Word: cookbookers
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...kitchens of Australia, 1968 was a year of revolution. While women's Libbers fled cooking's drudgery, career woman Margaret Fulton embraced its joys. Her eponymous cookbook, mixing standards like pot roast with exotic dishes like goulash, sold 1.5 million copies, lured Australians back to the stove and helped fire a national love affair with food. Now 80, Fulton has just released an updated edition. She talked to TIME's Elizabeth Feizkhah about timing, tidiness, and how to boil eggs...
...business: “There’s a lot of longing for boiled peanuts felt over foreign posts.” Now in its tenth year, the original catalog has expanded to include numerous other Southern delicacies like cane syrup, benne wafers and scuppernong jelly. The Lee Bros. Cookbook, a compilation of the Lees’ own renditions of the classics of Southern cooking (“More tasty, less fatty,” is Matt’s description) is due out next year...
...sitting down to interview designer Bill Blass or rapper Fab Five Freddy, New York real estate sharks or Hillary Clinton, she’s usually with her Welsh springer spaniel, Cooper Gillespie. In fact, Cooper’s literary pedigree helped him recently score a book deal. His cookbook, Throw Me A Bone, is out in stores now. Cookbook writer Sally Sampson is a friend and wanted Cooper (i.e. Susan) to be her co-writer. On first hearing the idea, Orlean thought, “My God, I barely know how to cook!” The book includes biscuits...
...table French Laundry in the town of Yountville (pop. 2,916). The Napa Valley restaurant is regularly rated as one of the best in the nation--and one of the hardest at which to snare a reservation. Keller grosses about $7.5 million annually there, and his 1999 French Laundry cookbook is in its 16th printing and has sold 243,000 copies. He expanded his business carefully in 1998 by opening Bouchon, a bistro-style restaurant that is a three-minute walk down the street from the Laundry. Last year he added a bakery on the same street...
...every plate that comes back unfinished--is taking the celebrity-chef diversification plunge. Micromanaging is no longer an option. On Jan. 26 he opened a second Bouchon, in the Venetian in Las Vegas. Per Se is scheduled to open in New York on Feb. 16. Keller has another cookbook due out in the fall, based on dishes served at the original Bouchon. He is also marketing a line of Limoges porcelain by Raynaud that he helped design and a collection of silver hollow ware--egg cups, wine buckets--by Christofle, both destined for high-end retail stores. For dessert...