Did you know that the U.K.’s best-selling cookbook of all time, Jamie Oliver’s 30-Minute Meals, will be released in the U.S. under the title Meals In Minutes on October 4th?
The “30 Minutes” part provoked some controversy on the other side of pond.
I suspect the change in title came about because advanced British cooks claimed it took up to 90 minutes to prepare some of the book’s featured dishes.
Filed under 21st Century, Edition history, TV Chefs
A Covert Affair
Jennet Conant has written extensively on World War II and the intelligence community in her previous books: Â The Irregulars: Roald Dahl and the British Spy Ring in Wartime Washington; Tuxedo Park: A Wall Street Tycoon and the Secret Palace of Science That Changed the Course of World War II; and 109 East Palace: Robert Oppenheimer and the Secret City of Los Alamos. Her articles have appeared in Vanity Fair, Esquire, GQ, Newsweek, and The New York Times.
Read this informative piece regarding the author and A Covert Affair at the History News Network.
Filed under 21st Century, Biography, Memoirs, Interviews
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.
Filed under 21st Century, Celebrity, Edition history
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.
Filed under 20th Century, Charitable
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.
Filed under 21st Century, News
Released today: The Sweeter Side of Amy’s Bread: Cakes, Cookies, Bars, Pastries and More from New York City’s Favorite Bakery.
Filed under 21st Century, baking
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.
Filed under Classics reprinted, Regional
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.”
Filed under 20th Century, Edition history, Jewish
Today Matt Davis, of the Portland Mercury, published a refreshing post, On Not Interviewing America’s Most Famous Italian Cookbook Author.
Filed under 20th Century, Interviews, Italian
