CookShelfOver at Slate, Tony Scocca is fed up with recipes that perpetrate lies; in particular, the fallacy that you can caramelize onions in 10 minutes. He quotes recipes from such respectable sources as The New York Times,…
Anne Willan. founder of La Varenne cooking school in France, has a new book out - The Cookbook Library which reviews the history of recipes and cookbooks over the last several centuries. She has an interesting article…
You may remember a month or so ago there was a controversial article in the New York Times by Julia Moskin regarding the ghostwriting of cookbooks. Indignant responses were fired from Gwyneth Paltrow, Rachael Ray and…
The Salt over at NPR has an extensive interview/150 mile trip with Gustavo Arellanos, who just published a book: Taco USA: How Mexican Food Conquered America. They visit the (still existing) stand where tacos where…
Cookbook author Denise Vivaldo is the owner of more than 1,000 cookbooks and the author of several herself. In her article today in the Huffington Post she explains why holding a cookbook in her hands is so important to…
Paula Forbes at Eater produces a major round up of all the new cookbooks being published in the next few months. Can't say I spotted any major trends but as usual in the summer there are books on grilling, ice pops, and…
We've recently run across two insightful, but quite different interviews about cooking and food. In the first, Mark Bittman discusses his new book, How to Cook Everything: The Basics. And, per usual, he doesn't sugar…
The food world is abuzz with negative reactions to the theories on food and eating out, put forward by Tyler Cowen in his new book 'An Economist Gets Lunch' and in an article in The Atlantic. In addition to the buzz on…
In Cooking From Every Angle, Advice for Future Food Writers, Food 52's Amanda Hesser gives indepth and realistic advice to anyone looking to make a career in food writing. Of particular interest is that she notes how…
Today we celebrate food writing at its best. Our first example comes from Serious Eats, with a look at their 10 Italian Cookbooks We Love. Each member of the Serious Eats staff has contributed a suggested book (or books…
The German design firm, Korefe, has generated a lot of buzz in the food world with the first edible cookbook. The book is made of pasta sheets that have a lasagna recipe directly printed on them. The pages go into a…
This week at the IACP Awards in New York, Jane had the great honor of presenting the Eat Your Books General Cookbook Award to Molly Stevens. Not only is Molly a wonderful cookbook author, she has been an EYB member and…
