This week, we’re reading about the next project from the team behind Modernist Cuisine, a slew of books for vegetarians, and more.
From Eater, Nathan Myhrvold and the team behind Modernist Cuisine have announced their new project, a multivolume book about bread. Among those collaborating on the new project is The Elements of Dessert author Francisco Migoya. “I look forward to teaching people intimidated by bread baking that making great bread from scratch is doable and to push the boundaries on what’s possible,” said Migoya in a statement.
Fox News picks its 10 Best Cookbooks of All Time, which feature some fairly expected picks from the likes of Marcella Hazan, Irma S. Rombauer, and Julia Child. Agree with their choices? How many do you have? (We only have three, sad to say, but Deborah Madison’s Vegetarian Cooking for Everyone is an absolute go-to.)
Speaking of Madison, her Vegetable Literacy makes the cut as one of seven “chef-approved” cookbooks that GQ rounds up designed to “kickstart your vegged-out lifestyle.”
Fox also talks to authors/entrepreneurs/gentlemen farmers Brent Ridge and Josh Kilmer-Purcell, the Fabulous Beekman Boys about their rapidly expanding brand. “We have a profitable debt-free business and that is something we strove for because we were creating a business during the recession,” said Ridge.
At the New York Times, Florence Fabricant spends time with Smashing Plates by Maria Elia. Of the recipe for moussaka in the book, Fabricant writes, “It’s a stunning variation that still feels true to Greek cuisine while also improving on the ubiquitous tourist restaurant dish.”