Pia Jane Bijkerk

Pia Jane Bijkerk is an internationally acclaimed stylist, photographer and author specializing in interiors, still life & food. She continues to use her home as her workshop and her travels as inspiration and delights in stepping off the beaten path to discover the unexpected for her clients and readers.

Conversation: Jeni Britton Bauer, Jeni’s Splendid Ice Creams

by DDL

Jeni Britton Bauer is the founder of Jeni’s Splendid Ice Creams and the author of Jeni’s Splendid Ice Creams at Home.  I had the opportunity to chat with her during last summer’s Fancy Food Show in Washington, DC.
Was ice cream your first life? Or did you start out doing something else?
Well, I started my first ice cream business when I was 22 and now I’m going to be 39 this September, so it really is almost my only life. I was in college studying Art and Art History and had been working in a French pastry company since high school. They made everything in their kitchen, and they grew a lot of their own ingredients. It was an all French kitchen, with all French speaking employees.

The Biggest Loser Calorie Counter: The Quick and Easy Guide to Thousands of Foods from Grocery Stores and Popular Restaurants--As Seen on NBC's Hit Show!

Product Description
Building on the groundbreaking success of The Biggest Loser brand, this addition to the New York Times bestselling book and follow-up cookbook is sure to be a success with big losers everywhere! Since the publication of the New York Times best-selling book The Biggest Loser, fans and readers have clamored for a resource that will provide the caloric content of their favorite foods.

Eat This Not That! Supermarket Survival Guide: The No-Diet Weight Loss Solution

With tens of thousands of products crammed into the walls of the neighborhood supermarket, trying to find a reliable snack, pantry product, or frozen dinner can be a serious challenge for the time-strained consumer. The Eat This, Not That! Supermarket Survival Guide changes all of that, offering discerning shoppers everywhere a simple plan for finding the healthiest foods for them and their families. Beyond homing in on the best and worst in the world of packaged foods, the Eat This, Not That! Supermarket Survival Guide scours the aisles to help you pick the most nutrient-packed produce, the leanest, tastiest cuts of meat, exotic cheeses that double as healthy snacks, and the best contaminant-free fish the ocean has to offer.

Queer Eye for the Straight Guy: The Fab 5's Guide to Looking Better, Cooking Better, Dressing Better, Behaving Better, and Living Better... (Boek)

Imagine this: Five eminently stylish and hilariously witty gay men -- authoritative experts in food and wine, grooming, decorating, fashion, and culture -- invade your life, assess your strengths and weaknesses, and, in the course of a day, make you better dressed, better groomed, better mannered, and a better cook, living in a better home. All of this is painless... More (unless you have a really egregious body-hair situation), liberating, and downright fun. This is what "Queer Eye for the Straight Guy does each week on one of the hottest TV shows in memory, as the Fab 5 -- Ted Allen, Kyan Douglas, Thom Filicia, Carson Kressley, and Jai Rodriguez -- turn an everyman frog into an every-girl's-dream prince. And this is what the book offers: the essential "make better" advice from each of the Fab 5. Just like the show, the book focuses on easy but lasting lifestyle transformation -- the tasks, the projects, the modest purchases, and, most important, the new attitudes that immediately make a noticeable difference.

Tyler's Ultimate: Brilliant Simple Food to Make Any Time (Boek)

TV chef Tyler Florence brings a direct, regular-guy charm to cooking that is equally straightforward, simple and good. In Tyler's Ultimate, he offers 100-plus recipes for just this kind of food-"ultimate" versions of dishes like onion soup, crab cakes and spaghetti carbonara, as well as more innovative fare like Chicken Paillard with Fresh Fig Salad and Blue Cheese, Grilled Leg of Lamb with Lemon Chickpea Puree and Greens, and Coconut Shrimp with Basmati Rice, Apricots, and Lime. His desserts, all tempting, include the likes of Chocolate Banana Bread, and Almond Semifreddo with Spiced Honey Dried Fruit. Many of the dishes in this concise collection reflect a thoughtful winnowing of ingredients and technique to produce food that is not only delicious, but can be prepared on a regular basis. Some of Florence's inventions-like Watermelon Gazpacho with Chile and Feta Cheese, which is entirely accomplished in a blender-are ingenious. Photo-illustrated throughout, "Ultimate" is for cooks who want their kitchen work to be as easy as possible, but who also require good cooking-dishes that capture fully their flavor potential. --Arthur Boehm

Eat Love - Louise Schouwenberg

Food Concepts by Eating-Designer Marije Vogelzang

After her graduation from the Design Academy in Eindhoven in 2000 Marije Vogelzang has been designing eating concepts. Her interest is in the verb ‘to eat’. Not only does she think deeply about what is on the plate (if there is a plate at all), but she also thinks about everything that surrounds the act of eating. The atmosphere, the people involved, the stories behind the ingredients, the taste and texture, sound, smell and colour of food and the way it is prepared and served. She explores the intimacy of design that actually goes inside your body and follows the journey of food from seed all the way to poop.

