Bryant Terry's Black Food; Sqirl Jam Book

Plus a mycology book from John Cage (yes that John Cage).

Howdy cookbook fans!

How are you? I hope that this Tuesday feels more like a Friday wherever you are. And if it doesn’t, well, at least we’ve got a cookbook newsletter.

I am currently DEEP in the Am*z*n trenches mustering up an EPIC fall cookbook preview for you (and also running into a lot of crap like this). Starting August 3, I will be sending a newsletter every day (!), category by category, until the new releases of fall 2020 have been thoroughly previewed. Most of these will be available to the free subscriber list, but there will be some surprises for paid subscribers, too.

Reminder to follow Stained Page News on Instagram! Okay enough of me, on to the cookbooks.


This email contains affiliate links through bookshop.org. If you purchase a book after clicking one of those links, I’ll receive a commission, which helps me keep Stained Page News affordable. Links are not necessarily recommendations. If a book’s in the news, I’ll link to it, be it garbage or treasure.


Bryant Terry to Edit Black Food for Fall 2021

I have been hinting at this on IG over the past few weeks, and I am excited to finally announce that I’ve been working on a new project that will be published in the fall of 2021. I am curating and editing Black Food, a groundbreaking book that will drive conversation and culture by exploring Black foodways within America and beyond, featuring recipes, art, and essays from over 100 of the most celebrated Black chefs, scholars, farmers, artists, and activists as well as many upcoming voices from the African Diaspora. Since I started my residency at the Museum of the African Diaspora in 2015, I’ve been thinking about how we can invite the world into the powerful programming that we offer the public. When the uprisings started in late May I thought a lot about how I can step into this historical moment and make a contribution beyond donating to organizations and protesting. My agent and I circled back to this book idea and pitched it to Ten Speed Press. They immediately saw the vision, and we hit the ground running. I look forward to sharing this important book with you all. Note: this is not the cover of Black Food, just a dope photo from @vegetablekingdombook shot by @edandcamera and styled by @mrsmochi @verolaramie @monifadayo #BlackFood
July 11, 2020

Excuse the very long Insta embed, but as he mentions in the caption, it’s a good photo. So! Bryant Terry, cookbook author/Chef-in-Residence at the Museum of the African Diaspora in San Francisco, will be “curating and editing” Black Food, in his words “a groundbreaking book that will drive conversation and culture by exploring Black foodways within America and beyond.” The book will feature work from over 100 (!!) Black voices and will include recipes, essays, and more. Sounds like it’s going to be rather epic. Fall 2021.

(Also, a rec here for Terry’s Vegetable Kingdom, which has been on heavy rotation in my kitchen all summer.)


Sqirl’s #Moldgate Breaks Just Before Book Launch

Just before the launch of her second cookbook, chef Jessica Koslow and her Los Angeles restaurant Sqirl are the center of a controversy known either as #moldgate or #jamgate. Employees leaked photos of moldy jam at the restaurant, it’s been a whole thing, you can read about it here. The reason I am writing about it is because Koslow’s book The Sqirl Jam Book is set to be released next week, on July 21. I reached out to Abrams, the book’s publisher, to see if that’s still the plan. No word as of now, will update if I hear anything. (Note: Abrams is the publisher of my cookbook, The Austin Cookbook.) [LAMag]


Second Nicole Ponseca Book?

According to the intro to this piece by chef/cookbook author Nicole Ponseca, she is in the process of drumming up a second book. Her first book, I Am a Filipino, written with Miguel Trinidad, came out in 2018. No word on whether book 2 will be a cookbook. More to come. [HuffPo]


Of all the existing and popular recipes to shove into a marketing tie-in recipe book, picking coleslaw is about as inspired as the act of eating coleslaw. At least go all out and make us put the coleslaw into a conceptual future bowl, or include instructions for molding it into the shape of a gun. 

This review (?) of an upcoming cookbook themed to the video game Destiny is very, very upset about a coleslaw recipe. [PC Gamer]


UTSA Launches Digital Historic Mexican Recipe Collections

I know I write about the University of Texas at San Antonio Mexican culinary collection a lot, but what can I say? They’re up to some cool stuff. The latest: they’re launching a series of digital mini-cookbooks called Recetas: Cooking in the Time of Coronavirus featuring recipes from the historic collection. Volume 1, available now, is called Postres and has a foreword by chef Rico Torres of San Antonio’s Mixtli restaurant. Volume 2: Main Courses and Volume 3: Appetizers & Drinks are yet to be released.


I ended up cutting like 19,000 words…It was my real-time realization that I wasn’t going to regale you with something too ornate or cryptic or whatever. I wanted it to be a book people could read first, as a book—then learn about cocktails.

—Writer/former Momofuku bar director John deBary killed many darlings in the process of revising his new book, Drink What You Want. [Taste]


Composer John Cage’s Mushroom Book Gets a Reissue

From the Learn Something New Every Day file: apparently composer John Cage was into mushroom foraging. Not only did he sell his mushrooms to the Four Seasons (!), he wrote a book in 1972 on the topic. And now John Cage: A Mycological Foray: Variations on Mushrooms has been reissued, with “lithographic illustrations, anecdotes, poetry and even authors’ scribblings.” They’re currently sold out, look inside the book here. [NYT]


In the pages of Black cookbooks, I recognized what [Soul author Todd] Richards calls “the fellowship around food,” the repeated references to family celebrations and communal gatherings anchored by meals. I read about the historic Black chefs, hosts and hostesses who served food to Black travelers while the hospitality industry remained segregated and safe environments were limited. In this way, cookbooks prompted me to consider the legacy of food beyond its role as a survival mechanism.

—Food blogger Anela Malik her father and Black cookbooks. [WaPo]


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That’s it for today! Check this out was short this week because I tried something new with formatting, I hope you like it! Don’t break too many eggs unless that’s what you were trying to do on purpose! See Friday people Friday! STAY COOL HAVE A GOOD SUMMER