Urbitalcover_final1656e3
I am asked to blurb more books than I really can but I was happy to comment on Andrew Carmellini's cookbook, Urban Italian.  Andrew is a son of Cleveland who worked for Daniel Boulud for many years before opening A Voce.  He left his post there and has been working to open his own restaurant–in the meantime, cooking a lot at home, with his wife, the writer.  Good simple Italian fare, lots of cook's stories, and a great voice.

In the literary/historical vein, there's Hometown Appetites about the food writer Clementine Paddleford, the first chronicler of American regional food from the 1920s to the 1960s, written by Kelly Alexander and Cynthia Harris.

Wine_snobs_dictionary_cover_image
On the lighter side, there is David Kamp and David Lynch's Wine Snob's Dictionary, a funny follow up to the Food Snob's Dictionary.  Kamp, whom I wrote about here, strikes just the right balance of information and sarcasm without falling into know-it-all snark.

Nothing delights me more than recommending a book about Fat, called Fat, that rejoices in fat!

And finally Food Jobs, by Irena Chalmers, subtitled "150 great jobs for
culinary students, career changers, and food lovers." If you want to
enter the food industry but don't know where you might fit in, this book has all kinds of ideas.

All these books I've been meaning to take note of and at last can.  It's a huge book season this year–I think they keep getting better.

Share

21 Wonderful responses to “New Books”

  • Rhonda

    Hi Doug.

    I am glad you found this book. This is your first stop. After you have mastered it you will be ready for “Elements of Cooking” and the joy of stock. I cannot remember the authors name but I think he lives in Cleveland.

  • Rhonda

    Hi Doug:

    I recommend a book called “The Cook’s Handbook” by Prue Leith. I am not sure if it is still in print but it is exactly what you are looking for. It covers everything from boiling an egg to identifying root vegetables.

  • Victoria

    Thanks for these comments. Am hoping you will comment at some point on The Complete Robuchon, Bakewise, and A16 Food & Wine. After all, Christmas is actually rolling around again.

    MR, I am thinking about you and the coming holiday season. It will be difficult for you, but I know who will be toasted at all of your holiday tables – your great dad!

  • Victoria

    Thanks for these comments. Am hoping you will comment at some point on The Complete Robuchon, Bakewise, and A16 Food & Wine. After all, Christmas is actually rolling around again.

    MR, I am thinking about you and the coming holiday season. It will be difficult for you, but I know who will be toasted at all of your holiday tables – your great dad!

  • wineguy

    A book called Fat? Brilliant! I would love to have that on my cookbook shelf just to gaze at its title from time to time!! Thanks for the recs….more (quality)food inspiration is never a bad thing.

  • Kitt

    I have no thoughts of taking up a career in food, but that jobs book looks really interesting for those of us who like to know what kind of work goes into commercial food prep.

  • EnglishForDirtyForeigners

    Good day!

    Although not exactly relating to the thread please allow me, dear friend, to tell you of the newest home of British comedy on the online.

    English For Dirty Foreigners is the only show on the internets that will lie to you outrightly about British language, traditions, customs and stuffs.
    Oh yes, we have many stuffs.

    http://www.EnglishForDirtyForeigners.com

    Come for the comedy.
    Stay for the hilarity.

  • shuna fish lydon

    Thanks for writing about the book Food Jobs. I earmarked the page in Food Arts covering it, but would love to recommend it to my readers looking for advice concerning jobs other than the obvious in the field.

  • NYCook

    I have had the pleasure of working for AC at A Voce and I have nothing but good things to say about the man and his food. He has the best pallate of any chef I have ever worked for, he is genuinly a nice guy, not to mention a total bad-ass on the line. Can’t wait to see what he does with the tasting rooms old spot, hopefully I can be a part of it.

  • cHilary

    Thanks for sharing your impressions of FOOD JOBS. So many jobs, so little time, to be a chef, a professional tea taster, a food anthropologist and 147 other food types! I also like Mom’s–I mean, Irena’s!–accompanying blog about jobs and folks in the food industry, like the one about Peter Kump & dressing for success: http://foodjobsbook.com/blog/2008/10/interview-strategy-dressed-to-kill/ OK, maybe, I’m a little biased…

  • Mgmax

    Wow, a book on Clementine Paddleford! I thought one of the flaws of United States of Arugula, good as it is, was that it dismissed her so readily (thus supporting its basic thesis that everything happened in New York or San Francisco).

    Fat is a very good book, I also recommend her Bones. Plus it’s just great to have the title screaming from the front cover.

  • Doug

    Here’s a book I’m dying for a recommendation on: how to cook.

    Follow me for a second.

    I’ve watched lots of shows and read blogs and have learned a bit about cooking over the years. But I’m looking for something about HOW to cook, not just a recipe book.

    The closest approximation I can provide is “How To Grill” by Steven Raichlen. Not only does he have tons of recipes, but he talks about grilling technique, heat, etc. I know Alton Brown’s “I’m Just Here For The Food” is probably good, but he has such a unique approach that I’m not sure I’d call it “foundational”. Maybe I’m wrong.

    I looked through the entire “Cooking” section at my local Barnes & Noble and found nothing that seemed to be what I’m looking for.

    I know doing is part of learning, but are there some good books to recommend that teach HOW to cook?

  • Frank M

    I ordered ‘Fat’ a week or so ago, since I knew I would not be getting that one for Christmas! Also, I got ‘Food Snobs’ for my birthday and found it hilarious, so I’m sure I’d like the wine version. Speaking of Christmas, I probably need to order a couple of yours soon.
    FM

  • Karin (Grew up in Cleveland and miss it in VA)

    Thanks for the rec on Food Jobs. My daughter is working on Restaurant and Hospitality degree. Her desired course is Event Planning but it is always good to know your options.

    Enjoy your Sunday morning in Cleve!

  • The Cheesemonger's Wife

    I think you do a great service to your readers by sharing the books you read with them. You are an author yourself and don’t fret about supporting other authors to further the genre. Good job, Ruhlman.

  • Victoria

    Thanks for these comments. Am hoping you will comment at some point on The Complete Robuchon, Bakewise, and A16 Food & Wine. After all, Christmas is actually rolling around again.

    MR, I am thinking about you and the coming holiday season. It will be difficult for you, but I know who will be toasted at all of your holiday tables – your great dad!