Obama, the Cookbook

I knew it would happen. An Obama cookbook, or rather, an Obama Foodie book. After all, a guy's got to eat, right? Even if he is the President of the United States. Steven Black is writing a book about Obama food. Who is Steven Black? Let him tell his own story: Stephen Black has worked…

Heirloom Cooking and Baking: Nothing’s Really New Under the Sun

Every year new cookbooks, always welcome, spill like fruit from a Thanksgiving cornucopia. This fall, the newest fruit in the mix is Heirloom Cooking by the Brass sisters, Marilyn and Sheila. Publishers Weekly says: The Brass sisters (Heirloom Baking) once again pore through their impressive collection of timeworn note cards, cookbooks and manuscripts to offer…

Foodie Books About France

I recently submitted a list of fabulous food writing to  Peter Steinberg of Flashlight Worthy, a great original and innovative site. All readers, please go to Foodie Books About France at Peter's site and explore the rest of his site, which is terrific for booklovers and readers with all sorts of interests. © 2008 C.…

Cookbooks Facts

Some cool facts about recent cookbooks according to Gourmand World Cookbook Awards, taking place this weekend at the Frankfurt Book Fair, a truly international event: 1. In the last twelve years, over 5,000 publishers produced 200,000 cookbooks. 2. Self-published food writers and cookbook authors publish more and more new books, challenging the traditional publishers. 3.…

Hearthside Cooking

Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove By Nancy Carter Crump Due out in November 2008,  the second edition of Nancy Carter Crump's Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove looks like it will be one my "crowned princes," sitting on the small shelf in…

EARLIEST ENGLISH COOKBOOK, FORME OF CURY, TO BE DIGITIZED

Yippee! Another ancient cookbook to be digitized so that all of us food history lovers can wallow in the old texts without sneezing from the dust or going broke on airfare fees flying to check out archival material in some out-of-the-way library half-way across the world. The Guardian announced recently that the University of Manchester…

LEAFING OUT: Cooking with Asian Leaves

A new (to me, anyway) cookbook always heralds further culinary adventures for armchair explorers. In Cooking with Asian Leaves, authors Devagi Sanmugam and Christopher Tan---both residents of Singapore---ladle out detailed information about 26 different leaves, many that rarely make it into mainstream American kitchens. Including scientific names, appearance, flavor, and culinary and medicinal uses, this…

Italian Cooking in Paradise: A16 is A-1

As a cookbook junkie --- close to 200 of my 3500 cookbooks concern Italian cooking --- I drool when books like Nate Appleman's A16: Food + Wine show up. The cover alone is worth the $35.00 admission price, for the photo makes my soul cry out for the simplicity it represents. Not because anything's sad…

THE GOURMAND WORLD COOKBOOK AWARDS

In less than a month, some lucky cookbook authors will win the year's Gourmand World Cookbook Awards at the Frankfurt Book Fair, October 13-15, 2008. Edouard Cointreau founded the World Cookbook Awards in 1995, which were renamed Gourmand World Cookbook Awards in 2001. Mr. Cointreau's lineage is almost as illustrious as that of his liqueurs,…

It’s Superfruit! It’s an American Thang! It’s The Blueberry!

Call it what you may ---  whortleberry, bilberry, huckleberry, starberry, hurtleberry, buckleberry, or blaeberry. A card-carrying member of the Vaccinium family, with all its cousins. Whatever the Native Americans or the early American settlers called blueberries, today the health media calls them Superfruit. Full of vitamin C and vitamin K, scientists are just now confirming…