News

Monday, December 15, 2008

Secrets of the Red Lantern Reviewed on globalgourmet.com


Secrets of the Red Lantern
Stories and Vietnamese Recipes from the Heart

by Pauline Nguyen, with recipes by Luke Nguyen and Mark Jensen

Overflowing with sumptuous but simply prepared dishes that have been passed down through generations of the Nguyen family, Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart is part Vietnamese cookbook and part family memoir.

More than 275 traditional Vietnamese recipes are presented alongside a visual narrative of food and family photos that follows the family's escape from war-torn Vietnam to the founding of the Red Lantern restaurant in Sydney, Australia.

At the heart of each recipe is the power of food to elevate and transform. From a recipe of Cari De that sparks a memory to the distinctly bitter melon soup that says, "I'm sorry," Secrets of the Red Lantern shares the rich culinary heritage of the Nguyen family and their personal story of reconciliation and success.

Recipes such as Bun Rieu (Crab and Tomato Soup with Vermicelli Noodles), Goi Du Du (Green Papaya Salad with Prawns and Pork), and Che Khoai Mon (Black Sticky Rice with Taro) unlock the family's secrets and see the family persevere through homesickness, heartache, and the upheavals of change to finally experience growth and celebration. The result is a beautiful journey through Vietnamese history, culture, and tradition that cooks everywhere will embrace.

Read more...

Roger Ebert Books Make Amazon Best-Seller List


Three of the top 15 titles currently on Amazon’s Bestsellers in Books: Guides & Reviews List are from Roger Ebert:

YOUR MOVIE SUCKS, ROGER EBERT’S FOUR-STAR REVIEWS and ROGER EBERT’S MOVIE YEARBOOK 2009

http://www.amazon.com/gp/bestsellers/books/4494/ref=pd_zg_hrsr_b_1_4_last

Wednesday, November 19, 2008

Secrets of the Red Lantern Named Best Asian Cookbook of 2008

Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart
by Pauline Nguyen has been named Best Asian Cookbook of 2008 by epicurious.com:


BEST ASIAN
Secrets of the Red Lantern
by Pauline Nguyen (Andrews McMeel Publishing)
Recipe to try: Salt and Pepper Tofu

Whether you want amazingly accessible Vietnamese recipes or just a good, honest family story with food, this Sydney restaurateur delivers. Her family memoir is a great tale of what immigrants both give up and gain in choosing (or not) to pack up and try another country, and if it's not always pretty, it is inspiring, especially with both vintage photos and pictures of the contemporary food Nguyen creates. The book is so beautiful you can almost taste the braised duck with ginger and scallions or the banana fritters.

http://www.epicurious.com/articlesguides/howtocook/cookbooks/bestof2008

Monday, November 17, 2008

Knives Cooks Love Reviewed by Library Journal

Knives Cooks Love: Selection. Care. Techniques. Recipes. by Sur La Table with Sarah Jay is reviewed in the 11/15/08 edition of Library Journal:

Most home cooks tend to be protective of their knives and often claim to be highly knowledgeable of the knife world. This book from Sur La Table and food writer Jay is slightly obsessive; it goes into shocking detail about each type of knife from the few countries that produce the best of the best. There is the obligatory section, "A Blade for Every Purpose," that describes each type of knife and its possible uses, which is the best part of the book. Another helpful portion addresses how to buy a knife, which has comprehensive explanations on such weighty points as blade anatomy and blade material. The lay reader will like the simple sections on how to chop, peel, and dice a variety of foods. The recipes that are included are basic for the most part and slightly uninspiring (e.g., mango-cucumber salsa). Recommended for academic libraries with a large collection of culinary arts materials.—Claire A. Schaper, Morgantown, WV

Knives Cooks Love: Selection. Care. Techniques. Recipes. Reviewed by the Tampa Tribune

Knives Cooks Love Review

As Emeril Lagasse writes in the book's foreword, knives are the most highly valued cooking tool in a chef's possession, and yet they are often the least discussed in the kitchen. This book, produced by Sur La Table, pulls the cloak back on that tool to provide a wonderfully coherent, easy-to-follow guide to selecting knives, maintaining them and, as you might guess, using them properly. Even better, they pair those instructions along with recipes that you can make immediately after learning each new cut, chop or slice.

Knives Cooks Love: Selection. Care. Techniques. Recipes. focuses on this most versatile tool in the kitchen and provides tantalizing recipes allowing you to practice and perfect techniques. Consider this Knives 101—lessons on everything you need to know to make your experiences behind the blade more straightforward, efficient, and enjoyable.

Thursday, November 13, 2008

Secrets of the Red Lantern Chosen One of The Best Cookbooks of 2008

Secrets of the Red Lantern by Pauline Nguyen has been chosen by NPR food writer Susie Chang as one of the Best Cookbooks of 2008.

An interview with Susie about her selections is tentatively scheduled for Weekend Edition the weekend of November 22, with two recipes and images from the book planned for npr.org.

• Secrets of the Red Lantern will also be on the year’s top cookbook lists of the Chicago Tribune and the Atlanta Journal-Constitution.

Overflowing with sumptuous but simply prepared dishes that have been passed down through generations of the Nguyen family, Secrets of the Red Lantern is part Vietnamese cookbook and part family memoir.

More than 275 traditional Vietnamese recipes are presented alongside a visual narrative of food and family photographs that follows the family's escape from war-torn Vietnam to the successful founding of the Red Lantern restaurant.

Friday, November 7, 2008

Mass Historia Reviewed by Monsters & Critics

Book Review: Mass Historia
Fiction Book Reviews

Emmy award winning comedy writer Chris Regan has turned his considerable talents to past events and come out with a winner in this uproarious look at 365 days in history. Embellishing facts with liberal doses of light humor, history has never been more entertaining as demonstrated by the January 4 entry celebrating Utah’s statehood that explains how Utah became the forty-fifth state which coincidentally, was the average number of wives enjoyed by most Utah men at the time. Then learn about the army suppression of an uprising of a hoard of Donnie Osmond groupies and the five top Mormon fun facts.

Even better, on June 24, 1997 the U.S. Air Force released their final report on the Roswell incident, a 231-page tome that would prove to be light reading for those who can polish off 251 pages of a Dune novel while awaiting a Star Trek rerun. Or how about the November 15, 1887 entry highlighting the birth of Georgia O’Keeffe with the notation, “After being born, the baby looks up at where she came from, and gets her first-and last-idea for a painting.”

Chock full of fun “facts”, sidebars and irreverently captioned pictures, this is not history as we learned it in school, thank goodness! Regan’s view of history is smart, pointed, frequently not PC but always entertaining. Think History Channel crossed with equal portions South Park and Robot Chicken and you get the general idea.

http://www.monstersandcritics.com/books/fiction/reviews/article_1441330.php/Book_Review_Mass_Historia

Bee & Me Debuts

Bee & Me debuted at #15 in the Children’s Illustrated Category of the Independent Bookstores Bestseller list for November 6-13, 2008.

