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Cucumber and Almond Gazpacho, Refreshingly Savory
In "Fire in My Belly," Kevin Gillespie suggests pulverize-and-strain rather than peel-and-seed
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PW Talks with Dante Gonzales
An L.A. food truck chef's tribute to transatlantic African cuisine
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Cooking Behind the Scenes
What do staff members at New York's wd-50 and Montreal’s Au Pied du Cochon eat before the evening rush? Two cookbooks share restaurant "family meal" recipes.
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Wherefore Art Thou, Paleo?
Eat like a caveman with cookbooks that call for a Paleolithic diet.
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Knopf Releases First Julia Child App for iPad and Nook
For the first time, home cooks will be able to download 32 selected recipes from Julia Child's Mastering the Art of French Cooking, for an introductory price of $2.99 (list price of $4.99).
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Cool Off With Chilled Cucumber and Orange Juice
Served as a juice or dessert, this Moroccan specialty--as prepared by Jeff Koehler in his book "Morocco"--is sure to stave off the heat.
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Workman Launches New Seasonal E-Cookbook Club
Workman Publishing’s new monthly cookbook club offers discounted and free e-book versions of backlist titles.
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Recipe Report: Beef Jerky, from Michael Symon's "Carnivore"
Michael Symon's beef jerky recipe is the ultimate exercise in overcooking, a juxtaposition of quick prep and slow bake.
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An Interview with Jenny Rosenstrach, author of "Dinner A Love Story: It All Begins At The Family Table"
"Dinner: A Love Story" blogger Jenny Rosenstrach suggests family dinner tips and talks about turning her popular blog into a cookbook.
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Take Your Grilling to the Next Level
Two cookbooks offer killer tips to help you elevate your grill game.
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A Fluffy Pillow of Banana-y Goodness: The Pie You Need to Serve this Memorial Day BBQ
In "United States of Pie," Adrienne Kane updates a Southern classic, banana cream pie, with a subtly salty crust and a layer of chocolate ganache.
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Make Your Best Burger: PW Talks with Rachael Ray
Rachael Ray's "The Book of Burger" could just be this year's burger bible. Here, the Food Network star shares tips on planning a burger bash and what she'd serve at a White House cookout.
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Cookbook Highlights at the L.A. Times Festival of Books
For all you foodies heading out to L.A. for the book festival, April 21 and 22—here are the cookbook highlights
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An Interview with Katie Workman
Katie Workman—founding editor-in-chief of Cookstr.com and former Clarkson Potter cookbook editor—talks about her first book The Mom 100 Cookbook. She lives in New York with her husband and two young boys.
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Building a Future in This New Food World
The buzz phrase in the industry is to “fail forward” and learn from those mistakes. But, judging from the positive perspectives of panelists, the news was that it is tricky, but not impossible to build a future in this new food world.
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Recipe Report: Grilled Cheese Mac and Cheese Sandwich
The perfect street food should be physically manageable and creatively out of control. John T. Edge surveys a panoply of such harnessed mayhem in "The Truck Food Cookbook"
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Plan Your Own 'Mad Men' Dinner
You’ve been waiting for this. It’s been nearly 18 months since the last time Mad Men aired, due to postponement caused by contract negotiations with the cast. To celebrate, why not plan your own stylized 1960s Mad Men party for March 25? Don’t know where to begin looking for those recipes? Take a look at the The Unofficial Mad Men Cookbook by Judy Gelman and Peter Zheutlin, who have painstakingly gone through each episode to figure out where and what each character was eating or drinking.
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The 2012 Paris Cookbook Fair: A Recap
The Paris Cookbook Fair, which took place March 7-11, is organized annually by a father-son team, Edouard Cointreau Sr. and Jr., of the Cointreau liquor heritage. There was talk of technology and an area dedicated to it, of which Dorie Greenspan's impressive (and expensive-to-produce) CulinApp was the star.
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An Interview with Kit Wohl
In "The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs" (Chronicle, March) Kit Wohl writes about each of the 21 chefs who have won the prestigious James Beard Foundation’s Outstanding Chef Award between 1991, when the award began, and 2010.
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