cook book


‘Fresh Tastes’ makes everyday cooking, entertaining uncomplicated

Here’s one way to spot a cookbook you’ll actually use: Short lists of ingredients. And if you can get all of those ingredients at any well-stocked supermarket, chances are good you have yourself a keeper. But don’t be fooled. Easy, common ingredients aren’t an advertisement for simple flavors. They’re just an author doing her due diligence to make sure her recipes actually get used by home cooks. At least, that’s what cookbook author Lee Clayton Roper says of her second cookbook Fresh Tastes. I spoke to Roper about her motivation behind the cookbook — a follow up to her first, A Well-Seasoned Kitchen. But talking about one cookbook inevitably leads to talking about the other, as well. “She couldn’t remember who the president was or what day of the week it was, but she could remember her recipes,” said Roper of her mother, the inspiration for her entry into the world of cookbook writing. “The…

Saluting food works of art by Warhol on the 30th anniversary of his death

Andy Warhol died at the age of 58 on this date, 30 years ago. He was known for living life at a frenetic pace as much as he was for his art. His eclectic portfolio include celebrity silkscreens of Marilyn Monroe, the Mona Lisa and John Wayne. While he was known primarily for his celebrity images, Warhol’s most famous contribution to the art world was, arguably, Campbell’s Soup I: Tomato, 1968. The painting is one of the most widely celebrated works of art ever created, but there is still plenty you might not know about the image series. He dabbled in food a few other times, but most of his food works we know today come from a little-known cookbook, which Warhol illustrated for friend Suzie Frankfurt in the spring of 1959. The pair sought to mock the fashionable, French cuisine cookbooks that were popular at the time. Only 34 full-color books were produced at the time.…