CookShelfDianne Jacob of the Will Write for Food blog interviews Doc Willoughby, Executive Editor of the Cook's Illustrated and Cook's Country magazines. He explains how they test recipes (over and over and over) and shares his…
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…
Like him or loathe him, Anthony Bourdain is one of the most fascinating figures in the food world today. After exposing the "seamy underbelly" of a commercial kitchen in Food Confidential, he moved on to traveling the…
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The International Association of Culinary Professionals (IACP) has traditionally handed out annual cookbook awards, among the most prestigious in the industry. Additionally, they have honored great culinary writing with…
Adam Roberts, over at The Amateur Gourmet (@amateurgourmet), has been a successful and popular food blogger since 2004 and has experienced first-hand the explosion of food blogs over the internet. He has just published…
Jeremiah Tower, the founding chef at Chez Panisse and the founder of the legendary Stars restaurant in San Francisco, has now retired from professional cooking. But he is still writing and reading and he shares in…
In this brief (less than 2 minute) video, Gail Monaghan explores the mind of a chef, including the difference in mentality between a pastry chef and a cook. She also gives some basic tips that any good cook should…
I just saw a funny tweet where chef Andrew Carmellini owns up to the important role his co-writer played in the writing of his two cookbooks. If only all cookbook "authors" were this honest. Though in full disclosure,…
Gwyneth Paltrow has added her voice to the chorus of cookbook authors denying they use ghostwriters. It is interesting though that her book My Father's Daughter was used to illustrate the article in the New York Times…
Heston ruminates in the Financial Times on what the Olympics will mean for London. He also explains how he and Simon Hulstone, a young chef he mentored, have developed a new menu for British Airways, an Olympics…
Every so often we get to do something that is so special we can't believe it's really happening. I had that feeling this weekend when I had the privilege of attending a dinner cooked by two of the world's greatest chefs…
We just got back from the IACP Cookbook Awards where I presented the Eat Your Books Award. All the nominees were tremendous books - we were delighted to present it to Stephanie Alexander for Stephanie Alexander's…
