Recently in Cookbooks Category

god-in-a-cup.jpg I love coffee. Any book subtitled, 'The Obsessive Quest for the Perfect Coffee', is sure to be right up my alley, so when Michaele Weissman's publicist contacted me asking if I'd like to talk to the author of the book God in a Cup, I jumped at the chance.

The book follows coffee buyers from Stumptown, Intelligencia, and Counter Culture, three of the leaders in the U.S. specialty coffee business, as they travel to the source for many of the best coffee beans on the market. Michaele Weissman manages to craft an engaging story of the challenges faced in sourcing the world's best beans. From creating a supply chain that compensates the growers fairly, to making compromises in the course of growing a coffee distribution business, these three rockstars of coffee industry cross paths throughout the narrative as they navigate the complexities of crop failures, corruption, and uncompromising attention to quality. If you love great coffee, God in a Cup is a must read.

In person Michaele Weismann was a delight to visit with. She's genuinely passionate about coffee and offered a number of anecdotal updates to events transpiring at the time the book went to print. While I'm already a coffee snob, having been forever ruined by drinking great coffee, I came away feeling like I knew more about why my taste preferences are what they are. You can follow along with additional updates to the book at the God in a Cup blog.

As it turns out, I wasn't the only one invited to speak with Michaele Weismann. Keren Brown coordinated another fabulous food blogger gathering where we all peppered Michaele with questions about coffee and the book. Among the attendees were Joann, Seattle Tall Poppy, the owner of Muse Coffee Co, and Dawn and Eric from Wright Eats.

By far, one of the most loved books on cooking in my house is Culinary Artistry by Andrew Dornenburg and Karen Page. The book explores cooking in a way that makes it a constant point of reference for meal planning and recipe creation. One of my favorite sections of Culinary Artistry is the section in the middle that helps match flavors so that you get combinations that taste great together. Robin seems to have a gift for these food pairings and rattles them off when I blindly ask what goes with [insert any food here], but I'm blundering when it comes to matching flavors beyond the most rudimentary combinations. The best way I've found is to look at recipes other people have written and assume they weren't complete idiots.

Dornenburg and Page are back with a new book,The Flavor Bible, which takes this concept of flavor matching to new heights. The Flavor Bible dedicates 374 pages to a thoroughly researched collection of flavor combinations across all of the major world cuisines. The book is not a cookbook, but rather a cross-reference of these elusive flavor match-ups aimed at saving you the hours of research required to make your meals taste exceptional. Like previous offerings from the authors, The Flavor Bible is a compilation drawn from some the best and brightest chefs around the globe, distilled down into a highly usable reference destined to be stained with sauces from the love it receives in your kitchen.

Karen Page and Andrew Dornenburg with The Flavor Bible Karen and Andrew are in Seattle this weekend as part of their book tour for The Flavor Bible and graciously took time out of a sunny September Saturday to visit with a handful of local food bloggers, trade tips on Seattle dining hot spots, and share their insight on persistence in getting published as a food writer. On hand for the conversation were Seattle's food blogging ringleader, Keren Brown (aka Frantic Foodie), Ronald Holden of Cornishon, Seattle Tall Poppy, Michael of Herbivoracious, and Plate Lunch.