Category Archives: Book

Anthony Bourdain to Release New Cookbook

Anthony Bourdain -- in a suit.
Anthony Bourdain — in a suit.

Chef, restaurateur, author and world- traveling television personality putting all that together.

I really enjoyed Anthony Bourdain’s memoirs, Kitchen Confidential: Adventures in the Culinary Underbelly and A Cook’s Tour, and have followed him around the globe on his television shows (Anthony Bourdain: No Reservations, The Layover and now Anthony Bourdain: Parts Unknown) that focus on culture, food, booze and his bad-boy image. He has written bestsellers and won an Emmy or two. Now comes an announcement of a new book, due out in 2016, that seems to wrap much of his life and many of his interests between the covers.

Ecco, an imprint of HarperCollins Publishers, is excited to announce that we have acquired APPETITES, the first cookbook in ten years from celebrity chef and culinary adventurer Anthony Bourdain. The book is currently scheduled to be released in fall 2016. Daniel Halpern, President and Publisher of Ecco, negotiated the deal with Kim Witherspoon of Inkwell Management. Bourdain is co-authoring APPETITES with Laurie Woolever.

Anthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world traveling chronicler of food and culture, he has made a profession of understanding the appetites of others. These days, however, if he’s cooking, it’s for family and friends. APPETITES boils down 40 plus years of professional cooking and world traveling to a tight repertoire of personal favorites–dishes that everyone should (at least in Mr. Bourdain’s opinion) know how to cook. Once the supposed “bad boy” of cooking, Mr. Bourdain has, in recent years, become the father of a little girl–a role he has come to embrace with enthusiasm.

After years of traveling over 200 days a year, he has come to enjoy entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen however, have caused him, in his words, to have “morphed into a psychotic, anally retentive, bad-tempered Ina Garten. ” The result is a home cooking, home entertaining cookbook like no other. Personal favorites from home and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency. It is only fitting that the cover of this family friendly classic is by Ralph Steadman. Which should give you an idea of what’s inside. Lavishly and provocatively photographed by Bobby Fisher, APPETITES looks to take the cookbook to the edge of the cliff–and over.

A bonus pull out poster depicts and deconstructs the tectonic and structural aspects of the perfect hamburger with text by Nathan Myhrvold. An instant collectible, it is intended to hang on every kitchen wall, a rebuke and reminder to those who would attempt anything less than excellence in burgerdom.”

‘Farm Fork Food’ Named IACP Finalist

FarmForkFoodOne name leapt out at me when I read the list of the 2015 International Association of Culinary Professionals’ awards finalists, and that was Eric Skokan for his wonderful book, Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm. If you don’t know the book, you might know Eric for his smiling presence at the Boulder County Farmers’ Market or for his nearby restaurants, Black Cat Bistro and Bramble & Hare. He and his wife, Jill, remain on the forefront of Boulder’s commitment to organic foods and sustainable farming, as well as their personal idealism and open-hearted generosity. I am rooting for this book to win in the best American cookbook category, which will be given at the IACP conference in Washington, D.C., at the end of this month.

Fascinating Histories of ‘Lost’ Denver Eateries

Book revisits Mile High City restaurants of the past.

LostRestaurantsDenver-coverA lifetime ago and two time zones away, I co-authored a book called Pennsylvania’s Historic Restaurants & Their Recipes. The premise was that the buildings in which the restaurants were located (though not necessarily the restaurants themselves) had to be at least 50 years old, which is no trick at all in one the country’s original 13 states. I traveled all the Keystone State, interviewed restaurant owners and chefs — and then vetted and tested recipes.

Robert and Kristen Autobee, the husband-and-wife team who co-authored Lost Restaurants of Denver, gave themselves a different mandate. Their restaurants they covered were ones that had closed, some decades ago and some within Robert’s memory. As a native Coloradan, he wrote that he “probably ate at all the places mentioned from the fourth chapter onward to the book’s conclusion.” They are both interested in food and are history nerds with both the personal passion and professional skills to delve into libraries, archives and even museum resources, as well as personal interviews with individuals who made or observed recent Denver restaurant history.

