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Hamilton, Lee, and Lam Chew the Fat on Brooklyn Book Fest Food Writing Panel
The "Eating Our Words" panel at yesterday's Brooklyn Book Festival featured an impressive line-up: Salon's Francis Lam, Prune chef and owner Gabrielle Hamilton, and Southern cooking expert Ted Lee, moderated by Eating for Beginners author Melanie Rehak. Just don't call them food writers.
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Recipe Report: Carrot Coconut Scones with Citrus Glaze
Reading the introduction to the recipe for Carrot Coconut Scones with Citrus Glaze from Baked Explorations by Matt Lewis and Renato Poliafito (Stewart, Tabori & Chang, Oct.) convinced me I had to make them: "I have succumbed to deep self-delusion and equate all carrot baked things with health and nutrition," it says in part. I could not agree more.
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With 'The American,' An Abruzzese Cookbook Gets Noticed
The new George Clooney thriller currently in theaters, The American, is set in Italy's Abruzzo region, known for its glorious cuisine. With the movie, cookbook author and food stylist Maria Filice has found herself uniquely poised to talk about Abruzzo's food--and give her cookbook a boost.
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Cooking the Books with Maureen Evans
Maureen Evans's book, Eat Tweet: A Twitter Cookbook (Artisan, Sept.), features 1,020 recipes, each one no more than 140 characters, that grew out of her recipe tweets via @cookbook. Evans, who resides in the U.K., chatted online with PW about how short recipes free your mind.
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Short Order: September 13, 2010
What's going on this week in cookbooks: Foodista announces the winners of its best food blogs contest; Peter Meehan loves cookbooks; Gwyneth Paltrow helps a small cookbook soar; Nancy Baggett on cookbook writing dos and don'ts; 'NYT' visits Omnivore Books.
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The Future of Food Writing at the International Food Blogger Conference
Food bloggers never go offline. Even when they come together, as they did last weekend in Seattle for the second International Food Blogger Conference, shouted greetings are undercut by the clatter of keyboards and the tapping of touchscreens.
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Recipe Report: Twinkie Cupcakes
The Twinkie Cupcakes from Paula Shoyer's The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy (Brandeis) did not disappoint. Not as spongy and moist as actual Twinkies, they are nevertheless light and airy due to the whipped egg whites folded into the batter.
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Review: 'The Essential New York Times Cookbook'
Amanda Hesser, a food columnist for the New York Times, offers a superb compilation of the most noteworthy recipes published by the paper since it started covering food in the 1850s. What she has produced is no less a chronicle of American culinary history than a cookbook.
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Rizzoli to Run Bookstore in New NYC Italian Mega-Store Eataly
When the Italian food and wine emporium Eataly opens in New York City on Tuesday, it will sell gelato, cheese, espresso, salumi, pasta, pizza, pastries, and, of course, books. Rizzoli Bookstore announced last week that it will be the exclusive bookseller in Eataly, which is located in the former Toy Building on 23rd Street and Fifth Avenue in Manhattan.
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Cooking the Books with Lidia Bastianich
Lidia Bastianch may be known for her Italian cookbooks and restaurants, but she has another role that she deems just as (if not even more) important: grandmother. Bastianich's five grandchildren will get a pretty cool gift this Christmas, when Running Press Kids publishes Nonna Tell Me a Story: Lidia's Christmas Kitchen.
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Short Order: August 30, 2010
Earlier this month, the British newspaper The Observer published a Euro-centric list of the 50 best cookbooks of all time. Unsurprisingly, the list generated lots of debate. It also got another British paper, The Guardian, thinking about some of the worst cookbooks of all time.
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Review: 'Soups + Sides'
Soups and side dishes may take a backseat in most cookbooks, but Catherine Walthers gives them top shelf in her kitchen. A variety of side dishes--salads, sandwiches, and heartier fare such as quesadillas and twice-baked potatoes--are paired to not only complement soup but "elevate" the humble dish.
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Recipe Report: Tomato Curry with Coconut Rice
The same thing happened with this recipe from Nigella Kitchen that happens to me every time I make a curry recipe. I always hope for the sweet/savory intensity of the curries I'm familiar with at Indian restaurants, and I am always disappointed.
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Cookbooks Take Readers Step by Step with Tons of Pictures
Judging by some of this fall's new cookbooks, it seems that cookbook buyers may need some help in cooking skills 101. It could just be that cookbooks that lay out nearly every single step in photographs look nice. But there may be a movement afoot, one in which cookbook publishers are taking American home cooks by the hand and presenting them with instructions on the basics.
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Cooking the Books with Ina Garten
Ina Garten, aka the Barefoot Contessa, talks about how easy it is to come up with cookbook ideas--and to whip up a batch of her watermelon mojitos (read on for the recipe).
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Spanfeller Talks Up New Food Site
Former Forbes.com CEO Jim Spanfeller has solidified financial backing for his new food-focused Web site, which will launch in October. Spanfeller told PW he's looking for partners--and that those partner "could absolutely include cookbook publishers.... We'll be anxious to partner with anyone who has quality recipes."
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Short Order: August 16, 2010
A round-up of news about the food writing world: Halpern to Edit New Saveur Poetry Column, Hesser to Speak at Boston Athenaeum, Jane Smiley Cooks, Everybody's Talking About the $625 Cookbook, An Old-Fashioned Crowd-Sourced Cookbook.
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Also on the Menu
Diversity in the kitchen is one theme this fall, but other big trends include baking, vegan, canning and preserving, and "geek chic."
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Foreign Exchange
See how ethnic dishes have infiltrated even the most American-sounding cookbooks with these examples: beef fajitas in Fix, Freeze, Feast, papaya and cilantro salsa on coconut rice in Fresh and Fast Vegan and more.
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How to Make It in America
If you want real perspective on America's vibrant cultural milieu, skip the politics section at your local bookstore and head straight to the cookbook aisle. There, in the pages of our cookbooks, one finds the true flavors of America.
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