Archive for November, 2009

Samantha’s in Gastronomica

Thursday, November 19th, 2009

Samantha’s first published article, an interview with our good neighbor, Rob Evans, appears in the current issue of Gastronomica. Gastronomica remains one of my two favorite food magazines (the other is Ed Behr’s Art of Eating), and balances a scholarly approach to food with real fun. Taken together, the two magazines are essential food reading, each published quarterly.

Samantha’s interview gives us the back story on Rob, who’s risen from yeoman’s cooking on cruise ships to the top of the heap with his recent James Beard Award. Fortunately, she didn’t mention his amazing new charcuterie platter, so there will still be some for us. So come get the new issue now, along with the new issues of The Art of Eating, Meat Paper, and Maine Food & Lifestyle.

Back from the Book Fairs

Sunday, November 15th, 2009

So today the big show at the Hynes Auditorium continues, but the smaller Boston Book and Paper Show was a single day, so I’m back home with our trunks of books, including some new ones. The show was a bit better than fair to middling, and given that it had to fight a terrible weather day, that’s not bad. Book fairs have been headed in the wrong direction for a long while now, but I still felt this one was a half step back in the right direction. Traffic was fairly steady through the day, with the standard drop off at noon when dealers head back to the other show.

Gone? Our pair of firsts of Julia’s Mastering the Art, some fine little oyster books, a wonderful association copy of Watt’s Paris Bistro Cooking, bread baking books, and Sheila Hibben’s rare National Cookery in a dust jacket.
But we found some new treasures as well including: two small early Maine cookbooks, a 1930’s cocktail book I haven’t seen before, a rare menu designed by Belgian Surrealist E.L.T. Mesens, and inscribed by him to British jazz figure George Melly. I’m really looking forward to spending time with a collection of trade catalogues of chocolate making equipment, and with a collection of printed and manuscript cookbooks from the collection of a late 19th century Milanese chef.