Monday, August 3, 2015

Cookbook News with PW

Doritos and Duck Fat: A Discussion with J. Kenji Lopez-Alt
J. Kenji Lopez-Alt, the managing culinary director of Serious Eats, shows readers how to make the best fried chicken, French fries and other fare in the 'The Food Lab: Better Home Cooking Through Science' (Norton, Sept.), a 900-plus page guide to the best techniques and recipes. PW spent some time with Lopez-Alt to discuss the book’s heft, and the importance of embracing all good food, from foie gras to Velveeta. more

Debut Novelist Pops Up at Chicago Dinner Lab Feast
At a pop-up dinner in Chicago, Chef Daniel Espinoza created a menu inspired by J. Ryan Stradal's novel about a young woman who overcomes adversity to become a chef, and whose pop-up feasts become the world's most coveted dinner reservation. more

Why You Should Forego Online Recipes
The Huffington Post has nine reasons why cookbooks make the world of cooking a better place

Carry on Cooking
The crazy culinary world of 1970s and 1980s cookbooks. 

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