So so so many people tell me they have a cookbook to write, asking for advice, and I almost always do my best to discourage them, with Asian delicacy and Germanic firmness, I hope. Because I believe that there are too many cookbooks out there already and the ones so often published add nothing new. So when writer and educator Dianne Jacob asked me what does define a successful cookbook, it got me thinking. She’s written an excellent post collating many, many responses from people in the industry. The responses are surprising in their diversity. The first and obvious answer is, a book is successful if it makes money for the publisher and author.  And there are many ways this can happen, meaning that a book that sells 10,000 copies can be a resounding success Read On »

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Charlie Trotter will be closing his doors at his restaurant in August 2012, via NYT. 

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Check out this video from the 1930′s about the banana industry and more about this fruit, via the Atlantic.

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How high end professional chefs have translated their craft to the home cook and how to make home cooked food well, via NYT.

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Video: take an adventure with an entomophagist, an insect eater, via The Perennial Plate.

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