On Saturday night, sitting in the Ohio State Theater waiting for Jim Gaffigan to go on, I got a tweet from Elise alerting me that a website had stolen my text and Donna’s photos from the following post. Elise, creator of the site Simply Recipes and vigilant crusader for blogger rights and general Internet justice, also sent me a link to the Google page to report copyright infringement. I wrote to Google, and the folks there had the theft taken down within days. So here’s a prime example of the very hard work Elise does, not just her consistently excellent publishing at Simply Recipes, but also her work on behalf of other bloggers. And also the mighty Hollandaise, one of the all-time great sauces for eggs, for vegetables, for fish … hell, I could just eat it Read On »

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Originally posted on June 29, 2011 Been so busy recently have scarcely had time to post.  Just got back from taking James to camp :(  My chief videographer and dessert innovator. I was in Boston talking salt on Simply Ming.  I was in NYC working on confections with Bouchon Bakery head chef Sebastien Rouxel and putting together a pitch for a chef drama with some friends.  I came home to find agreat new ice cream book from Ohio’s own Jeni Britton Bauer!  Salt, sweets, ice cream, and an unused photo donna shot for the new book due out in fall: salted-caramel! Of course.  Caramel is one of those awesome no brainer dessert sauces that more people ought to do at home.  Takes 10 minutes tops, uses inexpensive ingredients, and is easy ( just be sure to use a Read On »

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It turns the stomach, the kind of email Marlene sent me over the weekend. Marlene who runs the cooking site CooksKorner said that one of Ruhlman’s Twenty recipe testers, Matthew Kayahara, had done a 4x recipe of the cookies in the book (page 161), the basic cinnamon-sugar cookie, and it was badly out of whack. Indeed, when Marlene checked what was in the book, she found that the published recipe contained three times the amount of granulated sugar it should have. It’s a book writer’s nightmare. It also reminds me what a great thing an ebook is or an app that updates on your device automatically. But there is some small recourse. I can announce the error here and publish a correction. Here it is, the tested and true snickerdoodle recipe, based on one sent Read On »

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Been so busy recently have scarcely had time to post.  Just got back from taking James to camp :(  My chief videographer and dessert innovator. I was in Boston talking salt on Simply Ming.  I was in NYC working on confections with Bouchon Bakery head chef Sebastien Rouxel and putting together a pitch for a chef drama with some friends.  I came home to find a great new ice cream book from Ohio’s own Jeni Britton Bauer!  Salt, sweets, ice cream, and an unused photo donna shot for the new book due out in fall: salted-caramel! Of course.  Caramel is one of those awesome no brainer dessert sauces that more people ought to do at home.  Takes 10 minutes tops, uses inexpensive ingredients, and is easy ( just be sure to use a really big Read On »

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In the headlong rush to turn everything into an app, we have created amazing apps (shazam is truly amazing) and ridiculous apps (won’t name names). The publishers of cookbooks and chefs are among them.  Some publishers (S&S, my last publisher) are not entering the market; smaller more agile ones are (Chronicle, by chance publishing my next book). But what makes a valuable app? Since teaming up with Will Turnage, VP of technology and invention for the digital media firm R/GA, I’ve been creating apps for the iPad and smartphones and so have been thinking about how to proceed.  They take a lot of time and work and so far, return on investment is spotty (except in the games department). My goal is to create only apps that take unique advantage of the technology available.  Therefore, Read On »

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