http://cooksread.tv/http://cooksread.tv/http://cooksread.tv/domains/cooksread_tv/images/user/header_logo_cooksread.gif2005 CooksRead - The Cookbook Author Video News Network - Interviews, Demos, And Culinary Events, All Rights Reserved. http://cooksread.tv/index.cfm?module=news#507Mon, 23 Aug 2010 11:28:00 AM EDTFood writer (Newsweek, The New York Times, and Harper's) Rowan Jacobsen and Travel Channel's culinary expert Adam Richman sat down with food writer and cookbook author Melissa Clark, whose new cookbook In the Kitchen with a Good Appetite (Hyperion; September, 2010) is currently on its way to bookshelves across the country, for a discussion about the changing American food landscape at BookExpo America 2010. Jacobsen took the first question about defining what we mean when we talk about American food, which he defined in terms of increasing 'regionalism' and the growth of local farmers markets and organic foods on the American landscape, while Richman pointed to the cross-pollination of regional foods and the profound increase in food knowledge in America as important factors in what defines American food. Jacobsen warily accepted the notion that the 'Wal-Martization' of local food markets would inevitably takeover the movement, and Richman concurred with the caveat that 'Wal-Martization' does not further the cause of eating better or stimulating the local economy. Clark then asked Jacobsen to describe his new book American Terroir (Bloomsbury USA; August, 2010) that Publishers Weekly said 'challenges readers to rethink their relationship to food.' Richman then outlined his new book forthcoming this fall, America The Edible (Rodale Books; November, 2010)--a travelogue filled with fun facts mixed with culinary journalism. Jacobsen then offered the Alaskan salmon as a powerful example of American terroir. The interview concluded with a couple of questions from the audience to Jacobsen on the pros and cons of aqua culture and to Richman on food from Louisiana and the Gulf Coast in wake of the BP oil spill and hurricanes. http://cooksread.tv/index.cfm?module=news#507http://cooksread.tv/index.cfm?module=news#479Sun, 21 Mar 2010 11:45:00 AM ESTInternet blogger sensation Julie Powell, who rocketed to fame with her memoir based on her blog Julie And Julia: My Year of Cooking Dangerously (Little, Brown and Company paperback; July, 2009), in which she tries to redeem her flailing life by cooking her way through Julia Child's classic cookbook, Mastering the Art of French Cooking, stepped out of the kitchen to talk about the movie, the book, her follow-up memoir Cleaving (Little, Brown and Company; December, 2009), and the 'real' Julie Powell, at the 2010 American Library Association Midwinter Meeting. Featured on panel of bestselling novelists Eric Van Lustbader (The Bourne Series); Chuck Hogan (Assassin's Thief), and Tracy Chevalier (The Girl With a Pearl Earring), whose books have all been made into movies, moderated by Booklist editor Brad Hooper, Powell reflected on the appeal of people-watching at the New York Public Library and how book critics had a 'nasty' habit of reviewing her life, because she was the main subject of her two memoirs, rather than the qualities of the book itself. Powell then presented a darker side to the fame she achieved by describing the 'hate' she received from a public who disapproved of her 'real' life, which clashed with the varying public perceptions of her through her books and the movie starring Meryl Streep and Amy Adams, including what appears to be a strained relationship with the Julia Child Estate. Powell wrapped her appearance with a spontaneous commentary on the various interpretations in the public imagination of the 'Julie Powell' they came to love or hate in Cleaving, a memoir about 'meat and adultery, Julie and Julia (the book), and Julie and Julia (the movie), resulting in Powell declaring that she is taking a break from her kitchen memoirs to write fiction for a while. http://cooksread.tv/index.cfm?module=news#479http://cooksread.tv/index.cfm?module=news#464Thu, 03 Dec 2009 2:08:00 AM ESTWith an introduction by Miami Herald food editor, radio and TV personality, syndicated columnist and bestselling author of low-carb cookbooks Linda Gassenheimer at the 2009 Miami Book Fair International, America's queen of gourmet cooking Ruth Reichl began her book event with a reading from the introduction to her new cookbook, Gourmet Today (Houghton Mifflin Harcourt; September, 2009). Exclaiming over the 'new bounty' of fresh food diversity in supermarkets, Reichl examined the new sustainable food ethics emerging in today's gourmet markets and the growing trend toward local farming and farmer's markets, coupled with an increasing American appetite for vegetables and baking, revealing her own passion for Elvis Pound Cake. Unable to avoid the topic most on everyone's minds, Reichl then reflected on the demise of Gourmet magazine and what it means for the future of cookbooks and the professional passion for perfecting the pleasures of food. The former editor-in-chief of the now defunct Gourmet magazine wrapped her book event by taking