Steve Pool
Author/co-author of over 100 books, 'An American Family Cooks' is the cookbook Choate always wanted to write.
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Seen & Read: August 8, 2013

Food Arts Staff / August 8th, 2013

An American Family Cooks by Judith Choate
After 50 years in the industry, writer/chef/restaurateur and James Beard award winner Judith Choate brings forth personal recipes and family memories in her new behemoth of a cookbook. —Abbe Lewis, associate editor

Cooking with Daniel, The New Yorker
The inimitable Bill Buford (author of Heat, etc.) and Daniel Boulud prepare three nearly forgotten French classics in “Cooking with Daniel,” creating drama as the two re-create coulibiac, canard à la presse, and a chartreuse. It took 3 days just to make the chartreuse. Fascinating! —Beverly Stephen, executive editor

The classic French dishes that Buford cooked along with the New York City–based Boulud brought to mind our own effort, this time with a French chef of equal esteem, Jacques Pépin, in the artistic demonstration of coulibiac, “probably the single greatest dish ever made,” according to former New York Times food writer Craig Claiborne, in our September 1990 issue. —Gary Tucker, senior editor

Eat, Vassar Quarterly
Vassar College and The Culinary Institute of America are Hudson Valley neighbors, but who knew that Vassar has also nurtured so many food professionals? The current issue of the alumnae quarterly, "Vassar Eat," edited by founding Gastronomica editor, Darra Goldstein '73, includes interviews and articles with a dozen alumni including Nina Zagat, Loews Regency Hotel chef Dan Silverman, and Heritage Foods founder Patrick Martins. Looking back to 1892, "Fudge Mania" explores the origin of the decadent after-hours treat students whipped up in chafing dishes in their dorms. It's all online, along with additional features like TV's Anthony Bourdain '77 and Andrew Zimmern '84 comparing notes. —Meryle Evans, contributing editor

The Art of the Menu, Financial Times
Menus with beautiful and functional designs from restaurants in Paris, London, San Francisco, and Sydney. Bonus: In the comment section, a reader included the link to Cool Culinaria, a site housing quite the compilation of vintage (and a few current) restaurant menus, all available for purchase as posters, prints, mugs, and more. The collection spans across the world (with the majority from the U.S.), from the 19th century to cronuts. A few particular gems include: Café Anglais, France, 1890; Wheeler & Co., London, 1950; and The Penguin, St. Petersburg, Florida, 1950s. —Jacqueline Sainsbury, manager, Food Arts online

How to Grow a Test Tube Burger, The Telegraph
Horrendous and ridiculous on so many levels. —Abbe Lewis

The Isle of Hogs, Intelligent Life
Delicious hogs that drink salt water and get diabetes? The main residents of Ossabaw Island, off Savannah, Georgia, are a 100 year old lady and small, feral, round-bellied hogs. —Jacqueline Sainsbury