SEARCHING THE WEB
(Photo upload to Flickr by Shesnuckinfuts')
Each week, I'd like to expose you to some interesting sites and blogs for you to check out.
Here is this week's selection...
If you haven't already heard of it, Cookstr is a fairly new food related website that was launched within the last few months. It is the brainchild of Will Schwalbe, who is the company's CEO, and Katie Workman (of Workman's Publishing, publisher of many fine cookbooks) is the Editor in Chief and Chief Marketing Officer. The site is designed to bring you great recipes from famous cookbook authors and recipes from their cookbooks too. Each author has a profile page about them, you can read about their restaurants, cookbooks, etc.
The site is still being expanded to include a section called My Cookstr where you can save recipes that you like, create shopping lists and make notes. The recipe search engine is designed to be all encompassing. You can search by ingredient, by recipe or by Chef.
Chef Rick Tramonto
Check this site out if you are a cookbook collector or love to cook...
My friend Nancy (who is also my proofreader who catches my blog errors) sent me this link for The Cookbook Chronicles Blog. This blog is written by Lorna (no last name on blog) who is writing her first cookbook and is keeping a blog as she tests recipes for her soon to be published cookbook called "Eat, Drink, and be Married", that will be published by Sasquash Press. Lorna is a "Key Ingreient" columnist at the Seattle Magazine.
Her blog is filled with great recipes, beautiful pictures, and a great running commentary about what it takes to develop of recipe and them get it to print. If you are an aspiring cookbook author, a newlywed, or just someone who loves to cook, check out this blog. It's worth it for the photograpy alone!
Favorite Recipe Press is the company that has published many of the Junior League Cookbooks and many other fundrasing cookbooks that you find on the market today. They also offer a course called Cookbook University,
who those of you who may be contemplating writing a cookbook. I took this course a few years ago, and I wish I had taken it before I wrote my first cookbook. While I will say this, most of the attendees are from Junior Leagues all across the USA, and the course is geared towards this type of audience, there is a great deal to be learned from the course as far as marketing, cookbook concepts, etc. I am glad I took the course, aside from the obvious benefits, I had the opportunity to pick up a ton of Junior League Cookbooks at great prices, and I met some great people attending the course, one of whom is my dear friend Wendy Perry, who you often see me mentioning on the blog.
Their new course is scheduled to start soon, so if this is something of interest to you, you should check out their site. In addition, if you are interested in purchasing Junior League Cookbooks, they have a great many for sale.
Food for the Thoughtless is a great food blog that I stumbles across accidently. I was checking in my numerous Google alerts and I stumbled across a recipe link for Crab Rangoons.
I love crab rangoons and so I thought I would check out the link. Aside from being delighted by the recipe that was on this blog, I was really impressed with the way the blog was written. Michael Procopio is the author of this blog, and it was delightful to read a food blog from a male point of view. I loved the style of the blog, the great recipes that I found, the great photography, and the humor. Great this great blog out, I think you'll be pleasantly surprised.
The final pick of the week is This is Why You're Fat. My friend from Nursing School Tina, sent me this link with the following comment "And you thought you had some ‘good eatin’” on your Website – AMATEUR!!! " I proceded to click on the link she sent and couldn't stop thinking that all of our cardiologist friends need never worry about being out of a job. This is a site where people submit pictures of the most fat laden food in American, things you can't even imagine...a meatloaf cake with mashed potato icing, a pizza cone, a pizza topped with mini pizza, the list goes on and on.
Posts
nice blog, thanks for the recommendations.
ReplyDeleteAs for the "danger" in eating pizza in a cone,or for that matter anything in a cone. The cones we make (crispycones, the one in the image)are made with only all natural ingredients, baked with whole grain flour, have 170 grams of fat (0 Trans) and are a perfect portion controlled vessel. You just can't "staff it" with more then what fits in to it. If only we would all eat what could fit in to less then a cup we would have been much healthier.
Thanks for the great post. I love the info on the cones...thank you. Life is too short to be healthy, I want to enjoy my life, and all the good food in it, I leave the healthy eating to all the skinny minnies :) I am a Paula Deen kind of girl, if one stick of better is good, two must be better!
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