Top | Newsletter 2010

Culinate Newsletter April 7 10

(mailing, James Berry)

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 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

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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."

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recipe1text: "From Bruce Weinstein, a recipe for leftover ham, served on a bun with mustard on the side."
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recipe2text: "The contribution of the wine is subtle, but the resulting soup has real depth of flavor."

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