Tag Archives: Bookshelf

Feast Your Eyes Might Be the Year’s Most Satisfying New Book

Source: Grub Street NY

Photographer Brittany Wright developed a following for her colorful, carefully arranged portraits of food. By and large, they’re hypnotic food gradients, like tie-dye landscapes of melting ice cream and rainbows of citrus. In the photos, Wright takes a still life artist’s approach to her culinary subjects, zeroing in on the …

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Inside Wylie Dufresne’s First-Ever Cookbook, Devoted to the Recipes (and People) of WD~50

Source: Grub Street NY

“I love a dish where everything is not what is seems,” writes the chef, Wylie Dufresne, in wd~50: the Cookbook. The book, which Dufresne co-wrote with Peter Meehan, is his first. It’s out on October 17, almost three years after wd~50 closed for good. In other words, …

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Anthony Bourdain Will Release a New Cookbook

Source: Grub Street NY


The home-entertaining book is inspired by his role as a father.

Eleven years after releasing Les Halles, Anthony Bourdain is getting back into the recipe game. According to Eater, his follow-up cookbook will be called Appetites, and will focus on home cooking and entertaining.

Since this is Bourdain, however, this will not be a typical at-home cookbook. According to a release, “years of prep lists and the hyper-organization necessary for a restaurant kitchen however, have caused him, in his words, to have ‘morphed into a psychotic, anally retentive, bad-tempered Ina Garten.'” There will be recipes for essential ...

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Jim Meehan Is Writing a Jerry Thomas-Inspired Bartenders’ Guide

Source: Grub Street NY


The book will be published next year.

Since leaving New York last summer and moving to Portland, Oregon, PDT‘s Jim Meehan has kept busy with new projects, including a PDT database app that should be ready to by the end of the month (“There are photographs of every cocktail and every ingredient,” Meehan says), and he’s prepping a potential Portland restaurant project (“It will be more a restaurant than a bar, but it will have a strong bar program”). And perhaps the most exciting thing he’s working on right now is an upcoming book titled Meehan’s Manual.

“As ...

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Chrissy Teigen Is Writing a Cookbook

Source: Grub Street NY


Congrats.

We already knew she had a soft spot for scrambled eggs with bacon, avocado, and Cholula, and now Chrissy Teigen is poised to take her well-known love of food to the next level with her first cookbook. The model and food blogger is working on an as-yet-untitled book for Penguin Random House imprint Clarkson Potter. Francis Lam, who already has a few interesting food titles on the way, is set to edit this one.

“I am honored to be the first person to bake parchment paper into a cake and write a ‎cookbook in the same year,” Teigen ...

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Thug Kitchen Is Officially a Best Seller

Source: Grub Street NY


Can’t wait for the TV show.

Michelle Davis and Matt Holloway, the bloggers behind the ultrapopular food blog Thug Kitchen, may have been accused of “nouveau blackface” for appropriating the word thug to help concoct their brand while they were still anonymous food bloggers, but none of this seems to matter all that much to cookbook buyers: The Rodale-published Thug Kitchen debuts at No. 1 on the October 26 Times Best Sellers list, and it’s currently No. 1 on Amazon’s list of vegan cookbooks — No. 7 in books overall, in fact. Controversy aside, it’s a major coup for an ...

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Here’s What It Looks Like When Eric Wareheim Makes a Cookbook Trailer

Source: Grub Street NY

Brooks Headley, the vegan hamburger innovator and pastry chef at Del Posto, has just put out Brooks Headley’s Fancy Desserts, which is one part unconventional memoir to two parts nontraditional cookbook, and now food show dabbler Eric Wareheim has come up with a cake-filled and thoroughly derailed companion video for the thing. It stars onetime “Sassiest Boy in America” Ian Svenonius as the host of a late-late-night program with a super-low production quality, the kind you were never sure whether you hallucinated or not the next morning. There’s also a man pummeling flour and Jell-O with a rolling ...

