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Tag: Cookbooks (1-10 of 16)

On The Books: Stieg Larsson basically was Mikael Blomkvist

Remember Mikael Blomkvist from The Girl with the Dragon Tattoo series? (He was played by Daniel Craig/Michael Nyqvist, depending on whether you watched the Swedish or American version.) Well, Stieg Larsson didn’t have to get very creative when he was writing that character because he was that character. In 1986 the Swedish Prime Minister was assassinated leaving the cinema with his wife. A few years later, a petty criminal was arrested and charged, but it was widely thought that the police bungled the investigation. Much like the Kennedy assassination, conspiracy theories swirled about what really happened. Larsson himself sent the police fifteen boxes of papers he said proved that the shooting could be traced to a “former military officer said to have had links with the South African security services.” What? Fifteen boxes?? That’s right out of a page of The Girl with the Dragon Tattoo. I love it. He was probably one of those guys whose office was spackled with photos stuck to the walls and lampshades with pushpins and yarn. [The Guardian]

After stepping down from his post last month, Ben Bernanke announced that he will pen a memoir about his time as Chairman of the Federal Reserve. I will only read this if Marjane Satrapi agrees to make it a graphic novel. [Washington Post]

In preparation for Wes Anderson’s newest fancy, The Grand Budapest Hotel, check out this article on Stefan Zweig, the Austrian author whose work inspired the movie. Zweig was a prolific and important literary voice during the 1920′s and 30′s, but as a Jewish Austrian he was driven out of Europe as the Nazi’s rose to power. Ultimately, his tortured life ended in a double suicide. He and his wife swallowed a bottle of barbiturates in a hotel room in Rio de Janeiro in 1942. Despite, Zweig’s sad end, his stories of “disastrous passion” live on. I got a sneak preview of Grand Budapest last week and it was amazing. You definitely don’t want to miss it. [The Guardian]

In case you missed this, a new low-sugar book has been generating some buzz in the public health community. Dr. Richard Lustig, a pediatric endocrinologist at UCSF, has a new cookbook out called The Fat Chance Cookbook with low sugar recipes that can be made in under 30 minutes. The New York Times did a Q&A to get some basics about his dietary philosophy.

Marcella Hazan, famed cookbook author, dies at 89

Marcella Hazan, the Italian-born cookbook author who taught generations of Americans how to create simple, fresh Italian food, died Sunday. She was 89.

Hazan died in the morning at her home in Florida, according to an email from her son, Giuliano Hazan, and posts on Facebook and Twitter from her husband and daughter-in-law.

Hazan was best known for her six cookbooks, which were written by her in Italian and translated into English by Victor, her husband of 57 years. The recipes were traditional, tasty and sparse — her famous tomato sauce contained only tomatoes, onion, butter, and salt — and mirrored the tastes of her home country, where importance is placed on the freshness of food, rather than the whiz-bang recipes inside a chef’s mind.

She eschewed the American-style Italian food that suffocated mushy pasta in grainy meatballs and tasteless cheese. She begged home cooks to use more salt and once wrote that if readers were concerned about salt affecting one’s life expectancy, to “not read any further.” On the topic of garlic, Hazan took a sharp view.
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Gwyneth Paltrow's new gluten-free, sugar-free cookbook brings out the knives

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Gwyneth Paltrow’s new cookbook It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great hasn’t even been published yet and it’s already getting heat.

The story goes like this: One day, Paltrow felt faint and feared she was “having a stroke.” The incident (which was actually just a panic attack) inspired her to give her diet an overhaul. She cut out coffee, alcohol, dairy, eggs, sugar, shellfish, deep-water fish, wheat, meat, and soy, as well as processed foods. Since this left her with few options for creative meals for her family (yes, Chris Martin and poor Apple and Moses also subsist on this diet), Paltrow joined forces with food writer Julia Turshen and compiled a gluten-free, sugar-free collection of 185 recipes that the actress guarantees are “not like a punishment.” READ FULL STORY

Richard Blais talks new cookbook: 'There's a dry humor to it'

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Richard Blais is probably a fancier cook than you are, if you don’t know how to use liquid nitrogen and haven’t won a season of Top Chef. But Blais’ first cookbook, Try This At Home, isn’t as fancy as you might think — intentionally so. The culinary guide, which hits shelves today, covers a lot of ground in the kitchen, including chapters on condiments, breakfast foods, and a recipe for black spaghetti. But it’s been packaged as a ready-to-use, ready-to-be-stained manual for the “adventurous home cook.” EW spoke with Blais recently about why he decided now was the time for a cookbook and what went into the book’s bold feel.

