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May 26, 2009

New York Times restaurant critic Frank Bruni recently announced he will leave his post in August—which happens to be the same month that Penguin Press will release Bruni’s memoir, Born Round. Coincidence? We talked to other food critics who’ve written memoirs about the challenges of anonymously sampling restaurant cuisine while trying to publicly promote a memoir, and got differing opinions. Also in this issue: a story on a new social networking site for cooks that’s about to start plugging cookbook authors; an interview with BBQ duo Gina and Pat Neely; and a slide show of shots from recent cookbook parties and events. Sign up for Cooking the Books by clicking here.—Lynn Andriani, Senior Editor

• Bruni’s Departure and Memoir Publication: Coincidence?
  Two weeks ago, the New York Times announced restaurant critic Frank Bruni was stepping down from his post. The food world was aflutter debating who will take his spot, but Bruni’s exit raises another question: can a restaurant critic publish a memoir while he or she still has the job? Coincidentally—or not—Penguin Press is publishing Bruni’s memoir, Born Round, in August, which is when Bruni plans to officially vacate his post at the NYT. more » » » 

• Meredith to Promote Cookbooks on Social Networking Site
  In January, Meredith Corporation quietly launched Mixing Bowl, a social networking site about cooking. Emphasizing user-generated content, the site invites home cooks to exchange recipes, share photos, participate in contests and post messages. Now, Meredith is beginning an aggressive marketing campaign for Mixing Bowl, starting a companion print magazine—and launching cookbook authors through the site. more » » » 

• Cooking the Books with the Neelys
  Pat and Gina Neely co-own two Neely's Bar-B-Que restaurants in Memphis and one in Nashville, and star in Down Home with the Neelys on the Food Network. Knopf published their first book, Down Home with the Neelys: A Southern Family Cookbook, earlier this month. They stopped in New York on their 13-city tour, and squeezed in a few minutes to talk to PW and offered a few tips for summertime grilling: have fun and don’t forget the cocktails. more » » » 

• Short Order: May 26
  This issue's installment shares details about a dinner at Bouley restaurant for Tom Standage's An Edible History of Humanity; a link to news about Artisan's legal scuffle with Tavern on the Green; and a slideshow of images of cookbook authors hamming it up. more » » » 

• Review: New Classic Family Dinners
  Mark Peel of Los Angeles’s Campanile restaurant elevates the common vernacular of comfort food —veal scaloppine, grasshopper pie—to refinement, using ingredients like smoked mozzarella and homemade vanilla ice cream, respectively. He also gives tips for extra-mile techniques, like running a pureed potato leek soup through a sieve, or toasting and grinding spices for a shrimp boil. more » » » 

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