Paging through a new cookbook never fails to thrill me. So when I got a copy of Thug Kitchen as a gift while attending the Food Bloggers of Canada annual conference, I put my feet up for a few minutes to take a look. It’s a vegan cookbook with great recipes and gorgeous
As The New York Times reported recently, “sitting down to three square meals is going the way of the landline.” People now graze throughout the day and some 40 percent of Americans eat only snacks, not meals.
And yet, we still write cookbooks for one-pot meals and recipes for dishes meant to be consumed by more than one, sitting around a table. We still organize cookbooks by appetizers, side dishes and entrees, oblivious to this new development.
I’ve been thinking about how new cookbooks might be organized to address this trend. There would be no sections for breakfast, lunch or dinner, because
I met cookbook editor Rux Martin years ago, before she got an imprint in her own name. Now she is Editorial Director of Rux Martin Books at Houghton Mifflin Harcourt.
She specializes in cookbooks, narrative nonfiction on food, and diet books. She has worked with Dorie Greenspan, Mollie Katzen, Jacques Pépin, and Ruth Reichl, to name just a few, and has edited New York Times bestsellers including The Gourmet Cookbook; Hello, Cupcake!;
When I wrote my recent post about four irresistible summer reads, I had a nagging feeling that I left off one I really wanted to tell you about. I didn’t realize it until after I pressed “publish,” of course.
I figured you always want to know about great food-focused books to read, right? And now I have two for you, because many people left comments about their favorite reads on the last post, and I am starting to read those books too:
1. The book I forgot to list was A Fork in the Road: Tales of Food, Pleasure & Discovery on the Road, a first-rate book of essays edited by James Oseland, who just left Saveur magazine as editor-in-chief.
“Every traveler has two or three or even a hundred of them: moments on a journey when you taste something and you’re forever changed,” writes Oseland in the book’s introduction.”It might be a fancy or dazzling dish served by a tuxedoed waiter, or it might simply be an unexpected flavor or unfamiliar ingredient, offered by strangers and encountered by happenstance. At their most intense, these tastes of the new reveal
It’s the dog days of summer, time for lounging by the pool with a novel, reading on a blanket near your cabin, or hanging in your hammock with a book.
The point is to be outside. My favorite place to read food writing is my sun deck’s lounge chair, perhaps followed by a nap. There’s something luxurious about dreaming on a summer day.
So what’s good to read right now? I’m not talking about summer cookbooks. There are lots of lists of those. Instead, here’s a mix of novels, memoir and non-fiction narratives, some old and new, that are worth your time when you’re prone in the sun or sitting in dappled shade:
I finally read this novel and couldn’t put it down. It’s a love story about a food writer who goes to Beijing for a magazine assignment and meets a chef. I also learned about the Chinese culinary arts and ancient food culture and enjoyed every minute. The author was a freelancer for Gourmet magazine who travelled to China frequently, and she’s a powerful storyteller.
A Guest Post by Jill Nussinow
Just last week, I made almost $100 in e-book sales with almost zero effort. The cost was a minute or two of my time to login to e-junkie.com, enter the buyers’ information and hit the Send button. The money showed up in my PayPal account like magic. Who wouldn’t love that?
I got the idea to sell a downloadable cookbook in March 2011, when I hired a designer to format my manuscript. Within a few weeks, I had something saleable but wasn’t sure how to sell it. A publisher mentioned
I was on a panel last week (during the Julia Child Food and Wine Festival at Bacara in Santa Barbara, CA) where the moderator showed this slide of the bestselling cookbooks of 2013 in the US, according to Nielsen research. If you haven’t seen it yet, I think you’ll find