I am excited to announce the publication of Against the Grain: extraordinary gluten-free recipes made from real, all-natural ingredients. The book was written by Nancy Cain and is published by Clarkson Potter. I will be adding interior shots to my main website soon, but for now, here is the cover… a gluten-free breakfast pizza. Even a gluten-lover like me loved this!
Bread & Baking
For the better part of October, I have been working on shooting a cookbook for The Hot Bread Kitchen. This not-for-profit bakery trains low-income, foreign-born women in the culinary art of artisan baking. Many of the breads these women bake are hard-to find regional specialties: buttery, flaky Moroccan m’smen; sesame topped Persian nan-e qandi; Armenian lavash crackers; and all kinds of challah. I could eat their heritage corn tortillas every day. I watched two women bake batch after batch from soaked whole corn kernels, and the flavor is unparallelled. The Hot Bread Kitchen cookbook will be published by Clarkson Potter in 2015. For now, you can sample their breads at these markets.
I just wrapped a 6-day cookbook shoot in Westchester for Nicole Hunn and Gluten-Free on a Shoestring. This cookbook will bring back the classic snacks gluten-free people miss out on: think Twinkies, Twizzlers, and Hostess Cupcakes. Gluten-free or not, these were delicious treats, and I tasted almost every one of them.
Our team consisted of Nicole & Erin McDowell in the kitchen and me on the camera & computer. Nicole’s children and husband were on the scene, the dogs were eventually banished to the prop room (dining room), and the cat hung out until she tried to climb my lighting tools to get to a vase of freshly picked lilies-of-the-valley.
Here are a few behind-the-scenes photos of the shoot.
Inspired after two days shooting with a food stylist, food stylist’s assistant, prop stylist, and author, I spent a day cooking in my own the kitchen. Six hours – and several trays – later I have baked what I consider to be one perfect whole wheat cracker. It is a riff on a recipe from Good to the Grain, and it has a satisfying crunch and flavor.
One part mother starter, one part 00 flour, five parts resting time… writer Oliver Strand cooked 200 pizzas and rediscovered the beauty of long-rise pizza dough for an article in the New York Times. I photographed the comparison. Here is the full article, and here is a recipe for Radicchio Pizza with Gremolata… so good.
New York Times bestselling author of The $64 Tomato William Alexander baked one loaf of peasant bread per week for a year in his quest to get the perfect crust and the perfect crumb. His new book, 52 Loaves, will be published in May, 2010. He describes the quest below in this audio slide show.