Cookbooks on a Shelf, kceridon

So, You Started a Cookbook Club

Sometime ago I read an article on Serious Eats titled “Why Cookbook Clubs Should Be the New Way We Entertain,” and it sounded awesome. To summarize, a Cookbook Club it isn’t much more than hosting a potluck with enthusiastic strangers who love cooking, cookbooks and eating where each person brings a dish from a selected cookbook or cookbook theme.


Despite cries from the publishing industry about dropping sales and proclamations about the death of the printed book. And, despite Elizabeth G. Dunn lamenting that cooking from cookbooks isn’t actually easy in her Atlantic article “The Myth of Easy Cooking“, sales of physical cookbooks are soaring (at least according to this article).  So, I figured creating a Cookbook Club was a no-brainer way to gather with other cookbook lovers for regular cooking and eating adventures.

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About that Whole Stepping Off the Ladder Thing

Hello There.  Been a while since I wrote anything here. I’ve been in a funk and as this often ends up about levity and fun stuff served up with sarcasm, I couldn’t really square that circle lately. But this morning I read this little piece in the Boston Globe Magazine called “Five stupid things I did and you should avoid when changing careers“. There is either a uptick in media on stories about midlife-career-change-reinvention-crisis management or big data has done a fine job exploiting my current station in life. Either way, it was a reminder I started this blog about the foibles of my own career change and lately the blog spiraled into a focus on food, my topic of my said career change.  So, I thought I would pull a ‘return to the roots and reflect’ post today.

I keep up with the buzz in the technology and innovation communities partly out of a continued interest in the tech world and partly out of a legacy of email subscriptions, and social media follows. Dan Lyon’s supposed tell-all book “Disrupted” is much discussed in those circles, but I am pretty sure the food world is largely uninterested in it just yet. Until I read this clickbait listicle, I didn’t have much interest in the book.  So, BRAVO, Mr. Lyons, you’ve peaked my interest.  I applaud that little milestone in your own career re-invention.

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Kitchen Commando - Food&Wine article Atelier Crenn Cookbook

On Cookbooks: Can’t Cook From It, Why Buy It?

The Kitchen Commando Article on Atelier Crenn Cookbook I recently read this article titled “The Kitchen Commando” by Daniel Duane in Food and Wine Magazine‘s December 2015 issue. The article was in print and, apparently, the blog took on the more obvious title “What It’s Like to Cook with Dominique Crenn.” Had the print article had the same name, perhaps the trajectory of the whole article would not have left such a bad taste in my mouth.

Basically, (I am paraphrasing here and all implied sarcasm is mine) Duane has lusted over a copy of Dominique Crenn‘s cookbook  “Atelier Crenn: Metamorphosis of Taste“. but here is a bit of a problem. As cook who taught him self through carefully recreating dishes from cookbooks, he cannot recreate many of Crenn’s creations.  Whether it be utterly esoteric ingredients or impossibly difficult techniques, he is sadly not able to metamorphize his taste. So, the intrepid food writer puts the challenge out to Crenn herself asking her to come to his home and show him how. Crenn, up for the task, asks Duane to select a few dishes.

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