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Gabrielle Hamilton’s Long-Awaited Cookbook Finally Has a Release Date

Source: Grub Street NY


Chef is staying busy.

In her first installment of a new series for T Magazine‘s blog on chefs and restaurants, Charlotte Druckman learns Gabrielle Hamilton not only completely revamped the menu at Prune — fear not, the Triscuits and sardines still headline, as do the radishes and butter — but that the chef-owner is also finishing her highly anticipated cookbook, Prune, which Random House will publish November 4. Hamilton says constantly “cataloging, testing, archiving and writing down” the bistro’s classic dishes partly spurred the menu overhaul, which hasn’t changed much since the restaurant opened in 1999. New dishes ...

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Modernist Cuisine Will Release a Bread Book

Source: Grub Street NY


This book will be the best thing since sliced, not to mention laser-etched, bread.

Looks like you picked the wrong week to quit gluten: Nathan Myhrvold and his merry band of immersion-circulator-happy technologists are working on a new project that’s all about bread. The eventual book that will cover, we imagine, boules, baguettes, ficelles, brioches, no-knead types, and all sorts of dough that only a bread mother could love. (You can hope and dream, banana bread lovers, but it’s probably not going to happen.)

Best of all, Myhrvold has brought on the illustrious pastry chef and chocolate-maker Francisco ...

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Do or Dine’s Justin Warner Lands a Cookbook Deal

Source: Grub Street NY


Warner.

Congratulations to the Next Food Network Star season-eight winner Justin Warner, who’s of course also the chef and co-owner of the quirky-cheeky Bed-Stuy restaurant Do or Dine. Flatiron Books, a new division of Macmillan, will publish Warner’s first cookbook, called The Laws of Cooking … And How to Break Them in the fall of 2015. It will no doubt cover the restaurant’s foie gras doughnuts and whiskey shots, which are equal parts dive-bar grunge and modernist flourish. [Related]

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Filed Under: bookshelf, cookbooks, do or dine, food network, justin warner


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Here’s the Cover for Dominique Ansel’s Cookbook (Plus: Free Cronuts)

Source: Grub Street NY


Celebrate with a free Cronut, why don’t you.

That was fast: Last August, it was announced that pastry chef Dominique Ansel was writing a cookbook, just a scant three months after the debut of Cronuts, and now we have the cover. The dramatic shot of flour, along with Ansel’s hands, is an interesting choice, considering how most cookbooks go for extreme close-ups on chef’s faces, or heavily stylized food shots.

The book, which comes out October 28, now also has its own website, and to promote the cover release, the bakery will hand out cronuts and chocolate-chip-cookie shots ...

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Paula Deen’s Longtime Cook Dora Charles Lands a Cookbook Deal

Source: Grub Street NY

While the erstwhile doyenne of Butter TV is busy mounting a multimillion-dollar comeback by taking big gulps of liquid courage and literally mounting her peers, Paula Deen’s former cook and “soul sister” is making major moves. Dora Charles, who last year told the New York Times that she believed her then-employer was racist, will next be competing in the same market as the celebrity chef, at least in theory: Publishers Marketplace reports that Charles’s first cookbook, to be called Flavor: True Southern Home Cooking, has just sold to Rux Martin Books at Houghton Mifflin Harcourt, in ...

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Lucky Rice Founder Danielle Chang Lands Cookbook Deal

Source: Grub Street NY


Danielle Chang coordinates Lucky Rice events in five cities.

The always-bustling Asian food festival returns to New York in May for its fifth year, and founder Danielle Chang, who now presides over Lucky Rice in five cities across the country, has just signed a cookbook deal. Clarkson Potter will publish the as-yet-untitled book in February of 2016, which will contain 100 original recipes tied to celebrations like Chinese New Year and the annual Japanese custom of heralding spring with the arrival of cherry blossoms. Dishes will range from Japanese fried chicken to short-rib dumplings, and Chang will also include her ...

