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Author Lynn Kirshe Shapiro to do Book Signing and Demo at City Winery 11/19

Join Lynn Kirsche Shapiro, author of Food Family and Tradition: Hungarian Kosher Family Recipes and Remembrances, at City Winery (1200 W RANDOLPH ST, CHICAGO, IL, 60607) on Wednesday, November 19th, as she shares with you the journey of writing her book while inviting you to sample tastings of some of the original, authentic Hungarian Jewish recipes, along with a glass of kosher wine. Share the culture and the history of Eastern European food through the dishes and the memories shared by Lynn.

For more information about the event and to purchase tickets:

http://www.citywinery.com/chicago/tickets/food-family-tradition-hungarian-kosher-family-recipes-by-lynn-shapiro-11-19.html

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FOOD, FAMILY AND TRADITION: Hungarian Kosher Family Recipes and Remembrances
By Lynn Kirsche Shapiro
The Cherry Press/August 2014
Hardcover/$35.00
ISBN: 978-0-9898479-0-2

FOR MEDIA INQUIRIES AND REVIEW COPIES CONTACT:
Trina Kaye
[email protected]
310-915-0970

 

Each year during the holiday season we take the time to honor tradition and celebrate with family and friends. Traditional Hanukkah foods (latkes and applesauce, brisket, Sufganiyot, kugel, etc.) are symbolic and are prepared and served in order to remind us of the events associated with the holiday. A new book from a daughter of Holocaust survivors weaves together family traditions with mouth-watering recipes that are perfect for any Hanukkah celebration.FOOD, FAMILY AND TRADITION:  Hungarian Kosher Family Recipes and Remembrances (The Cherry Press/August 2014; Hardcover/$35.00) by Lynn Kirsche Shapiro contains more than 150 original, never-before-published recipes with full-color photographs and preparation methods updated for the modern kitchen.  Through telling the story of her father and mother, Sandor and Margit Kirsche (founders of Hungarian Kosher Foods, the largest all-kosher supermarket in the Midwest), and presenting their never-before-published family recipes, the voice of one family becomes the voice of many who lived in that time and place.The book has two parts. Part one is the family memoir with period photographs, biographies, a family tree (of victims and survivors) and original vignettes about Jewish culture, kosher wine, holidays and traditions. Part two is a cookbook of 150 family recipes with preparation methods updated for the contemporary kitchen. The ten recipe chapters range from savory to sweet, from appetizers and soups to entrees and desserts. Each recipe (labeled dairy, meat, or parve), has headnotes that inform today’s cook about ingredient substitutions, preparation tips, serving suggestions and timing along with priceless remembrances – sweet, bitter and bittersweet – that puts these recipes in the context of rich, vibrant Jewish life and culture in Eastern Europe prior to the Holocaust.

The book is available for purchase at Hungarian Kosher Foods store and on their website, www.hungariankosher.com and www.jewishsource.com as well aswww.thecherrypress.com

About Lynn Kirsche Shapiro 
Lynn Kirsche Shapiro loves to cook, it’s a family tradition.  She especially loves sharing family recipes that keep her Hungarian Jewish history alive.  Cooking was Lynn’s family’s method of creativity, talking while they cook and sharing their love of good food. She learned to cook with her parents, passing that love on to her children and now her grandchildren As the daughter of Holocaust survivors, Lynn has been sharing her family’s stories for years at various Jewish organizations. For years, she taught math at various colleges, in addition to directing the math program in a Jewish women’s college. Additionally, she taught and facilitated Jewish classes throughout her community. Lynn has played an integral role in her parent’s business, Hungarian Kosher Foods, the all kosher supermarket in Skokie, IL, especially in the development of recipes and consulting for large dinners. She has traveled back to her parents’ homes with her parents in Eastern Europe rediscovering her roots.  Lynn lives in Chicago and travels often to Israel. She has 4 children and 9 grandchildren.

 

About Hungarian Kosher FoodsHungarian Kosher Foods is the largest, All Kosher Only KosherTM supermarket in the Midwest, offering its customers an opportunity to do all their shopping in a home-like, comfortable environment. The store was founded by Sandor and Margit Kirsche in Chicago in 1973 from Mr. Kirsche’s vision to provide the kosher community with a new shopping experience – one stop kosher shopping.  The entire family worked tirelessly to make this vision a reality.  By April 1985, the market had outgrown its original space and opened in their new location in Skokie, IL.  Although Mr. Kirsche passed away in 2007 his presence is felt every day in the quality of the fresh meats, produce, dairy deli, and home-cooked foods offered to their customers, and the largest selection of kosher wines available anywhere.  By providing a combination of the old and new, the past and future, Hungarian Kosher Foods gives their customers exactly what they are looking for any time, any season. For more information on Hungarian Kosher Foods, visit their website, www.HungarianKosher.com.

Try one of these recipes from FOOD, FAMILY AND TRADITION for your Hanukkah feast:

Latkes
Parve
Makes 8 to 10 Latkes

Of all the family recipes that I have attempted to translate to exact measurement, this is one of the most difficult. I learned to make latkes by cooking at the side of my mother, who, to this day, grates potatoes manually. Potatoes come in various sizes, so no two are exactly the same weight. Always fry latkes in enough hot oil so they will be crispy and not stick to the pan.

“At home,” my parents traditionally ate latkes on Pesach, because they did not cook anything that contained matza or matza meal in water. American Jews added the custom of serving latkes on Chanukah as well. Each year on Chanukah, I prepare the latkes following my family’s simple recipe and my husband follows his own created recipe (see variation below), and we wait to see whose latke was the “favorite.” Every year all the latkes—mine and his—are always gone. I still believe my latkes are so simple that anyone can make them any time in no time flat.

4 medium russet potatoes
2 large eggs
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly grated black pepper, optional
Vegetable oil, as needed for frying

Grate the potatoes into a medium bowl using the second finest side of a box grater. Or use the food processor fitted with the metal blade: Chop potatoes into chunks; grate finely by pulsing, but do not purée.

Transfer potatoes and their juices to a medium bowl. Add the eggs and salt. Mix very well. Add pepper if using.

In a 12-inch sauté pan over medium-high heat, heat ¼ inch of oil. When a drop of water sizzles and evaporates immediately, the pan is hot. Drop latke batter by ¼ -cup ladles or large spoon carefully into the frying pan. Fry on one side until edges are crispy and golden about 3 minutes. Turn once and fry until cooked through and crispy on the other side.

Transfer latkes to a paper towel-lined plate and repeat using remaining batter, adding more oil if necessary.

A medium russet potato is 2 ¼ by 3 ¼ inches. If the potatoes are very large, use 1 egg per potato.

Variation:
My husband’s latkes:
He does not grate the potatoes fine, but shreds them manually or by using the shredding disk in the food processor, then squeezes out all of the liquid and discards it. Then he adds eggs and salt and mixes. The cooking procedure is the same. His latkes are more like hash brown patties, but they are also delicious and crispy.

Cooked Applesauce
Parve
Makes 4 Cups

“At home,” without refrigeration, an abundance of fresh fruit was cooked both for a refreshing dessert and as a way to preserve it for future use. Applesauce is easy to prepare and wonderful as a side dish, a relish or a dessert, and it tastes entirely different from canned applesauce on supermarket shelves. I like tangy Granny Smith apples, so I have added sugar. My mom uses her favorite Jonathan. Feel free to use other apples, and adjust the sugar to your taste. Add cinnamon or cinnamon sticks to taste, or cook with a few drops of fresh lemon to enhance the flavor. A handful of raisins are also a nice addition.

