Four titles dropping over the next four weeks—by a quartet of heavy hitters—offer plenty of projects for the cold weather kitchen-bound.
Hugh Amano develops Bon Vivant at Sterling Bay
Nobody gets rich writing cookbooks, but I’ve always assumed that Hugh Amano wrote his way off the dole. Amano is best known as the opening sous chef at Fat Rice who, after leaving the restaurant in its first year, cowrote the acclaimed The Adventures of Fat Rice, followed by two outstanding comic cookbook collaborations with […]
A bit of dumpling lore from Let’s Make Dumplings!
A chat with Hugh Amano and Sarah Becan and excerpts from their new comic book cookbook
Rosemont hotel: There’s no video of Kenneka Jenkins walking into freezer, and other Chicago news
Also, Chicagoans start to organize relief efforts for victims of Mexico City earthquake.
We need the Read/Write Library now more than ever
The Humboldt Park institution has taken an unconventional approach to being a “city library,” and it’s only growing more ambitious.
An all-local holiday gift guide
Our all-local gift guide features vintage-suitcase boom boxes and beer-brewing classes, just to name a couple of highlights.
Bean pie, my brother?
The Nation of Islam’s iconic dessert is still around, if you know where to look.
Easy as . . . something: The Hoosier Mama Book of Pie
Hoosier Mama’s Paula Haney and Allison Scott talk about their new pie cookbook.
John Asbaty of Panozzo’s takes honeycomb tripe from “funky” to “fresh”
Challenged with honeycomb tripe, Panozzo’s John Asbaty finds that when all else fails, there’s sausage.
In Print: the West Town Tavern Cookbook
Susan and Drew Goss of West Town Tavern publish their own cookbook, and John Drury’s 1931 guide Dining in Chicago can be downloaded for free.
Books for Cooks
The season’s most inspiring cookbooks and food-related tomes
Soup and Bread at Home
The cookbook companion to the Soup and Bread series at the Hideout is available at holiday sales and online.
This Week’s Food and Drink Events
The annual European Beer Tour at Quenchers, an organic-cocktail tasting, Thomas Keller signing Ad Hoc at Home, and more.
Jamlady speaks up: “Jamlady is not crazy”
A few weeks ago, I reviewed The Jamlady Cookbook, a canning guide and recipe collection written entirely in the third person. You can read the review here, or I can summarize it for you: Jamlady is (possibly) crazy. About a week later, I got an e-mail with a Jamlady return address. You could have knocked […]
Jamlady, meet Christine Ferber
Three jam cookbooks: One comes highly recommended. One is a sturdy supplement to a classic. And one may drive you to the brink.