Apologies to anyone who reads both this and my pop culture blog UnitedMonkee because I’m about to double dip a bit. As I mentioned over there in my link-blog post Casting Internets, there were a few bits of chef book news that I found pretty interesting. First up, Anthony Bourdain will be getting his own imprint through Ecco which itself is part of HarperCollins. I read about this over on The New York Observer who had the following quote from Bourdain:
We look forward to publishing an unusual mix of new authors, existing works, neglected or under-appreciated masterworks, and translations of people from elsewhere who we think are just too damned brilliant not to be available in English. We’re presently looking at an initial list composed of chefs, enthusiasts, fighters, musicians and dead essayists.
I’ve read and seen enough of Bourdain to understand that the man has a lot of influences both in and out of the cooking world that he will hopefully bring to better light. I’m curious to see what the three to five books per year he’ll have his name grace, at least as a logo. Meanwhile, in the world of books that are actually available at the moment comes Michael Ruhlman’s Ruhlman’s Twenty. I first experienced Ruhlman on the Cleveland episode of Bourdain’s No Reservations, which instantly endured him to me (I have a kinship for that city because it’s where my mom was born). He’s been on a few other episodes and even popped up as a judge on Iron Chef America. I don’t know a lot about him other than he’s really into cooking, smoking, curing and preparing meat, which I appreciate. I just started checking out his website, just in time to see him writing about this new book that posits there are only 20 techniques you need to know to cook anything. He explains himself better in a post on his site. I like the sound of this book because it’s part recipes and part text book. I think I can use a few textbooks on the cooking class that is life (ooh, that was deep…).