3 pounds apples, cored and peeled
1/3 cup water, or as needed to cover the bottom of the pan
1/3 cup sugar, or to taste
1/2 cup raisins, optional
2 cinnamon sticks, optional
A few drops of fresh lemon juice, optional

Cut the apples into slices or chunks.

In a heavy 3-quart pot or Dutch oven, pour the water. Add the apples and the sugar, and the raisins, cinnamon and lemon juice if using.

Over medium heat, bring to a boil. Decrease heat and cover. Simmer, stirring occasionally to make sure the apples do not burn, for about 30 to 40 minutes, until the apples have reduced to a thick sauce. If it is too watery, uncover and cook, for another 5 minutes, stirring to make sure the apples do not burn. Remove cinnamon sticks and discard. Let cool to room temperature, cover and refrigerate for up to 5 days.

Just One Apple

Perhaps the following story explains why my mother has always believed in the healing power of apples. After shehad been in Auschwitz for six months, my mother was transferred to Torgau, euphemistically called a “work camp” because it lacked gas chambers. A very dear childhood friend, Hindu, was also in Auschwitz with her own mother (the Rebbetzin or Rabbi’s wife). In order to stay with my mother, Hindu and her mother had sneaked onto the train thatwas transferring my mother to Torgau, and were brutally beaten by the Nazis for doing so. While they were in Torgau, Hindu’s mother became quite ill and thought that if only she could eat an apple, it would help her regain her strength.In Torgau, there was a German foreman, not a member of the Nazi party, who simply was kind to the Jewish prisoners. My mother had mended two of his torn shirts, and so he was especially nice to her. Sometimes, he brought her a bit of food. And one time, he even took my mother out to his house, and served her a dinner together with his family, a wife and four daughters. All of his daughters were married, and none of his sons-in-law were members of the Nazi party. On the day when Hindu’s mother was sick, my mother asked this foreman for an apple and he brought it to her.My mother, who was herself starving, gave this apple to Hindu’s mother. Both Hindu and her mother survived and were liberated together with my mother on April 27, 1945. About six months after the War, Hindu saw my mother’s brother, Morton, walking across the street in Munich. She crossed the street and told him that my mother was alive.
Recipes may be reprinted with the following credit:

Recipes from FOOD, FAMILY AND TRADITION
Hungarian Kosher Family Recipes and Remembrances
By Lynn Kirsche Shapiro
The Cherry Press/August 2014

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Digital Food Thermometers Ensure Food Safety & Quality: Expert Barbecue and Grilling Website Rates and Reviews over 100 in Popular New Buying Guide

 

AmazingRibs.com
October 2014
https://www.facebook.com/AmazingRibs
https://twitter.com/ribguy

Contact:  Samantha Marsh
The Lisa Ekus Group
413.247.9325
[email protected]

FOR IMMEDIATE RELEASE: It’s time to start thinking about holiday feasts and according to experts, the only way to know with 100% certainty that the meat you are serving is safe or that it is not dry and overcooked, is to use the new breed of digital food, oven, or grill thermometers.

Undercooked meat can give your guests tummyaches (or much worse), and dry overcooked meat is unappetizing, embarrassing, and a waste of money. The US Center for Disease Control (CDC) estimates that in 2011 roughly one in six Americans got sick from foodborne illnesses. In February 2014 the cover story of Consumer Reports said that they had tested chicken breasts from supermarkets across the nation, that 97% contained bacteria that can make you sick, and almost half contained antibiotic resistant strains. “A meat thermometer doesn’t cost much, but it can save hundreds of dollars in medical bills” they said. Common techniques for testing meat such as cutting into it to check the color, waiting until the juices run clear, or wiggling the legs have all been proven to be inaccurate.

Because there are now scores of new high tech digital thermometers on the market, AmazingRibs.com, the world’s most popular BBQ and grilling website, has hired an electrical engineer and equipped him with equipment to test more than 100 of the devices. The site has published their test data in a searchable database, with reviews and ratings, and also written a buying guide that explains how thermometers work, how to select them, and how to use them. In addition the site has published an award winning meat temperature guide that you can print. The AmazingRibs.com thermometer and meat temperature guides are must-reads for home cooks and professionals alike. ”After my knives, my thermometers are my most important kitchen tools,” says AmazingRibs.com test kitchen chef Ryan Udvett.

About AmazingRibs.com
AmazingRibs.com is all about the science of BBQ, grilling, and outdoor cooking, with scores of tested recipes, food science, tips on technique, and unbiased reviews of hundreds of grills and smokers, accessories and equipment, and thermometers. Edited by Meathead Goldwyn, AmazingRibs.com is by far the world’s most popular BBQ and grilling website, audited at more than 1 million visitors a month.

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IMAGE_066 Mini Maple Donuts Photo

It’s finally cold enough to get back behind the stove.  Our Pinterest page is full of Fall cooking and baking ideas that are sure to inspire you to take your pots, pans, muffin tins and waffle irons out of the depths of your cabinets and put them back where they belong: your kitchen counter. 

Sunday Casseroles_Mushroom Popover Casserole

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The Lisa Ekus Group
September 2014

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http://twitter.com/LisaEkus
https://pinterest.com/lisaekus/

Contact:  Samantha Marsh
The Lisa Ekus Group
413.247.9325
[email protected]

Dear Culinary Friends,

There is something special about this time of year—the long, hot days of summer are suddenly behind us and we now wake up to crisp, chilly mornings that have us longing for hot cups of coffee and our favorite comfort foods. We are excited to bring you our fall list of cookbooks that will satisfy all your cool weather cravings.

Our fall cookbook catalog can be viewed here. Inside you will find cookbooks dedicated to plant-based recipes, mushrooms, oatmeal and even pimento cheese. Those looking toward a healthier lifestyle will love Urban Remedy, a 4-day home cleanse retreat, this Peruvian superfood diet program, or this book, which explains everything there is to know about cooking with nutritious ancient grains. Take a journey North to explore Nordic cuisine, try your hand at Moroccan cooking, or learn all about Hungarian Kosher food. Those with allergies or intolerances will jump for joy with the release of these books that offer allergy-free dessert and quick gluten-free recipes as well as a guide to living well on a gluten-free diet.  For those gorgeous yet chilly fall mornings, brew yourself a cup of tea and curl up with tea expert Lisa Boalt Richardson’s tribute to the ancient beverage, or whip up a (vegan) casserole—certain to curb that comfort food craving. Learn classic French recipes from Anne Willan in her new e-book, or explore her most recent memoir, now in paperback.

Whatever your goals are for the beginning of the fall season, be it putting an end to procrastination, starting a new routine, or simply slowing down to enjoy the foliage, we hope that you enjoy spending some quality time behind the stove (and at the dinner table).

Cheers and happy eating!

The Lisa Ekus Group

Members of the media may request review copies directly from the publicist for each book (contact information listed in each entry). 

 

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5Tips

1. When cooking live, always keep your hands doing the next step in the process for the recipe. Yes, you can cook and talk simultaneously!

