Plus the cover of David Chang's upcoming memoir.
|Nov 15||Public post|
Howdy cookbook fans!
So pleased to have you here for the Friday edition of Stained Page News, which will be for *paid subscribers only* come December. For now, though, everything is free. If you subscribe before December 1, you get 15% off the first year! What a deal. CLICK:
I have like 6 months of book deals to get through today, but first I wanted to thank those of you who have already paid for a SPN subscription. It means a lot to me. As a subscriber, you can COMMENT ON POSTS and I’d love for you to share anything/everything you might like to see happen with Stained Page News.
Do y’all want recipes, for example? I plan on running a recipe with every free issue (WOO!) but we could do more advanced recipes here, more esoteric recipes, recipes by special request, ??? Let me know. Mostly I’d just love to start building a little cookbook community in the comments.
All deals via Publishers Marketplace unless otherwise stated.
David Chang (you know who David Chang is) has a memoir coming out called Eat a Peach, written with friend of the newsletter Gabe Ulla. Clarkson Potter, April 2020. Here is the cover!
Jody Williams and Rita Sodi, proprietors of noted Italian “restaurant person’s restaurant” Via Carota in New York City, will write The Via Carota Cookbook for Knopf. No word on pub date. Williams previously wrote Buvette: The Pleasure of Good Food [Grand Central 2014], about Via Carota’s French-inflected sister restaurant.
Bon Appetitster Brad Leone has signed a deal with Voracious, a “cookbook adventure of fermentation, experimentation, food, fire, and fun.” Unclear if the book will be strictly based on his YouTube show It’s Alive, which Jezebel’s Bobby Finger described as “a show about dopiness and fermentation, mostly.” (This was said with love.) Leone joins fellow Bon Appetitsters Carla Lalli Music, Claire Saffitz, Molly Baz, and Priya Krishna in cookbookland, all of whom either have books published or in the works.
Beard Award-winning Seattle chef Eduoardo Jordan will write Food with Roots, an exploration of the cuisines of his heritage, including “soul food, the American South, and African, Caribbean and South American foodways.” Knopf, no word on pub date.
I’m obsessed with the New York Times’ 10 Essential Recipes series, so I was thrilled to see Yewande Komolafe, author of The 10 Essential Nigerian Recipes, will be publishing a cookbook/memoir centered on the foods of Lagos, Nigeria. Ten Speed, Fall 2021.
Another Ten Speed jam: food editor Sam Sifton will write The New York Times Cooking’s No-Recipe Recipes.
Chicago chef and memoirist Iliana Regan will write FORAGE, about meditation and mushroom hunting, for Agate. It will contain “some very unconventional recipes,” which is very intriguing. Regan’s memoir Burn the Place was longlisted for a 2019 National Book Award.
Food writer and friend of the newsletter Katie Parla’s third cookbook, Foods of the Italian Islands, will be published by Clarkson Potter. Parla is the author of Tasting Rome and Foods of the Italian South and I am very jealous she gets to eat her way through the Italian islands, as a job.
UK podcaster/musician Jessie Ware and her mom Lennie Ware have sold a cookbook based on their podcast of the same name, Table Manners, to Ebury for publication in March 2020. If you’re looking for Ed Sheeran’s sausage and bean casserole recipe, you have come to the right place. Behold, the cover!
Clarkson Potter will publish a cookbook of recipes from buzzy New York City bakery Maman, by bakery founders Elisa Marshall and Benjamin Sormonte.
And last but nowhere near least, a whopper of a cookbook from Sandra Gutierrez that will cover all of Latin America and feature over 300 recipes in both English and Spanish. Sounds like it will be pretty epic! Gutierrez is the author of four cookbooks, mostly covering Latin American cooking. Spring 2022, Knopf.
IACP cookbook award submissions are due December 2, so get on it. [IACP]
A behind-the-scenes interview with cookbook author Erin Gleeson (The Forest Feast books) explains how she sets up her workplace, what her typical work week is like, etc. [MBG]
A fascinating read on cookbooks, recipes, and copyrights for chefs. [Modern Restaurant Management]
A college student perspective: Is the recipe book industry going stale? [The Boar]
And that’s it for today! I’ll see you again on Wednesday. In the meantime, if you’re already a subscriber, click on through to the SPN website and leave some comments about how you’d like paid issues to look! I am all ears.
Remember that I’m offering 15% off the first year subscription to Stained Page News if you sign up before Dec 1:
And SEND ME SCOOPS!!!! Okay, have a great weekend everybody.