questions from the audience on food writing and recipe testing; her 'adventures' with her PBS television network series; Gourmet magazine's last issueR and the one that died on the press; the effects of increased media competetion on gourmet cooking; gourmet recipes for Chinese cooking; and new trends in small farms, fish farms, and men cooking.http://cooksread.tv/index.cfm?module=news#464http://cooksread.tv/index.cfm?module=news#438Thu, 23 Jul 2009 10:45:00 AM EDTCeleb chef and Italian Grill (Ecco; April, 2008) cookbook author Mario Batali and iconoclast restaurant critic and bestselling author of Kitchen Confidential: Adventures in the Culinary Underbelly (P.S.) (HarperPerennial updated edition; January, 2007) Anthony Bourdain got together for a beer and chat before a packed audience on a warm November evening at the 25th annual edition of Miami Book Fair International in November of 2008. Bourdain started the conversation asking Batali to describe the phenomenal growth of his businesses and his philosophy behind the impressive restaurant ownership expansion. The host of the Travel Channel's culinary and cultural adventure program No Reservations then challenged Batali to explain why he chose Gwyneth Paltrow, a woman who 'clearly doesn't eat,' to join him in his prime time PBS-TV special Spain...On the Road Again, and as co-author of Batali's companion book Spain...A Culinary Road Trip (Ecco; October, 2008), to which Batali replied, 'She's cuter than you.' Next, Batali and Bourdain exchanged views on food writers and cookbooks before Batali turned the table on Bourdain and asked how he transitioned from 'lowly line cook' to fatherhood. After comparing their respective TV food shows, the two food celebs took questions from the audience and dished the Miami restaurant scene; speculated on food trends and the Next Big Thing in restaurants and cooking. Batali took a question about recruiting and training chefs for his restaurants, before Bourdain followed up on a question about the challenges of producing food TV shows on-location internationally before being asked if he would ever eat a dog for dinner to which Bourdain decried the eating of dogs or other pets for dinner, no matter what the customs of the country you are visiting may be. Batali and Bourdain wrapped the evening with their views on their favorite home cooked meals; sang the praises of Asian cuisine in Singapore; and debated the merits of Italian cuisine.http://cooksread.tv/index.cfm?module=news#438http://cooksread.tv/index.cfm?module=news#414Sat, 17 Jan 2009 2:01:00 AM ESTSpeaking at the 2008 Miami Book Fair International, barbecue 'evangelist' and award-winning cookbook author Steven Raichlen offered a spirited account of the genesis of barbecuing around the world, beginning with the first written form of the word found in A Natural History of the West Indies by Gonzalo Fernando Oviedo y Valdes, published in 1526--'barbacoa.' Raichlen then 'followed the fire' back through the Medieval Ages and ancient history, to early man over 500,000 Years years ago. Raichlen detailed the differences in barbecue fires, the cultural influences of barbecue seasonings, and the wide variety of barbecue meats around the world. Describing his 4-year travels to 25 countries around the world to research his cookbook classic Barbecue! Bible (Workman Publishing Company; May, 2008), now in its 10th edition, Raichlen wrapped his presentation with a discussion of alternative barbecue solutions, such as barbecueing salmon in a stovetop smoker.http://cooksread.tv/index.cfm?module=news#414http://cooksread.tv/index.cfm?module=news#409Wed, 10 Dec 2008 3:46:00 AM ESTSpeaking under a packed tent at the 2008 National Book Festival, former U.S. Federal lawyer turned successful entrepreneur baker, Warren Brown reflected on his motivations in leaving a solid law career for an impossible dream--baking cakes, not just any cakes, of course, but cakes from scratch on a commercial scale. Brown then told how he got his first big break in the baking business with a story in the Washington Post, which led to Brown's famous (at least in the Washington, D.C., area) CakeLove bakeries. Brown wrapped his presentation by introducing his first cookbook CakeLove (Stewart, Tabori & Chang; May, 2008), revealing his passion for cooking, baking cakes, and 'the details,' and following with some tips on tools, techniques, and ingredients for baking cakes.http://cooksread.tv/index.cfm?module=news#409http://cooksread.tv/index.cfm?module=news#397Thu, 16 Oct 2008 9:53:00 AM EDTVenezuelan-born of Armenian parents, George Duran has certainly gone places in his still-young life. The former TV and radio producer moved to Paris at the age of twenty-seven to pursue his passion for food and study at the Ecole Superieure de Cuisine Francaise, Groupe Ferrand, and host a popular, award-winning TV show, Pop Cuisine on the French cable TV network Cuisine TV before returning to America to launch the popular Ham on the Street cooking show on the Food Network. Most recently, Duran appeared at BookExpo America 2008 to introduce his first cookbook Take this Dish And Twist It (Meredith