this Cook Book life

Today, The New York Times (food section) published two letters in response to last week’s article, Marcella Remembers.

Q & A: Cookbook authors Naomi Duguid and Jeffrey Alford (Amy Scattergood, Los Angeles Times blog: Daily Dish).

It’s ghoulicious! Vincent Price can help you make all your meals more macbre.
A cookbook titled A Treasury of Great Recipes sounds innocuous. What’s frightening about noodle casserole? Why, nothing … except when it’s cooked by Vincent Price! (Paul Collins, National Post)

Sri Owen’s new book: Indonesian Food (Pavilion, 2008) [U.S. title: The Indonesian Kitchen] released today. Read the author’s post regarding her new book. The author lists and describes her previous books as well.

Read Anastasia Edwards’ recent profile of Owen.

Read about the charity cookbook exhibit at the University of Michigan’s William L. Clements Library.

Almost four decades after she wrote her first cookery column Delia Smith is returning to newprint with a new column, Delia Smith’s recipes in the Telegraph Saturday magazine.
Smith’s book, Frugal Food (1976), will be reprinted.
Smith says, “We’re keeping the same introduction because, when we read it, we realised that it’s absolutely relevant to now. We’ve been through this before — it’s just incredible how what goes around comes around…”

Read The Cookbook Queen: The story of a lost Chicago culinary empire and its guiding force, Ruth Berolzheimer by Mike Sula of the Chicago Reader.

Read the Marcella Hazan interview titled: For Better, for Worse, for Richer, for Pasta by Kim Severson in today’s New York Times food section.

Publisher Gotham Books plans to release her new memoir/cookbook; Amarcord: Marcella Remembers , this October.

Chez Panisse Menu Cookbook (1982) has come to be known as the manifesto of a food revolution. In addition to offering recipes from her renowned restaurant, Alice Waters explains her approach to food, and the philosophy behind her approach as it manifested itself there at her restaurant during the restaurant’s first decade of operation. Especially of interest is an introductory piece titled, What I believe about cooking.
Waters’ ideas are thought to have provided the impetus for the movement back towards eating seasonal locally grown organic produce.
Collaborators included: Patricia Curtan (long-time Chez Panisse citizen– bartender, occasional cook, artist), Jean-Pierre Moulle (Chez Panisse chef), Carolyn Dille (recipe editor), Linda Guenzel (customer turned transcriber), Fritz Stieff (Chez Panisse cook then waiter … host … ghostwriter). David Lance Goines (radical, pre-Chez Panisse fiance of Alice Waters’, Berkeley artist, etc. etc.) designed the book; most notably the dust-jacket which aptly captured the variegated exterior of the restaurant.

More about Chez Panisse.

Read about the newest “Chez Panisse Cookbook” in the New York Times.

The Chez Panisse Cookbooks:

1. Chez Panisse Menu Cookbook (1982)
2. Chez Panisse Pizza, Pasta & Calzone (1984)
3. Chez Panisse Desserts (1986)
4. Chez Panisse Cooking (1988)
5. Fanny at Chez Panisse: A Child’s Restaurant Adventure with 46 Recipes (1992)
6. Chez Panisse Vegetables (1996)
7. Chez Panisse Cafe Cookbook (1999)
8. Chez Panisse Fruit (2002)
9. The Art of Simple Food: Notes, Lessons and Recipes from a Delicious Revolution (2007)

Chez Panisse Restaurant.