With the every exploding foodie craze devouring New York, a book like Ina Yalof ’s Food and the City is a peephole into the minds of those on the front lines. Cutting through the clutter of food tweets, Instagram gasto-sensational pics and verbose bloggers (present company included) Ina interviews New York’s pro chefs, restaurateurs, line cooks, street vendors, and purveyors getting to the root of their passion for their daily grind. In a lot of ways, this will reground us all to why we care so much about this newly crowned food lifestyle popularity in the first place.
More Culture Stuff
Montreal Cooks Book
For a city with such an indulgent gastro presence a book is a no brainer. But until now there has not been a single portfolio that encapsulated the “right now food magic” from across the entire city in one trend telling, step-by-step, storytelling cookbook. Montreal Cooks Book fixed this by bringing together heavy hitter natives like Jonathan Cheung, Tays Spencer, Gail Simmons. The book chronicles 40 local chefs best recipes and stories capturing the NOW of the Montreal food scene from the artery clogging indulgences to the surprising fresh and local.
The Nordic Cookbook
We’re back from our Nordic adventure. If you’ve been following the IG story you know. Now that we’re settled back in BK, expect an onslaught of Nordic and North Euro finds and events on the blog this week. Kicking it off is this bible of new, and old, Nordic cuisine from the man who made it an unignorable culinary trend. Of course, Magnus Nilsson doesn’t call it trendy. He just calls it his childhood food. Part of his notoriety and the cuisines attention stems from his restaurant Fäviken in Sweden. Currently ranked the 25th best restaurant in the world and with two Michelin stars, it’s almost impossible to get a seat. Incidentally, it’s almost impossible to get to as it’s a 7-hour drive from Stockholm. All part of his plan and experience. In comes The Nordic Cookbook. Broken up into sections, you can find classic Nordic favorites and New Nordic expressions woven together as you flip the pages. Ingredient lists read as you might expect. Lingonberry, juniper, pine, pig trotter, fiskbullar and blodpalt, to name a few. Winter is coming in quick. Perfect time to grab this book and make some hearty, comfort cozy for you girlfriend.
Dinette Magazine
Recipes, stories and design are cross bred into each issue of this extremely beautiful indie food magazine. Dinette is the Québécois version of Kinfolk and we love it. Reading a little french helps to really dig in but browsing the beautiful photography and perfectly aired page layouts makes it as much a look book than a deep dive into tasty dishes and food maker stories. Issue three is out now.
A Confederacy of Dunces Cookbook
We left New Orleans with a copy of John Kennedy Toole’s a Confederacy of Dunces in our digital back pocket. We were inspired to read the comedic, novel depicting Ignatius J. Reilly’s exploits because of Cynthia LeJeune Nobles’ cookbook of the same name. The Confederacy of Dunces Cookbook is a series of dishes inspired by 1960’s New Orleans and Ignatius’ favorite foods. The research that went into this book is incredible. I’m not sure which one I suggest you read first. Maybe read them both and cook simultaneously for a real immersive trip.