Articles Tagged “book”

Reciprocity

Food Writing for Your Kindle

By • August 6, 2012 • 1 Comment

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Save this one for your next commute, train ride, or Sunday morning cup of coffee -- The Bygone Bureau, a really fantastic online arts and culture magazine, has published its first e-book, The Biggest Yam. The topic? Food writing, with 11 essays hand-picked from their archives.

Why an e-book about food, when The Bygone Bureau publishes all sorts of essays? From the introduction by editor Kevin Nguyen: "Although The Bygone Bureau has never been a site specifically about food, we realized that over the past five years, we've talked a lot about food -- stories of cooking, eating, and being very full. Also, it gave us the opportunity to title something The Biggest Yam."

The essays in The Biggest Yam include a barista's plea for better treatment, a plain-foodist's manifesto ("No cream cheese or butter? Jelly?" "Just plain."), no fewer than three stories of cooking disasters, and yes, a piece about a really enormous root vegetable.

The e-book is the perfect length for a lazy afternoon or a well-deserved coffee break, and its price is nothing to balk at, either. Read the first essay here, download the whole thing to your Kindle or iPhone, and get ready to indulge.

Download The Biggest Yam: Food Writing from The Bygone Bureau from Amazon

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Behind the Scenes

Remembering Marion Cunningham

By • July 12, 2012 • 3 Comments

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We wanted to take a minute to remember our friend, baker, and inspiration Marion Cunningham, whom we lost on Wednesday. Famous for the rewrite of the Fannie Farmer Cookbook, we remember her for her many other contributions to the table as well. Namely, writing salaciously about pancakes, championing a waffle recipe that is not to be beat, and, most importantly, being a strong spokeswoman for home cooking in her own quiet way.

Her dessert-for-breakfast Heavenly Hots, as Amanda once wrote, “clarify what’s wrong with other pancakes,” which, come to think of it, is much like she did with everything else. Starting with run-of-the-mill ingredients, she developed, tested and tasted so that home cooks everywhere could have the very best version grace their tables. Like biscuits (also Merrill’s go-to recipe), say, or peanut butter cookies.

Marion’s homemaking was always cut with a sharp, sense of humor. An article from the Times points out that, while instructing how to crack a coconut in a recipe, she suggests to throw it on a patio. “That’s how monkeys do it,” she wrote, “and they are professionals.” Which, as it happens, was -- and remains -- a very sounds argument.

The New York Times printed a poem in her remembrance, one that we think is very apt, and reminiscent of her no-nonsense, crisco-using, cooking for the laymen ways. Which she did beautifully. Marion was, in short, the mother that lives on our cookbook shelves.

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5 Questions

An Interview with Sarah Rich, Author of Urban Farms

By • July 10, 2012 • 1 Comment

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Friend of FOOD52 Sarah Rich is a busy woman -- between the fantastic Longshot Magazine and a career writing for everyone from Gourmet to Wired, she's been traversed every corner of the food world. Her most recent project is Urban Farms, a new book with photography by Matthew Benson that we wrote about a few weeks ago.

We spoke to Sarah about her new book, the movement toward small-scale agriculture, and how you can get involved in the movement. Be sure to check out Urban Farms!1

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Recipe Writing Week

Pearls of Wisdom: JJ Goode, Food Writer and Cookbook Author

By • June 26, 2012 • 1 Comment

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Presenting Pearls of Wisdom -- in conjunction with FOOD52's Recipe Writing Week, we'll be bringing you pro tips from the food world's best chefs and writers. Stay tuned for more every day this week at 11:00 AM.

Today's recipe-writing wisdom comes from JJ Goode. With cookbook co-authoring credits with all-stars such as April Bloomfield (A Girl and Her Pig) and Roberto Santibanez (the 2012 Piglet contender Truly Mexican) -- and that's in addition to his writing in such storied food publications as Gourmet, Food & Wine, and New York Times Dining, among others -- Goode definitely has experience in recipe writing from all over the spectrum.

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