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BEA
2014: Big Names and Big Flavors for Fall Cookbooks
Perusing the cookbook offerings and events at BEA revealed upcoming titles from James Beard Award–winners like Michael Ruhlman and Sean Brock, live conversations with household names like Mario Batali and Lidia Bastianich, and news that the folks behind food journal "Lucky Peach" are looking at getting into cookbooks. more
BEA
2014: Big Names and Big Flavors for Fall Cookbooks Perusing the cookbook offerings and events at BEA revealed upcoming titles from James Beard Award–winners like Michael Ruhlman and Sean Brock, live conversations with household names like Mario Batali and Lidia Bastianich, and news that the folks behind food journal "Lucky Peach" are looking at getting into cookbooks. more
BEA
2014: Lidia Bastianich on Commonsense Cooking, Food Memories, and Eating Well
In an interview with food critic Adam Platt at BEA on Thursday, restauranteur and cookbook author Lidia Bastianich discussed her favorite meals, shared tips for making risotto and fresh pasta, and offered encouragement to novice cooks. more
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Coachella to a Cookbook, Coolhaus Ice Cream Is on the Rise In 2008, Coolhaus, a purveyor of architecturally inspired ice-cream sandwiches, operated out of a food truck that barely ran. Now, its ice cream can be found across the nation and its owners have just released their first cookbook. Here's how it happened. more
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History of America, Through Food and Cookbooks Why did people eat what they ate during the Civil War? What can cookbooks tell us about politics, economics, and daily life throughout American history? Michigan State University Press delves into these topics and more in its new 11-book American Food in History series. more
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In: Four Wild Recipes from Barton G. Weiss's 'The Big Dish' Spectacle is the name of the game in restauranteur Barton G. Weiss's new cookbook, "The Big Dish." Take a look at four of the most jaw-dropping offerings in the book. more
 A Change of Appetite: Where Healthy Meets Delicious In her eighth book (after Salt Sugar Smoke; Gastropub Cookbook), Diana Henry tries to dramatically change her own diet after having “a change of appetite.” Focusing on vegetable-, fish-, and grain-based dishes, she minimizes the heavy food, like meat, that could weigh a person down. more |
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 International Night: A Father and Daughter Cook Their Way Around the
World Mark Kurlansky, the author of Cod and Salt, approached this newest project with a specific toolset: a globe and his eighth-grade daughter. Once a week he would spin the former, and, with the poke of a finger, the latter would pick a locale at random upon which to base their Friday night dinners. more |
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