Chang Book Co-Author; BA Recipe Audit
Plus: COOKBOOK SEASON IS COMING!!
|Jun 23, 2020|
Howdy cookbook fans!
Hope this Tuesday finds you well. It’s a rainy day here in Austin, which the dog hates but means I might actually get some work done. I am continuing to ramp up a few big projects, but one ~spoiler~ I will let you in on is that I am planning on a BIG FALL COOKBOOK PREVIEW. Every day for a week in August I will roll out recommendations for new titles big and small that I think will be worth your time come fall. Get pumped. Tell your friends.
And, if you have a cookbook coming out this fall, TELL ME!
Now on to the news.
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.
Priya Krishna Working on New David Chang Cookbook
I mentioned the upcoming cookbook from Momofuku chef David Chang back in November, and now new details have emerged: seems like the book will be written with Indian-ish author Priya Krishna, who you may know from her work at the New York Times and the Bon Appetit Test Kitchen videos. She also previously worked for Lucky Peach, Chang’s now-shuttered food magazine. According to a post on Reddit (a job listing of sorts) by cookbook author J. Kenji Lopez-Alt:
My friend Priya Krishna is looking for some aspiring food writers with a specific interest in food science to work on a new book that she is putting together with David Chang. If you are interested in home cooking and food science, and think you have the writing skills to explain the science behind everyday things like microwaving, cooking with frozen vegetables, browning, etc, let me know.
The science behind every day cooking from Chang and Krishna? Sounds good to me. I’ve reached out for comment and will let you know if/when I hear more. This will be the second cookbook for both; Chang’s previous cookbook was 2009’s Momofuku: A Cookbook, written with now-LAT food editor Peter Meehan. Chang also has a memoir coming out this fall, Eat a Peach, with food writer Gabe Ulla.
Th*g Kitchen Changes Name to Bad Manners
More on this last week.
BA Announces Recipe Audit; Vows to Add Context
Not cookbook news, but recipe news: in the aftermath of the racism scandal that saw the resignation of now-former EIC Adam Rapoport, Bon Appetit has announced they will perform a recipe audit, adding context and addressing appropriation where necessary. Which will be no small feat, as there are thousands of recipes online between the BA and Epi websites. Writes Research Director Joey Hernandez:
Our team will be auditing previously published recipes and articles that may not have been thoroughly fact-checked or read for cultural sensitivity when originally authored. As we scour the thousands of recipes in the BA/Epicurious archives, we will update recipes with editors’ notes addressing changes to include cultural context and address past appropriation and tokenization.
[As always disclaimer on these stories, I worked for Epicurious for a couple years.]
Check this out!
David Tanis on cookbook author Deborah Madison, who, he writes, “has spent a lifetime attending to the flowering of modern vegetarian cuisine.” [OFM]
Help out a museum? In 1997, the Whistler (BC) Museum & Archives Society published a cookbook called Whistler Recipes. Then, in 2001, they published another, Festive Favourites, and they’re on the hunt for a copy of the latter. [Pique]
Cook like a Mesopatamian with the world’s oldest recipes. [Gastro Obscura]
Traveling through cookbooks. [Guardian]
MasterChef Australia judge Melissa Leong’s must-have cookbooks. [news.com.au]
5 books about food and Black identity. [Mic]
That’s it cookbook pals! Have a great week, see Friday folks Friday.