A second edition of Alan Jackson’s cook book: Who Says You Can’t Cook It All is now available at his website. The new edition contains more than 60 recipes from his family, including his wife Denise and his mother Ruth, as well as more than 35 photographs (some never before published). The first edition contained 45 recipes and 20 family photographs.
Len Deighton’s Action Cookbook reprinted !
Read Mary Bergin’s article Classes taught immigrants how to cook American-style meals from Wisconsin’s State Journal. In addressing “the cooking school movement,” she refers to Capital City Cook Book (1906) published by the Woman’s Guild of Grace Church of Madison, Wisc. 1906, in the article and in particular to Mrs. G.W. Oakley’s recipe for breaded eggs.
Today is the release date for Martha Stewart’s new book, Martha Stewart’s Cooking School: Lessons and Recipes for the Home Cook.
Check the “Cooking School Book Tour” listing on Martha’s website to see if she’ll be visiting your neighborhood bookstore.
Released today: The Sweeter Side of Amy’s Bread: Cakes, Cookies, Bars, Pastries and More from New York City’s Favorite Bakery.
The University of Kentucky Press has re-issued Jennie Benedict’s Blue Ribbon Cook Book. The recipe for her famous Benedictine spread, conspicuously absent from previous editions, appears in the re-issue.
Susan Reigler, former Louisville Courier-Journal restaurant critic and author of the Compass American Guide to Kentucky and Adventures in Dining: Kentucky Bourbon Country has contributed a new introduction.
According to John Egerton,
Jennie C. Benedict was a renowned Louisville caterer and cafe
owner from 1898 to 1925. Miss Benedict pioneered in gas-stove
cooking and was a creator as well as replicator of classic dishes.
Benedictine spread was one of her contributions. The recipes in
this collector’s dream of a cookbook are a blend of Southern and
cosmopolitan, from spoonbread and sugar pie to lamb chops.
J.P. Morton & Company (of Louisville) published Miss Benedict’s autobiography, The Road To Dream Acre in 1938.
Kancigor, Judy Bart. (1999). Melting pot memories: the Rabinowitz Family cookbook and nostalgic history. Fullerton, CA: Jan Bart Publications. 259 pp. Index. Printed in sepia on cream colored paper and with matching sepia photographs.
I compared a fourth printing (2001) of Melting Pot Memories (MPM) with Kancigor’s latest book Cooking Jewish (CJ). The copyright page of CJ lists the years 1997, 2003 and 2007. I speculated that CJ was a mainstream publisher’s (Workman) version of the privately published MPM.
Kancigor says, “. . . every time I reprinted MPM, which was a self-published book, I made changes and improvements. There were 8 printings! Now, the difference between my self-published book and my new cookbook, COOKING JEWISH, published by Workman is huge!! Cooking Jewish has 704 pages, over 500 family photos, tons more stories and is totally revamped. There are many new recipes, but even where I used a recipe that was in MPM, it is totally rewritten, because my new publisher really taught me how to write a recipe! And in the thorough, more professional test kitchen many adjustments were made.”
Today Matt Davis, of the Portland Mercury, published a refreshing post, On Not Interviewing America’s Most Famous Italian Cookbook Author.
Read Linda Morel’s interview, with the author of Cooking Jewish (532 Great Recipes from the Rabinowitz Family).
Kancigor is an Orange County-based food writer. She also speaks about Jewish cooking and family life at synagogues, women’s organizations, and cooking schools. She lives with her husband, Barry, in Fullerton, California.
The Kancigors privately published Judy’s first book, Melting Pot Memories.
Today, I revised and expanded the publishing history of the Joy of Cooking page on the store’s website.