The listing is based on reporting from many
hundreds of independent bookstores across the United States.

Bee & Me (Accord Publishing, LLC, $16.99) is the fantastic new storybook that everyone is buzZz-ing about! From author Elle J. McGuinness and illustrator Heather Brown, Bee & Me is an entrancing book that features vibrant full color illustrations introduced by the innovative technique of Ani-motion, created by Accord designers Jeff Cole and Katarina Ford. Bee & Me is the first book to feature Ani-motion applied in full color, providing the visually arresting Ani-motion panels in almost every spread to enhance the action and immediacy of the story.

Thursday, November 6, 2008

Author Jeremy Greenberg on MyFox Kansas City

Relative Discomfort: The Family Survival Guide author Jeremy Greenberg appeared on MyFox Kansas City.

See the interview here: MyFoxKC.com

Everybody has one, or more. That relative who drives you up the wall. And it's hard to get through the holidays without seeing them. Author, Jeremy Greenburg explains relative discomfort in his family survival guide. He'll be at Barnes and Noble on the Country Club Plaza Friday, Nov. 7 at 5:30 p.m. for a book signing. Visit his website at jeremygreenberg.com.

Relative Discomfort is a sidesplitting, guffaw-inducing guide to living through and laughing at all of our family encounters. You know that knot you get in your stomach when you're about to come face-to-face with your Uncle Drunk and Aunt Enabler, or the brother-in-law who always wants to show you his gun collection? This book unties that knot.

Dilbert 2.0 Featured #8 in Amazon’s Top 100 Books for 2008

Dilbert 2.0 is featured as #8 in Amazon’s Top 100 books for 2008 in the Comics and Graphic Novels Category:

http://www.amazon.com

With more than 2,000 cartoons (including some never-before published creations), extensive remarks by Adams, and a DVD that will include all Dilbert cartoons from 1989 through April 2008 and a link which enables readers to download future Dilbert cartoons, Dilbert 2.0 is the ultimate must-have collection for the millions of Dilbert fans. And, as we head into the second decade of the 21st century, all indications suggest that Adams will have ample fodder for future decades of Dilbert — the proliferation of workday ridiculousness is one thing that does not promise to downsize anytime in the foreseeable future.

Tuesday, November 4, 2008

Bee & Me Reviewed on Through The Looking Glass Children’s Book Review

Bee & Me

Elle J. McGuinness

Illustrated by Heather Brown

Novelty Board Book

Ages 3 to 5

Accord Publishing, 2008, 0-7407-7734-3

One day a bee is out collecting nectar when a dog chases her into a house. The little boy in the house is frightened of the bee and prepares to run away from her. Then he hears the bee talking to him. The little insect explains that she needs to get back to work for there is much to do and she asks the little boy to help her. The little boy learns that bees are “good for much more/Than just honey.” They pollinate trees and flowers, and without the hard labors of bees the world would be a very a different place.

Children who do not know how vital bees are will be astonished to learn how much we depend on them, how much we need them to do what they do best so that we might have food, and so that plants and trees can thrive. These days wild bee populations are in trouble and this book’s arrival is timely. The book’s environmental message shows children that little creatures can have a big impact on the environment and on humans. In addition to the story of the little bee, at the back of the book the author includes some bee facts, and she tells children what they can do to be a “Honeybee Helper.”

Throughout the book there are bright illustrations, and on most of the double page spreads there are Ani-motion panels, which allow readers to see characters in the story move.

Discover Magazine Features Hidato

Hidato: 200 Pure Logic Puzzles

is featured in the November issue of Discover Magazine in a full page article.

A highlight: “Now a new number puzzle called Hidato is poised to steal sudoku’s spotlight.”

Monday, November 3, 2008

The Amish Cook at Home Reviewed by Cincinnati.com

The Amish Cook turns a page

By Polly Campbell • pcampbell@enquirer.com • October 29, 2008

Lovina Eicher, aka the Amish Cook, whose syndicated column appears in The Enquirer and 130 other papers, has a new book, "The Amish Cook at Home" (Andrews McNeel, $29.99) written with her editor, Kevin Williams of Middletown.

The column was originated by Eicher's late mother, Elizabeth Coblentz, and Williams in 1991. Eicher took over writing it in 2002.

She and her husband, Joe, have eight children and live in southern Michigan. They farm with horses, use a horse-drawn buggy for transportation and use no electricity in their home. They do have a telephone in their barn, from which she talked about her life.

She will be in town Nov. 8 on a tour promoting the book, which the publisher describes as "an up-close-and-personal look at today's Amish life and cooking through the eyes of an Old Order Amish family." Williams rented a van to bring Eicher and her family to Cincinnati.

Go behind the scenes:

Question: What chores are you leaving behind for your book tour?

Answer: The garden is pretty well finished, we've made the tomato sauce and juice. Joe let the chickens loose so they finished up anything we didn't.

Q: Is it a good year in the garden?

A: The zucchini did well. I've got some in the freezer. I've put a lot out by the road for people to take. The carrots and the cucumbers did well, too. And I've got about 10-12 bushels of potatoes.

Q: It seems like your children have a lot of chores to do. How do you interest them in cooking and doing chores?

A: We work together. They take an interest in what I'm doing and help. Loretta, who's 4, likes to pick up the broom and sweep. She just started to like seeing the house look nice. They learn sewing by making doll clothing.

Q: You often write about cooking for big events like weddings and church gatherings. That seems to be an important part of Amish life.

A: I went to a wedding recently and was a helper in the kitchen. We made 320 pounds of fried chicken. There were 30-40 women working together, I was helping with the dressing, mashed potatoes and gravy. It was very enjoyable; my sisters and cousins were all there.

Q: You don't use electricity, but you have some other conveniences?

A: We have a propane refrigerator and freezer that work really well. I use a hand-held egg beater, and I like a chopper I bought at a Tupperware party. For making tomato sauce, I have a Victoria strainer.

Q: What would you like people to learn about the Amish way of life from your column and book?

A: That we really have a good time together as a family. People wonder what we do at night without TV. We do a lot of singing, read books and play games. We probably do have a lot more chores than most people, but it's not all chores.

Thursday, October 30, 2008

The New Yorker Cartoon Caption Contest Editor Bob Mankoff on Charlie Rose

Robert Mankoff, Cartoon Editor at The New Yorker was interviewed about The New Yorker Cartoon Caption Contest Book on Charlie Rose.

http://www.charlierose.com/shows/2008/10/28/2/a-conversation-with-robert-mankoff#comment_67471

The New Yorker presents the best of the cartoon caption contest. Write your own captions for the top 100 cartoon contests, then see the best, and all the rest.

