We’re in the progress of writing a cookbook and our schedules are filled with recipe testing, photography, and meetings with co-writers, agents, and publishing possibilities, just to start. Writing a book and actually get it onto the store shelves certainly takes a good amount of time and work.
I have been paying close attention to cook book economics in the last two years. It seems last year the most anticipated book in the chef world was perhaps “Noma,” Rene Redzepi, which is about his cooking in new territories in his homeland Denmark (Copenhagen). This cookbook came to me three different times: first, I had it pre-ordered on Amazon and it arrived in late November, then I was received it for Christmas, and the third copy I received last week by mail – sender unknown? Lucky me pretty soon I can wallpaper my office with the picturesque food photos. Overall the book is beautiful but laid out a bit difficult since recipes and pictures are in different chapters.
News Release
This year’s chef book – almost without a doubt -- is entitled “Modernist Cuisine”. It comes in six volumes and weighs around 40 pounds. It caught my attention last year (that is when I ordered it to receive it in early April of this year) in a story about the making of this book. A team of chefs wrote this massive volume in a 18,000 square foot laboratory style-warehouse with an in-house kitchen and photo studio! A large amount of cutting edge machinery was on hand to prepare and create food. It seems to be an all around book meaning it explains science and technology in the kitchen in an engaging way. Needless to say we’re excited in our kitchen to receive this encyclopedia of a cookbook so it looks like it’s worth the heavy price tag of about $500.
Note: The mastermind behind this book is Nathan Myhrvold who held the position of chief technology officer at Microsoft in the past. It seems he is savvy enough to self-publish a book of this caliber and his team is certainly making headlines already.
What’s to come…
Currently we’re testing recipes and snapping pictures for our cookbook project; here is a taste from one of the chapters.
(Spätzle Mac)
Peas and Spätzle “Mac” and Cheese
Serves 4, or 2 as a main course
This is my version of Mac and cheese, combining my Austrian heritage with my American life. Its inspiration was both the classic American dish and the hearty dish of spatula and cheese, loaded with speck or prosciutto that I often ate at the top of a mountain in the middle of a long day of skiing. This is a spring version, to be served with goulash, a stew, or sea scallops. It needs a sauce, which it will soak up happily. It also makes a great entrée, which you can serve with a simple green salad.
Peas
2 cups shelled peas
Kosher salt to taste
- Fill a bowl with cold water and ice.
- In a 2-quart pot over high heat, bring water to a boil. Salt it to taste. Plunge the peas in the boiling water for 20 seconds, then use a slotted spoon to transfer them to the ice bath. This will stop the cooking process and retain their bright green color and crunchy texture. Strain them and pat them dry with paper towel.
(...making spätzle with a spezialized sieve)
Spätzle
1 tablespoon plus ½ teaspoon kosher salt
2 cups unbleached all-purpose flour
2 pinches cayenne pepper
¼ teaspoon freshly ground nutmeg
3 large eggs
2 egg yolks
1 to 2 cups lukewarm water
1-cup heavy cream
Freshly ground black pepper to taste
Sea salt to taste
1 cup mixed grated cheeses, such as Cheddar, Swiss, Parmesan, and Gruyere
- Fill a bowl with cold water and ice.
- In a 4-quart pot over high heat, bring water and 1 tablespoon kosher salt to a boil. Reduce the heat to low and keep the water at a simmer.
- Combine the flour, remaining ½ teaspoon salt, cayenne pepper, and nutmeg in a large bowl. Make a well in the middle of the flour.
- In another bowl, whisk together the eggs and egg yolks. Pour them in the middle of the flour well. Using a silicone spatula, stir all the ingredients until they are well combined. Pour 1½ cup lukewarm water into the flour and egg mixture and stir to combine. The batter should have the consistency of a thick pancake batter. If it is too thick, add a bit more water. A thin batter will make shorter spatula than a thick one.
- Place a colander with ¼-inch holes over the simmering water. Use a large spoon or spatula to spoon half of the batter into the colander, then use a silicone spatula to push it through the holes. Little pieces of batter will fall into the simmering water, becoming spatula. Stir the water occasionally with a slotted spoon so that the spatula don’t stick together. When al dente, transfer the spätzle to the ice bath, then strain. Repeat with the remaining batter.
- Heat the cream in a 2-quart pan over medium heat. Add the drained, cooked spätzle and the peas and cook until the cream has reduced and the sauce thickens. Season with salt and pepper. Remove from the heat, sprinkle the cheese over the spätzle, and stir to combine. Serve immediately.
Recipe edited by Ann McBride
(baked Spätzle)