2. Remember the camera and microphone are always on! Nothing is off the record-everything lives somewhere forever.

3. Know your message points. Three maximum. Present them as early in your segment as possible.

4. Give short, quotable soundbites.

5. Be confident in yourself, your knowledge, and your reason for being there. Show your personal (yet professional) self.

For more information on media training please check click here.

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Chef Virginia Willis to Speak at the Odyssey Bookshop in South Hadley

The Odyssey Bookshop
9 College Street
South Hadley, MA 01075
(413) 534-7307
[email protected]

August 7,  2014 | For Immediate Release

EVENT: Virginia Willis, Okra: A Savor the South Cookbook
WHEN: Thursday, August 28, 7:00 p.m.
WHERE: The Odyssey Bookshop

On Thursday, August 28th, Virginia Willis (author of Okra: A Savor the South Cookbook) will visit South Hadley!

4:30-5:30 PM: Walk through at the South Hadley Farmers’ Market, where Willis will gather vegetables to use in an impromptu “Southern Stir Fry”, with samples.

7:00 PM: Quick Pickled Okra Demo and “Mason Dixon Okra Martinis” (with samples!) at the Odyssey, followed by a Book Signing

Come join Chef Virginia Willis at the Odyssey Bookshop in South Hadley on August 28th to learn how to quick pickle okra, then put it to good use in a North meets South inspired “Mason Dixon Okra Martini” using Massachusetts’ own V1 Vodka. The event will be followed by a book signing of Willis’ cookbook Okra: A Savor the South Cookbook.  

Georgia-born French-trained Chef Virginia Willis has cooked Lapin Normandie with Julia Child in France, prepared lunch for President Clinton, catered a bowling party for Jane Fonda, and harvested capers in the shadow of a smoldering volcano in Sicily — but it all started in her grandmother’s country kitchen. As a popular Southern food authority and writer, she is the author of Bon Appétit, Y’all and Basic to Brilliant, Y’all, among others. She is also the blogger for Down-Home Comfort on Food Network.com, as well as her own popular blog at virginiawillis.com.  Named by the Chicago Tribune as one of “Seven Food Writers You Need to Know,” her fans love her knack for giving classic French dishes a down-home comfort feel and remaining Southern favorites. She’s a contributing editor for Southern Living and writes for Eating Well, Fine Cooking, and All-Recipes.

About Okra: A Savor the South Cookbook:
Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides “the key that unlocks the door of okra desire” to okra addicts and newcomers to the pod alike. Topping eight feet, with gorgeous butter-yellow flowers that ripen into the plant’s signature seed-filled pods, okra has a long association with foodways in the American South. But as Willis shows, okra is also an important ingredient in cuisines across Africa, Asia, and Latin America. Featuring gardening tips, a discussion of heirloom varieties, and expert cooking directions (including a list of “top ten slime-busting tips”), Okra brilliantly showcases fifty delectable recipes: twenty-six southern dishes, ranging from Southern-Style Fried Okra to Gulf Coast Seafood Gumbo, and twenty-four authentic global dishes, from Moroccan Lamb and Okra Tagine with Preserved Lemons to Cuban Pork with Yellow Rice, Okra, and Annatto Oil.

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The Lisa Ekus Group
June 2014

http://www.facebook.com/TheLisaEkusGroup 
http://twitter.com/LisaEkus
https://pinterest.com/lisaekus/

Contact:  Samantha Marsh
The Lisa Ekus Group
413.247.9325
[email protected]

Dear Culinary Friends,

It was a long winter! We are so excited about the warm weather and sunshine that we decided to devote our upcoming book catalog entirely to summer! This mini-catalog includes cookbooks that will inspire you to savor the bountiful summer produce and get cooking!

This time of year we just can’t get enough of the fruits and vegetables at farmers markets and roadside stands.  Get inspired by the vibrant colors of summer produce in Kimberly Hasselbrink’s debut book that celebrates the colors and flavors of each season.  New to cooking?  The abundance of fresh, local ingredients make summer the perfect time to learn! Anne Willan’s La Varenne Pratique has gone digital—so now you can learn about cooking fundamentals and basics conveniently on your e-reader.  Gluten-free eaters rejoice—Lisa Howard’s new cookbook shows home cooks how to prepare gluten-free recipes and meals with no additives or fillers, focusing on flavorful, healthy, naturally gluten-free ingredients!

We hope that your summer is filled with warmth, sunshine and lots of great food! See our summer catalog online here.  Members of the media are welcome to contact the publicists listed for each book directly for review copies. And don’t worry—once the temperatures begin to drop and the leaves start to change color, we have you covered with a whole new batch of fall cookbooks.

Here is a list of what you can look forward to in Fall 2014:

Happy Summer!
The Lisa Ekus Group

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Two of our favorite chefs Sanford D’Amato and Luca Paris will be cooking up a storm at Luca’s Mediterranean Cafe for Restaurant Week NH. Details and menu below!

  GoodStock

Chef Cookbook Dinner

featuring

Sanford D’Amato Author of

Good Stock “Life on a Low Simmer”

 

Wednesday May 21, 2014 6:00pm

 

 

 

We are so honored to present the amazing culinary delights, stories & wonders of this James Beard award winning Chef

as he joins us for a limited seating dinner to celebrate

New Hampshire Restaurant Week

 

Lemon Cured Scallops

bacon pea mush & raisin vinaigrette

Grilled Pear & Roquefort Tart

with caramelized onions & walnuts

Grilled Yucatan Pork Chop

ancho potatoes, orange chili emulsion

Ginger Snap Cannoli

dried cherry mascarpone cream

This is a prepaid reservation only dinner that you will love!

$50.00 per person all inclusive

(wine pairings are optional and can be purchased that evening)

Please call Luca’s Mediterranean Café at

603-358-3335    for reservations

10 Central Square, Keene NH 03431

Cookbooks will be available

for purchase for $30.00 each

$5.00 from each cookbook sold will be donated to The Keene Community Kitchen

 

www.lucascafe.com

 

 

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Dear friends,
We are so pleased to announce that the National Honey Board (NHB) and Women Chefs & Restaurateurs (WCR) is honoring our dear client and friend, Chef/Author/Beekeeper Laurey Masterton, by establishing the “Laurey Masterton Golden Amulet Award,” recognizing women entrepreneurs in the foodservice industry. We love Laurey’s book, The Fresh Honey Cookbook, published by Storey Publishing in 2013. We are so proud of all that Laurey accomplished in her life before losing her battle with cancer in February, and could not be happier that her life will be honored in this way. As Laurey would say, “Don’t Postpone Joy”.
- Lisa Ekus and the Lisa Ekus Group

 

FOR IMMEDIATE RELEASE
Contact:
Andrea Schepke
805-358-8801
[email protected]
National Honey Board (NHB) and Women Chefs & Restaurateurs (WCR)
Announce WCR Award Honoring Chef/Beekeeper Laurey Masterton

FIRESTONE, Colo., April 22, 2014 – The National Honey Board and Women Chefs & Restaurateurs have collaborated to establish the “Laurey Masterton Golden Amulet Award,” recognizing women entrepreneurs in the foodservice industry. Launching in 2015, the WCR award is a tribute to Chef/Beekeeper Laurey Masterton, beloved WCR member and NHB spokeswoman, who lost a courageous battle with cancer in February.

