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Win a print until Feb. 2: Otherwise, consider 1. and 3.

A drawing of a hamburger castle.

First off, here’s a special pre-order offer for you: A chance to win a framed, limited edition print, made just for us by the wonderful Alex Testere. Three lucky winners who pre-order my upcoming book, Animal, Vegetable, Junk, and fill out this form by February 2nd will receive a print (check them out below). Everyone who enters will receive a special postcard.

Good luck, and, as always, thank you.


A list that brings the joy

The cover of East.

When it comes to cookbooks, I never know which kind of person I want to be: The streamlined one, with a few key cookbooks from which I get exactly what I need, or the romantic, with stacks of all different sorts of cookbooks scattered around sort of everywhere. (Can you tell? I am the latter, but strive to be the former.)

The reason I have so many, though, is because good ones keep coming out: I looked through a lot of them over the last few months, and I’m never not amazed by what talented cooks can think up. …


The best eaten fresh, the most autumnal, the go-to for pies, and more

A Cosmic Crisp apple in front of a public market.
A Cosmic Crisp apple in front of a public market.
Photo courtesy of Cosmic Crisp

Amy Traverso, senior food editor for Yankee Magazine, penned The Apple Lover’s Cookbook: The Classic Guide to Eating and Cooking Apples, which makes it easy to go down a rabbit hole now that it’s autumn and, by extension, apple season. Consider her apple guide, which documents each apple and how to use it, with a collection of sweet and savory recipes and tips on which apples to use.

How’d she end up writing this particular book? For many New Englanders, apples, apple-picking, cider, and cider doughnuts are part of the fabric of the region. She even used apples as a…


This collection of new releases offers some of what we’re looking for

A family dinner with many dishes of colorful food.
A family dinner with many dishes of colorful food.
Photo from ‘Parwana: Recipes and Stories from an Afghan Kitchen’

Fall is always a busy time for cookbooks, with a fresh crop landing at bookstores and online retailers in the months leading up to the holidays. Despite a few delays in release dates, this year is no different.

But we need more from our cookbooks in 2020. As we pass the time at home during this unending period of uncertainty, we’d like for new cookbooks to connect us to restaurants and bakeries we miss, consume us with culinary projects like making hand-pulled noodles or cherry cream Danishes, to propel us around the world without leaving our kitchens, and to make…


The joy of returning to an old practice

Closeup of a person, from the neck down, who’s reclining in bed, reading a cookbook with a large photo on one page.
Closeup of a person, from the neck down, who’s reclining in bed, reading a cookbook with a large photo on one page.
Photo: Roman Kraft via Unsplash

I’d fallen into the habit of checking my phone before bed. I did my usual lap through email, my favorite news sites, social media apps, and then a visit to make sure I was up to date on the latest Covid-19 stats on a global, national, state, and county level. Once I was sufficiently anxious, angry, overwhelmed, and sad, I’d turn out the light and close my eyes.

Not surprisingly, I had trouble falling asleep.

After my behavior followed this pattern one too many times, I finally had to acknowledge it was an unhealthy agenda for the last hour of…


Author Molly Watson revisits answers to the question in a different world from when she wrote the book

Hands using wooden utensils to toss a bowl of green beans, cherry tomatoes, and grilled tofu cubes in sauce/vinaigrette.
Hands using wooden utensils to toss a bowl of green beans, cherry tomatoes, and grilled tofu cubes in sauce/vinaigrette.
Photo: istetiana/Moment/Getty Images

Whether we’re looking for the best way to freeze summer vegetables or how to navigate dining out with an over-orderer, writer Molly Watson brings a lot to the table. She has worked for decades as a food writer and editor, has a Ph.D. in history, and she looks at everything through the sensible, practical lens of somebody raised in the Midwest.


This Danish chef has a lot of chiles

Photos: Carrie Solomon

By Carrie Solomon and Adrian Moore

This Q&A with Mette Søberg is an excerpt from Chefs’ Fridges: More Than 35 World-Renowned Cooks Reveal What They Eat at Home, released in May and the second book from the authors, following Inside Chefs’ Fridges, Europe.

Heated: Holy moly, there is a boatload of chilis in there!

Mette Søberg: I know! I brought a lot of dried chiles home with me from Mexico, when we did the Noma pop-up there. …


Cleveland’s fermentation enthusiast at Larder tells us why in his new book

Photos courtesy of Larder

In a nearly two-century-old fire station in Cleveland, Ohio, sits an American delicatessen using locally foraged ingredients and an Asian-style mold to create a pastrami-on-rye sandwich. Welcome to Larder Delicatessen and Bakery, the science experiment-turned-award-winning business of Cleveland-born chef Jeremy Umansky. And yes, following this stretch of quarantine, it has reopened, with limits.


And more required reading

Michael W. Twitty, culinary historian, in Rockville, Maryland. Photo: Washington Post/Getty Images

This is a food site, yet not all of these links have to do with food. I and the Heated team believe that it’s useful and important to use this platform to show support for revolutionary changes around race, equity, fairness, and inclusion, changes that are long overdue.

Here’s the second round of updated links, as well as — as we’ve said since we started Heated narratives, features, opinions, and reported pieces that reflect our values. You can find the first round over here.

June 22, 2020

“I see the news talking a lot about violence. And it disturbs me, because they…


His tour de force ‘Classic Home Desserts’ is as great as ever

Richard Sax. Photo courtesy of Joel Kanoff

A few summers ago in downtown Manhattan, I climbed several flights of stairs to the apartment of the pastry chef Meredith Kurtzman. She was selling off part of her vast cookbook collection and I wanted first pick; Kurtzman has good taste, and she is a fantastic cook. Her living room was lined with shelves groaning with cookbooks, from the celebrated to the obscure. I asked her, “If you could recommend just one, which would it be?”

She squinted at the titles and decisively reached for a thick tome with the authoritative name, Classic Home Desserts, by an author I had…

Heated

Food from every angle: From Medium x Mark Bittman

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