The result is a fascinating journey into the past of Denver’s hospitality business. They wrote about food in frontier boarding houses and as Denver grew up, glamorous haunts in facy hotels, 19th-century oyster houses in the middle of the country, modest lunch counters, burger joints and ethnic restaurants where the foods of various old countries were served. Sometimes, the “old” country was Mexico. There were, of course, growing pains. The authors therefore included the good, the bad and the ugly of the local dining scene. What would today be considered gender discrimination was seen a way of protecting “respectable” ladies a century or so ago.

In 1909, for instance, an order was passed “forbidding women unaccompanied by escort to enter restaurants serving liquor after 8:00 p.m.” Then there was also overt racial and ethnic discrimination without the guise or protecting any group. Therefore, the authors also wrote about the unfortunate times when hospitality was not always extended to African-Americans, Asians and other immigrants of various stripes. The book is in many way a sociological history of Denver within the enticing wrapper of restaurants that used to be.

The book was published by American Palate, a division of The History Press. Its 160 pages include photographs, menus, promotional items and documents. In case you want your bookstore to special-order it if it is not in stock, tell them that the ISBN number is 9781626197152. Click here to order directly from the publisher. (And if WordPress has added a strike-through, click anyway, and you should get to the publisher’s online store.) The cover price is $19.99.


New Cookbook from ‘5280’ Magazine

5280-cookbook-CoverSomehow, 5280s food editor Amanda M. Faison managed to find time to edit a cookbook — not a trivial undertaking. Not surprisingly called 5280: The Cookbook and subtitled “Recipes for your kitchen from Denver and Boulder’s most celebrated chefs,” the recently published book is sure to appear on every local cook’s shelf. Amanda is at the Tattered Cover on East Colfax on Wednesday, November 12 from 7 to 9 p.m. for a talk and book signing. Ryan Warner, Colorado Public Radio’s host of “Colorado Matters,”  interviews Faison and chefs Dana Rodriguez (Work & Class) and Kelly Whitaker (Basta, Cart-Driver), so it will also provide a sense of being in CPR’s studio. Of course, the direct topic 5280: The Cookbook but there will be plenty of discussion about Denver and Boulder’s vibrant—and ever-changing— restaurant scene. As a bonus, Rodriguez and Whitaker are bringing sample samples. The bookstore is at 2526 East Colfax Avenue, Denver; 303-322-7727.


Eric Skokan Introduces New Cookbook

Chef to give talk and sign at the Boulder Book Store.

FarmForkFoodI first met Eric Skokan more than a dozen years ago when he was executive chef at Alice’s Restaurant at Gold Lake Resort near Ward. In a rustic yet refined restaurant, he was a pioneer of what has come to be called contemporary Rocky Mountain cuisine. Even then, he was advocating local sourcing of top-quality ingredients and seasonal cuisine, even though it is challenging to grow much at at an elevation of about 9,000 feet. The former resort became a private retreat, while Eric established himself in Boulder.

Over astonishingly few years, he opened two downtown restaurants (Black Cat Bistro in 2006 and Bramble & Hare in 2012), and during that time, he and his wife Jill restored an old country house and also escalated the agriculture from a kitchen garden the began to address Black Cat’s produce needs to their current 130-acre Black Cat Farm that supplies both restaurants and more.

Eric Skokan, chef, restaurateur, farmer, author.
Eric Skokan, chef, restaurateur, farmer, author.

There, they and their farm team care for the nearly 400 animals (pigs, chickens, cows and turkeys) and cultivate 250 varieties of vegetables and fruits. Each afternoon, they pass through the fields to supply the restaurants with just-picked produce at the height of its flavor to create his award-winning cuisine. And, every Saturday morning, you can find Eric and Jill, and sometimes some of their four children, at Boulder County Farmers’ Market, selling their crops and doling out cooking tips. He has even planted winter-hardy Scandinavian seeds for year-round crops and does a lot of preserving and pickling as well.

Somehow, with all this, he managed to write a cookbook, Farm, Fork, Food. It is gorgeous and features recipes that are generally within the skill set of competent home cooks. When he had some early author’s copies, Eric sold a few from the back of the farmers’ market stand. Of course, I bought one immediately. Eric is doing a reading and signing at the Boulder Book Store on Wednesday, November 5 at 7:30 p.m. Vouchers to attend are $5 each and may be used that evening for any purchases at the store. I’m betting every foodie will put it toward Skokan’s book.