Since its inception in 1925, the New Yorker has been world famous for its cartoons. Not surprisingly, the cartoon caption contest has quickly become one of the magazine's most popular features. Located on the back page, the contest invites readers to craft their own captions for the weekly cartoon. Thousands enter each week, but only one wins.

This entertaining collection, the first of six books in an exclusive series with Andrews McMeel Publishing, presents the top 100 caption contests, with the winners, the runners-up, and everyone in between (available on-line), plus fun facts and stats about who is entering and why. Learn how the finalists came up with their captions, and how their lives changed after winning. Discover the inner workings of the caption contest and then see if you have what it takes to be a successful cartoon caption writer.

Cindy Mushet Interview on Seattle Tall Poppy

An Interview with Cindy Mushet on the "Art & Soul of Baking"

Cindy Mushet's definitive book, the Art & Soul of Baking.

If you don't know the name Cindy Mushet, let me introduce you. She's one of those people in the background who makes amazing things happen. Her contributions may not always have her name blazed on them, but her impact is evidenced by a rich history in the culinary world. Cindy was a contributor to the Joy of Cooking, has taught throughout the United States for Sur La Table and is currently an instructor at Le Cordon Bleu. Her recipes have appeared in Bon Appétit, Fine Cooking, the New York Times, and the National Culinary Review.

Cindy's currently on a whistle-stop book tour...and coming to a Sur La Table near you!

During her 24 hour stay in Seattle, I had the opportunity to meet with Cindy and it was kismet from the beginning. We chatted over lunch and then strolled over to my favorite bakery for a little nosh. She was just days into her 3 week tour, and despite having already done an early morning TV spot, a pod cast interview and a newspaper interview, by the time we talked she was still a fireball of energy.

A long history of teaching permeates Cindy's culinary style. She understands how her students feel, going through the effort to bake something, only to fail with a dessert you can't serve. "That's when people go to Costco and pick up something cheap." But there are so many things wrong with cheap: desserts are packed with preservatives to extend the shelf life and the ingredients stray far from anything that might be good for you...or flavorful.

Her mission became: Teach a Man to Bake, Don't Give Him a Cake.

Warm and engaging, Cindy's got an analytical mind that probes with a laser focus until she lands on the answer. While there are some excellent baking books, many of them lack direction in the most basic steps. One of the most frustrating steps both she and her students struggled with was the familiar: cream butter until light & fluffy. "What does that mean?" In her frustration she surmised, "Butter never looks fluffy...or light." Eventually she learned "light" meant light in color, not texture. And "fluffy" spoke to the incorporation of air into the butter. It's that attention to the intention that makes her recipes a step above.

To perfect her baking, she applied a scientific approach -- baking cakes repeatedly, changing the ratios at each attempt. Then, she'd study the results and determine what yielded the best outcome.

This scientific approach came from an early influence by the San Francisco's Baker's Dozen group. At the time, she was living in Berkley and there were a number of bakers in the area. They'd gather and talk about issues they were having, "I'm having a problem with this dough...do you know anything about that?"

Eventually, the group gelled into something more formal. They'd meet once a quarter and learn from each other. Tackling Angel Food cake, for instance, each person brought a finished cake and the recipe. "You wouldn't believe the variety! They all fell under the category of Angle Food cakes, but they were so different." Getting to the heart of the differences, the group sampled each cake, decided which characteristics were ideal, and then compared recipes. Side by side, they'd see the ingredients were the same. "Okay, now what did you do differently?" They'd analyze the techniques that arrived at an excellent finished product. Not surprising, this process deeply influenced Cindy's approach to baking.

When she was first asked to write a book on baking, Cindy thought, "What could I say about baking that hasn't already been said?" After further reflection...and before she'd given a final answer, she tapped into her own collection of over 200 baking books. Laying multiple books out on the living room floor, she poured over them with an analytic approach ---what's here? What's missing? And most importantly, what did her Sur La Table students struggle with when using the recipes?

Because she had years of contact with students who are often unsure, she could see firsthand where the issues where, and modified her own recipes accordingly.

Then Cindy turned to the bible of cooking science, Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen. While the book is a treasure trove of information, admittedly, it's a very dry read.

So, Cindy asked herself, "How can I combine both solid recipes and provide enough information to help people understand the science behind what's going on?"

She was determined to prove success in baking is built on a solid foundation...not a fluke. Tapping into an analytical approach, combined with years of teaching, the result is her latest book, the Art and Soul of Baking.

It hits the mark on every level.

In fact, she gives a lot of credit to Sur La Table, who was the impetus behind the project. They were very "hands off" in the creation of this book. None of the directions were cropped or modified to save space. And they gave her the time necessary to create a book of substance. Two years to write it, one year for editing means this book is much more than just a collection of recipes.

Baker's Dozen alum, Alice Medrich, wrote the forward and she highlights two key points: the chart for Baking Pan Volumes (What's the difference between a 9 x 1" Pyrex pie pan and a 9 x 1 1/2" Emily Henry fluted pie pan? It's here.) And a handy chart that converts measuring cups and spoons into exact weights. Alice notes, "The book's two essential double-page charts should be photocopied and hung inside a cupboard door for easy reference." Taking a cue from Alice, mine are laminated and stuck to the side of the refrigerator...and I refer to them, regularly.

The Art & Soul of Baking is packed with relevant information designed to bring success into the kitchen. Whether you're a novice or a seasoned baker, I found her discussion on the Eight Main Ingredients invaluable. And the photos for bread dough detailing the different stages: underrisen, perfectly risen, and overrisen doughs provides the visual cues necessary when conquering the land of yeast. Tips in the margins, "What the Pros Know" layers the knowledge base, providing multiple "ah-ha!" moments.

I consider myself a fairly accomplished baker and I've got dozens of books on the subject. Frankly, this is the book I have been looking for. Cindy is a perfect guide -- explaining not just how, but why. Surely I'd be a better baker today if I'd had this book sooner.

The good news is, there's still plenty for me to learn. And with Cindy as my guide, next up...conquering my fear of yeast!

***

Now, if you're a serious baker, no trip to Seattle would be complete without a stop at Bakery Nouveau. The owner, William Lehman, has a stable full of accolades, but most notably, he was the Captain of the Bread Bakers Guild, Team USA in 2005. Teams from around the world competed at the prestigious event and William's team took home the gold. (You can still catch footage of the competition on Food Network re-runs.)

After lunch, Cindy and I made a beeline to Bakery Nouveau.

This is what Cindy called "research":



One of my favorite things about dining with chefs, is watching the way they eat. I'm fascinated by how they truly tune into what they're eating. Look, smell, touch come into play and mentally, each dish is deconstructed before the first bite. Cindy was impressed with the crumb on William's baguettes and took note of features in the crust.




