June–July 2015

With our ninth issue, The Cook’s Cook introduces improvements in our publishing platform that will allow the magazine to be read easily on mobile devices. Now you can read the PDF format on your desktop or tablet, use the new app for mobile devices, or download the magazine and have it handy when there’s no Wi-Fi connection.

On our cover is Amanda Cohen, Chef and owner of the Manhattan restaurant Dirt Candy, and author—with Ryan Dunleavy and Grady Hendrix—of the graphic novel/cookbook of the same name. Chef Cohen was interviewed and profiled by Jacob Dean and photographed by Brent Herrig. We also have an excerpt from the book, and if you have never before seen cooking instructions in cartoon form you’ll be amazed and delighted.

In this, our Farming and Agriculture issue, Maria Speck cheers the comeback of ancient wheats, Natasha Bowens writes about the history of farming in the USA by people of color, and Ravindra Krishnamurthy describes the astonishing concept of vertical farms.

Mara Lubans-Othic takes us foraging for white truffles. Rochelle Bilow tells us about CSAs and how to cook “straight from the farm.”

Lia Carmen Castillo Windt shares her experiences of eating in Spain, Rebecca Leffler offers vegan recipes for traditional French sauces. Nadine Thompson reminisces about growing up in the Caribbean.

And—of course!—there’s more. Brewer and author Scott Mansfield’s recipes for cocktails and non-alcoholic ginger beer made with jalapeno. J.D. Landis’ compelling description of testing a find from his cellar: a 1982 Inglenook Charbono. And Eva Baughman’s stunning back cover photos are a reminder that digital publications offer the best venues for anything visual.


April–May 2015

The theme for our April-May issue is Restaurants and Chefs, and we are privileged to bring to you New York Times restaurant critic Pete Wells, interviewed and profiled by Jacob Dean, his (under)cover portrait painted by famed New York muralist Arnie Charnick.

For more on that theme, become educated about how to choose a restaurant location, take a look into the world of a traveling private chef, and keep an open mind as you’re informed of the growing popularity of edible insects in restaurants in North America.

Read about an African bush kitchen, share a reminiscence of a childhood on the island of Formentera, and learn about the traditional Southern American diet that is much healthier than you might think. You’ll find Caribbean recipes from St. Kitts, spring cocktails from Boston, and will discover how to stalk wild greens to make the Greek dish hortopita.

In this issue we have a recipe for Kefir Fermented Doughnuts, an explanation of how Paleo and Vegan diets share many of the same values, and a primer on gluten-free coatings for baked and fried foods. Cooking with children? You’ll find tips on how to combine science, math, and cooking in a STEM curriculum. Wondering if food writers need copyright protection? See The Advice Column for the answer. And don’t miss our compelling book reviews, intriguing opinion column, informative product reviews, and—as always–gorgeous photography.

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February–March 2015

This issue of The Cook’s Cook is the first of our second year as a publication. We celebrate by announcing that each issue will now have a theme.

This year we’ve chosen Images, giving thought to the beauty and power of how food—and its sources and creation—is presented visually.

You won’t want to miss Barbara Hansen’s fascinating article about gorgeous cookies that are made to look like Mexican tiles, or Chris Reid’s thoughtful account on painting still life arrangements, orchards, and vineyards.

Mara Lubans-Othic writes about foraging for the elusive and strangely-shaped cauliflower mushroom. Alice Medrich explains how to correctly choose and describe cocoa when writing a recipe. Debra Tillar offers a tutorial on absinthe, with recipes.

J.D. Landis writes about an “odd bottle” of Graves from his wine cellar, and former fromagier Kristy Turner describes how she became a vegan and learned to make excellent non-dairy cheeses.

Read Regina Baraban’s article on travel in Portugal, Issy Budd on healthy snacks for teens, and be moved by the story of Heartbeet Lifesharing farm and community residence.

Welcome to the start of our second year. It’s going to be a good one.

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December–January 2015

Food and beverages are the yin and yang of the culinary world, one incomplete—indeed, inconceivable–without the other. In this issue our cover profile, by regular contributor Jacob Dean, is of Garrett Oliver, the Brewmaster of Brooklyn Brewery.

Diane Zatz, a graphic arts professor, describes her alternate life as a “Hops Farm Wife,” growing organic hops on a Pennsylvania farm.

Melina Josserand and Clotilde Dusoulier, the authors of Edible French: Tasty Expressions and Cultural Bites, share how they collaborated first on a blog and then on their successful book of illustrated French idioms.

