Elegantissima, a new book published by Princeton Architectural Press, collects the work of artist and graphic designer Louise Fili, whose vintage-inspired designs for food packaging, labels, and restaurant menus should be instantly recognizable to food lovers.
One of my favorites is this label for Tratturi Primitivo wine, which uses the shape of Puglia's conical trulli houses as a background pattern against the art deco typography.
The book brings together beautiful color illustrations of her work along with personal reflections about how she went about designing some of her most notable creations.
Colonel Sanders' autobiography, written in 1966 but discovered last November, will be made available for a free download by KFC via Facebook.
The gourmet ice pop trend continues with a new book, People's Pops, by Nathalie Jordi, David Carrell, and Joel Horowitz (the team behind the New York City pop business of the same name), due out this June.
People's Pops follows on the heels of last summer's Paletas (also published by Ten Speed Press) with 55 recipes for pops and shave ice arranged seasonally and by ingredient, from spring (think rhubarb and elderflower or cucumber and violet) to autumn (cranberry and apple or pumpkin pie with whipped cream).
The recipes are interspersed with mouthwatering ice pop porn and tips on everything from how to make and serve the pops to starting your own pop business if you are so inspired.
Baker extraordinaire Jim Lahey of Sulivan Street Bakery and Co. has followed up his brilliant My Bread with a pizza-oriented sequel, My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home.
With a single recipe for pizza dough (see below) as a starting place, the book is more or less a pizza topping book, with recipes for pies topped with everything friom leek and sausage to a wintry combination of brussels sprouts and chestnuts. There are also a handful of recipes for soups, salads, and desserts, including gelato and some especially delicious-looking chocolate chip cookies.Read More >
Gwyneth Paltrow took to Facebook over the weekend to dispute a New York Times article reporting her use of a ghostwriter on her cookbook: "Love @nytimes dining section but this weeks facts need checking. No ghost writer on my cookbook, I wrote every word myself."
Cookbook ghostwriting can be about "25 percent writing and 75 percent dating."
The author of the new book Cooking Without Recipes wants you to be free from "the shackles of someone else's instructions."
Maya Angelou on her new cookbook, Great Food, All Day Long: "Writing and cookery are just two different means of communication."
The Economist reviews Adam Gopnik's latest book, The Table Comes First, an expanded collection of his food writing for the New Yorker: "Like a béchamel sauce, the resulting book is sometimes smooth, but occasionally lumpy. In short, an uneven feast flavoured with tasty morsels."