A trailblazer and entrepreneur, Laurey is widely recognized for helping to establish downtown Asheville, N.C., as a vibrant farm-to-table food scene, starting with the launch of her eponymous “Laurey’s” Café-Catering-Comfort in 1987.

Announced by the National Honey Board at the 2014 WCR Conference in March, the new WCR Women Who Inspire “Golden Amulet Award” gets its name from an amulet Laurey proudly wore around her neck, containing one twelfth (1/12th) of a teaspoon of honey – the amount made by one worker bee in her lifetime. Laurey’s own life’s work touched many in the foodservice industry and beyond; she was an inspiration to all who met her.

“It is our pleasure to be able to honor Laurey Masterton and we were so happy to do so in partnership with WCR, a professional organization that meant so much to her,” said Catherine Barry, Director of Marketing for the National Honey Board.  “Laurey was such a joy to work with and we think she would have approved of this unique recognition that only she could have inspired.”

For more information on WCR and its “Women Who Inspire” awards program, click here:  www.womenchefs.org.

The National Honey Board (NHB) is an industry-funded agriculture promotion group that works to educate consumers and foodservice professionals about the benefits and uses for honey and honey products through research, marketing and promotional programs. For more information about the NHB’s foodservice initiatives, visit: www.honey.com/foodservice.

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Congratulations to Dave Joachim for his 5 star review in the San Francisco Book Review for Cooking Light Global Kitchen!

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Passover begins on April 14th! Take a look at this blog post from 2011 where Lisa Ekus creates a New England version of Gefilte Fish. Happy Pesach!

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Anne Willan’s long-out-of-print classic ‘La Varenne Pratique‘ is now available digitally. Get the scoop at the LA Times!


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The Great Vegan Bean Book by Kathy Hester is featured on The Kitchn!

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We are thrilled to hear the news that Urban Remedy has joined forces with iconic super model Cindy Crawford in an exclusive partnership. Neka Pasquale, founder of Urban Remedy, has been working with Cindy since 2012 as Cindy’s health guru.

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Congratulations to everyone who made Susie Chang’s cookbook roundup for the Boston Globe. We are especially excited to see some of our very own authors land on the list.

Cooking Slow by Andrew Schloss

Eat Your Vegetables by Joe Yonan

Latin American Street Food by Sandra Gutierrez

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So nice to see Fran Costigan, Hannah Kaminsky, and Kathy Hester in Nava Atlas’ Holiday Gift Round Up!

Vegan Chocolate by Fran Costigan

The Great Vegan Bean Book by Kathy Hester

Easy as Vegan Pie by Hannah Kaminsky

Wild About Greens and Vegan Holiday Kitchen are two not to miss books too!

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Fran Costigan, alongside Deborah Madison and other celebrated vegetarian and vegan authors, lands on the Delicious Living 10 Favorite Vegan and Vegetarian Cookbooks of 2013 List! Fran’s book Vegan Chocolate has been one of the most celebrated books of the season. Her fans can hardly wait for Valentine’s day to try even more of her decadent chocolate recipes!

Big props go to Hannah Kaminsky for landing on this list as well for her book Easy as Vegan Pie. A talented author/photographer vegan star on the rise!

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Fran Costigan, who has been named one of the top fifty cooking teachers to follow on Twitter (@GoodCakesFran), has landed herself on another fabulous list! Fran’s latest book, Vegan Chocolate (Running Press) has been named #1 on the top 10 Vegan Cookbooks for this holiday season by Philly.com!

Also a huge congrats to Julie Hasson and her book Vegan Pizza  (Andrews McMeel) for making the list as well!!!

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And the holiday list hits keep coming! Kudos to authors Sandra Gutierrez, Andrew Schloss, and Domenica Marchetti for making the New York Times Sunday Book Review: 25 more Cookbooks list!

Latin American Street Food by Sandra Gutierrez

Cooking Slow by Andrew Schloss

The Glorious Vegetables of Italy by Domenica Marchetti

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Huge congratulations to Laurey Masterton, Domenica Marchetti, and Paula Shoyer for landing on the Washington Post’s Best Cookbooks of 2013 list. They are accompanied by many great authors and we couldn’t be prouder to have such talented authors recognized for their incredible books.

The Fresh Honey Cookbook by Laurey Masterton

The Glorious Vegetables of Italy by Domenica Marchetti

The Holiday Kosher Baker by Paula Shoyer

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We are so excited that Charles and Julie Mayfield, authors of Quick and Easy Paleo Comfort Foods, made theKitchn’s top paleo cookbook list!

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The Lisa Ekus Group
www.lisaekus.com
www.Facebook.com/TheLisaEkusGroup
www.Twitter.com/LisaEkus

October 29, 2013 

Contact:
Jaimee Constantine
The Lisa Ekus Group 413.247.9325
[email protected]

Atlanta, GA - Virginia Willis, chef, food writer, and acclaimed cookbook author will be featured as a celebrity chef for “In My Kitchen”, Sodexo’s exclusive celebrity chef series.

In 2013-2014 Willis will serve as the Comfort Food Specialist. Sodexo will bring the French-inspired Southern recipes of Willis through special menu series to their food-service outlets. “Working with Sodexo will be a great channel to share recipes for more healthful Southern cooking,” said Willis. She continued, “I’m thrilled to work with Sodexo as they strengthen and advance their global dedication to sustainable sourcing and community development as laid out in the company’s Better Tomorrow Commitments. It’s an amazing opportunity to hopefully positively influence the diets of many young people in the country.”

Based in Gaithersburg, MD., Sodexo North America is a leading provider of Quality of Life Services and touches the lives of over 15 million consumers in 6,000 locations every day. They employ 125,000 team members in North American segments and divisions and serve 15 million customers daily.

About Virginia Willis 

Virginia Willis has cooked Lapin Normandie with Julia Child, prepared lunch for President Clinton, and catered a bowling party for Jane Fonda. She began her culinary career tossing pizzas in college, has since foraged for wild herbs in the Alps, made mustard in Dijon, crushed olives in California, and harvested capers in the shadow of a smoldering volcano in Sicily. She is the author of the acclaimed cookbooks Bon Appétit, Y’all! Recipes and Stories from Three Generations of Southern Cooking and Basic to Brilliant, Y’all150 Refined Southern Recipes and Ways to Dress Them Up for Company. Virginia has a popular food blog and website and was named by the Chicago Tribune as one of “Seven Food Writers You Need to Know.” Her legion of fans love her knack for giving classic French dishes a down-home Southern feel and reimagining homey Southern favorites en Française. She has appeared on Martha Stewart Living Television, Paula Deen’s Best Dishes, Food Network’s Chopped, and Fox and Friends. She has been featured in USA TodayCountry Living, and House Beautiful as well as Food52 and CNN.com. She is a contributing editor to Southern Living and her writing has been published in Eating WellFine Cooking, and Taste of the South. For more about Virginia, please visit www.virginiawillis.com

