Newsletter #113

I like Peternell's cookbooks because there's so much writing in them. His previous book, Twelve Recipes, was framed in a lovely and (for a neophyte like me) approachable way as a chatty, conversationa... (Tom)

Those Tipsy Nissleys we served at the store last Friday were a delicious tribute to the mixological brilliance of my friend Brad, whose James Beard-winning first book Bitters became an instant necessi... (Tom)

I have been to Currance's Big Bad Breakfast in Oxford, Miss., though, thanks to a tip from my savvy foodie friend Brad (see above), while making a pilgrimage to William Faulkner's Rowan Oak estate (an... (Tom)

While Lark seems to have grown out of our soggy soil, Capitol Hill's little Wandering Goose is more like a successful transplant, a pink flamingo standing out proudly in the Northwest drizzle. Earnhar... (Tom)

I remember two things from the only meal I've had at Lark, at their old 12th Avenue location: a well-known New York editor's stories about meeting Howard Hughes, and the duck leg confit, which was one... (Tom)

For those still mourning the end of Mo Willems's Elephant and Piggie series, the author is back with a delightful new picture book, illustrated with photos of a cardboard-and-paper diorama-like world.... (Haley)

There's nothing wrong with aspirational in cookbooks—we all like to dream—but for her first solo outing (after working behind the scenes for years as a private chef and cookbook co-author), Turshen em... (Tom)

You can tell even from the thumbnail cover to the left how this item, from Chicago's acclaimed Macau-inspired restaurant Fat Rice, jumps out from the usual cookbook crowd. Hidden behind the comic-book... (Tom)

I admit that I do a lot (a lot) more reading than cooking, so of course I'm drawn to a book about cookbooks. This is the sort of project (ask a bunch of chefs for their favorite cookbook) that could b... (Tom)