This caramel and custard beauty is one of my favorites. Cindy's book tour escort joined us and just before we tackled this dish, Cindy took a moment to explain how the caramel coating was brought to a dark amber, creating an intense caramel flavor that is actually balanced by bitter notes from the depth of the caramelization process.

As you can see, this is a visually stunning dessert and I love the gold leaf detail. This dessert is called the Phoenix. It's three layers of mousse (chocolate, pear and caramel) on a bed of candied pecans, bathed in a caramel glaze.





Pause for a swoon. This is my absolute favorite dessert at Bakery Nouveau: a crispy thin praline base with a uber creamy chocolate-hazelnut mousse, topped with milk chocolate shavings. Prailine Dream, indeed.



Finally, I just have to share this photo. When we first sat down, this was Cindy's initial reaction!

http://seattletallpoppy.blogspot.com/2008/10/interview-with-cindy-mushet-on-art-soul.html

Wednesday, October 29, 2008

Dilbert 2.0 on Entrepreneur

Dilbert Turns 20 (Almost)

By: Mike Werling | October 28, 2008 1:44 PM

Happy Birthday, Dilbert. Put 20 candles on the cake and sing a refrain of the world's most sung song to the character who feels the angst of every cubicle-bound employee and represents the dashed hopes of so many dreamers. (How he would blow out the candles is beyond me. Dude's got no mouth.)

The ubiquitous workplace presence, creation of multiple-low-paying-job-holder and current entrepreneur Scott Adams, has said and done many of the things workers around the world only wish they could say and do. And for most of that time he's been trapped in the same cubicle.

To mark the occasion of Dilbert's 20th--he doesn't look a day over however old he was when the strip began--United Features Syndicate Inc. and Andrews McMeel Publishing have created a hefty collection of Adams' ode to workers everywhere--though oddly enough Dilbert didn't start out as a workplace comic.

At 576 pages, "Dilbert 2.0: 20 Years of Dilbert" doesn't include every Dilbert comic, but what it lacks in completeness it more than makes up for in weight. The DVD included with the book, however, does contain every comic from Dilbert's April 16, 1989, debut through April 2008.

Adams makes the book a compelling read by sprinkling his comments throughout. He points out the first appearance of this or that character; he riffs on his lack of drawing prowess; he highlights a joke that fell flat; he explains how using a sentence from a memo at his real job in one of his early strips earned him worse and worse assignments at work--and how his comic strips got funnier as a result.

One of my favorites, about a March 30, 2006, strip: "This was the first successful use of the word "crap" in a Dilbert comic. It was a long, hard struggle, and perhaps not the worthiest goal, but success feels good no matter where you find it."

Adams himself has moved from worker drone to the role of entrepreneur. He owns two restaurants, one of which he actively manages. I wonder if he has become the pointy-haired boss in any of his employees' eyes.

After 20 years, one might think he'd be out of ideas for the strip, but as long as there are meetings, coworkers, consultants (and consulting fees), bosses, technology, accounting departments, office policies, new guys and human resources, Adams will have material.

http://blog.entrepreneur.com/2008/10/post.php

Scott Adams Interview on The New Yorker


October 29, 2008

An Interview with the “Dilbert” Cartoonist Scott Adams

Scott Adams is the genius behind the comic strip “Dilbert,” and behind every genius is a stalker, lurking in a crawl space. I like to think that each of our readers is like that stalker: hungry, semi-naked, and scratching at an itch that doesn’t exist. I’m almost choked up now.

And now, the man, the legend, Scott Adams:

Cartoon Lounge: Scott, thanks for taking the time to do this interview. I’ve already buried your fee of fifty gold doubloons in your back yard, as per your instructions. You have a very beautiful garden.

Scott Adams: (Nods, lips sealed tightly.)

C.L.: How does it make you feel that “Office Space,” “The Office,” the American version of “The Office,” the German version of “The Office,” and the animated television show “Dilbert” all stole your idea?

S.A.: I would feel bad if I hadn’t stolen the idea of a loser with a talking dog from Charles Schulz. My contribution to the creative process was realizing Dilbert would starve if he didn’t have a job.

C.L.: When you first started drawing “Dilbert,” were people in your office mad? Was your boss like, “Wait a second…I have pointy hair…”?

S.A.: I had several different bosses during the early years of “Dilbert.” They were all pretty sure I was mocking someone else.

C.L.: Do you own a dogbert?

S.A.: I recently got a toy Australian Shepherd. I’m teaching her to walk on two legs (really) because I think it’s funny. Not all the time, but at least when company comes over. If I can get her to wear glasses, that’s pure comedy gold.

C.L.: A rat?

S.A.: I’m sure there is a rat around here someplace.

C.L.: Dinosaur?

S.A.: Hard to say. They are notoriously good at hiding.

C.L.: How did you first get published, and when did you become syndicated?

S.A.: For the full story, see my new twentieth anniversary book, “Dilbert 2.0.” (Smooth, eh?) The short version is that I bought a book on how to become a cartoonist and followed the directions on submitting work to the big comic-syndication outfits. I was rejected by all of them but United Media. Before that, my only attempt at commercial cartooning had been some submissions to magazines such as The New Yorker and Playboy, all rejected. (Actually, the comics rejected by the The New Yorker and Playboy are in “Dilbert 2.0.”)

C.L.: Do you generally come up with a bunch of strips for the week in one sitting, or spread it out over the week?

S.A.: For most of my career I did one comic a day, every day, including weekends and holidays. After I got married a few years ago, I have been doing two dailies per day on Mondays, Tuesdays, Thursdays, and Fridays, and one Sunday comic on Wednesdays. That gets me ahead for vacations, and leaves weekends mostly open.

C.L.: How far in advance do you have to have a strip in?

S.A.: I think it’s about five weeks for daily comics and nine weeks for Sundays.

C.L.: You lost the ability to draw. How did this happen, what was it like for you, and how did you overcome it?

S.A.: It was tough. I burned out my drawing hand by using it too much. The common word for it is writer’s cramp. The fancy words for it are focal dystonia. The symptom in my case was a pinky finger that went spastic when I tried to draw.

I first got symptoms over ten years ago, and drew some strips left-handed while working through it. Over time, I retrained the hand by a gradual process of getting closer and closer to the motion of drawing without actually drawing, until my brain somehow allowed it. (The problem is in the brain. That can be proven by the fact that my right hand would spasm when I drew with my left hand.) Anyway, I was probably the first person who ever overcame that particular problem.

About ten years later, I overused the hand again, and the problem returned. This time I ditched paper and pen and started using the Wacom Cintiq 21 ux, which allows me to draw directly to the computer screen. Although the motion is the same as drawing on paper, my brain doesn’t recognize it as such, and I have no problems whatsoever. Now the dystonia has gone away again, but would pop up if I started overusing the hand and drawing on paper again. But that won’t happen. The computer cuts my production time in half. I love it.