About Sodexo in North America
Sodexo, Inc. (www.sodexoUSA.com), leading Quality of Life services company in the U.S., Canada, and Mexico, delivers On-site Services in Corporate, Education, Health Care, Government, and Remote Site segments, as well as Benefits and Rewards Services and Personal and Home Services. Sodexo, Inc., headquartered in Gaithersburg, Md., funds all administrative costs for the Sodexo Foundation (www.SodexoFoundation.org), an independent charitable organization that, since its founding in 1999, has made more than $20 million in grants to end childhood hunger in America. Visit the corporate blog at www.sodexoUSA.com/blog.
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Sally after her first marathon
On Left: Sally Ekus during treatment for Leukemia | On Right: Sally Ekus after her first marathon in 2011
Contact: Corinne Fay
413-247-9325
[email protected]
www.32auctions.com/teamintrainingnikewomens
http://pages.teamintraining.org/ma/nikesf13/TeamLisaEkusGroup
August 15, 2013 at 9 am marks the opening of The Lisa Ekus Group‘s Team in Training online auction to benefit The Leukemia & Lymphoma Society. Sally Ekus, Corinne Fay, and Samantha Marsh, all employees of The Lisa Ekus Group, banded together with another Western Massachusetts woman, Erin Couture, to raise funds for LLS. Each woman has a personal connection to LLS, which you can read more about here, and they hope through their joint efforts to raise awareness for blood cancers. 100% of the proceeds from the online auction will go to The Leukemia & Lymphoma Society for patient care and blood cancer research. The online auction can be viewed online here: http://www.32auctions.com/teamintrainingnikewomensAll four women will be running in the NIke Women’s Marathon in San Francisco on October 20, 2013. Couture, Fay, and Marsh will run the half-marathon and Sally Ekus will run the full 26.2 miles.

Some of the items included in the online auction are:

Gift certificates to:

Other items include:

BIdding begins at 9 am EDT on August 15, 2013 and the online auction closes at 10 pm EDT on August 18, 2013. If you would like to make a donation to The Leukemia & Lymphoma Society on behalf of The Lisa Ekus Group, you may do so here: http://pages.teamintraining.org/ma/nikesf13/TeamLisaEkusGroup or by mailing a check made payable to The Leukemia & Lymphoma Society to:

Sally Ekus
57 North Street
Hatfield, MA 01038

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Join cookbook author Sherri Brooks Vinton on July 10th at 6:30pm at The Blue Heron Restaurant to a talk about her new book, Put ‘em Up! Fruit , followed by a four course dinner featuring recipes from the cookbook. Tickets are $40/person. Call for a reservation: 413.665.2102

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Lisa was recently on WGBY to talk about her recent career award and her more than thirty years in the business. Watch online here: http://video.wgby.org/video/2365025692

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The Final Two in the “So You Want to Write a Cookbook” Contest are. Please join us on March 25th, 2013 from 1-2pm EST for a Twitter Chat with the two finalists. The winner will be announced on March 27, 2013:

  1. Jeanne Fratello ‏@JollyTomato POD “Tag-Team Cooking” unique b/c recipes divided into distinct roles for two people – maximum taste in minimum time. #SignMeSal @SallyEkus
    https://twitter.com/JollyTomato/status/312608256897974274
  2. Ashley Bee ‏@AshleyBeeCooks @SallyEkus #signmesal POD The average cookbook wont tell you which recipe is best for breakups layoffs & $0 bank accounts. This foodoir will
    https://twitter.com/AshleyBeeCooks/status/312551065323188224
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FOR IMMEDIATE RELEASE:
The Lisa Ekus Group
www.Facebook.com/TheLisaEkusGroup
www.Twitter.com/LisaEkus
www.lisaekus.com
March 2013

Contact:  Corinne Fay
The Lisa Ekus Group
413.247.9325
[email protected]

 

 

 

TO MARKET:

A Media Skills Seminar for Culinary Professionals

Hatfield, MA – A brilliant food writer or talented chef may be able to whip up a perfect soufflé or write a recipe header that will move readers to tears – but can he or she do that in front of a camera while answering questions from a host and hitting all the right message points all in less than three minutes? A masterful media appearance takes skill and practice which The Lisa Ekus Group offers through their media training program. A special seminar on May 21, 2013 in Hatfield, MA will bring together a group of 12 culinary professionals to sharpen their skills by learning from veteran media trainer Lisa Ekus, who has worked with hundreds of culinary personalities including Padma Lakshmi, Rebecca Lang, Sara Moulton, and Emeril Lagasse.

Designed specifically for culinary professionals, the seminar will teach you how to bring your cooking, writing, and speaking skills to the media in order to promote yourself or your brand and make a good impression. The day-long seminar will cover message points and blocking out the set, what to wear and how to communicate with the host, body language, refining message points, and how to do both hosted and solo camera appearances. Each participant will have the opportunity to tape a short segment and review it with the group. This hands-on practice will build on-camera confidence and will help to present the best face of the author or brand.

WHO: Whether you have an upcoming appearance on Good Morning America or Good Day Atlanta, you’re looking to put some videos up on YouTube, you want to do live demos and appearances, or you just want to feel more comfortable with media opportunities, this course will give you the edge you need.

WHAT: A day-long media skills seminar limited to 12 participants at the cost of $695 per person. The group setting allows trainees to network and share with industry colleagues while gaining skills and confidence at a significantly discounted rate. Extensive handouts covering the day’s topics will be provided to all attendees.

WHERE: In the studio / kitchen space of The Lisa Ekus Group in Hatfield, Massachusetts. Hatfield is about 45 minutes from Bradley Airport in Hartford, CT and 3 hours from New York City. Transportation and lodging are not included, but we can provide recommendations for both.

WHEN: 9am – 5pm on Tuesday, May 21, 2013.

HOW: To register contact Corinne Fay at 413.247.9325 or [email protected]. Register before April 1st, 2013 and receive the earlybird discount price of $595. Beverages and lunch will be provided.

TO MARKET is a new series of skill seminars that focus on building your brand, marketing your talent, and strengthening your platform.

LISA EKUS is the founder of The Lisa Ekus Group, LLC, a full-service culinary agency specializing in “promoting a world of culinary talent.” Based in Western Massachusetts, she oversees four core divisions of her company: literary agenting, spokesperson/endorsement representation, media training, and public relations strategy. She has trained a wide variety of clients, from chefs to CEOs to authors. For a full list of trainees, visit http://lisaekus.com/media-training/media-training-clients/

THE LISA EKUS GROUP is a full-service culinary agency. We provide media training, public relations, consulting, and literary agency services to the world of culinary talent. It is our belief that a vibrant culinary industry is the result of many voices, and so we strive to support and promote chefs, cookbook authors, food writers, and photographers. For more information, please visit www.lisaekus.com .

