats, pastry chef Fany Gerson achieves the rare feat of successfully infusing scholarly research with the pure joy of food. The collection focuses on the sweets of Mexico, and nails it.
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Yummly Tries to Lure Cookbook Publishers
Cooking at home may be enjoying a renaissance thanks to the down economy, but with dozens of creditable Web sites offering free recipes, not to mention thousands of food blogs putting even more out there, does the world really need another recipe site? David Feller, who has worked at Half.com and eBay, says yes.
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Short Order: June 21, 2010
This issue's round-up of cookbook news from across the Web includes news about a new cooking blog that just might be the next blog-to-book; two recent cookbook lunches in New York City; a forthcoming cookbook's impressive Web site; Kyle Books signing Ming Tsai; chefs talking about their favorite cookbooks; and why cookbooks still matter.
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Cooking the Books with J. M. Hirsch
As national food editor for The Associated Press, J. M. Hirsch writes recipes and food stories that are carried in thousands of newspapers around the world. His new book, High Flavor, Low Labor: Reinventing Weeknight Cooking (Ballantine, Aug.) is joining a crowded field...
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Yummly Tries to Lure Cookbook Publishers
Cooking at home may be enjoying a renaissance thanks to the down economy, but with dozens of creditable websites offering free recipes, not to mention thousands of food blogs putting even more out there, does the world really need another recipe site? David Feller, who has worked at Half.com and eBay, would say yes. A longtime cooking enthusiast, Feller was fed up with what he calls the limitations and inaccuracies of online cooking sites, so he launched Yummly. Its hook: the site helps users find recipes based on their tastes. Of interest to publishers: Yummly is actively seeking cookbook content.
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Recipe Report: Patatas Bravas and Albondigas from 'The Book of Tapas'
I chose to make two iconic tapas from this new cookbook. The main problem with the meatballs, though, was that they weren't seasoned enough. The sauce was puzzling, too: "2 ripe tomatoes" were called for with no mention of type, size, or weight, while the amount of onion required (3.6 oz) seemed strangely specific. The patatas bravas, however, were very good. The dressing added to the warm boiled potatoes was tangy from the Worcestershire and vinegar and smoky from the paprika.
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Review: 'At Home with Madhur Jaffrey'
Legendary chef, notable actress, and prolific author Madhur Jaffrey demystifies Indian cuisine for the home cook in this appealing and flavorful collection. She highlights dishes that are simple, straightforward, and ideal for time-pressed cooks by utilizing simpler methods and fewer steps than traditionally used.
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Cooking the Books with Colman Andrews
In October, Gotham will publish Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food by Colman Andrews. The author recently took a few minutes to chat about how he convinced Adria to let him write the book, and how getting access to the great chef's kitchen was really no big deal.
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Short Order: June 7
In this installment of cookbook news, two Maine cookbook store owners won a display contest for Actar's elBulli book Food for Thought and are jetting off to Barcelona; Japan's first lady's cookbook needs a new title, now that she's no longer first lady; Alex Raij talks tapas and cookbooks with The Village Voice; and the Frankies Spuntino guys are off and running.
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The Books on Foodies' Beach Blankets
While some readers may be hungry for Jill Kargman's Arm Candy or Chelsea Handler's Chelsea Chelsea Bang Bang this summer, foodies will probably have other books in mind. While you're strolling the beach or cruising the pool patio, spot the readers with food on the brain by these telltale new food lit titles on their beach blankets. Here's our guide to who will be reading what.
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Debating the Future of Cookbooks at BEA
At a Book Expo where convention-goers walked past piles of printed galleys on their way to conferences about e-books, e-readers, and e-everything, it was fitting that the panel "The Future of Food Writing and Cookbook Publishing" on May 26 featured a mix of old- and new-school opinions.
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Recipe Report: Kate's Impossibly Fudgy Brownies with Chili and Sea Salt
Wow, these brownies--from Melissa Clark's In the Kitchen with a Good Appetite (Hyperion, Sept.)--are ridiculous. The bottoms of them, as well as the parchment paper they were baked on, were just soaked in glistening butter, and so were my fingers and lips as I shoveled a couple of the gooey squares into my mouth, one immediately after another. Clark writes that these brownies will change your life: a bold claim, but I think she's right. I've never had brownies as sumptuous as these. Just fabulous... and dangerous!
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PW Talks with Susan Westmoreland
Good Housekeeping is celebrating its 125th anniversary this year, and in October, Hearst will release an expanded edition of The Good Housekeeping Cookbook. PW talked with food director Susan Westmoreland about what's new in the updated edition, and who's reading Good Housekeeping today.
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Lake Isle Celebrates 20 Years
In the late 1990s, Hiroko Kiiffner had been running her small, New York City publishing house, Lake Isle Press, for about 10 years producing a small number of cookbooks, including Contemporary One-Dish Meals and Low Fat Living for Real People, each of which sold around 40,000 copies. When she got a call from a would-be author in upstate New York who wanted to write a cookbook and publish it in three months, she was skeptical. Yet something about the writer convinced her, and in 1998, Lake Isle published Rachael Ray's 30-Minute Meals. It sold more than 800,000 copies and is still in print today.
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Short Order: May 24
In this issue's round-up of cookbook news: Frankies Spuntino hosts booksellers; two big foodie events at Book Expo, including an event with PW editor Mark Rotella; David Lebovitz has an iPhone app; Canal House Cooking has a new website; and Housing Works Bookstore Cafe has a major cookbook sale.
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Mark Oldman Outsmarts Wine
Mark Oldman is the ideal mix of wine connoisseur, showman, and everyday dude. Case in point: at a tasting at a private club in Manhattan's West Village last Tuesday night, he held a glass of rose up to the candlelight, took a whiff, and told the small group of New Yorkers who were seated at the room's two long tables, "When people think rose, they think Mount Airy Lodge. They think Mariah Carey's hemline. They think Donald Trump's hair. Rose has a bad name outside of New York. But you guys--you guys know rose is cool."
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Lake Isle Celebrates 20 Years
In the late 1990s, Hiroko Kiiffner had been running her small, New York City publishing house, Lake Isle Press, for about 10 years. She had produced a small number of solid cookbooks. When she got a call from a would-be author in upstate New York who wanted to write a cookbook and publish it in three months, she was skeptical. Yet the writer convinced her...
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