What We Are Reading, March 2017
Each week we pour over books, articles, reports and the like to keep up with the wild and wonderful world of food, manufacturing, agriculture, sustainable business practices, and culture. In this section of the blog, we will share some highlights on what has inspired us, broadened our creativity, and influenced the way we do business.
This week we want to share some recipe books that made our bellies hungry and our minds grow.
First on the list is NOMA Recipes, part of René Redzepi: A Work in Progress. Wow! Similar to the namesake restaurant, this book captured us on so many levels. First you’re hit with the stunning photography by Ditte Isager, onto the forward from Lars Ulrich of Metallica, to its seasonal calendar of recipes. Broth was all over such as Stale Bread and Broth, Broth of Ramson Leaves, a Light Stew of Broad Beans and Flowers, Fresh Tender Squid with White Currant Broth, Steamed Slivers of Squid in a Light Broth, and Poached King Crab and Truffle Broth. Be still, my beating heart…
Next up is Food for Thought, Thought for Food – the creative universe of elBulli’s Ferran Adria. It has the famed restaurant’s nearly 1,500 recipes from 1987-2007, photographed by Francesc Guillamet. Considering the two decades it spans, its a perfect reflection of the evolution of the mind-bending dishes created in Ferran’s kitchen and the eras in which they were conceived. This catalogue takes you through the progression of one of the most influential chefs in the world.
Last but not least is a perfect book for the photographer/chef in your life, literally called The Photographer’s Cookbook. In the late 70’s, Deborah Barsel, assistant registrar at George Eastman House (aka George Eastman Museum) wanted to create a book of photographer’s favorite recipes. She received over 120 recipes and images from award winning photographers of that period, but then abandoned the project when she left the Museum for graduate school. Over thirty-five years later Lisa Hostetler (Curator-in- Charge of the Department of Photography at the Eastman Museum) discovered a box labelled, “Photo Cookbook” that had all the photographers' submissions neatly organized including associated materials. Aperture’s Senior Editor Denise Wolff got involved and together published this treasure trove of recipes and images from the likes of Ansel Adams (Poached Eggs in Beer), Ed Ruscha (Cactus Omelette), Imogen Cunningham (Borscht), Richard Avedon (The Royal Pot Roast), Minor White (Steamed and Sautéed Vegetables), and Stephen Shore (Key Lime Pie Supreme), to name a few.