New David Chang Cookbook, Odd Duck Almanac
Plus a green beans recipe to bring to Friendsgiving.
Howdy cookbook fans!
I know you’re tired of hearing me say this by now, so I’ll keep it brief: as of December 1, half of Stained Page News issues will be for paid subscribers only. Wednesday (or, erm, Thursday) issues will remain free; Friday issues will be paid. Paid subscribers can also ~comment~ on posts, which is fun. Until December 1, you can get 15% off an annual subscription, click the button! Or you can subscribe monthly, your call!!!!
As always, looking for recipes from current-ish releases to run and also SCOOPS, so shoot me an email. Here we go:
NEW DAVID CHANG COOKBOOK!!
This is just the Momofuku logo from their Twitter bio, I have no idea if this will be a Momofuku cookbook or what. I just, you know, needed art. Peach!
Peachy chef/restaurateur/TV guy David Chang has a new cookbook in the works! In last week’s announcement of his Spring 2020 memoir, Publishers Marketplace mentioned it was part of a two-book deal with Clarkson Potter. Now, Publishers Weekly confirms the second book will indeed be a cookbook.
Any Chang title is likely to be a blockbuster, but a cookbook is particularly exciting. Chang’s first cookbook, Momofuku, was one of 10 books I included in my American Cookbook Canon for Epicurious in 2015. Can’t wait to see how this one shapes up.
I’m working on confirming some additional details about the cookbook, but let’s just say from what I know, I think this has a lot of promise.
Austin’s Odd Duck Almanac
Big news from Texas, from me, actually, over on TexasMonthly.com. Chef Bryce Gilmore and the restaurant group behind Austin favorites Odd Duck, Barley Swine, and Sour Duck Market is launching an ANNUAL PUBLICATION called The Odd Duck Almanac.
Issue one is The Mother Issue, focusing not on béchamel and co., but rather hot sauce, mayo, cheese sauce, salsas & relishes, and whiskey. Pub date in December 9 from Austin-based Cattywampus Press; subscriptions available here.
Cocktail Legend Gary Regan Dies
Bartender and cocktail book author Gary “Gaz” Regan has died at 68. His books include The Joy of Mixology and The Bartender’s Bible, which, incidentally, was the first cocktail book I ever bought. Tributes below:
Check This Out
“It’s still premature for us to expect to define a total African American food canon because we are still unearthing so much information about the black food experience,” says Toni Tipton-Martin, author of the new cookbook Jubilee (plus a recipe for sweet potato salad). [Statesman]
“For those unsure whether vegetarians and vegans have always been as concerned with eating delicious food as they have been with doing as little harm to the earth and farmed animals as possible,” food writer Alicia Kennedy has some classic vegetarian cookbook recommendations for you. [Tenderly]
A deep-dive into 1959 Irish classic, Maura Laverty’s Full and Plenty. [Irish Times]
A “brief (and admittedly incomplete) history of cookbooks.” [Book Riot]
Bon Appetit’s 2019 cookbook gift guide. [BA]
The year’s best baking books, according to the Minneapolis Star-Tribune. [MST]
Michigan cookbook author Donna Frawley shares her favorite cookbooks. [Midland Daily News]
Cookbooks you are welcome to borrow from Siskiyou County, California public libraries. [Siskiyou Daily News]
Pan Fried Green Beans with Mushrooms
Excerpted with permission from Emily Stephenson’s The Friendsgiving Handbook, Chronicle 2019. All rights reserved.
This has all the best parts of green bean casserole without weighing you down (the rest of the meal will do that). The steam-fry method means everything comes together in a snap while the beans stay…snappy (sorry). This dish should be made last minute, but it frees up oven space, and I promise, you really can’t mess it up.
12 ounces (340 grams) cremini mushrooms, quartered
1 large shallot, halved and sliced
1 1/2 pound (680 grams) fresh green beans, trimmed
3/4 cup chicken stock or dry white wine
4 tablespoons unsalted butter
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper
In a large, wide skillet over high heat, put the mushrooms and shallots on the bottom, then add the green beans, butter, and salt, and bring the stock to a boil. Cook the vegetables, turning occasionally with tongs, until the beans are bright green and crisp-tender and the stock has mostly evaporated, 12 to 15 minutes. If the green beans are still mostly raw when the liquid has cooked off, add more stock or water 2 tablespoons at a time and continue to cook until they’re ready.
Turn the heat down to medium-high and cook, shaking the pan occasionally, until the mushrooms are golden brown on one side, 2 to 4 minutes. At this point the pan should be dry.
Turn off the heat, add the pepper, taste, and add more salt if necessary. Serve right away or cover the pan and keep warm for up to 30 minutes.
That’ll do it for this issue! As alway, send me scoops and/or recipes from recent-ish releases for upcoming issues. And become a paid subscriber if you want!