Yes, Welcome to Frances! And this week’s newsletter has given me a new life goal: “tips for planting a cocktail garden,” ooooh yeah! (Too bad I live in a Brooklyn apartment.) 🙃
Window box is less a priority because we have a roof deck to work with. Winter is our biggest hurdle, as it isn’t quite as good for what would be perennials in other parts of the country. So, fruit trees are maybe a bridge too far. We tried a lemon tree a year ago, but it struggled with our lack of shade in summer and then the care required to keep it in dormancy indoors in a radiator-heated apartment.
I appreciate Frances' take on the Mushroom book. It's the first time I understand the point of a paper band (I always feel a little guilty tossing them but get it now that it's really just a POS gimmick). I usually don't like matte paper but agree that it works in this instance. Beyond design, I think there's an interesting discussion to be had about cookbooks authored by photographers and stylists.
Thanks Pam! And cookbooks photographed by authors, too. I find that turning of the tables so interesting, and the results can be great. Susan Spungen's Veg Forward is a good example.
The Eater article on non-vegetarian vegetable books is missing Sarah Grueneberg's Listen to Your Vegetables, which is straight up incredible. I make specific mention of it because it is a book that seems to get a lot less credit than it deserves.
I've only seen the spreads that are in Edelweiss but I thought it was weird he doesn't name the books the recipes come from? But also I don't follow his TikTok so maybe that's not how that works. This is from the jacket copy: "Dylan has baked hundreds of recipes from countless antique cookbooks and selected only the best for this bakebook, sharing the shining stars from each decade."
If you watch his video on YouTube for Food for the Gods, it explains it a bit. He finds a recipe traces different versions of it through community cookbooks through the years, and even variations named the same but not the same item.
Then he developed his own version influenced by all these and published that. It's different then his TT where he picks a book, and cooks an item from it. (on TT he does tell you where it came from)
From what I’ve seen, he’s very compelling. Based on one TikTok I put his cookbook on my wish list. So I can understand why so many people immediately clicked “buy” instead!
He's not in *every* photo. But a big part of his success and the appeal on TT are him and his aesthetic. It's not about the food, it's about his presentation, humor and reaction to the end result. The pictures of him with the food and "retro" style lifestyle photos are bringing that to the book.
Otherwise why wouldn't you just go buy a real vintage book.
Welcome, Frances! Love your first name!
Thank you Sarah!
Absolutely love when Frances writes for SPN! I always learn something, especially as a photographer aspiring to do a cookbook sometime soon. Cheers!
Thank you Laura!
Yes, Welcome to Frances! And this week’s newsletter has given me a new life goal: “tips for planting a cocktail garden,” ooooh yeah! (Too bad I live in a Brooklyn apartment.) 🙃
Thanks Brendan, and what about a window box?!
Window box is less a priority because we have a roof deck to work with. Winter is our biggest hurdle, as it isn’t quite as good for what would be perennials in other parts of the country. So, fruit trees are maybe a bridge too far. We tried a lemon tree a year ago, but it struggled with our lack of shade in summer and then the care required to keep it in dormancy indoors in a radiator-heated apartment.
Ah! Yes, winter—as a Californian (who lived in New England for 3 years), I forget sometimes how brutal those can be...
Welcome, Frances!
Thank you vey much!
I appreciate Frances' take on the Mushroom book. It's the first time I understand the point of a paper band (I always feel a little guilty tossing them but get it now that it's really just a POS gimmick). I usually don't like matte paper but agree that it works in this instance. Beyond design, I think there's an interesting discussion to be had about cookbooks authored by photographers and stylists.
Thanks Pam! And cookbooks photographed by authors, too. I find that turning of the tables so interesting, and the results can be great. Susan Spungen's Veg Forward is a good example.
Welcome Frances! Great piece on that mushroom cookbook!
Thank you Sara!
Welcome, Frances! Great to have you here. ☺️
Thank you very much!
The Eater article on non-vegetarian vegetable books is missing Sarah Grueneberg's Listen to Your Vegetables, which is straight up incredible. I make specific mention of it because it is a book that seems to get a lot less credit than it deserves.
I've only seen the spreads that are in Edelweiss but I thought it was weird he doesn't name the books the recipes come from? But also I don't follow his TikTok so maybe that's not how that works. This is from the jacket copy: "Dylan has baked hundreds of recipes from countless antique cookbooks and selected only the best for this bakebook, sharing the shining stars from each decade."
If you watch his video on YouTube for Food for the Gods, it explains it a bit. He finds a recipe traces different versions of it through community cookbooks through the years, and even variations named the same but not the same item.
Then he developed his own version influenced by all these and published that. It's different then his TT where he picks a book, and cooks an item from it. (on TT he does tell you where it came from)
Aha! Figured it was something like that.
From what I’ve seen, he’s very compelling. Based on one TikTok I put his cookbook on my wish list. So I can understand why so many people immediately clicked “buy” instead!
He's not in *every* photo. But a big part of his success and the appeal on TT are him and his aesthetic. It's not about the food, it's about his presentation, humor and reaction to the end result. The pictures of him with the food and "retro" style lifestyle photos are bringing that to the book.
Otherwise why wouldn't you just go buy a real vintage book.
Here, here! Thank you Debbie!