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The Final Four in the “So You Want to Write a Cookbook” Contest are:

  1. Jeanne Fratello ‏@JollyTomato POD “Tag-Team Cooking” unique b/c recipes divided into distinct roles for two people – maximum taste in minimum time. #SignMeSal @SallyEkus
    https://twitter.com/JollyTomato/status/312608256897974274
  2. Ashley Bee ‏@AshleyBeeCooks @SallyEkus #signmesal POD The average cookbook wont tell you which recipe is best for breakups layoffs & $0 bank accounts. This foodoir will
    https://twitter.com/AshleyBeeCooks/status/312551065323188224
  3. Marnely Rguez-Murray ‏@nella22 Cookbooks now focus on styling, tools, etc., not weathered hands making them. Spotlight will be on REAL hands, stories & recipes #signmesal
    https://twitter.com/nella22/status/312681882238214144
  4. Nikki Gardner ‏@artandlemons POD Unique spin on homemade to go (quick recipes, tips, photos, & travelogues), real food made simple for adventure lovin’ folks #signmesal
    https://twitter.com/artandlemons/status/313042459280175104

 

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Top 8 contestants in the So You Want to Write a Cookbook Contest will move on to the next round by tweeting their promotional ideas. The elite eight are:

  1. Jeanne Fratello ‏@JollyTomato POD “Tag-Team Cooking” unique b/c recipes divided into distinct roles for two people – maximum taste in minimum time. #SignMeSal @SallyEkus
    https://twitter.com/JollyTomato/status/312608256897974274
  1. Ashley Bee ‏@AshleyBeeCooks @SallyEkus #signmesal POD The average cookbook wont tell you which recipe is best for breakups layoffs & $0 bank accounts. This foodoir will
    https://twitter.com/AshleyBeeCooks/status/312551065323188224
  1. Marnely Rguez-Murray ‏@nella22 Cookbooks now focus on styling, tools, etc., not weathered hands making them. Spotlight will be on REAL hands, stories & recipes #signmesal
    https://twitter.com/nella22/status/312681882238214144
  1. Kara Martin Snyder ‏@vitalcorps POD Eschews eat this not that dogma & presents DIY skills w/panache. More laughs & pathos than most GI books by a coach/chef. #SignMeSal
    https://twitter.com/vitalcorps/status/312974949256138752
  1. carlye wisel ‏@carlyewisel A cookbook for the type who owns ten but never touches one, Lazy Girl reassures that cooking doesnt have to be a pain in the ass #SignMeSal
    https://twitter.com/carlyewisel/status/312681134075027456
  1. Vivian Savares ‏@IslandgirlOK POD @SallyEkus #SignMeSal Where There’s Smoke: This book will teach techniques to smoke, grill, or roast at home no matter what your budget.
    https://twitter.com/IslandgirlOK/status/312681190987534337
  1. Susan Pridmore ‏@wimpyvegetarian Meathead loves veghead: can this marriage survive? Meal plans 2 simplify life + flavor 2 satisfy both palates 4 harmony @ dinner. #signmesal
    https://twitter.com/wimpyvegetarian/status/312682278742528000
  1. Nikki Gardner ‏@artandlemons
    POD Unique spin on homemade to go (quick recipes, tips, photos, & travelogues), real food made simple for adventure lovin’ folks #signmesal
    https://twitter.com/artandlemons/status/313042459280175104
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Here, in no particular order, are the 16 Finalists in the So You Want to Write a Cookbook Contest:

  1. Nikki Gardner ‏@artandlemons @SallyEkus Road Trip Recipes—diy market pickles, parking lot s’mores, camp stove calzones. Comfort foods made fresh for any trip. #signmesal
    https://twitter.com/artandlemons/status/311863215736885249

  2. Ted Maclin ‏@d0g3n @SallyEkus Iron in the Belly, Fire in the John: Dangerously Good Recipes for the Modern Man #signmesal
    https://twitter.com/d0g3n/status/311678532654878720

  3. Marnely Rguez-Murray ‏@nella22 #signmesal – “Hands”: photography of cook/baker hands making specific recipe by hand. #art #food
    https://twitter.com/nella22/status/311656576400375808

  4. Vivian Savares ‏@IslandgirlOK @LisaEkus Where there’s smoke: Recipes and techniques, to smoke, grill, and roast, without leaving your kitchen #SignMeSal
    https://twitter.com/IslandgirlOK/status/311586517795627008

  5. Lauren Heineck ‏@Jamon_y_Vino @SallyEkus “The Young Farmers Cookbook” recipes, inspiration, beautiful photos from those who sought out or returned to the land #SignMeSal
    https://twitter.com/Jamon_y_Vino/status/311576615916277763

  6. Meghan J Splawn ‏@megjsplawn @SallyEkus: “Chickens Don’t Have Fingers: Culinary fables for feeding children from farm to table.” #signmesal
    https://twitter.com/megjsplawn/status/311572896990515200

  7. Jeanne Fratello ‏@JollyTomato “Tag-Team Cooking” – a cookbook for couples juggling a busy schedule; divides recipes into tasks for two. @SallyEkus #SignMeSal
    https://twitter.com/JollyTomato/status/311540746450788352

  8. rabbitfoodrocks ‏@rabbitfoodrocks @SallyEkus Carcass-Free Cooking: vegetarian recipes with hilarious anecdotes (from a not-so-serious kitchen) #signmesal
    https://twitter.com/rabbitfoodrocks/status/311516703609724928

  9. Cheyanne Bronzell ‏@phatgirlzcookin Crazy,Sexy, Cool and Oh, so Phat Girlz Flavor. Feel Good in your skin and your kitchen. Big Girlz rule the world!!! @SallyEkus #SignMeSal
    https://twitter.com/phatgirlzcookin/status/311442189236436992

  10. carlye wisel ‏@carlyewisel @SallyEkus A Lazy Girl’s Guide To Cooking: Stupid-Easy Meals To Make When Incredibly Hungry & Trying To Impress Fancy Friends #signmeSal
    https://twitter.com/carlyewisel/status/311199935645249536

  11. Susan Pridmore ‏@wimpyvegetarian The new mixed marriage. Great meals 2 satisfy meat eaters & vegetarians @ the table w/o driving yrself crazy in the kitchen. #signmesal
    https://twitter.com/wimpyvegetarian/status/311159229618737153

  12. Marcia Sivek ‏@zayarum @SallyEkus #signmesal Combination nutrition and cookbook for vegetarian teens. How to become a healthy vegetarian. Vegeteenism
    https://twitter.com/zayarum/status/311149303878021120

  13. Kara Martin Snyder ‏@vitalcorps How to Stop S%*!&ing Your Pants & Other Skills for The Modern Woman: Riotous stories illuminating post-modern nutrition in action #SignMeSal
    https://twitter.com/vitalcorps/status/311139767330942976

  14. Ashley Bee ‏@AshleyBeeCooks @SallyEkus #signmesal life advice for lost 20-somethings with recipes designed to save your sanity while you’re trying to figure it all out.
    https://twitter.com/AshleyBeeCooks/status/311119675171954688

  15. Jason Bahamundi ‏@CookTrainEatRce My Cookbook Concept: Plant-Based Cooking For The Endurance Athlete With Little Time Or Money To Cook. #SignMeSal
    https://twitter.com/CookTrainEatRce/status/311054025162362880

  16. Gregory Schaefer ‏@gvocal: #SignMeSal FOOD WHORE 69 sexy food tales and recipes from randy chefs to inflame the passions and get you Kitchen Laid
    https://twitter.com/gvocal/status/311943305850150913
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FOR IMMEDIATE RELEASE: So You Want to Write a Cookbook?
The Lisa Ekus Group
February 2013
Contact:  Sally Ekus
The Lisa Ekus Group
413.247.9325
[email protected] / @SallyEkus

So You Want to Write a Cookbook?
Culinary Agency Seeks to Sign New Talent via Twitter

Hatfield, MA – So you want to write a cookbook? Do you have a food blog and dream of being published? Have you ever been standing over a big pot of stew at the stove and had the perfect idea for a cookbook pop into your head? Now is your chance.

