The Duchess of Sussex has been busy in the kitchen

Life in the Royal Family is always filled with events and engagements, but despite her busy schedule, HRH The Duchess of Sussex finds time to do volunteer work. One of the projects she contributed to was a communal kitchen located at the Al Manaar Centre in West London. Last year, following the Grenfell Tower fire, a group of women gathered there so they could prepare fresh food for their families, friends and neighbors. Out of their efforts a cookbook was born

Our Community cookbook

The Duchess is supporting the new charity cookbook, Together: Our Community Cookbook (US edition, UK edition can be found here), which celebrates the power of cooking to bring communities together. The book showcases over 50 recipes from the women of the Hubb Community Kitchen and including a foreword by the Duchess.
 
The women invite you to make their favorite simple dishes-many handed down over generations- from the Middle East, North Africa, Europe and Eastern Mediterranean for you and your loved ones.  Every dish tells a story of history, culture and family, and each has been developed to use few ingredients and easy methods so that anyone can cook these personal recipes.  A portion of the proceeds from the sales of this book will help the Hubb Community Kitchen to strengthen lives and communities through cooking. 

Update: The Duchess's good friend, Serena Williams, posted her support and appreciation of this project.

Cooking Light ends subscription print publication

Over the course of my cooking career I have subscribed to many different food magazines: Bon Appetit, Gourmet, Saveur, and Cooking Light to name just a few. In the past few years, these elder statesmen of culinary journalism have faced the mounting pressures that are devastating most of the print magazine industry. Gourmet was the first to succumb, folding in 2009, and Saveur experienced extreme restructuring last year.  Now we have learned that Cooking Light is suffering a similar fate. Its last subscription print release will be the December, 2018 issue.

Cooking Light magazine

Cooking Light was one of the first subscriptions I ordered when I was first out on my own, and I still use a cake recipe pulled from its pages in the early 1990s. Now the magazine will no longer be available as a subscription. Less than a year after scooping up all of Time Inc.'s food magazine holdings, Cooking Light's parent company,  Meredith Corp., announced plans to scale back on both Cooking Light  and Coastal Living. About 200 people will be laid off during this transition.

Merdith will merge Cooking Light with similar healthy-cooking title Eating Well under the latter's name.   At the end of the year, Cooking Light will transition from a subscription-based magazine to a special interest publication available on newsstands six times a year. The magazine will continue its online presence. 

Netflix announces lineup for the next two seasons of 'Chef's Table'

The Netflix series 'Chef's Table' has been one of the best streaming food shows around since its debut in 201x. The streaming service recently announced which chefs would be featured in seasons five and six of the popular series. 

The program is being more inclusive than past years, when it featured mostly white, male, Euro-centric chefs. Upcoming chefs are more diverse, and there is a bigger emphasis on their roles outside of the kitchen. According to Neflix, new episodes will focus on "chefs and cuisines whose stories have for too long been hidden." 

cookbooks

The first episode of the new season will feature  Cristina Martinez, chef/co-owner of acclaimed Philadelphia restaurant South Philly Barbacoa. Martinez has been an outspoken advocate for immigrant rights, using her status as an undocumented worker to call attention to issues in the U.S. immigration system. Her story is nothing short of amazing. 

In addition to chefs, a butcher will be profiled in one of the shows. Dario Cecchini is a world-renowned butcher who operates a  shop and a string of restaurants in Panzano, Italy. He has instructed hundreds of chefs in the art of butchery, including Samin Nosrat, author of Salt, Fat, Acid, Heat

While most of the subjects are lesser-known by the public, a couple of familiar chefs are included: Albert Adrià , profiled in Season 5 and Sean Brock, coming in Season 6. You can begin streaming the new episodes on Netflix beginning September 28. 

Ottolenghi's new podcast

Can't get enough of Yotam Ottolenghi? Then we've got great news for you! Not only is his new book Simple out now in the UK and soon in the US, we've just discovered that the acclaimed chef and cookbook author has put together a podcast called SIMPLE Pleasures. (Where does he find the time?!)

Ottolenghi Simple cookbook

The blurb for the podcast says that it will feature Ottolenghi cooking "for guests in his home, whilst discussing food, culture, travel and the simple pleasures in life. In each episode, Yotam makes dishes from his new cookbook, Ottolenghi SIMPLE, which features recipes to make cooking that little bit easier, and a joy."

The first episode features EYB Member favorite and 2015 GBBO winner Nadiya Hussain. The pair talk about "balancing family life and fame, Nadiya's experience with anxiety and their shared love of cheese." We can't wait to see who will be the next guest on the podcast. 

London chefs head west

The US may be on the cusp of another British invasion. This time around, however, it won't be music hitting the shores it will be food, as several London chefs and restaurant groups are opening new locations in the United States

New York and Washington are the targets of the first wave of restaurants, with the former getting the most restaurants: one in the new Hoxton hotel in Williamsburg, Brooklyn; one from the restaurant group D&D London in Time Warner Center; and two more in the works. One of those is London steakhouse Hawksmoor, which is slated to open next spring. 

Leon Cookbooks

A bit farther south, DC will get the first US outpost of Leon, the stylish  fast-casual restaurants known for their salads, wraps and grilled combinations. The company is also known for its colorful and effective cookbooks like Leon: Ingredients and Recipes and Leon, Book 2: Naturally Fast Food, pictured above. These and the other Leon cookbooks have all received high marks from EYB Members. 

