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Mouthing Off

By the Editors of Food & Wine Magazine

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Best Cookbooks of All-Time

Measurements? Who Needs Measurements!

Dean Fearing

Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all-time.

Chef: Dean Fearing

The Book: Oscar of the Waldorf’s Cook Book by Oscar Tschirky, 1896

“Somebody gave me this book when I was first starting as an apprentice,” Fearing says. “Tschirky was the maître d’ of the Waldorf-Astoria hotel restaurant in New York, and he came out with this cookbook in 1896. It’s as thick as an encyclopedia. We all think that everything’s new, but a lot of it was being done in New York in 1896. You talk about truffle sauce or hollandaise or even crab cakes and corn chowder, it’s all in there. The unbelievable part is there’s not one amount given, like 1 cup or 2 tablespoons—he explains how to make every recipe verbally. Yet his recipes are so thorough. The book is so complete, it covers everything from killing wild game to canning and pickling and how to poach, sauté or fry a fillet of sole. I’ve used this book through my whole career.”

Related: Recipes from New York City Chefs
The World's Best Food Cities: New York City
Best Books for Food Lovers

F&W Book Club

An Unabashedly Meaty Italian and Southern Mash-Up

Collards and Carbonara

In this series, food writer, wine lover and cookbook obsessive Kristin Donnelly test drives the most fun and inspiring new books that come across her desk. This week, Collards and Carbonara, by F&W Best New Chefs Andrew Ticer and Michael Hudman.

Target Audience: Fans of these Memphis chefs, and home cooks who love lusty Italian and Southern food and want to take it to the next level. Fresh pasta freaks. Read More »

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Work in Progress

Andrea Nguyen’s Banh Mi Book

Inside Andrea Nguyen’s Banh Mi Book

Here, fun and sometimes hilarious behind-the-scenes tales from authors working on forthcoming cookbooks. This week Andrea Nguyen goes on a bread recipe quest. Read more >

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Best Cookbooks of All-Time

Jean-Georges Vongerichten Eschews Escoffier, Admires Ali-Bab

Getting a chef to pick a favorite cookbook is like asking a parent to choose her most-loved child. But F&W pressed great cooks around the country to reveal their top picks of all-time.

Chef: Jean-Georges Vongerichten

The Book: Gastronomie Pratique by Ali-Bab (a.k.a. Henri Babinski), 1923

“A scientist and philosopher, Henri Babinski, wrote it more than 100 years ago, and was way ahead of his time,” Vongerichten says. “He gives every technique from making raspberry lemonade to vinaigrettes to soufflés. He even shows you how to make oysters en gelée using natural gelatin—gelatin made from boiled pig’s feet, not gelatin leaves or agar-agar. Everything he did is so technical and precise, it’s amazing. Everyone always cites Escoffier, but Escoffier just codified a cuisine that already existed. This was something new, and much more interesting. It’s hard to find, though; I wish someone would bring it back into print.”

Related: Recipes from Cookbook Legends
Cookbook Gifts
Best New Vegetable Cookbooks

F&W Book Club

How to Make Pumpkin Ice Cream and Sweet Onion Crack

Bountiful: Todd Porder and Diane Cu

In this series, food writer, wine lover and cookbook obsessive Kristin Donnelly test drives the most fun and inspiring new books that come across her desk. The Book: Bountiful, aimed at fans of the White on Rice Couple blog. Gardeners. Anyone with a CSA or who shops at farmers’ markets. Flexitarians. And people who love personality-driven cookbooks. Read more >

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F&W Book Club

Bountiful's Rebellious Kale and Chicken Egg Rolls

Here, F&W Digital Food Award winners Diane Cu and Todd Porter of White on Rice Couple, preview their first cookbook, Bountiful, which drops on October 15. Read more >

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Cookbooks

Cookbook We Can’t Wait to See: Jamie Kennedy’s Book

Canadian chef Jamie Kennedy

Chef Jamie Kennedy; courtesy of Joanna Dickins

I’m obsessed with Toronto, which is why I’m thrilled to hear about the upcoming cookbook that Ivy Knight, the editor of the terrific site Swallow, is working on with one of Canada’s very best chefs, Jamie Kennedy. READ MORE>

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Editor Obsession

Saved by the People's Pops Cookbook

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People's Pops popsicles

© Bethany Bandera

The insane heat that’s been turning New Yorkers into raving lunatics (more so than usual) has one positive outcome: I’m motivated to perfect my popsicle-making technique. The new People’s Pops cookbook (er, freezebook?) from the Brooklyn-based popsicle makers of the same name is providing me with the tools to keep cool.

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Recipes

Superb New Everyday Recipes

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The Daily Feast by Esther Rose Graber. Photo © Good Books.

The Daily Feast by Esther Rose Graber is unlike most books that cross my desk at F&W. It's not by any of the cooks du jour—celebrity chefs (with or without a ghost writer), urban farmers, hunters or highly successful bloggers—but by seven women who love to cook: a mother, five daughters and one daughter-in-law, all with Pennsylvania Mennonite and Amish roots. More on their amazing recipes>

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Mario Batali

Mario Batali's $1,200 Lunchbox Fund Cookbook Party

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Alan Cumming Comes to the Lunchbox Fund Party

Larry Busacca by Wire Image


A recap of Lunchbox Fund Mega Party featuring Chuck Close, Michael Stipe, Salman Rushdie and amazing cookbooks from Mario Batali. Read more here > 

 

 

 

 

 

 

 

 

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.