The Lisa Ekus Group, a culinary agency that recently celebrated 31 years in business, is seeking new talent through a Twitter contest. Inspired by the March Madness basketball tournament, the contest will ask anyone who wants to write a cookbook to pitch their best culinary non-fiction ideas to @SallyEkus via 140-character (or less) tweets to #SignMeSal from March 11 -13, 2013. On March 14th, 2013, the finalists will be chosen to participate in the playoffs and entries will be whittled down in subsequent days. Like the March Madness basketball tournament, 16 finalists will enter the playoffs. Remaining participants will then be asked to round out their proposals with further tweets that cover standard proposal elements, such as the book’s point of differentiation, the author’s promotional ideas, and the author’s credentials. The last two finalists will join Literary Agent Sally Ekus in a Twitter chat on March 25, 2013 to discuss their ideas as well as ask questions about agency representation and cookbook publishing in general. Contestants, who were previously eliminated, as well as the greater Twitter community, will be encouraged to join the Twitter chat to ask questions of the final two contenders. A single winner will be chosen and then work with agent Sally Ekus to develop a fleshed out proposal to pitch to editors at publishing houses.

The contest calendar is as follows:

March 11th-13th, 2013: Tweet your cookbook concept to #SignMeSal
March 14th, 2013: @SallyEkus will tweet the 16 cookbook concept playoff contenders
March 15th, 2013: The winning 16 will tweet once what their Point of Differentiation (How is this concept different from what already exists in the market?) is to #SignMeSal
March 18th, 2013: 8 winners will be announced by @SallyEkus and will proceed to the next round
March 19th, 2013: The 8 winners of the last round will tweet 3 promotional ideas for how they intend to promote their book once it is published.
March 20th, 2013: 4 winners from the promotional idea round will be announced by @SallyEkus
March 21st, 2013: The 4 winners of the promotional idea round will tweet their answer to the final question, “Why me? Why am I the person to write this book?” in up to three tweets to #SignMeSal
March 22nd, 2013: Two finalists will be announced by @SallyEkus
March 25th, 2013: @SallyEkus will host a Twitter chat from 1-2pm EST to ask the finalists questions about their concepts and backgrounds. This will also be a chance for the two finalists to ask questions about agent representation and The Lisa Ekus Group, as well as a time for people following the contest to weigh in with their own questions. The finalists should come to the chat prepared to answer questions such as “What does platform mean to me?” and “I want to write this book because…”
March 27th, 2013: One winner will be announced by @SallyEkus

Interested parties should pitch any idea related to food, health, wellness, and cooking. You may be previously published, but you may not be currently represented by another literary agency. The Lisa Ekus Group is looking for fresh voices, new ideas, and untapped talent. “I am looking for someone who can get their ideas across succinctly, in 140 characters or less,” said Sally Ekus. “The Tweet is the new elevator pitch.”

Contest rules can be found HERE.

 The Lisa Ekus Group is a full-service culinary agency. We provide media training, strategic public relations planning, consulting, and literary agency services to the world of culinary talent. It is our belief that a vibrant culinary industry is the result of many voices, and so we strive to support and promote chefs, cookbook authors, food writers, and photographers.

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Kevin Gillespie

Chef Kevin Gillespie will appear as an animated character this Thursday (2/7/2013) on Archer on FX.

http://www.fxnetworks.com/archer

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Wishing you fifty shades of holiday cheer!

Illustration by Myla Fay © 2012
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Chef instructor, recipe tester, and author of the forthcoming Pretzels at Home, Andrea Slonecker’s PUT AN EGG ON IT, offering tips, techniques, and recipes to transform dishes by adding an egg and turning them into a complete meal; with over 80 recipes, from chicken eggs to duck and quail eggs, to Amy Treadwell at Chronicle, for publication in spring 2013, by Sally Ekus of Lisa Ekus Group.

Founder of a gluten-free product company, food editor of Living Without magazine, and cookbook author Beth Hillson’s untitled book, answering questions about gluten-free dating, dispeling myths about cross-contamination, and even teaching parents how to educate children’s peers and parents, to Renee Sedliar at Da Capo, for publication in spring 2014, by Sally Ekus and Lisa Ekus.


Food photographer and creator of the blog The Year in Food Kimberley Hasselbrink’s VIBRANT: A Celebration of Color and Food, bringing together her passion for the season’s best produce and her deep love of color; offering a dynamic approach to cooking driven by color and flavor, to Lisa Westmoreland at Ten Speed Press, for publication in spring 2014, by Sally Ekus of Lisa Ekus Group.

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Lisa Ekus and Virginia Willis will be doing a media skills seminar at FoodBlogSouth 2013! More info about the seminar here and use the code “LisaVA” to get a 10% discount on registration!

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The Lisa Ekus Group is proud to announce the sale of Bake and Destroy blogger Natalie Slater’s BAKE AND DESTROY, a collection of pop culture-inspired recipes ranging from French Toast Donuts to Nacho Cupcakes to The Derzerker (a pie baked inside a cake and topped with cookies); a cookbook for people who party in their kitchens and including meat-free unique takes on comfort food along with quirky serving suggestions and printable DIY cupcake decorations, to William Kiester at Page Street, for publication in June 2013, by Sally Ekus of Lisa Ekus Group.

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The Lisa Ekus Group is proud to announce the sale of Paleo cookbook authors Charles Mayfield and Julie Mayfield‘s untitled book, offering Paleo novices and devotees alike a collection of quick-and-easy recipes featuring sought-after favorites and comfort foods made Paleo-friendly and gluten-free; the emphasis is on quick cooking and easy meal assembly with over 125 recipes, many of which can be made in under 30 minutes, to Sarah Peltz at Harlequin, for publication in October 2013, by Sally Ekus.

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The Lisa Ekus Group is excited to be working with The Food in My Beard! Check out Dan’s blog for crave-worthy recipes like homemade Choco Tacos, Burgers & Fries sliders, and Honey Nut Cereal Milk Ice Cream.

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Check out this great review in Publishers Weekly of chef Chef Kevin Gillespie’s (chef at Woodfire Grill and Top Chef Fan Favorite) new cookbook, Fire in My Belly.

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Check out Wicked Good Barbecue: Fearless Recipes from Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World by Andy Husbands, Chris Hart, and Andrea Pyenson on Oregonlive.com

 

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Check out Nava Atlas’ latest book Wild About Greens in the Portland Oregonian.

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Roxanne Moore and Kathy Wyss, authors of 175 Best Babycakes® Cake Pops Recipes, were recently interviewed my 435 South Magazine. Read the interview here!

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Anne Willan wrote a great piece for Zester Daily about what cookbooks can tell us about culinary tastes through the ages. The piece was also mentioned on the New York Times Diner’s Journal. For even more, check out Anne Willan’s latest book, The Cookbook Library.

 

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Check out this great blog post from The Gohan Society about Elizabeth Andoh’s presentation on the culinary specialties of the Tohoku Region of Japan.

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Read this review of Sandra Gutierrez’s The New Southern Latino Table on Mexico Cooks!

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Alison Lewis, of Ingredients, Inc, announces The FoodLife Project, consulting services for people working towards a healthier lifestyle.

