PW - Cooking the Books
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July 6, 2009

In this Issue

Lavender cheddar cheese, aloe water, maple bacon lollipops, artisanal everything, and even a few cookbooks... this issue of Cooking the Books highlights some of the best of last week's Fancy Food Show in New York. Elsewhere in the newsletter, there's a story on SteamyKitchen.com's Jaden Hair, who is trying to parlay her half-a-million hits a month into a bestselling cookbook. Also: Grant Achatz's editor talks about the chef's forthcoming memoir; Nigella Lawson celebrates Christmas in July; PW's fall announcements tout the best of the new season's cookbooks; and we test scones from the new Gourmet cookbook. Please subscribe to Cooking the Books (it’s free!) here.—Lynn Andriani, Senior Editor
  • Fancy Food Show Is BEA for Foodies
    The best way to describe the Fancy Food Show to book people might be to call it a BEA for food. But that doesn’t do the event justice. The fair, held last week at the Javits Center in New York City, has more exhibitors than Book Expo: about 2,300, compared to BEA’s 1,500. And while BEA exhibitors sometimes give out samples (i.e., books), nearly every exhibitor at the Fancy Food Show gives out samples (i.e., food). BEA may be a feast for the brain, but the Fancy Food Show is a straight-up feast. more » » » 
  • The Cooking Star You Haven't Heard of Yet: Jaden Hair
    The book jacket for The Steamy Kitchen Cookbook features a smiling photo of author Jaden Hair and a plate of noodles with shrimp and vegetables. Hair’s name appears in a script that looks like her signature, suggesting she might be famous. And then there’s the circle-within-a-circle logo in the lower left corner that looks a lot like the “As Seen on Food Network” logo that graces the covers of books by Rachael Ray, except it says, “As seen on steamykitchen.com.” more » » » 
  • Cooking the Books with Rachel Holtzman
    Earlier this month, Gotham Books acquired rights to chef Grant Achatz’s memoir, Life, On the Line. Based on the proposal and Achatz’s cookbook, Alinea, the memoir won’t be a typical chef’s narrative. Rather, the book, co-written with Achatz’s business partner, Nick Kokonas, will be part autobio, part art book, and part business story. PW talks to Rachel Holtzman, who will edit Life, On the Line. more » » » 
  • Short Order: July 6
    In this week's round-up of cookbook news items, PW's fall announcements highlight some of the season's most exciting cookbooks; Nigella Lawson celebrates Christmas (and her forthcoming book, Nigella Christmas) in July; a (fictional) character from the No. 1 Ladies' Detective Agency writes a cookbook; and a Chicago BBQ guru tours the 'burbs. more » » » 
  • Review: Clean Food
    No, this isn't a book about cleaning produce before you eat it. Rather, it's a friendly cookbook that makes (mostly) vegan cooking approachable with simple recipes and straightforward descriptions of more exotic ingredients. There’s some typical vegan fare, like seitan bourguignon or scrambled tofu, but many recipes play with expected ingredients in interesting ways: marinated tofu with ginger cashew dipping sauce; and quinoa and black bean salad with apricot lime dressing. more » » » 




            Recipe Report: July 6

            This week, a recipe from Gourmet Today, edited by Ruth Reichl, for Orange Raisin Scones. The book is a follow-up to 2006's Gourmet Cookbook, and promises to track "the great American food tradition" while addressing modern trends like seasonal food; more fish, veggies and grains; and meals that can be made in 30 minutes. The scones certainly fit the 30-minute bill: they're very easy to prepare and require few ingredients. The headnote suggests letting them cool for 15 minutes, which is no small feat when the scent of orange zest and butter are filling your kitchen, but it's worth the wait. The scones are fragrant and delicious. For the recipe, click here.
            		 


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