Howdy cookbook fans!

And welcome to Wednesday. How are you? I hope you are ready for some COOKBOOK NEWS, because that’s the name of the game around here. That and PIMENTO CHEESE, for which we have a recipe this week from the lovely Buttermilk Kitchen by Suzanne Vizethann.

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Happy birthday Willie Nelson!

Duff Goldman Writing Kids’ Cookbook

Cake television person Duff Goldman is working on a cookbook for kids. Called Super Good: Baking for Kids, he tells People the book will feature over 35 of his “gooiest, chewiest, easiest-to-follow” recipes. Harper Collins September 2020.

Cookbooks for children weren’t really a trend I saw coming, but this is the third kids’ book I’ve come across this past month. The other two are a Julia Child biography written by the late cookbook author’s nephew Alex Prud’homme and Kenji Lopez-Alt’s Every Night Is Pizza Night. More to come? Stay tuned.

abrowntable

I am very happy to share the cover of my new cookbook, The Flavor Equation (October 2020) with you. This book focuses on the different aspects of how we interact and interpret flavor. There are gorgeous illustrations by @crockhaus who converted all my crazy ideas into art. I will also share the science behind some Indian recipes and there are experiments to play with. To get a glimpse of what’s inside and preorder www.abrowntable.com/the-flavor-equation thank you for your support XX

April 27, 2020

Behold, the cover for Nik Sharma’s upcoming second book, The Flavor Equation. More on that here.

Check this out!

texasmonthly

Curl up with another Texas Monthly classic. Tonight, Executive Editor Kathy Blackwell brings you a story by Prudence Mackintosh on the pleasure of poring over old cookbooks. 'The Joy of Looking' first appeared in our December 2013 issue.
Find the Bedtime Stories image at the link in our bio to read along or to savor the story another time.

April 23, 2020

• Above, my editor at Texas Monthly Kathy Blackwell reads “The Joy of Looking” by Prudence Mackintosh as part of the magazine’s bedtime stories series. You can read the original essay here. [TxMo]

• New York cookbooks shop Kitchen Arts & Letters launches a remote cookbook club with the 92nd Street Y; $250 registration price includes copies of all four books covered in the club. [92Y]

• The world of Thai funeral cookbooks. [Atlas Obscura]

• Here for this correct take that former teen dream Freddie Prinze Jr.’s 2016 cookbook Back to the Kitchen is the quarantine cookbook you need. It has great New Mexican recipes and terrible dad jokes! I reviewed it in 2016, I know what I am talking about. [Cosmo]

• Community cookbooks evolve for a 21st century pandemic. [NYT]

• “I think that there's this thing that happens with a lot of food writing where we focus on one recipe, and we're like, this is the thing, and we're not really teaching people how to cook or to think about approaching those things in the larger sense," says Charlotte Druckman, author of the new Kitchen Remix. "How do you do this so that they don't feel like you're telling them what to eat?

• A Good Meal Is Hard to Find by Amy C. Evans and Martha Hall Foose combines food art and recipes. [Mississippi Today]

• Inside the world of Elvis cookbooks. [Eater]

• Cookbook review: What’s Gaby Cooking: Eat What You Want by Gaby Dalkin. [OC Register]

• Cookbook review: Mosquito Supper Club by Melissa M. Martin. [AJC]

• Cookbook review: The Boba Book by Andrew Chau and Bin Chen. [Eater SF]

• Exploring the cookbooks of New Hampshire. [NHMag]

• A cookbook for when you can’t get to Peru. [CN Traveler]

• The NYT spring cookbook picks.

• BA’s spring cookbook picks.

Pimento Cheese

Used with permission from Buttermilk Kitchen by Suzanne Vizethann. Gibbs Smith 2020, all rights reserved. Photo: Angie Mosier

Makes 4 cups 

1 pound sharp cheddar cheese, grated 

1 cup mayonnaise

1/2 cup small diced fire-roasted red peppers (pimentos), drained 

2 teaspoons Sriracha 

2 teaspoons minced onion (see page 34) 

1/2 teaspoon kosher salt 

1 teaspoon freshly ground black pepper 

1. Place all ingredients in a medium-size mixing bowl. Combine, using your hands, massaging the ingredients until thoroughly combined. Taste for seasoning and adjust if needed. 

2. Transfer pimento cheese to an airtight container and store in the refrigerator for up to 1 week. 

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   And that’s it folks! I’m in a good mood today so I am sending each and every one of you good vibes. I hope they find you safe and well. See Friday folks Friday.