C.L.: You lost the ability to speak. How did this happen, what was it like for you, and how did you overcome it?

S.A.: These dystonia problems often travel in pairs. After a bout of a routine respiratory virus, plus allergies, I got a normal case of laryngitis that never went away. It morphed (again from overuse and straining the voice muscles) into something called spasmodic dysphonia. The vocal cords would clench shut when I tried to speak, making it difficult for anyone to understand a word I said. I was essentially unable to speak for over three years. The condition is incurable, or so the literature says.

This summer, I had surgery at U.C.L.A. to rewire the nerves in my neck and cure this incurable condition. My surgeon, Dr. Berke, pioneered this technique. Apparently it worked, because for the past two weeks I have been able to speak. (It takes several months for the nerves to regenerate.) I can’t shout yet, but the prognosis is good. In casual conversation my voice sounds about normal, and will keep improving.

C.L.: Incredible. I have had a turtle for four long, dark years, and I have not been able to teach him word one.

S.A.: I think I bought some wax from him.

C.L.: I read…somewhere…that you once put on a fake wig and mustache and pretended to be a management consultant for Logitech. First of all, that is awesome. Second, is it true? Third, was this just for the sake of art (i.e. tax deductible)?

S.A.: It is true. I did it for fun, and for publicity for a book.

C.L.: Now that you work from home, do you have to take vacations where you spend a month in an office so you can get material for “Dilbert”?

S.A.: I have an endless stream of suggestions coming in from readers who are in cubicles. That keeps me going.

C.L.: Who were your favorite cartoonists/comics growing up?

S.A.: Charles Schulz, all the cartoonists for Mad, and Al Capp.

C.L.: Who are your favorites now?

S.A.: “Pearls Before Swine,” “Basic Instructions,” “F Minus,” and anything by Roz Chast.

C.L.: What makes you angry?

S.A.: I get angry in retail stores that have vague rules about where the line forms.

C.L.: As the owner of a small sandwich shop in New York City, I am always interested to find out about the operations of other cartoonists who run food empires. How did you decide to start Scott Adams Food, Inc., and when can we expect to see the Dilberito in stores again?

S.A.: I started a food company after realizing it was impossible to get all the vitamins and minerals you need from a well-balanced diet. Do the math yourself. You can eat veggies all day long and never get close to the recommended minimums. So I thought I could make the world a better place by selling a fortified food that was inexpensive and tasty and convenient. As it turns out, the world wasn’t interested in being healthy, so I got out of that business eventually.

C.L.: Back to the new book, “Dilbert 2.0.”—What is included?

S.A.: It’s a big, beautiful, ten-pound coffee-table book with a few thousand of my favorite comics, including the ones too naughty to get published in newspapers. It also has stories about the trouble I got into for strips that did get published. I tell the story of how I went from cubicle to cartooning, which required lots of luck and the kindness of strangers. We also include a disc that has every “Dilbert” comic published in newspapers from 1989 until we went to production.

C.L.: There is a huge economic crisis in the world, people are losing their homes, their jobs, their retirements. Can you show us what would happen if Dilbert became a werewolf who was always dancing?

S.A.: Finally, a question no one has ever asked!

DancingDilbertwerewolf.jpg

C.L.: We are doing nonstop election coverage this month. Any thoughts on whether there will be an election?

S.A.: There will be an election, followed by rioting, the complete unraveling of society, and, I assume, a zombie problem. And everyone will agree it’s an improvement.

C.L.: Thanks again, Scott.

http://www.newyorker.com/online/blogs/cartoonlounge/2008/10/scott-adams-dilbert.html

Tuesday, October 28, 2008

Scott Adams Interview on Motley Fool

9 Things You Should Do Instead of Buying Stocks

Most know Scott Adams only as the creator of Dilbert. But after a recent meeting with him at his Silicon Valley office, we think we know him a lot better than that.

We watched him draw Dilbert on a touch-sensitive PC that we're still salivating over. We got a closer look at one of the two local eateries that he owns. We heard first-hand about his new book, Dilbert 2.0. It was an engaging and entertaining conversation -- right up to the moment one of us mentioned stocks.

Whoops.

Here's what really caught our attention
Adams' passion for personal finance is matched only by his utter disdain for stocks. That's right, this keen observer of business and management trends believes that most people, himself included, cannot beat the market buying individual stocks -- especially when the companies behind those stocks are run by drunk chimpanzees.

Read more: http://www.fool.com/investing/high-growth/2008/10/23/9-things-you-should-do-instead-of-buying-stocks.aspx

Rachel Hale/Baby Love on Good Morning America

Watch the piece that was shown on Good Morning America featuring award-winning photographer Rachael Hale and her stunning new book Baby Love:

http://abcnews.go.com/GMA/Books/story?id=6090990


About Baby Love:

Offering over 100 brilliant four-color portraits accompanied by poetic verses, historic data, and surprising facts, readers can learn where birthdays began and how they are celebrated in different countries. Baby Love: An Affectionate Miscellany also includes an indispensable baby names list for fickle moms and dads-to-be. This beautiful book makes the perfect gift for anyone expecting an addition to their family.

Monday, October 27, 2008

Cul de Sac Reviewed by A.V. Club

Reclusive cartoonist Bill Watterson wrote the foreword for the first collection of Richard Thompson's Cul De Sac (Andrews McMeel), and that's apt, because Thompson's strip is the best thing to happen to the daily comics page since Watterson retired Calvin & Hobbes. After spending a couple of years developing Cul De Sac as a weekly in The Washington Post, Thompson launched the strip as a syndicated daily last September. The comic follows the adventures of the suburban Otterloop family, and in particular Alice, a perpetually wired preschooler who spends her days bossing around her classmates, her afternoons trying to comprehend her finicky older brother Petey, and her evenings befuddling her well-meaning parents. Though sassy-kid strips aren't exactly a rarity, Thompson has a knack for heightening the mundane details of post-toddler suburban life—chirpy teachers, eccentric children's-book authors, enormous fast-food-restaurant play structures, and so on—until they rise to the level of absurdity. The first Cul De Sac book contains the original weeklies and the first few months of dailies, though the strip doesn't really find its rhythm until the dailies start. It doesn't take long for Thompson to figure out how to work in gags about the pile of snow (known as "Old Mount Soot") that rises in the grocery-store parking lot every year, and how in school, "neatness plus creativity equals art." Once Thompson gets into a groove, he produces one of the few strips around where nearly every individual panel is standalone delight… A-

http://www.avclub.com/content/node/89005

Wednesday, October 22, 2008

Rachael Hale, Baby Love Television Appearances

Good Morning America and Access Hollywood
will be airing their Rachael Hale segments on their shows on October 23rd.

Good Morning America will air the piece in their 7:00 am hour (Central Time), probably between 7:30-8:00 am.

