PW - Cooking the Books
Chronicle Has the Lock on Top Chef Books
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August 17, 2009

In this Issue

First Bite
Top Chef fans are no doubt looking forward to the show's sixth season, which starts Wednesday. But fans should also note that Chronicle, which is the exclusive publisher of Top Chef books, is coming out with a new Top Chef cookbook and a trivia game this fall—both of which are poised to mimic the first Top Chef book's outstanding success. What to eat while you watch the show's premiere? How about something sweet from one of this fall's impressive dessert cookbooks. We've included recipes from a few of the most interesting ones. Elsewhere in the issue, there's a Q&A with Gourmet editor-in-chief and a surprisingly robust report (for summertime) about what's doing in the world of cookbooks. Please subscribe to Cooking the Books (it's free!) here.—Lynn Andriani, Senior Editor
  • Chronicle Has the Lock on Top Chef Books
    The Emmy and James Beard Award-winning series Top Chef is the jewel in Bravo’s crown, so it isn’t surprising that the network has developed a range of branded products based on the show. There are Top Chef-themed flower arrangements, Top Chef branded wines and Top Chef knives. Chronicle Books is the lucky winner of the exclusive publishing contract, and it has been a boon to the San Francisco independent. more » » » 
  • Fall Dessert Books: Cake, Chocolate and Simplicity
    It’s been a great year for dessert books: Ani’s Raw Food Desserts, BabyCakes, Martha Stewart’s Cupcakes, Rustic Fruit Desserts and even The Big Sur Bakery Cookbook—which covers more than just desserts—have all hit readers’ sweet spots. And before the year is over, bookstores will see even more sweet tomes. The buzzwords for this fall’s dessert cookbooks? Cakes, chocolate and simplicity. more » » » 
  • Cooking the Books with Ruth Reichl
    Five years ago, Houghton Mifflin published The Gourmet Cookbook, a 1,000-plus-page compendium of some of the best recipes—think Lobster Thermidore—from the magazine’s archives updated for 2004. In a nod to changing American tastes and culinary consciousness, the house will release Gourmet Today next month. Gourmet editor-in-chief Ruth Reichl, who edited the book, talks about the massive changes she’s noticed in American home kitchens in the past five years. more » » » 
  • Short Order: August 17
    In this issue’s round-up of cookbook-related news, Collins U.K. picks up a self-published cookbook phenomenon, Stewart, Tabori & Chang launches a cookbook e-newsletter, Mastering the Art of French Cooking is outselling Julie & Julia, Almost Meatless authors Tara Mataraza Desmond and Joy Manning invite food bloggers across the U.S. and Canada to cook recipes from the book and blog about it, and the Wall Street Journal test runs personalized cookbook sites. more » » » 
  • Review: Veselka: Recipes and Stories from the Landmark Restaurant in New York’s East Village
    Veselka started as a modest candy shop/newsstand in 1954, grew into a “humble lunch counter” and is now a bustling 24-hour restaurant in New York’s East Village. Ukrainian fare mixed with American favorites fill the pages of this gift-sized restaurant cookbook, interspersed with the history and stories of the people behind the business as well as an introduction to and celebration of Ukrainian culture. more » » » 




No matter where you stand on the corn debate, there's no question locally grown corn is one of summer's best tastes. This recipe for Farm-Fresh Taleggio Creamed Corn is a nice change from straight-up corn on the cob (not that there's anything wrong with that), incorporating shallots, garlic, herbs, cream and cheese. The recipe, from Hudson Valley Mediterranean (Morrow, Sept.) by Laura Pensiero, is adaptable; I used cheddar in place of Taleggio, and whole milk instead of half-and-half. But I do recommend following Pensiero's advice and transferring the creamed corn to ramekins, sprinkling them with grated cheese and broiling them until the tops are bubbly and brown. For the recipe, click here.
 


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