Have Baby. Love Food. Will Travel.

Adventurous couple eats vegetarian around the world with infant in tow.

Green Kitchen Travels_jacket FINALWhen their daughter Elsa was seven months old, Swedish food bloggers David Frenkiel and Luise Vindahl packed their bags, took leave from their day jobs and embarked on a trip around the world, sampling cultures and food along the way. The family’s travels included driving down Highway 1 in California, sleeping in a beach shack in Sri Lanka and more. The recipes come from Morocco, Greece, Italy and Vietnam—and even Brooklyn—and are accompanied by the authors’ own gorgeous, color-saturated photographs.

They returned home to Stockholm,  seven months later, their minds and bellies full of culinary inspiration, hard-earned knowledge on making travel work with a young child in tow. Their blog, Green Kitchen Stories, documents how they cook and eat healthy and simple vegetarian food with natural ingredients, whole grains, good fats, fruit and vegetables. David is a magazine art director (their blog is therefore as attractive as it is informative) and Luise, who describes herself as “the hippie-health-minded” is studying to become a Nutritional Therapist at School of Nutritional Medicine in Stockholm.

In addition to everything else, Frenkiel and Vindahl write cookbooks. Their first was Vegetarian Everyday. Their second  is Green Kitchen Travels: Vegetarian Food Inspired by Our Adventures. They bring their inspiration to the home cook through more than 90 recipes for healthy, fresh fare and requiring only easy-to-find ingredients and using simple instructions. All the recipes are healthy but do not skimp on freshness or flavor. Vegetarian, vegan, and gluten-free diets are all represented, and they include tips on traveling light with a baby.

Frenkiel and Vindahl’s blog Green Kitchen Stories reportedly has 450,000 visitors per month and was named a 2013 Saveur Blog of the Year. Their work has been featured in Food & Wine, Bon Appetit and ELLE. They are also active on Instagram and 65,000 here on Facebook, with global fan base and tens of thousands of followers on each. Green Kitchen Travels is a hardcover book published by Hardie Grant and distributed by Rizzoli New York. It is sale this month with a cover price of $35.

Riesling Festival Coming to Traverse City

Lake-side community to celebrate wine with “City of Riesling” festival.

CityOfRiesling-logoCalifornia vineyards have been growing Riesling grapes for half a century or so, and a number of Colorado wineries have had considerable success with this grape too. But I just learned that Traverse City, Mich., is particularly known for its Rieslings too. I’ve just been there once, in winter, when the area’s orchards and vineyards were dormant.

Turns out that back in 1974, one Ed O’Keefe looked out over Grand Traverse Bay from a high ridge on the Old Mission Peninsula and saw what no one had seen there before: the perfect terrain for growing Riesling grapes. Nearly 40 wineries are there now on Old Mission and the neighboring Leelanau Peninsula that produce a range of cool-climate wines (Rieslings and also Chardonnays, Pinots, Cabernets, Gewürztraminers and other varietals) that happen to be my favorites. O’Keefe’s Chateau Grand Traverse still dominates that ridge above the bay and is still devoted largely to Riesling, the grape that started it all.

The Riesling grape and the Traverse City area are made for each other. The region now boasts some 40 vineyard growing cool-climate grapes.
The Riesling grape and the Traverse City area are made for each other. The region now boasts some 40 vineyard growing cool-climate grapes.

This summer, Traverse City winemakers and restaurateurs celebrate the 40th anniversary of O’Keefe’s epiphany with a three-day event (July 26-28) called City of Riesling.  The festival is the brainchild of O’Keefe, wine writer Stuart Pigott and sommelier Amanda Danielson, owner of  two top-rated Traverse City restaurants – Trattoria Stella and The Franklin. Pigott’s newest book, Best White Wine on Earth: The Riesling Story, is being introduced during the event, just a few days ago, his article on Riesling pairings appeared in the Los Angeles Times. Continue reading Riesling Festival Coming to Traverse City