Focusing on ‘real' images that any mother, father, or grandparent can appreciate, Hale manages to photograph more than just expression. Whether splashing in a bubble bath or napping atop a fuzzy teddy bear, Hale captures the inner soul of each little one.

Offering over 100 brilliant four-color portraits accompanied by poetic verses, historic data, and surprising facts, readers can learn where birthdays began and how they are celebrated in different countries. Baby Love: An Affectionate Miscellany also includes an indispensable baby names list for fickle moms and dads-to-be. This beautiful book makes the perfect gift for anyone expecting an addition to their family.

Baby Love Featured in People Magazine

Baby Love by Rachael Hale is featured in the November 3, 2008 issue of People Magazine.

It has been said that sometimes the smallest things take up the most room in your heart. Nothing tugs at our heartstrings more than the wide (and often toothless) smile of a baby. Award-winning photographer Rachael Hale focuses her lens on her newest subjects creating a sweet and adorable collection entitled, Baby Love: An Affectionate Miscellany

Tuesday, October 21, 2008

Mattie J.T. Stepanek Park Dedicated; Oprah Winfrey Attends

On Saturday, October 18, the mayor of Rockville, MD dedicated Mattie J.T. Stepanek Park, where kids and adults can play and listen to tapes of Mattie’s messages.

Oprah Winfrey surprised Jeni Stepanik at the park’s dedication.

It was featured on Good Morning America:
http://abcnews.go.com/GMA/Story?id=6069915&page=2

Mattie J.T. Stepanek books from Andrews McMeel Publishing, LLC:
Just Peace: A Message of Hope
Reflections of a Peacemaker: A Portrait in Poetry

Thursday, October 16, 2008

The Art and Soul of Baking Review by Baking Bites

The Art and Soul of Baking

The Art and Soul of Baking is a new book from Sur La Table’s relatively young cookbook line. Things Cooks Love was published earlier this year and another book, Knives Cooks Love, is due out at the end of this month. The store is known for its top quality kitchenware, so it’s no surprise to see them putting it to good use in a book like this one.

The Art and Soul of Baking a huge compendium of all things baked. The book has nearly 300 recipes in its 464 pages, as well as tons of information about kitchen equipment and ingredients. The introduction to the book is broken up into two parts and is the main reference section. The Baker’s Kitchen chapter is primarily dedicated to describing the use and purpose of various pieces of baking-related kitchen equipment, and also gives weight and volume conversion tables. The Baker’s Pantry chapter is dedicated to ingredients, describing how things are made, what the flavors are like and how to use them.

The recipes are broken down into chapters by type, and are all well-written. At the beginning of each chapter there is a little primer on how to be as successful as possible with your cakes, breads, souffles, etc. The instructions are descriptive and there are plenty of tips given in the sidebars to help make the process as easy as possible. The book also makes note of possible variations on each recipe. There are plenty of full-page photographs in the book, and while they are excellent shots, not every recipe is covered. Overall, it’s a nice book that will give the reader plenty of recipe options and some great reference material, the sheer size of the book is a little intimidating, even though the clear writing and friendly tone will keep a reader engaged once he or she starts to flip through the pages. The book’s author, Cindy Mushet, has a blog set up that is a great way to get a preview of the book.

Wednesday, October 15, 2008

Rachael Hale to be on Good Morning America

Good Morning America is to air a piece with featuring Rachael Hale and Baby Love.

Rachael Hale's luminous four-color photography captures the essence of babies napping, laughing, and mugging for the camera. Whether the babies are splashing happily in the bath, dozing on the sofa, or gazing at the camera with wide-eyed rapture, Hale's images focus on the infants themselves, and her lens captures the inner soul, humanity, and character of each little one.

Baby Love combines more than 100 expressive baby portraits with a mixture of poetry and verse, along with surprising facts and historical details that celebrate all things baby. Readers will learn where birthdays originated and how different countries around the globe celebrate the annual milestone, as well as additional baby-inspired facts and trivia. Also included are lists of the top boy and girl names to help inspire moms- and dads-to-be.

Hale has been designated as a Master of Photography at the New Zealand Institute of Professional Photography Awards and received her fellowship—the highest accolade a New Zealand photographer can achieve—in 2000.

Tuesday, October 7, 2008

Organic Marin Review on The Food Paper

Organic Marin

Recipes From Land to Table
by Tim Porter and Farina Wong Kingsley

Just north of San Francisco, across the Golden Gate Bridge, sits an Eden of organic farming known as Marin County. With organic roots reaching back more than 30 years that are grounded in the post-sixties values of clean living, community, and collective effort, Marin is considered the birthplace of the organic farming movement. Its close proximity to food-oriented San Francisco and preponderance of eco-literate residents have made Marin a modern utopia of local consumption and environmental sustainability, as well as a model for the nation. Organic Marin illustrates the journey of local crops and pasture-raised animals from the soil to the tables of the Bay Area's finest organic restaurants. In the process, it profiles sixteen of the region's most esteemed organic farms and features 50 recipes contributed by dining establishments which incorporate Marin's locally produced ingredients.

Appropriately, the recipes are organized by season and guided by nature's bounty. Spring brings recipes like MarketBar San Francisco's fava bean bruschetta, which incorporates Marin Star Route Farm's young, tender fava beans. Summer stone fruit stars in grilled pork tenderloin and nectarines with bacon vinaigrette, contributed by Picco in Larkspur. Hearty fall choices include butternut squash gratin from Greens Restaurant in San Francisco and orecchiette with sausage ragu and broccoli rabe from Piatti Ristorante and Bar in Mill Valley. Unique winter selections include Fork Restaurant in San Anselmo's carrot flan with peppercress and mustard vinaigrette, as well as braised short ribs with candied Meyer lemon gremolata from AVA restaurant in San Anselmo. Desserts range from the light spring panna cotta with fresh strawberries, contributed by San Francisco's Scott Howard, to the decadent winter double chocolate bread pudding, courtesy of Buckeye Roadhouse, Mill Valley. Though reading about these dishes may inspire you to hop a plane to the Bay Area for some food tourism, Organic Marin offers the promise of creating a slice of Eden in your own home kitchen.

http://www.thefoodpaper.com/cookbooks/organic_marin.html

Monday, October 6, 2008

Scott Adams: The Monday Interview with Publisher's Weekly

The Monday Interview: Dilbert Creator Scott Adams

By Dick Donahue -- Publishers Weekly, 10/6/2008 7:25:00 AM

An interview with Dilbert creator Scott Adams, whose Dilbert 2.0: 20 Years of Dilbert, will be published this month by Andrews McMeel.

PW: Where did Dilbert (and, for that matter, Dogbert) come from? Did he/they just walk across your sketch pad one day?? Was he modeled on a real person?

