Specialty Food Magazine

WINTER 2014

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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trends & happenings COOKBOOK ROUNDUP The latest cookbooks worth checking out. Two-time James Beard Award winner Gabriel Rucker has released his first cookbook, Le Pigeon (Ten Speed Press, 2013), a collection of 125 recipes from his popular Portland restaurant of the same name. In addition to recipes that range from elk tongue stroganoff to eel terrine, the book recounts Rucker's ascension to the top of the nation's food scene as well as the metamorphosis of his modest neighborhood restaurant to a renowned destination. Sylvia's Table (Knopf, 2013) is the debut cookbook from Liz Neumark, CEO and founder of Great Performances, a top-rated New York City caterer. In 2007, Neumark started Katchkie Farm in upstate New York to grow high-quality organic produce, and established the Sylvia Center, a culinary-based nonprofit that works to educate and inspire children to eat well. The center was created as a living legacy to Neumark's daughter, Sylvia, who passed away suddenly at the age of six. Sylvia's Table is a family cookbook that features recipes from "friends of Katchkie Farm," including New York chefs Michael Romano of Union Square Cafe and Jonathan Waxman of Barbuto; Food & Wine's Dana Cowin; and Rozanne Gold, Deborah Madison and Sara Moulton. Recipes include homemade apple rollups, butternut squash bread pudding, spinach and strawberry salad, grilled tamarind turkey burgers and baked sweet potato fries. José Andrés, Daniel Boulud, Andrew Carmellini, Melissa Clark, Jacques Pépin, Marcus Samuelsson, Ruth Reichl and Michael White are among the luminaries who contributed to The Way We Ate: 100 Chefs Celebrate a Century at the American Table (Touchstone Paper Over Board/Simon & Schuster, 2013), an illustrated cookbook chronicling the American culinary tradition of the past century. Contributing chefs and food writers each developed an original recipe inspired by a specific year in history, from 1901 to 2000. David Kamp, author of The United States of Arugula, wrote the foreword. 20 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com PHOTOS: COURTESY OF INDIVIDUAL PUBLISHERS Sue Conley and Peggy Smith of Cowgirl Creamery fame have launched Cowgirl Creamery Cooks (Chronicle Books, 2013), full of cheese knowledge and favorite recipes from the pair of pioneering cheesemakers. Conley and Smith chronicle the story of how they immersed themselves in the 1970s and '80s Bay Area food revolution, working at such institutions as Chez Panisse, Fourth Street Grill and Bette's Oceanview Diner before moving to Marin to help spur the burgeoning artisanal cheese movement. The book outlines various styles of cheeses, from soft-ripened to aged, how they're made and how to cook with each type. Other chapters cover how to taste cheese and cheese-course planning.—D.P. Cheese & Beer (Andrews McMeel Publishing, 2013) is the latest book from cheese authority and Specialty Food Magazine contributor Janet Fletcher. She takes the guesswork out of pairing cheeses with craft beers by profiling the style notes of each. Cheese & Beer contains a chart that suggests appropriate beers for many styles of cheese; six themed pairing platter ideas; and instructions for properly serving and storing the star foods. Fletcher has authored or co-authored more than 20 books on food and wine, including Cheese & Wine, The Cheese Course and Eating Local.

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