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Vegkitchen.com has a new Vegan Minute youtube channel featuring instructions for vegan tips, techniques, and recipes. Check it out!

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Carol Fenster, a leading culinary authority on the gluten-free lifestyle and author of 10 gluten-free cookbooks, announces a new website at http://www.CarolFenster.com. The site features gluten-free recipes, secrets to baking success, and special tips that are especially helpful for inexperienced cooks.

For more information, click here.

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We are thrilled to present you with the 2012 Spring Cookbook Catalog! We are proud of these titles and we hope you will enjoy them as much as we do.

We have a collection of best cupcake recipes and a compilation of best vegan recipes, a gluten-free cookbook for your slow-cooker and one for your Babycakes® Cake Pop Maker. Recipes from Edible Seattle and recipes for Sunday Brunch will make your mouth water. There is a beautiful culinary tribute, with recipes and stories from Japan’s Tohoku, to benefit the victims of the earthquake and a cookbook for your best [canine] friend. If you’re already readying the grill for warmer days to come, consider the garden as a source for grillable food or go straight for the award-winning barbecue. If Southern Cuisine makes your heart beat, you’ll love this food lover’s tour of the New American South. We’re also proud to have two non-culinary titles in the catalog this year: Sacred Pregnancy and Drawing Solutions.

If those books weren’t enough to whet your appetite, how about the long-awaited history of the cookbook?

Take a look at our spring titles and request review copies here: http://lisaekus.com/catalog-review-copy-request-form/

Happy reading and eating!

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Nava Atlas, author of Literary Ladies Guide to the Writing Life, will be featured at the Women’s Writes event at Historic Huguenot Street in New Paltz, New York. More information here.

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Forbes has named Chef Kevin Gillespie one of their 30 under 30. Congrats, Kevin!

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Santa Monica Farmers’ Market Cookbook Named to Cooking Light’s Top 100 Cookbooks of the Last 25 Years!
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Santa Monica Farmers’ Market Cookbook Named to Cooking Light‘s Top 100 Cookbooks
of the Last 25 Years!

Big news!

The Santa Monica Farmers’ Market Cookbook by Amelia Saltsman (Blenheim Press, 2007) has been named to Cooking Light magazine’s Top 100 Cookbooks of the Last 25 Years! The book is one of five in the Healthy Cooking/Lifestyle category, which focuses on fresh ingredients, whole grains, and exciting approaches to healthy eating.

Here’s what Cooking Light has to say: “We looked through basketfuls of market-based cookbooks before picking The Santa Monica Farmers’ Market Cookbook as best in field…As an inspiration for moving fresh produce to the center of your plate, it’s a winner.” Amelia’s book will be featured in the January/February 2012 issue, on newsstands by the end of this month. 

 

 

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Check out this story about third-generation butcher Kari Underly (author of The Art of Beef Cutting) in Progressive Grocer.

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Lisa Ekus and Virginia Willis will be offering a Media Skills class at FoodBlogSouth in Birmingham, Alabama on January 27, 2011. Find out more about the class here.

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The New York Post listed Edible Brooklyn as one of the season’s best gift books.

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Nava Atlas, author of Vegan Holiday Kitchen, and Beth Hillson, author of Gluten-Free Makeovers, are featured in the Washington Post in an article about vegan, vegetarian, and gluten-free Thanksgiving options. Read it here!

 

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Don’t miss Virginia’s November events!

Friday, November 18 – Georgia Organics (Atlanta, GA)
Saturday, November 19 – Cook’s Warehouse Brookhaven (Atlanta, GA)
Monday, November 21 – Cook’s Warehouse (East Cobb, GA)
Wednesday, November 30 – Viking Cooking School (Franklin, TN)

For more info, visit www.virginiawillis.com

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Check out these blog posts (and giveaways!) featuring 175 Best Babycakes Cupcake Maker Recipes:

http://iambaker.net/red-velvet-cupcakes-babycakes-giveaway

http://shewearsmanyhats.com/2011/11/babycakes-cupcake-maker/

http://www.confessionsofacookbookqueen.com/2011/11/babycakes-cupcake-maker-giveaway/

 

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Don’t miss Sandra Gutierrez, author of The New Southern-Latino Table, at the Miami Book Fair!

Click here for more info.

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Nava Atlas’ latest book Vegan Holiday Kitchen has been gettin lots of great reviews. Check out some of them here:

Susan Voisin’s post on FatFree Vegan Kitchen
http://blog.fatfreevegan.com/2011/11/navas-hearty-lentil-and-mushroom-shepherd%e2%80%99s-pie.html

Interview on EatUrVeggies

http://www.eaturveggies.com/blog/consumers/interview-with-cookbook-virtuoso-nava-atlas/

Energy Times review

http://www.energytimes.com/pages/reviews.html

Veggie Girl (review and giveaway)

http://www.veggiegirl.com/2011/11/14/vegan-holiday-kitchen-giveaway/

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Big Congratulations to Jacqueline Church, The Leather District Gourmet, on her Washington Post article on Food Allergies.

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Here is a fabulous review of 175 Best Babycakes Cupcake Maker Recipes by Roxanne Wyss and Kathy Moore.

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We are so thrilled about Nava’s Vegan Holiday Kitchen being featured in The New York Times. Check out the links below for more about vegan holidays and Nava Atlas, including a fabulous podcast!

Vegan.com:
http://vegan.com/blog/2011/11/01/new-york-times-a-turkey-free-thanksgiving/

One Green Planet:
http://www.onegreenplanet.org/news/the-new-york-times-well-blog-goes-meat-free-for-thanksgiving/

Vegan Eats and Treats:
http://veganeatsandtreats.blogspot.com/2011/11/book-review-vegan-holiday-kitchen.html

BlogHer publishing network member news:
http://www.blogher.com/blogher-network-member-news-nava-atlas-new-cookbook-featured-ny-times-well-blog

Feisty Side of Fifty:
http://feistysideoffifty.com/2011/11/08/holiday-feast-for-the-eyes-the-palate/

Feisty Side of Fifty Radio:
http://www.blogtalkradio.com/feisty-side-of-fifty/2011/11/08/nava-atlas-and-your-vegan-holiday-kitchen

Mango Tomato:

http://www.mangotomato.com/2011/10/mixed-greens-with-green-apples-beets.html

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The Cary Citizen shares a recipe for Chile Chocolate Brownies from Sandra Gutierrez’s new book, The New Southern-Latino Table.

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Carol Fenster, author of 1000 Gluten-Free Recipes and 125 Gluten-Free Vegetarian Recipes, shares tips for getting kids to eat vegetables and offers a free downloadable booklet on pulses (beans) in the gluten-free diet.

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Virginia Willis, author of Bon Appétit, Y’all and Basic to Brilliant, Y’all, is quoted in the usatoday.com piece on National Peach Month.

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Kim O’Donnel talks meatless cooking on Fox 25 News.

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Nava Atlas‘ newest book, Literary Ladies’ Guide to the Writing Life, is on the bestseller list at Vroman’s!

 

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Sharpen your knife skills with Sandra Gutierrez, author of The New Southern-Latino Table.

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The Kitchn just posted a great review of Sherri Brooks Vinton’s canning cookbook, Put ‘Em Up!

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