this Cook Book life

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 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.

Read about:

The Complete Practical Confectioner
J.Thompson Gill, Manager Confectioner and Baker Publishing Co.: Chicago, 1882).

Read about the lnglenook Cook Book.

• 1899 | Brethren, a religious publishing house in Elgin, Illinois, publishes the first issue of the weekly called The Inglenook. A one-year subscription for the magazine that embodied “material and spiritual progress,” cost “one dollar per annum, in advance.” Articles submitted for the publication were intended to be “short, of general interest, and nothing of a love story character or with either cruelty of killing will be considered.”
• 1901 | Brethren House first publishes the Inglenook Cook Book. The recipes were gathered from Sisters of the Brethren Church, Subscribers and Friends of the Inglenook Magazine. The book was among the earliest English-language Pennsylvania Dutch Cookbooks published in America).

Inglenook Cook Book 12th ed, 1908

Inglenook Cook Book 1911

• 1913 | Inglenook Magazine ceases publication.
• 1942 | Brethren publishes a sequel under the same title, Inglenook Cookbook. The new book contains more modern recipes collected from 4000 women.

Grandaughter's Inglenook Cookbook 1948

Grandaughter's Inglenook Cookbook 1948

• 1958 | Harper & Brothers imprint of the 1942 Inglenook Cook Book published under the title: Grandaughter’s Inglenook Cookbook.
• 1970 | The Brethren Press reprints the 1911 edition of The Inglenook Cook Book.
• 1976 | The Brethren Press reprints Grandaughter’s Inglenook Cookbook.