Noma: Time and Place in Nordic Cuisine - René Redzepi

Review
Noma is the most important cookbook of the year. - The Wall Street Journal

"Noma is an international sensation." - Frank Bruni, The New York Times

"Rene is a master locavore--the most intense and ingenious I've ever met." - Jeffrey Steingarten, Vogue

The Camper Van Cookbook: Life on 4 Wheels, Cooking on 2 Rings - Martin Dorey, Sarah Randell

Review
Turn your road trip into a culinary experience. Quite simply, this book is destined to reach camper van bible status... Ideal for families, singlies, foodies, festival-goers and outdoor lovers - you'd have to have a screw loose not to love this book. -- adventure-cornwall.co.uk 20100510 His charmingly eccentric account of life on the road, one delicious recipe at a time, is set to become a modern outdoor classic... it occurs to me that Martin, who pulses with energy and Boy's Own enthusiasm, was made for television. Perhaps he could be sponsored by the British Tourist Authority, as he leads viewers down highways and byways to soak up the scenic beauty -- while feasting on breakfast frittata with bacon. Many of the recipes would work just as well for a 'tented' camping holiday but the vintage wheels lend the whole occasion a certain grooviness. -- YOU Magazine Mail on Sunday 20100510 This is not just a recipe book but a hugely practical, funny, inspiring introduction to camper van living. A cult book in the making, if I'm not mistaken. -- Fiona Beckett

Double Delicious!: Good, Simple Food for Busy, Complicated Lives - Jessica Seinfeld

Review
The follow-up to the #1 New York Times bestseller Deceptively Delicious goes beyond purees and kids’ foods to make family mealtime more delicious, more wholesome, and simpler than ever.
In her bestselling book Deceptively Delicious, Jessica Seinfeld inspired millions of parents to improve their kids’ eating habits by giving everyday classics a nutritional boost with hidden vegetable purees. Now in Double Delicious!, she’s turned her attention to the whole family. Here are more of her easy, imaginative recipes that use the power of purees to make everything healthier, from a hearty Turkey Meatloaf to an irresistible Tiramisu. Again, she’s raised the bar nutritionally and eliminated unnecessary sugar and fat, boosted fiber and nutrients, and cut way back on sodium to bring us more healthful food with fantastic flavor. (She’s even developed a Chocolate Peanut Butter Pie that nutritionist Joy Bauer loves!) now.

I'm Just Here for the Food: Version 2.0 - Alton Brown

Product Description
Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was "Good Eats", one of Food Network's most popular programmes. Four years ago, when Alton Brown set out to write "I'm Just Here for the Food", he wanted to create a cookbook unlike any other - a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting edge graphics and a fresh take on preparing food, "I'm Just Here for the Food" became one of the best-selling cookbooks of the year - and received the James Beard Foundation/KitchenAid Book Award as best reference book. This year, to commemorate and celebrate this more-than-300-thousand-copies-sold success story, STC is pleased to announce "I'm Just Here for the Food: The Director's Cut". This special edition features 10 brand-new recipes, 20 pages of material not included in the original book, a jacket that folds out into a poster and a removable refrigerator magnet - all wrapped around the material that made the original a classic instruction manual for the kitchen. The book now combines more than 90 recipes with a wealth of information that allow anyone - at any level of expertise - to understand the whys and wherefores of cooking.

The Food You Crave: Luscious Recipes for a Healthy Life- Ellie Krieger

Review
"Ellie Krieger, host of the Food Network show "Healthy Appetite," provides healthful, crave-busting recipes in her recently released The Food You Crave. Designed to combat cravings, each recipe provides sources of essential nutrients. We tried several that were both good and good for you." -- Joanie Fuson, IndyStar.com

Four Fish: The Future of the Last Wild Food - Paul Greenberg

Review
Paul Greenberg on Four Fish: Fix the Farm, Not the Salmon

When the New York Times reported in June of 2010 that the US Food and Drug Administration was 'seriously considering' approving a genetically modified Atlantic salmon for American consumption the cries from environmentalists and food reformers were, predictably, almost audible on the streets. The AquAdvantage® Salmon uses a 'genetic on-switch' from a fish called an ocean pout (a very different animal) in combination with a growth gene from a Chinook salmon to achieve double the growth rate of the unmodified creature. The animal's creator, AquaBounty Technologies of Waltham, MA asserts that the fish will be sterile and grown in out-of-ocean bio-secure containment structures. Nevertheless the emotional worry of genetic contamination of wild fish, the public preoccupation with health risks a modified salmon could pose, and just the overall ick-factor consumers seem to have about GMO food were all on display across the foodie and environmental blogosphere a few days after the Times article ran.

