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Vallery Lomas x Ruby Tandoh; Betty Crocker 2020
Plus: writing cookbooks for the visually-impaired.
Howdy cookbook fans!
Things are creeping to a sludge now that we’ve hit mid-July, which means I continue to have a lot of good things for you to read (and watch!) but not a ton of news. LUCKILY all that will change in a few weeks, when I start rolling out the first-ever FALL COOKBOOK PREVIEW in August. This is gonna be a packed fall thanks to a bunch of spring releases being pushed back, so we’ll have a lot of material to cover. Starting in August. I have a spreadsheet!! Get jazzed.
Reminder to follow Stained Page News on Instagram! And feel free to tag me if you see news: I have no idea what chefs in New Zealand to follow who might be announcing cookbooks; that’s where you come in.
Now, on with it!
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Vallery Lomas Baking Cookbook Coming 2021
I love cookbooks, right? I love collecting them, I love cooking from them, and I love just reading them. But sometimes I’m like, “If I, someone who is willing to devote like three days to a recipe, won’t even make this, like, who is this for?” Like, who is this recipe for? I don’t know.
Vallery Lomas, winner of the unaired third season of The Great American Baking Show and the blogger behind Foodie in New York, in conversation with Ruby Tandoh of The Great British Bake Off over at Taste, discussing cookbooks and who they are for and who gets to write them and why. Lomas has a new! cookbook! coming in spring 2021, which according to a 2019 Publishers Marketplace deal will be called Life Is What You Bake It, although that may have changed by now. (It’s too early for an Amazon listing, so.) 100 recipes, Clarkson Potter. More details on Lomas’s upcoming book (and Tandoh’s!) in the article.
When I first moved in with my girlfriend last month (23F) she brought along a huge book of 'traditional family recipes'. I was excited to try some, as she had promised she was a good cook and would make me 'something so good I wouldn't even believe it'.
That hasn't been the case.
Check this out!
Chris Ying, co-author of The Gaijin Cookbook, did a Google talk. [YouTube]
“The puffy omelet turned out to be the very chic, very now omelet souffle. Her excellent ‘refrigerator rolls’ are a species of the no-knead breads that have so enraptured modern foodies. And when I read about a newfangled ‘reverse creaming’ method for making cakes, what did I discover but that it was just Betty’s ‘double quick’ method from 1950?” —Betty Crocker is about as modern as it gets. (I’ve been saying!) [WaPo]
Austin barbecue man Aaron Franklin and co-author Jordan Mackay did a Reddit AMA. Many many brisket questions! [Reddit]
A cookbook for the visually impaired, released as an e-book with audio cues, explores techniques specific to populations who have trouble seeing: “The book will cover a variety of techniques from logistical basics like putting a chopping board on a tray to contain mess to utilising technology like audio-labelling cans for identification.” [Charity Today]
The legacy of Texas chef Lucille Bishop Smith’s rare midcentury recipe card boxes. [Gastro Obscura]
Honestly all you need for this one is the headline: Legendary gay wrestling coach and sports writer releases perfectly timed cookbook of comfort food. Roger Brigham’s Recipes for Life and Other Disasters. [Outsports]
Two new cookbook clubs from New York cookbook shop Kitchen Arts & Letters, summer grilling and food memoirs. [KAL]
Two excerpts from Chefs’ Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home, from Carla Hall and Danish chef Mette Søberg.
Okay pals! That’s it! See Friday folks Friday, where I THANK GOODNESS already have some book deals to share.
I hope you are staying cool and wearing your mask, it looks so nice on you. And health looks so nice on everyone else. xo