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'Fifty Shades of Chicken': Now that's why they call it spatchcocking -- VIDEO

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Have you ever heard of spatchcocking? Neither have we. But who better to teach you before Valentine’s Night than Fifty Shades of Chicken‘s frisky fowl?

Allow us to refresh your memories: Back in November, we posted this exclusive trailer for the Fifty Shades of Grey spoof cookbook, making your Thanksgivings that much more satisfying (particularly if you served “Dripping Thighs” instead of boring turkey!). But the sensual stylings the kinky cuisinier were not enough — we had to hear from the chicken herself. And unlike Miss Anastasia Steele, this bird is not shy. So check out the follow-up trailer below, but beware: Sighs, pants, and moans abound, so be sure to turn down the volume before playing this one at work. READ FULL STORY

'Tiny Food Party!': Tiny tacos, chicken 'n' waffles, Pop Tarts, and more -- SEE PHOTOS

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What is it that makes tiny food so appealing? Is it because it makes you feel like a giant-sized person eating normal-sized food?

Whatever the reason, Tiny Food Party! (Oct. 9) by Teri Lyn Fisher and Jenny Park serves up a visual feast of bite-size recipes for miniature meals that stray a bit from run-of-the-mill hors d’oeuvres: the book includes instructions on how to make micro-shepherd’s pies, Vietnamese sandwiches, and something too wonderful to be real called Itty-Bitty Candied Bacon Churros. Click through to ogle some of the coolest creations — even though it’s not quite as fun as eating them.

FIRST UP: Snack-Size Seafood Cocktail Cups

'Fifty Shades of Grey' inspires dirty chicken cookbook: 'I've been practicing BDSM for years -- but with poultry'

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The Fifty Shades of Grey phenomenon has inspired a number of copycats and spoofs, but it will attain a whole new level on Nov. 13 when the first Fifty Shades cookbook hits the market. (Just in time for Thanksgiving!)

Fifty Shades of Chicken – a title that sounds absolutely revolting when you think too hard about it — chronicles the relationship between a chef and his chicken. Because that sounds so impossibly ridiculous, I’ll just let the author tell you about it herself.

“The recipe and headnotes follow a chef and his chicken on an emotional journey very much like the original trilogy,” FL Fowler — a nom de plume — said in an email to People. “You start with an overbearing cook and a pigheaded chicken but by the end they’re spanking and tying each other up like soul mates. There’s a bit of Christian and Anastasia Steele in every dish.”

Yes, that is in fact a real quote. Here’s another, if you think you can handle it: “Like so many others, Fifty Shades of Grey resonated for me,” Fowler continued. “It evoked something I’d never been able to express. Then one day as I was tying up the ankles of a chicken for roasting, I realized why some of the scenes in the book were so strikingly familiar. It turns out I’ve been practicing BDSM for years — but with poultry.” Sample recipes include “Mustard Spanked Chicken” and “Dripping Thighs.”

While I realize that this is a parody — as it boldly declares on the cover of the book — there are some things that are sacred. And not having an image of my chicken spanking me is one of those things. What’s worse is the author chose my real last name as his/her (let’s be honest, probably her) fake one. I already have to deny accusations of being married to Montel Williams. I don’t want to have to start defending myself against allegations of cavorting with naughty chickens.

What do think readers? Will you purchase this cookbook? Will you serve “Dripping Thighs” to your family this holiday season? Will you ever be able to eat chicken again?

Read more:
Ten ways to tell you’re enjoying an evening with ‘Fifty Shades of Grey’ author E L James
On the scene: E L James talks ‘Fifty Shades’ with Katie Couric
‘No Easy Day’ dislodges ‘Fifty Shades of Grey’ from bestseller list

Top 10 'True Blood'-iest recipes in the 'True Blood' cookbook

True Blood may have wrapped its fifth season this past weekend, but that doesn’t mean you’ll have to be True Blood-less for long. As we previously reported, the show is releasing a cookbook inspired by the series.