SA: Dilbert’s look is based on a real person, who doesn’t know it. I worked with him but didn’t know him well. He just had an in-teresting potato-shaped body that was fun to draw. He started as a doodle at my day job at a bank. Dilbert’s lack of social skills is modeled on my own personality; his professional skills are a composite of engineers I have known. And Dogbert is partly based on a family dog who never once came when I called, and partly on my own evil side.

PW: What was it that made you realize—and when—that Dilbert had become an American icon?

SA: It was popular long before it became an icon. I started realizing it was an icon when “Dilbert” entered the language as slang for a cubicle worker, and “pointy-haired boss” became shorthand for bad management.

PW: How in general has Dilbert kept up with the changing times?

SA: Dilbert became popular during the downsizing of the ’90s, and job security was a major theme of the strip. When the Dotcom era arrived, Dilbert and the gang started getting cocky, just like real engineers. Lately the themes are more about external forces (outsourcing, mergers) and how they impact the employees. I just write about what’s happening and hope people like it. It isn’t more complicated than that.

PW: What is it about Dilbert that’s kept him in the public eye for nearly 20 years??

SA: I think Dilbert will remain popular as long as employees are frustrated and they fear the consequences of complaining too loudly. Dilbert is the designated voice of discontent for the workplace. I never planned it that way. It just happened.

PW: What might Dilbert say about the current financial crisis?

SA: I have some comics in the pipeline about bailouts and mergers. My focus is on the impact on employees as opposed to philoso-phy. Sometimes that looks like philosophy to readers.

PW: This mammoth Dilbert 2.0 you’ve just labored over: how did you decide what to include and what to leave out?? (And were those choices as tough as I think they were?!)

SA: Editing was tough. But it helped that all the comics would be included on the disc with the book. I picked the comics that made me laugh when I reread them, having forgotten most of them by the time I put the book together. And I also included all the ones that got me in trouble or stirred controversy, as well as ones that were too edgy for publication. (Those are my best work.)

The New Yorker Cartoon Caption Contest in New York Times

Bob Mankoff, The New Yorker Cartoon Caption Contest, and The New Yorker Cartoon Caption Contest Book were featured in The New York Times

The Voice
The Editor of Laughs

Published: September 26, 2008

IF incongruity is the essence of humor, then Robert Mankoff, the cartoon editor of The New Yorker for the past 11 years, is a perfect study. At 64, with wavy silver hair and rectangular glasses, he has a professorial manner, but he is prone to go off on surprising tangents about everything from juggling (he keeps leather-covered balls in his office for when the mood strikes) to hair care products. “I need to go to mousse school,” he said one afternoon at his desk, trying to tamp down a few flyaway strands.

"Bantering and joking around and seeing things in a funny way, maybe a cynical way, even a skeptical way, is second nature for New Yorkers." — Robert Mankoff, cartoon editor of the New Yorker.

A self-proclaimed “undocumented” Ph.D. in psychology — he dropped out of a doctoral program at Queens College in the mid-’70s to become a cartoonist — Mr. Mankoff, who grew up in Flushing, Queens, is serious about humor. In 1991, he founded the Cartoon Bank, which eventually became a digital archive of New Yorker cartoons and cover art, and in 1999, along with David Remnick, his editor in chief, Mr. Mankoff inaugurated the magazine’s cartoon caption contest.

On Oct. 14, more than one million entries later, a hardcover volume titled “The New Yorker Cartoon Caption Contest Book: The Winners, the Losers and Everybody in Between” will be published. Mr. Mankoff will also discuss the contest at the annual New Yorker Festival.

The whimsical, cerebral Mr. Mankoff still draws, and one of his cartoons — in which a businessman yells into a telephone: “No, Thursday’s out. How about never — is never good for you?” — is among the most popular in the magazine’s history. On a recent day in his office, surrounded by stacks of the sketches that cartoonists fax in for consideration every week, he shared some tricks of the trade.

The first caption contest was a moment of necessity. We needed a back page for the Cartoon Issue. I remember seeing caption contests in Punch magazine in the ’60s and ’70s. I didn’t invent the idea of a caption contest, but I suggested it. The idea for the contest in its present form is David’s. I think he was inspired by the crossword puzzle in The Sunday Times; you always know it’s there, and it’s standard.

I think what makes someone good at writing captions is the ability to be very free in their thinking. Humor is essentially a type of play. If you try to solve this like you would answer an SAT question, you will fail. Part of it has to be loosey-goosey. When you look at one of these things, you have to let your mind be free, let your unconscious or subconscious do the processing. You can’t go through enough possibilities.

People like to say: “What’s the funniest caption? What’s the funniest joke?” It’s like saying, “What’s the best-tasting food?” It doesn’t actually make much sense. People’s taste in humor differs. Some people like wordplay and puns; I don’t, particularly, because it seems to me those are the only types of jokes that eventually will be able to be done by computer. Of course, a great pun is something else. Some people like humor that is aggressive. No one’s really suffering because it’s only a cartoon, but something bad is happening to somebody — and it’s not us. Then there are other people who like absurdity.

In one of the caption contests, there are parrots on all the people’s shoulders in a boardroom. So you start to associate. Parrots repeat things — people will talk about parroting. Also, parrots poop on you, so there will be a lot of dry-cleaner jokes. The one that actually won, which combined both absurdity and aggression, was “Shut up, Bob, everyone knows your parrot’s a clip-on.” Imagine trying to explain that to someone who is not a native English speaker, who doesn’t know your culture. They’d say: “But I am confused! You are wearing a parrot — this is part of a fashion?” No, you somehow accept that absurdity.

A lot of studies show that people who like that kind of humor tend to like more adventurous things in art, more modern music, and they tend to be more liberal in their politics. Just more adventurous in general. Probably if you look at people’s patterns, not only what they submit but also what they vote on, you start to see a profile of someone’s sense of humor.

I think the society socializes men to be more forthcoming with humor from the start. Women usually mean by “a good sense of humor” someone who makes them laugh, and men mean someone who laughs at their jokes.

There are a lot of winners from both New York and California. We’re very well represented on both coasts. But we’ve had winners from an awful lot of states. Still, bantering and joking around and seeing things in a funny way, maybe a cynical way, even a skeptical way, is second nature for New Yorkers.

It’s funny. Maybe I’m going somewhere in a cab or giving a speech, and somehow it’ll come up that I am the cartoon editor of The New Yorker. People will come up and show me their caption and say, “Honestly, was my caption not better than the ones that won?” Every once in a while, they’ll come up and ask me to explain a caption.

I think there’s something interesting about people not understanding cartoons. I go to universities, and there are incredibly smart people who are totally flummoxed by the caption contest. It’s not easy. There’s no way that the usual things you do yield a result. You have to sort of dream it.

