While we're pretty adamant that one's time in the kitchen should be spent playing with flavors, (rather than hunched over a laptop, sourcing the hippest new ingredient from the hippest new food blog) we must admit, we do LOVE ourselves a good cookbook. From breathtaking visuals to unique techniques, cookbooks act as inspiration and motivation in the Cook Space studio - which is why we've created our COOK THE BOOK series to share some of our favorites with you.
From the seemingly infinite wisdoms found in "Salt, Fat, Acid, Heat" to those Salted Chocolate Chunk Shortbread Cookies from Alison Roman's "Dining In", we'll be plowing our way through the pages of our treasured tomes, picking the perfect plates to make the most of the Spring bounty (that's just around the corner, we can feel it!)
Chatter from around the Cook Space countertop this week…
REMINDERS OF HOW BREATHTAKING OUR BIG BLUE MARBLE IS
These stunning before and after images of India’s Holi celebration, and the full gallery of the 2018 National Geographic Photography Winners
THE WORDS THAT SHAPE OUR WORLDS
THE MEDIA MOVEMENT THAT’S GIVING US HOPE
The Guardian’s “Break The Cycle” fund, an in-depth series challenging America’s gun Violence epidemic that just exceeded it’s $100K goal by 100%.
WHO WE CAN’T STOP FAWNING OVER
WHO WE’RE CELEBRATING
Paula Wolfert, all round fabulous human and this year’s James Beard Award Lifetime Achievement Honoree
WHERE WE’D BE SITTING (IF WE DIDN”T HAVE OUR FABULOUS SEARING + SAUCESCLASS)
In the crowd at the 92nd Street Y next Tuesday for David Chang’s talk on his new Netflix show “Ugly Delicious"
WHAT WE’RE ROMANTICISING OVER
WHAT’S NEXT IN OUR NETFLIX QUEUE
WHAT WE’RE RE-VISITNG
Anna Deavere Smith’s sensational one woman show, Notes From the Field, now available on HBO
THE DINNER WE’RE DYING TO BE AT
Next Thursday’s “Hidden Kitchens: Black Chefs in The White House” - where food writer Adrian Miller will regale the crowd on the back of white house secrets from his new novel, while guests sample dishes such as Samuel Fraunces' Onions the Brazilian Way, Washington's favorite Hoe Cakes, and Inauguration Punch
OUR KIND OF BOOK GROUP
Readers To Eaters, Phillip Lee’s remarkable organization devoted to the promotion of understanding about where food comes from and the diverse stories about how we eat, for every age group.
WHERE WE’RE WATCHING THE OSCARS
T H E C O O K S P A C E C R E W