Lisa Cherkasky is a Washington-area food writer and stylist who also has worked as a chef, researcher, recipe developer, and cooking instructor. A graduate of the Culinary Institute of America, her food styling appears frequently in the Washington Post and Washingtonian magazine.
A decision was made about the theme for our annual cooperative dinner in April, with a vote for focusing on dishes from the Middle East/Silk Road. Refreshments available before the meeting included anadama bread, drunken meatballs, and cheese bagel bread, prepared by Sally Epskamp, Dianne King, and others from recipes in our four panelists' cookbooks.
You will find summaries of the presentations of Kay Shaw Nelson, Susan Derecskey, and Dianne Hennessey King at the end of this issue of CHoWLine. Unfortunately, no notes are available from the discussion that arose about the origin of recipes and the issue of stolen recipes.
Editor's note: For those who would like to read more about the perils of cookbook writing and publishing, Ann Mendelson's Stand Facing The Stove (hardcover, 1996), about Irma Rombauer and the evolution of The Joy Of Cooking from 1931 to the 1970s, presents a fascinating account of the conflicts that can arise among cookbook authors and publishers.
Arthur Frank's thoughtful article about how the many meanings of the word "hunger" increase the difficulty of maintaining optimum weight and avoiding obesity appeared in The Washington Post "Health" section of January 22. Dr. Frank is medical director of the George Washington University Weight Management Program.
Sidney Mintz was one of the writers in the Post's January 27 "Book World." In his perceptive review of Salt: A World History by Mark Kurlansky, he also provided valuable information of Redcliffe Salaman's study of the potato, Pierre Laszlo's recent book, also on salt, and a number of other sources on food history.
Newsletter, Culinary Historians of Boston, Vol. XXII, No. 3, January 2002
Food History News, Vol. XIII, No. II.
Meeting notice, Culinary History Enthusiasts of Wisconsin, February 2002
Announcement of Joan Peterson's Culinary Tour to Morocco, and her book, Eat Smart in Morocco
"So You Want To Write A Cookbook" presented by Susan Derecskey
Notes from Dianne Hennessey King
Dianne commented on the great enjoyment of food that drives anyone who works to put a cookbook together. She referred to "The Cookbook Closest to My Heart" list that John Thorne has compiled from the readers of his newsletter
( www.outlawcook.com) wherein people, famous or not, describe the one cookbook they would rescue in case of fire. Dianne suggested it might be an exercise that CHoW members would enjoy doing sometime in the next year. She also talked about her experience creating a cookbook for a large corporation; finding an identity when you are publishing for millions of people rather than a niche market; questions of recipe-testing procedures and reliability; and, finally, editorial integration of large staffs of home economists, photographers, and graphics designers.