(mailing, James Berry)
[[invoke. page:newsletter1 # These are some of the fields that may be used # ============================= # leadimageid: # leadtext: # story1id: # story1text: # story2id: # story2text: # recipe1id: # recipe1text: # recipe2id: # recipe2text: # vad: (html for vertical ad) # hitBucket: (name used to track delivery) # ============================= leadimageid: 236480 leadtext: !fmt/block | h1. Dear readers, I first began working with Deborah Madison in 2006, but it feels as if I've known her for much longer — because I've known her cookbooks. My copy of Vegetarian Cooking for Everyone is looking a little shabby, but I'm reluctant to trade it for a new edition; I'd miss the stained pages and ruptured binding. Deborah's reflection of the book's 10-year anniversary awhile back only deepened my dedication to it. Over the last several years, Deborah's been working on a new book — which was released just this week. Seasonal Fruit Desserts is beautifully photographed and designed; it even has its own dishes, many made specifically for the book by ceramicist Sandy Simon. And the glorious recipes! We've published [/recipes/collections/Contributors/Deborah+Madison "a few of them"] over the years on Culinate, and this week Deborah offers one more: Green Rhubarb Purée With Grapefruit. Another new dessert book crossed my desk this week: David Lebovitz's Ready for Dessert. If you know David's blog, you know David's love of chocolate, which I share, and his book's stunning cover of a cake being frosted with chocolate looked good enough to eat. (Don't worry, I held back.) In their new books, both Deborah and David acknowledge the work of Lindsey Shere, the founding pastry chef of Chez Panisse, whose Chez Panisse Desserts is a classic in the realm of desserts — and another book worth looking into if sweets are on your mind. Kim Carlson Editorial Director # The lead text story1id: 273960 story1text: "Hank Sawtelle unpacks the hows, whats, and whys of dry curing meats." story2id: 237332 story2text: "He knew food, but that was about it. Anna Selp, on eating with her ex." recipe1id: 270966 recipe1text: "From Bruce Weinstein, a recipe for leftover ham, served on a bun with mustard on the side." recipe2id: 2972 recipe2text: "The contribution of the wine is subtle, but the resulting soup has real depth of flavor." # The ad vad: | <a target='blank' href="http://www.foodalliance.org/"> <img src="http://ads.culinate.com/foodalliance/newsletterjun09.jpg" " width="120" height="600" alt="" border="0"/></a> ]]