Welcome to the inaugural issue of The Cook’s Cook. Our cover features Chef Ben Hasty, whose cooking is influenced by the coastal Maine farm his family has worked for the past 300 years.
Inside you will find articles on foraging for seaweed, pairing food and wine, and a Hindu monk’s philosophy on following a vegan diet. A prominent editor offers advice on how to approach the food sections of newspapers; a literary agent gives the inside scoop on what representation can do for your cookbook, and a professional recipe developer shares the story of how she got her start.
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“Trubadeaux: A Restaurant Movie” is the fictional portrayal of an up-and-coming fine dining establishment owned and operated by two brothers, General Manager Lyle Reynolds and Executive Chef Antonio Reynolds. The movie, both filmed and set in Chicago, is the latest work by Group Mind Film’s John Burka and Jay Sukow (co-written by Todd Wojcik).
Heather Cristo, author of the cookbook, Heather Cristo’s Generous Table, has a wealth of tantalizing recipes that are strong on party fare. Recipes include winners like Mexican Beer Steamed Clams, Chicken Guinness Pot Pie, and Shrimp and Corn Cakes with Avocado Sauce. She offers many ideas for party themes. Each recipe is accompanied by a [...]
Introducing Readers Write, where we publish selections from the best works submitted to us by our readers. In this issue, Issy Budd takes us with her to Five Guys in Covent Garden, England, for a burger and fries.
Certified Executive Chef Nicholas Calias leads the culinary operation at The Colonnade Hotel and Brasserie Jo in Boston, Massachusetts. In this video he demonstrates a recipe for steamed cod wrapped in Savoy cabbage, served with a mustard veloute.