Saveur Blog Award finalists announced

Saveur received over 20,000 nominations for its annual blog awards, and they have whittled the list down to 66 finalists (we missed the cut again this year, but thank you to everyone who nominated us!).  There are eleven categories for the blog awards: travel, most inspired weeknight dinners, food Instagram, drinks, baking and sweets, entertaining, food videos, new voice, photography, food culture, and special interest. 

Food in Jars

Most of the blogs weren't on my radar, but in the Special Interest category one named jumped out - Food in Jars by Marisa McClelland, which is indexed on EYB. It's one of the most popular blogs in the EYB Library, so it's no surprise to us that Marisa was nominated for an award.

You can read more about the nominees at the Saveur website and vote for your favorites. Voting is open now through September 12, and you can vote multiple times in each category. The winners will be announced on November 9th, at a special event hosted by Saveur in Memphis, Tennessee. Congratulations to the 2018 nominees and good luck!

José Andrés releases a new memoir next month

Chef and restaurateur José Andrés added another job description - humanitarian - several years ago when he started the nonprofit organization World Central Kitchen. Andrés founded WCK following the devasting earthquake in Haiti in 2010. Last September, WCK tackled an even bigger challenge, helping to feed tens of thousands of people after Hurricane Maria devastated Puerto Rico.

We Fed an Island

Andrés and WCK landed on the island just four days after the hurricane knocked out power, blocked roads, and plunged the country into chaos. The chef and his crew overcame a number of obstacles that stymied other NGOs, providing over three million meals in the course of three months. In his new memoir, We Fed an Island, Andrés recounts this heroic effort. Based on his insider's take as well as on meetings, messages, and conversations he had while in Puerto Rico, the book movingly describes how a network of community kitchens activated real change.

Eater has published an excerpt from We Fed an Island. In the excerpt, Andrés describes the beginning of his second week in Puerto Rico, the rapid expansion of his nonprofit organization, and recounts the emotions that washed over him as he faced the biggest challenge of his life. 

Award-winning author Raghavan Iyer to open new restaurant

Raghavan Iyer's cookbooks are popular with EYB Members for a reason: the recipes work and they are delicious. Now the award-winning author has his sights set on another challenge - opening a pizza restaurant in Eden Prairie, Minnesota, a suburb of Minneapolis. 

Called Pizza Karma, the new venture will marry pizza with naan bread, with the crust being baked in a clay-lined tandoor oven. The crusts will be topped with ingredients and flavors from all over the world. Iyer hinted at some of the potential offerings: tandoori chicken and pulled pork, with the latter being cooked with red chili-cinnamon paste. 

Raghavan Iyer

"We believe in good: good food, good people, good times and doing good. We created Pizza Karma because we saw a void in the market for a memorable pizza with true global flavors and ingredients," Iyer said in a press release. As the restaurant name might suggest, a portion of the restaurant's proceeds will be donated to local charities. 

Rodale issues a cookbook recall

The news is buzzing daily with reports of recalls on a variety of consumer products ranging from automobiles to lettuce. One thing you don't frequently hear about, however, is a recall of a cookbook. We recently learned of such a recall, for the book Tales from a Forager's Kitchen by Johnna Holmgren. 

Tales from a Forager's Cookbook

Holmgren, who has a large following for her Instagram account called 'Fox Meets Bear', wrote the recently released book which was published by Rodale Books. Rodale issued the recall after several readers reported that some of the recipes could be dangerous. In particular, those that feature raw ingredients like mushrooms, acorns, and elderberries could put consumers at risk. 

In a statement posted on its parent company's website, Rodale said it and and the author agreed to "discontinue the publication and promotion" of the cookbook. Anyone who purchased the book is encouraged to email foragerskitchen@rodalebooks.com for more information. 

Holmgren has a disclaimer on her website that tells readers it is their responsibility "to ensure proper plant identification. Some wild plants are poisonous or can have serious adverse health effects," she continues. We are leaving the book in the EYB Library but we have added a note to alert people about the reasons for the book's recall. 

Influential chef Joël Robuchon has died

We are saddened to report that pioneering French chef Joël Robuchon has died at age 73. Robuchon inspired and mentored countless chefs such as Gordon Ramsay and Éric Ripert. His lengthy career is noteworthy for many reasons, not the least of which is the record-breaking 32 Michelin stars he earned - the most awarded to any single chef. 

Joel Robuchon cookbook

Robuchon also received accolades from Michelin's rival guide Gault Millau, which named him "Chef of the Century" in 1989. The chef's restaurant empire spanned the globe, with locations in Bangkok, Bordeaux, Hong Kong, Las Vegas, London, Macau, Monaco, Montreal, Paris, Singapore, Taipei, Tokyo, and New York City. 

He is credited with the focus away from French nouvelle cuisine and returning to a more simplified version of French cooking. "The older I get, the more I realise the truth is: the simpler the food, the more exceptional it can be," he told the website Business Insider in 2014. Robuchon wanted to highlight each ingredient in a dish, down to the humble potato. One of his most famous creations is the butter-rich Mashed potato (Purée de pommes de terre), pictured below. 

mashed potato ala Joel Robuchon

Tributes for Robuchon have poured in from the food world, with people recalling meals they ate at his restaurants, working with the chef, and just being inspired by him. David Chang tweeted "RIP Chef Joel Robuchon. You changed the whole game," and restaurant critic Jay Rayner said that "The test of a great chef is the ability to change forever the simplest of things." a reference to Robuchon's iconic mashed potatoes. 

Seen anything interesting? Let us know & we'll share it!

Archives