Annabel Hughes, writing from her home in the African bush, offers instruction on how to make imitation capers from nasturtium seed pods, and world traveler Kristy Alpert tells about a visit to a stranger’s house in Tokyo for a cooking lesson.

In this issue you’ll find Emily Von Euw’s gorgeous vegan desserts made from entirely raw ingredients, and Wendy Pirsig’s tale of the Swedish holiday of St. Lucia.

Kristine Kidd shares her stunning gluten-free recipes for Raspberry Oatmeal Muffins, Apple Cranberry Crumble, and Seeded Irish Soda Bread.

Matthew Locricchio provides recipes for impressive-but-easy polenta casseroles that will let them have fun and put your supper on the table.

As always, there’s much more…advice, opinion, great products, wonderful recipes—all free. Please subscribe, tell your friends, and enjoy.

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October–November 2014

Baking guru Dorie Greenspan, author of numerous books, including Baking with Julia (HarperCollins, co-authored with Julia Child), talks about the pleasures of the kitchen and her newest cookbook, Baking Chez Moi, in our cover profile, “Baking Chez Dorie.”

Also in this issue, Georgeanne Brennan describes rijstaffel, the Dutch-Indonesian rice table, chocolate expert Alice Medrich explains cacao percentages, and Karen Coates writes about chicken from an anthropologist’s perspective.

Jacob Dean takes a humorous look at the lifelong quest of Michael Bacon—a guy with a slightly-more-famous brother—to create the ultimate, perfect Caesar salad.

In this issue you’ll find recipes for Nigerian goat meat pepper soup, beet-and-berry fruit leather, New York egg cream soda, Spanish salmorejo with Serrano ham, and gumbo made with wild American shrimp. In these pages you’ll find great products, advice on culinary careers, opinion, and more. Subscribe today—it’s free!—so you don’t miss a thing.

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2014 August-September

August–September 2014

In this issue you’ll find a fascinating profile of Jacques Pepin, one of the most highly respected chefs in the world, by Jacob Dean.

Langdon Cook, author of The Mushroom Hunters, writes about mushroom hunting in The Rites of Fall. Award-winning cookbook authors Matt Lee and Ted Lee offer insights on cookbook publishing in So You Want to Write a Cookbook…? In For the Love of Tomatoes, Ana Patuleia Ortins shares luscious Portuguese recipes. And in From Karachi to California, Sarah Sheikh Bridge tells the story of her parents’ journey from Pakistan to the United States.

As always, The Cook’s Cook is packed with an eclectic assortment of articles, advice on culinary careers, opinion, great products, recipes, and stunning photography. Subscribe today – it’s free! — so you don’t miss a thing.

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2014 June-July

June–July 2014

Welcome to the third issue of The Cook’s Cook: A Magazine for Cooks, Food Writers & Recipe Testers.

In this issue we bring you a profile of cookbook author and food activist Bryant Terry, by Georgeanne Brennan. Restaurateur, TV show host, and cookbook author Su-Mei Yu gives a look at the changing world of Thai cooking. Award-winning authority on Greek cuisine, Diane Kochilas, renders a fascinating account of what it’s like to develop recipes for Molyvos, a great Greek restaurant in New York City.

Wine Editor J.D. Landis describes the surprise of an oxidized Alsatian wine. Cookbook author Jeff Rogers shares the secret of making creamy dairy-free ice cream, and Nancy Hinton, chef at Les Jardins Sauvages, a Quebec restaurant specializing in foraged foods, describes the excitement of foraging for wild spring greens. In this and every issue of The Cook’s Cook you’ll find recipes, advice, opinion, articles on wine, beer, and spirits, product reviews, tutorials, and more.

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2014 April-May

April–May 2014

Welcome to the second issue of The Cook’s Cook, the first magazine written for aspiring and professional food writers and recipe testers.

Our cover features Marja Vongerichten, cookbook author and host of the television show The KimChi Chronicles. Inside you will find guidance on how to find a job in the food world (“Making Dough”), will read about California Zinfandels (“From My Cellar”), and learn about the hilarity and heartbreak of raising chickens (“Raising Chickens: A Tragicomedy”). Read sage advice from the New England Culinary Institute to a culinary student preparing to graduate, learn how to make the best gluten-free foccacia you’ve ever had, and consider an impassioned plea for introducing insects into our diets.

In our pages you’ll find interesting products, opinion, reviews, feature articles, and more – you’ll even love our ads.

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2014 February-March

February–March 2014

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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