Books; October, 2008) and demonstrate preparation of one of the recipes in the book, Pepperoni Pizza Soup. Stressing that cooking should be fun, Duran organized a spontaneous cheese grating and melting contest for audience participation, then demonstrated how to turn a peice of bread into a bowl, combining the main ingredients for pepperoni pizza--tomato sauce, pepperoni, cheese, and bread--to make pepperoni pizza soup. Duran then took questions from the audience on his favorite foods and the latest food trends; ways to make healthier or low fat dishes, such as vegetarian pizza soup (hold the pepperoni); and ways to add personal 'twists' to other recipes in Take This Dish And Twist It.http://cooksread.tv/index.cfm?module=news#397http://cooksread.tv/index.cfm?module=news#402Wed, 22 Oct 2008 11:00:00 AM EDTIn early October, 2008, a crowd of over 60 people turned up at Astor Wines & Spirits in New York City to see the legendary French chef, writer, and teacher Jacques Pepin talk about his life and work. Introduced by his friend, former ABC News' Good Morning America and Food Network cooking expert and author of Sarah's Secrets for Week Night Meals (Broadway; October, 2005), Sarah Moulton, Pepin and Moulton each poured themselves a glass of white wine and served up tidbits about Pepin's new book, More Fast Food My Way (Houghton Mifflin; August, 2008). After the warm-up, Moulton and Pepin stirred a discussion on the explosion in American cuisine diversity, slicing and dicing the expanding range of American ethnic and regional cuisines. Next Pepin and Moulton dished stories of Pepin's friendship with the fabled Julia Child, including a salt and pepper anecdote revealing the sometimes fractious on-air culinary differences between Pepin and Child. Moulton then led Pepin through a series of reflections on his favorite chef jobs, kitchen disasters, apprenticeship years, and Pepin's culinary heroes, including Pierre Franey, Craig Claiborne, and Julia Child. Moulton and Pepin wrapped up their conversation with Pepin musing on what the menu for his proverbial 'last meal' would be like and his plans for the future. Next, Pepin took questions from the audience on the importance of learning by doing; the difference between cooking at home and in a restaurant; his secret to success in fast food cooking; his many kitchen injuries; his transition from chef to writer and teacher; his insights into working in restaurants; his favorite kitchen tools and, of course, fast food recipes. http://cooksread.tv/index.cfm?module=news#402http://cooksread.tv/index.cfm?module=news#341Thu, 25 Oct 2007 10:52:00 AM EDTFrench Culinary Institute founder and CEO Dorothy Hamilton, author of Chef's Story (Ecco Press; April, 2007) and host of the PBS series by the same name, appeared at the Brooklyn Book Festival 2007 to grill two of America's top chefs, David Bouley and Dan Berger, who were featured in Hamilton's book and PBS series. Responding to a question about influences on their lives, David Bouley and then Dan Berger both told stories about their grandmothers. Hamilton asked Berger about working in Bouley's kitchen on the fish line once when Bouley told him to 'talk to the fish,' which Bouley responded to by explaining it is important to 'talk to the fish' in order to cook fish to perfection. Bouley stressed the importance of local, organic products with which to make a meal, and Dan Berger described the new trend toward better products, which ultimately will lead to better food. Bouley followed with a spontaneous discourse on the wonders of vegetables. Dan Berger was asked to describe the chaos of working in Bouley's kitchen, and Bouley responded by describing the method to his madness. Bouley and Berger went on to talk about their hobbies; the challenges of cooking for diabetics and other specialty diets; the politics of foie gras; and closed the interview with plugs for their restaurants.http://cooksread.tv/index.cfm?module=news#341http://cooksread.tv/index.cfm?module=news#282Mon, 08 Jan 2007 4:43:00 AM ESTWestern Reserve School of Cooking instructor/author Meredith Deeds (The Big Book of Appetizers; Chronicle Books, August 2006) led a discussion with independent Thai cooking author/teacher Nancie McDermott (Quick & Easy Vietnamese; Chronicle Books; November, 2005) on teaching and writing about international cuisines without a natural pedigree in the specific culture at an International Association of Culinary Professionals (IACP) Conference workshop. Citing the advantages of being an 'outsider' to an exotic cuisine as well as having a 'home field' advantage of knowing your local market, Deeds and McDermott broke down the tasks of marketing exotic cuisines, researching the field and interviewing primary sources, as well as marketplaces. Nancie McDermott followed the discussion up with a perfect example of the difficulties of breaching cultural and language barriers to get information. Deeds and McDermott then recommended a variety of alternative resources, such as books, for additional background to make the task of 'Outside Cooking In' successful.http://cooksread.tv/index.cfm?module=news#282