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Cocktail Experts Robert Simonson and Martin Cate Land Boozy Book Deals

Source: Grub Street NY


Maybe there will be instuctions on making a DIY version of Smuggler’s Cove’s 20-gallon punch volcano.

We were already excited for Times spirits writer Robert Simonson’s biography of sorts of the old-fashioned cocktail, which comes out in May, and now Publishers Marketplace (subscription required) has the news that he’ll follow that up with another book called The Modern Classics, which promises a close look at the “craft cocktail renaissance,” along with 25 recipes. Also of note: Martin Cate, of the four-year-old San Francisco bar Smuggler’s Cove, is working on an epic-sounding volume called Smuggler’s Cove: ...

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No. 7’s Tyler Kord Lands Cookbook Deal With Clarkson Potter

Source: Grub Street NY


He built this city on broccoli on rolls.

Looks like Tyler Kord’s festive little broccoli-centric book was just a warm-up for the main event, an as-yet-untitled “sandwich project” that will cover the creation of the distinctly nontraditional sandwiches he serves at No. 7 Sub’s various locations, as well as at No. 7 restaurant. Publishers Marketplace reports by way of an announcement that soon enough, everyone will be able to make their own General Tso’s tofu with edamame mayo at home, not to mention the gonzo salami sandwich known as “The Godfather Part II.” The book, to be edited by ...

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Here’s the Cover of Ruth Reichl’s Delicious!

Source: Grub Street NY


A lot of wicker on that bicycle.

Former Gourmet head honcho Ruth Reichl’s debut novel doesn’t come out for another 100 days — we counted — but Random House has just updated its webpage for Delicious! with the book’s final cover art, which looks a bit like “The Bicycle Thief goes to the salumeria.” The official description of the title, about a “young woman who must find the courage to let go of the past in order to embrace her own true gifts,” is sparse on details, so we’ll just add to that what we’ve heard, which is that ...

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Zahav and Federal Donuts Chef Michael Solomonov Lands a Cookbook Deal

Source: Grub Street NY


Solomonov.

Speaking of great Philadelphia chefs, the James Beard Award–winning Michael Solomonov has just landed a book deal for his first cookbook. It looks like this one may cover the chef’s acclaimed Israeli food at Zahav, and then some. All the details from Houghton Mifflin Harcourt editor Rux Martin, straight ahead.

The first cookbook by Michael Solomonov, the James Beard Award-winning chef/owner of Zahav in Philadelphia, whose interpretations of Israeli food have won him national acclaim. Rux Martin acquired World rights in a preempt for her imprint at Houghton Mifflin Harcourt, from David Black of the David Black ...

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Dorie Greenspan Is Writing a Cookie Cookbook

Source: Grub Street NY


A good port-jammer is hard to find.

The acclaimed cookbook writer’s Essex Market stall Beurre & Sel may be closed, but Dorie Greenspan is working on an as-yet-untitled cookie book, which Publishers Marketplace (subscription required) reports will have a staggering 150 cookie recipes, along with 75 color photos. Greenspan is also working simultaneously on another one, to be called Baking Chez Moi, so you should probably start stocking up on some high-quality silicone baking mats right now. [Publishers Marketplace, Earlier]

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Filed Under: bookshelf, beuree & sel, book deals, cookbooks, cookies, dorie greenspan


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Cocktail Books Covering Amaro, Mezcal, and Jerry Thomas on the Way

Source: Grub Street NY


Make some room on the back bar.

In addition to anticipating the debut from the Dead Rabbit guys, it’s not too early to start getting excited for these other just-announced bar books: Dave Wondrich is working on an update of his now-classic Imbibe!, with new recipes and research on mixed drinks forefather Jerry Thomas. Meanwhile Brad Thomas Parsons, who wrote the definitive book on bitters, is working on a “spirited exploration of the world of aperitifs, digestifs, and bitter liqueurs” called Amaro, which 10 Speed will publish in 2015. Finally, Houghton Mifflin Harcourt will publish Tippling ...