Solving the caption contest shows you conceivably what the future is — creating world peace, or solving global warming. When you have an interconnected community all thinking about the same thing, you can get pretty good results.

http://www.nytimes.com/2008/09/28/nyregion/thecity/28mank.html?_r=2&ref=thecity&oref=slogin&oref=slogin

Wednesday, September 24, 2008

The Art and Soul of Baking Reviewed by Apartment Therapy The Kitchn

The Art and Soul of Baking
by Sur La Table with Cindy Mushet is reviewed
by Apartment Therapy The Kitchn:

http://www.thekitchn.com/thekitchn/video/interweb-cookery-how-to-become-a-pastry-genius-in-one-short-video-063575

The Art & Soul of Baking by pastry genius Cindy Mushet is October's Cookbook Club selection over at Gourmet.com. In conjunction with the book, they also offer up a short video on how to make individual bittersweet chocolate souffles. The clip is chock full of baking tips and very, very precise instructions.

In less than 10 minutes you will learn:
* when to whisk in the flour in a béchamel sauce; indeed, you will learn exactly how to make the entire béchamel sauce
* precisely what a soft peak looks like as compared with a stiff peak (hint: it has nothing to do with the peak)
* what it means to rain (rein?) in the sugar
* why you should completely coat the inside of the souffle dish with butter
* how to fold in (the perfectly peaked) egg whites

I'm a former pastry chef (long ago and far away) and still I learned a lot from this video.
If that's not enough for you, you can continue with another short clip with several great tips like how to soften brown sugar, test your baking powder and soda and keep your scones from burning on the bottom.

Friday, September 19, 2008

Secrets of the Red Lantern Pick of the Week by Publishers Weekly

Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart
by Pauline Nguyen
was the September 8 Web Pick of the Week
on publishersweekly.com:

http://www.publishersweekly.com/article/CA6593450.html?q=red+lantern

Secrets of the Red Lantern: Stories and Vietnamese Recipes from the Heart
Pauline Nguyen, with recipes by Luke Nguyen and Mark Jensen.
Andrews McMeel, $40 (344p) ISBN 9780740777431

In this moving culinary account of her family’s immigration from their native Vietnam, restaurateur Nguyen of Sydney, Australia, begins: “In my family, food is our language…[when] we cannot speak the words “I am sorry”—we give this bittersweet soup instead.” Luckily, Nguyen is also skilled in written language; her moving, honest and painful story follows her family’s dramatic exodus from their war-ravaged homeland to the safety of Australia. There, Nguyen’s parents opened the restaurant that would give Pauline and her brother Luke the foundation for their current enterprise, The Red Lantern, one of Sydney’s most popular dining destinations. Worth the price alone is Nguyen’s masterful storytelling, including a warts-and-all look at her family and the immigrant experience. The book’s arc is entirely film-ready; indeed, color images of people, places and dishes are striking. And then there’s the recipes: more than 275 traditional Vietnamese dishes, all relatively simple to prepare (though some might require some tenacious shopping). Nguyen’s wide net catches classic comfort food like Pho Bo Tai Nam, the traditional beef noodle soup, and slow-cooked pork shoulder; fish dishes like Crispy-Skin Snapper with Ginger and Lime Fish Sauce; easy appetizers like Tom Nuong (Soy and Honey Grilled Shrimp); and exotic fare like Durian Ice Cream. Whether you buy it for the story, recipes or both, this is an essential volume for those interested in Vietnamese cooking and culture. (Sept.)

The Art & Soul of Baking Author Cindy Mushet Videos on Gourmet.com

The Art and Soul of Baking
author Cindy Mushet is on gourmet.com:

The stakes are simply higher when it comes to baking. A less-than-stellar soup or sauce can be saved at the last minute with an extra pinch of salt or some fresh herbs, but bad baked goods tend to be total disasters—a tough piecrust, a heavy cake, an unrisen yeast dough—and leave you with little to do but dump them into the trash and start again. So when a baking book in which the recipes perform as flawlessly as they do in The Art and Soul of Baking (Andrews McMeel Publishing; 454 pages; $40) comes out, we’re particularly impressed.

Lots of love and effort went into this book from the upscale kitchen store Sur La Table, which is no surprise considering its author is Chez Panisse alum and longtime California baking instructor Cindy Mushet. Her recipes, which strike just the right balance between novelty and simplicity, are each broken down into information-packed sections that are a boon to the home baker: An equipment sidebar tells you everything you’ll need up front; a “getting ahead” section enumerates which steps can be done in advance and mentions what freezes well. Ingredients are listed in traditional cup and tablespoon fashion, as well as in weight measures (for the serious baker); follow-up paragraphs offer recipe variations.

If there’s any weakness here, it’s perhaps too much emphasis on equipment: You don’t truly need a stand mixer for every recipe that calls for it, and when Mushet instructs you, in the blueberry clafoutis recipe, for example, to get out a baking sheet for the sole purpose of holding raw blueberries while you pick through them, she crosses the line into micromanagement. But even this criticism feels like hairsplitting, given such consistently wonderful recipes. A smart one for pumpkin walnut bread can be whipped up quickly using only pantry ingredients. A silky butterscotch pie is a taste of nostalgia that’s not too sweet, and a pizza crust comes together almost effortlessly. It’s the time of year when baking feels right again, and this is just the book to provide inspiration throughout the months ahead.

Selected recipes:

* Bittersweet Chocolate Soufflés with Vanilla Custard Sauce
* Butterscotch Pie
* Graham Cracker Crumb Pie Crust
* Chocolate Chip Cookies
* Pumpkin Walnut Bread

http://www.gourmet.com/search/query?keyword=the+art+and+soul+of+baking&

The Art & Soul of Baking Stared Review in Library Journal

The Art and Soul of Baking
by Sur La Table with Cindy Mushet
receives a starred review in the September 15 issue of Library Journal:


http://www.libraryjournal.com/article/CA6593415.html?industryid=47112

 Sur La Table with Cindy Mushet (text) & Maren Caruso (photogs.). The Art & Soul of Baking. Andrews McMeel. Oct. 2008. c.464p. photogs. index. ISBN 978-0-7407-7334-1. $40. COOKERY

Mushet, a talented pastry chef, cooking teacher, and author of the excellent Desserts: Mediterranean Flavors, California Style, presents the latest book from the Sur La Table team, following Things Cooks Love. Like Malgieri's book, it covers both sweet and savory baking, but it includes far more information. Two lengthy introductory chapters cover techniques, equipment, and ingredients, and dozens of sidebars on "Tips for Success" and "What the Pros Know" offer further helpful insider advice. Recipes range from basics such as Quick Puff Pastry and Classic Sugar Cookies to unusual and appealing treats like Malted Milk Chocolate Tart; most of them include make-ahead information, and many also have variations. There are striking color photographs throughout, as well as step-by-step technique photos. Mushet's style is engaging and never intimidating. Essential.