It actually helps to be an idiot: Cookbook writing and other news
I can't imagine anyone ever comes to visit anymore, but that's okay. Me talk pretty one day.
So, what's it like to be a cookbook author according to the New York Times? The secret is: "It actually helps to be an idiot".
I'm sure that's not true for all, I have met many of them and they were articulate and interesting. I've also read some really wonderful food writing, but this article is a really fascinating peek into that world-- and makes you realize that food bloggers really have de-pantsed the side of the industry that was merely churning out bulk-- considering that some of the best bloggers combine cooking talent, writing and breathtaking photography.
Yet more on the state of cookbooks in contemporary publishing from The Boston Globe. They make the argument that “Cookbooks are not about recipes anymore,’’ but come closer to memoirs with recipes and full-color glossy photos. The recipes are replete with techniques and ingredients that push the culinary edge so far that they are too involved or to difficult to source for most home cooks to ever even attempt to recreate them. This seems an additional result of pressure from the online foodie community to me, as well.
Lastly on more earthy topics, the folks at Zagats have put together a list of 14 favorite 'off the radar' burgers. Some of my favorites aren't on here, but that means the wait for a table won't be as long....
Recently I cooked barbeque outside for the first time in a loooong time. I made ribs. They were yummy, smoked over apple, maple and hickory.