Recipes-As-Art Blog: The Next Blog-to-Book?
TheyDrawandCook may have a gimmick, but it's one that probably hasn't been done before: it features recipes that have been turned into artwork. All the recipes--right now there are about 100--are original works of art by artists, designers, and illustrators from around the world. There's a Warhol-esque rendition of Quick and Lazy Strawberry Salad by Polish artist Marianna Oklejak, a textured take on Spaghetti by Karolina Dziewa (also from Poland), and a comic-strip-like version of Home-Brewed Pilsner by Brazilian artist Maumau. Nate Padavick and Salli Swindell, a brother-and-sister design team based in North Adams, Mass., created the site, and Padavick says they hope to publish the collection as a book one day. He thinks about two-thirds of the recipes are print-worthy, though with new recipes going up almost daily, there are bound to be at least a book's worth of illustrations soon.

Claire Robinson's Five-Ingredient Challenge

On June 7, Grand Central and Food Network hosted a luncheon for Claire Robinson, whose Five Ingredient Fix pubs October 6. The lunch, which took place at the Food Network Kitchens in Manhattan, included dishes from the book, such as crab salad with avocado, and roasted leg of lamb with asparagus. Robinson spoke about her philosophy, telling guests that she has come to realize that "fewer ingredients makes my life easier." Robinson considers salt, pepper, and water "freebies," but other than that, recipes have just five ingredients. Robinson explained that she makes sure each ingredient pulls its weight. She has friends over to taste-test recipes, and asks them to name all five ingredients. If they can't name one, it raises a red flag. "I'm constantly blown away with what I can make with just five ingredients," Robinson told PW.


Cookbooks Still Are Something to Savor
Writing in the Chicago Tribune, Bill Daley finds reasons why cookbooks have an edge over online recipe sites. Chronicle's Bill LeBlonde tells Daley cookbooks offer "stories" that Google searches don't, while Kitchen Arts & Letters proprietor Nach Waxman says it's easier to browse cookbooks than it is to browse the Web.

Hesser at Eleven Madison Park

Because Amanda Hesser isn't doing enough cool stuff lately, she helmed a luncheon on June 10 for her latest project, The Essential New York Times Cookbook, which Norton is publishing in October. The lunch was held at Eleven Madison Park--a restaurant that received a coveted four-star review from the Times. Hesser cooked and updated every one of the 1,000-plus recipes in the book, and wrote chapter intros that showcase the history of American cooking. Hesser is pictured here with her editor, Heather Schroder (left) and her editor, Jill Bialosky (right).


Taunton Launches 'Harvest to Heat' Site

Taunton Press is releasing Harvest to Heat: Cooking with America's Best Chefs, Farmers and Artisans in October. With a foreword by Alice Waters and recipes from chefs including Daniel Boulud, Dan Barber, Eric Ripert, and Nancy Silverson, the book certainly has some muscle behind it. Taunton is touting that talent on the book's Web site, www.harvesttoheat.com. There's a video, a place for readers to submit their own recipes, and lots of information about all the chefs and farmers who are involved in the book.

Kyle Books Signs Celebrity Chef Ming Tsai

James Beard Award- and Emmy Award-winning TV chef Ming Tsai has signed a deal with Kyle Books, the U.S. imprint of Kyle Cathie Publishing, for Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes with Arthur Boehm. Kyle publisher Anja Schmidt acquired the book; publication is slated for November. It's been seven years since Ming wrote a cookbook; he's presumably been busy producing and hosting public television's Simply Ming. Kyle plans to send Ming on a 10-city tour to promote the book.

Chefs Pick Their Fave Cookbooks

What's Thomas Keller's favorite cookbook? Lidia Bastianch's? Find out in this article.

For more cookbook news and reviews, check out PW's cookbook page.