Filed under: ben canaider, celebrity chefs, cookbooks, satire | Tags: laugh
Finally, the Uber chef gets theirs. And it took an Australian to do it.
Gavin Canardeaux is one of the world’s most popular and inspirational power-chefs. His icon restaurants, Cuisine du Moi in New York, Lad Gav in London, Le Auxerre de Gavoir Faux in Napa and Ricky’s Sportsbar and Steakhouse Hamburger Grill and Bar in Sydney, have set standards in cuisine couture previously thought impossible.
Australian-born, English-educated, French-trained, Thai-massaged and American-based, Gavin Canardeaux is a passionate executive icon uber power chef de chef, deeply committed to his art. For him, overseeing via video-link his sous chefs placing slices of ochre truffle over a freshly muddled carpaccio of Cape Barren goose egg is a life-and-death struggle. Find out more.
BEN CANAIDER is a well-known wine writer, or as he likes to put it, a typist who drinks.
Filed under: cookbooks, food blogging, self publishing | Tags: buy, eat, publish
Food blogging has been monumentally huge over the last few years. But what next? All those entries and gastroporn photos and recipes and comments just wafting about up there in the ether. Well, if you take a visit to Blurb , you’ll see what next. At time of writing there were 228 self published cookbooks looking for exposure, many of which have grown from a food blog. A lot are family cookbooks, and many seem to be couples giving their wedding guests their own cookbook. Or something. I’m not quite sure. Lots of canoodling couples on covers don’t do it for me. All in all I’m knocked out by the design and level of professionalism.
Some of my particular faves in no particular order are
Cookin’ Cajun , which wins for best synopsis. And I quote: “Over 50 healthy recipes by Playboy Playmate Devin DeVasquez with photos of each recipe taken by soap star Ronn Moss.” Ronn Moss, for those of you have been living under a brick is one of the stars of The Bold & The Beautiful. I rather like the cover of this one, on which it’s difficult to figure what’s more prominent ‘on the plate’~ the food or the author’s bosoms.
Ayi is making dinner , A book full of Western recepies, made with ingredients available in China. In both English and Chinese with the common herbs and all ingredients translated into Chinese to make shopping easy.
From Spanish Gazpacho to English lambsleg, from Dutch Cheese cake to Chinese cabbage. Full colour pictures and some tips to get the beloved offspring with a smile at the table.
How to Feed a Black Man , Part-memoir and part-style guide, mamafeelgood’s debut cookbook, “How to Feed a Black Man,” provides easy to follow recipes, some culinary history, and a little short fiction to season the pot. Along with the pretty pictures, “How to Feed a Black Man” is good for your mind, body, and soul.
Fodo , wins the design award in my book, a high school project, and rather gorgeous. And it’s got very funky things to do with Jell-o.
Stay tuned for what may be worth reporting from Lulu .
POSTSCRIPT: So i went to Lulu to check out what was going on there. The lovely thing about Blurb is that you can preview 15 pages of a book, bit like amazon’s ‘look inside this book’ thingie. But on Lulu ~ no! Unless I’m missing the bleeding obvious there is no way to look inside. How dumb is that. I could quite cheerfully buy half a dozen of the Blurb cookbooks, but in the end couldn’t be bothered seeing what Lulu has to offer. Why would I take the author’s word for it?
Just when you thought there couldn’t possibly be a new subject for a cookbook, Ljubomir Erovic is going to prove you wrong, with his new tome The Testicle Cookbook: Cooking with Balls .
Not content with pushing the subject matter, The Testicle Cookbook is ” a multimedia cookbook complete with how-to videos on cooking testicle dishes. And most handy is the peeling of the testicle video. Including Testicle Pizza, Testicle Goulash and White Wine Testicles.” The book is available to buy on Yudu in both English and Serbian.
Ljubomir is also the founder, organiser and driving force behind The World Testicle Cooking Championship. For more on this competitive cooking ~ Hey, the gals in the competitive eating stakes could get behind it (not just ball breakers, but ball eaters into the bargain ~ visit Ballcup, the championship website , which has been held annually in Serbia since 2004.