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Hot Bread Kitchen Lands a Hot Cookbook Deal

Source: Grub Street NY


The range of breads and more created by women from around the world.

Jessamyn Waldman Rodriguez founded Hot Bread Kitchen in 2007 to give immigrant women the opportunity to demonstrate their culinary expertise and in turn gain more management positions within the food industry. In addition to its many successes and awards, the East Harlem bakery’s output has been as tremendous as it has been diverse, ranging from Sephardic challah to North African m’smen, from tortillas to old-school bialys. Rodriguez is also the chief executive of Hot Bread Kitchen, and has now sold her first cookbook — described ...

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Porchetta’s Sara Jenkins Writing Pasta Cookbook

Source: Grub Street NY


Jenkins.

Publishers Marketplace reports that Porsena and Porchetta chef-owner Sara Jenkins is working on a book called The Four Seasons of Pasta, co-written with her mother, food writer Nancy Harmon Jenkins. It’ll contain 120 recipes in all, along with stories and helpful tips. The East Village restaurant proprietor talked all things pasta with New York a few years back, including her complicated feelings on pasta with tomato sauce, which she once avoided putting on her menu before changing her mind.”If you can’t make it,” she said, “then you don’t understand anything about Italian food, because it is the ...

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Dead Rabbit Partners Sean Muldoon and Jack McGarry Are Writing a Cocktail Book

Source: Grub Street NY


Bill the Butcher not welcome here.

Speaking of Gangs of New York, the proprietors of the Dead Rabbit in the financial district have signed a deal with Houghton Mifflin Harcourt to write a book covering their work at the 1860s-tinged bar, as well as at the Merchant Hotel in Belfast. Publishers Marketplace (subscription required) reports that Sean Muldoon and Jack McGarry’s book, written with co-author Ben Schaffer, will be a mix of “cocktail guide, history, and memoir,” and will publish in 2015. Fans of the bar — along with its voluminous leather-bound menu spanning nogs, flips, punches, ...

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Portlandia Cookbook Will No Doubt Have Plenty of Pickle Recipes

Source: Grub Street NY


The chicken is indeed local.

Fred Armisen and Carrie Brownstein have signed a cookbook deal with Clarkson Potter to write the official Portlandia Cookbook, which will have 50 recipes presented through the show’s various hyper-local-conscious and small-batch, handcrafted-food-obsessed characters. This likely means some freegan stew, artisanal popcorn, and pickled everything. Maybe there’ll be a few recipes for those with severe food allergies — Armisen himself has a bunch in real life, after all. Publishers Marketplace (subscription only) reports the book will be out this fall. [PM]

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Floyd Cardoz Writing Home-Kitchen-Centric The Time to Cook

Source: Grub Street NY


Floyd will see you through.

Publishers Marketplace (subscription required) reports that North End Grill chef and partner Floyd Cardoz has sold a cookbook to Artisan called The Time to Cook, which, like its title suggests, will “teach the home cook to plan meals based on the time and situation.” This will be Cardoz’s second book, following the great One Spice, Two Spice: American Food, Indian Flavors from 2006, which was based on his food at now-closed Tabla. [Publishers Maketplace]

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Filed Under: bookshelf, cookbooks, danny meyer, floyd ...

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Former Village Voice Critic Robert Sietsema Lands Book Deal

Source: Grub Street NY


Congratulations!

Houghton Mifflin Harcourt will publish Robert Sietsema’s New York in a Dozen Dishes, described as a “multi-decade foray through the city, exploring a cross-section of its most significant foods, from pizza to masala dosa, and the culture and communities that have surrounded them.” No word just yet on when the book will come out, but it will include recipes, and we can’t wait. [PM, Earlier, Related]

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Filed Under: bookshelf, book deals, restaurant critics, robert sietsema, village voice


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