PW - Cooking the Books
Publishers Put Stock in Asian Grandmothers
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August 31, 2009

In this Issue

    First Bite
    This fall, Asian grandmothers are taking the stage with four cookbooks that are the opposite of trendy. Forget mochi and açai—these authors are all about the basics, and their books are a welcome breath of old-school fresh air. We've also noticed slow cooker cookbooks are getting spiffier, and draw your attention to two upcoming ones that could convince food snobs to take another look at the much-maligned crock pot. We also have a Q&A with Zingerman's co-founder Ari Weinzweig, and share the recipe for Thomas Keller's chocolate chip cookies (this one's a keeper). Please subscribe to Cooking the Books (it's free!) here.—Lynn Andriani, Senior Editor
    • Publishers Put Stock in Asian Grandmothers
      The grandmother-as-kitchen-guru mystique transcends boundaries, from Italian nonnas to Jewish bubbes. This fall, a number of cookbook publishers are releasing books by Asian women of a certain age. The books are quite serious and not at all hokey or gimmicky, and span a range of nationalities, but all are written by Asian women over 60. more » » » 
    • As Slow Cookers Evolve, So Do Cookbooks
      Despite slow cookers’ increased popularity, highbrow food publications aren’t running stories about the wonderful meals you can make in them. Says one cookbook editor, “I don’t want to sound like a snob, but the usual kind of crock pot cooking is not the kind of thing that serious cooks would have company over for.” However, those attitudes may be changing. more » » » 
    • Cooking the Books with Ari Weinzweig
      In Zingerman’s Guide to Better Bacon, Ari Weinzweig sings the praises of cured pork belly. Weinzeig says “pretty much everybody connected to the food world has got the bacon bug,” and the author, business owner and bacon lover tries to explain why bacon seems to have such a hold on eaters, and also offers some advice for booksellers on surviving the recession. more » » » 
    • Short Order: August 31
      In this issue's round-up of cookbook-related news, Silver Palate Cookbook co-author Sheila Lukins dies at 66; Gourmand International announces the Paris Cookbook Fair will take place February 11-15, 2010; Food & Wine talks to chefs who learned to cook from cookbooks; and Mastering the Art of French Cooking, first published nearly 50 years ago, makes its debut as a New York Times bestseller. more » » » 
    • Review: The Pleasures of Cooking for One
      Longtime Knopf editor Judith Jones has penned a civilized, unfussy guide for solitary diners “who want to roll up [their] sleeves and enjoy, from day to day, one of the great satisfactions of life.” Her book benefits from the diverse and cumulative gleanings of work with many great cooks and cookbook writers (including Julia Child, of course). more » » » 



              Recipe Report: August 31


              Thomas Keller's new book, Ad Hoc at Home (Artisan, Nov.) is about home cooking, and since most home cooks can handle making chocolate chip cookies, this seemed like a good recipe to try. Of course, this is no ordinary chocolate chip cookie: Keller advises using a blend of 55% chocolate and 70—72% chocolate (I went with a Ghirardelli 70% and a Caffarel 57%), so you get a mix of sweet and bittersweet. It's an excellent combination, resulting in probably the best chocolate chip cookies I've ever made: crunchy on the outside, chewy on the inside. Click here for the recipe.
              		 


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