True Blood: Eats, Drinks, and Bites from Bon Temps won’t be out until after Labor Day weekend, so unfortunately you’ve have to make do without Sookie Stackhouse’s What a Fried Chicken at your barbecues. But we thought we’d give you a little taste of what to expect in advance of the cookbook’s Sept. 5 release, so we’ve put together a list of the top 10 True Blood-iest recipes in the True Blood cookbook. READ FULL STORY

'New York' Grub Street editor Alyssa Shelasky on 'Apron Anxiety' and the allure of dating a chef

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Grub Street editor Alyssa Shelasky is the ideal dinner partner. She’ll never bore you with a discussion of in-season ingredients or the best cuts of pork belly. She’d much rather talk about reality TV — “American Idol makes me hate humanity sometimes” — or about dating and sex. Her food philosophy is simple: “Food is what I eat when I’m hungry. I prefer it to be nice food and hopefully from a farm where good, healthy things are happening.”

I met Shelasky at Tertulia, a busy Spanish taverna in the West Village, for an early dinner to talk about Apron Anxiety, her new memoir based on her blog of the same name. It’s one of those recipes-sprinkled-through-the-narrative books, which could be grating if it weren’t so disarming and fun. Shelasky’s story begins with her upbringing in suburban Massachusetts and moves on to her booze-soaked 20s, during which she mingled with celebrities (including a pre-Giselle Tom Brady) while working as a New York-based reporter for US Weekly and People magazine. Her enviable lifestyle slowed down when she turned 30 and moved to Washington D.C. with her new celebrity chef boyfriend (referred to as “Chef” in the book, but you can figure out his real identity with a simple Google search). Her quieter life didn’t turn out to be the lovefest she was hoping for. Chef was working 16-hour days opening a new restaurant, and Shelasky struggled to find a place in his food-obsessed existence. Her usual joie de vivre and self-confidence faded, and this avowedly undomestic girl turned to cooking to fix her broken psyche. READ FULL STORY

'A Feast of Ice and Fire': Yes, there's now an official 'Game of Thrones' cookbook

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“In the Game of Food, you win, or you wash the dishes.” That’s the tagline of The Inn at the Crossroads, a food blog with a unique twist: Authors Chelsea Monroe-Cassel and Sariann Lehrer are trying to cook every dish that appears in George R. R. Martin’s Song of Ice and Fire series. Well, almost every dish — the denizens of Westeros and beyond sometimes eat things that are illegal in the U.S. (horse meat, camel, dog) or downright horrifying (olives stuffed with maggots).

But Monroe-Cassel and Lehrer have triumphed over challenges like honey-spiced locusts and the mysterious “bowls of brown” served in Flea Bottom, as well as a score of more appetizing recipes (lemon cakes, anyone?) — and now they’ve taken their hobby to the next level. Next Tuesday, Bantam will release A Feast of Ice and Fire, a Game of Thrones-themed cookbook that has George R. R. Martin’s official seal of approval; he even wrote the tome’s poetic introduction. Before its release, EW called up Monroe-Cassel and Lehrer to chat about the challenges of cooking fictional food, weird medieval recipes, and which fantastical world they’d like to tackle next. Hint: It rhymes with “Larry Totter.”

ENTERTAINMENT WEEKLY: What inspired you to start your blog?
Monroe-Cassel: We really wanted lemon cakes, and a Google search didn’t bring up anything that fit the almost reverent description of lemon cakes in the books. So naturally, we decided to try and make our own.

Research must have been a huge undertaking. Can you explain your process?
Monroe-Cassel: We basically try to do an historical and a modern take on each dish when possible — it can be anything from ancient Roman to Elizabethan. We’ll look at the description in the book and then we’ll go back in old cookbooks and try to find a description that fairly closely matches. The old recipes often don’t have quantities or very clear directions or temperatures or anything like that.

I’m imagining you two sitting in an enormous library, examining scrolls.
Monroe-Cassel: [Laughs] That would be the dream. I’m a classical history major, so I did put my dead language skills to work for some of the recipes. We’ve done a lot of library research and a lot of online research.

I guess you can find anything on the Internet.
Monroe-Cassel: It’s true. We got our crickets from Amazon.

It’s a little disappointing that the book doesn’t include a recipe for a pie filled with 100 live doves.
Monroe-Cassel: We get that a lot!

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