A16: Food + Wine - Nate Appleman, Shelley Lindgren, Kate Leahy (Boek)

From Publishers Weekly
Starred Review. One of San Francisco's most popular new restaurants, A16 is devoted to southern Italy's rustic cuisine and robust wines. This book, by its executive chef and wine director, begins by exploring eight grape-growing areas in the south, from the region's heart in Campania to mountainous Abruzzo and the isolated island of Sardinia in the Mediterranean. With a dizzying number of wines produced in each area, the focus is wisely kept on the grapes themselves, with eloquent essays on the history and qualities of both classic and less familiar red and white varietals, and food pairing tips as well as recommendations of wine producers.

Food Styling for Photographers: A Guide to Creating Your Own Appetizing Art - Linda Bellingham, Jean Ann Bybee (Boek)

Product Description
"You eat with your eyes first," and no one turns a photograph of food into a culinary masterpiece like a food stylist. Food Styling for Photographers is the next best thing to having renowned food stylist Linda Bellingham by your side. Linda has worked with clients Baskin Robbins Ice Cream, McDonald's, Tyson Foods, FritoLay, and many, many more. Professional photographer Jean Ann Bybee has worked with Harry & David, Dominos, Sara Lee, Seven-Up Company, and more. Jean Ann provides a seasoned photographer's point of view with helpful tips throughout. If you are hungry for unique photo assignments and want to expand your portfolio, this guide provides the well-kept secrets of food styling techniques that can make your photos good enough to eat. Each chapter covers step-by-step instructions with mouth-watering photographs illustrating techniques for the creation of hero products that photographers at any level can whip up. Bon Appétit!

Check out a new podcast interview with the authors about the upcoming second volume in this series, More Food Styling for Photographers!

http://itunes.apple.com/us/podcast/nik-radio/id365360524

Southern Plate: Classic Comfort Food That Makes Everyone Feel Like Family - Christy Jordan (Boek)

Review
Product Description
My name is Christy Jordan and I like to feed people.
I come from a long line of Southern cooks who taught me home cooking is best, life is good, and there is always something to be grateful for. I created Southern Plate so that I could share the recipes and stories that have been passed down through my family for more than nine generations.

You won't find fancy food or new-fangled recipes in this cookbook—just easy, no-fuss Southern favorites such as Chicken and Dumplings, Homemade Banana Pudding, Aunt Looney's Macaroni Salad, Fried Green Tomatoes, and Daddy's Rise-and-Shine Biscuits. (I want to make one thing as clear as possible: How your mama made it is the right way! I'm going to bring it to you how my mama made it, which is the only right way for me.)

Great Food at Home - Mark McEwan

“I've wanted to write a cookbook for many years ... chock full of great restaurant recipes, of course—but ones people can duplicate at home without taking the day off.”—Mark McEwan

Celebrity chef Mark McEwan is widely recognized for his distinctive style of cooking that captures the essence of classical cuisine with nuances of contemporary flavours. Regardless of the lofty accolades—his restaurant North 44 has been named the best in Toronto by Gourmet magazine for three years running, and Bymark was anointed as enRoute magazine's New Restaurant of the Year—McEwan loves the simple pleasures of cooking good food at home.

Day of Honey: A Memoir of Food, Love, and War - Annia Ciezadlo (Boek)

From Booklist
*Starred Review* “I cook to comprehend the place I’ve landed in,” muses Ciezadlo early in her first book, a vividly written memoir of her adventures in travel and taste in the Middle East. Like any successful travelogue writer, she fills her pages with luminous, funny, and stirring portraits of the places and people she came across in her time abroad. But there is also, always, her passion for food, and through it, she parses the many conundrums she faced in her wanderings, such as the struggle to define identity, ethnic and personal, and the challenge of maintaining social continuity in wartime. The capstone to all her thoughtful ruminations is a mouthwatering final chapter collecting many of the dishes she describes earlier in the book. She does this all in writing that is forthright and evocative, and she reminds us that the best memoirs are kaleidoscopes that blend an author’s life and larger truths to make a sparkling whole. --Taina Lagodzinski

Eat My Globe: One Year in Search of the Most Delicious Food in the World - Simon Majumdar (Boek)

From Publishers Weekly
Starred Review. In this ballsy, often hilarious foodie travelogue, British blogger Majumdar sets out on a yearlong, round-the-world flavor forage. At the age of 40, Majumdar found his old note-to-self: go everywhere and eat everything. In search of out-of-comfort-zone foodstuffs like Mongolian fermented mare's milk, he quit his loathed publishing job and, still mourning his mother's recent death, he sketched out, booked and impressively adhered to an itinerary from the U.K. to every continent except Antarctica. Unpleasant surprises included cod sperm sushi in Kyoto, but his experiences and descriptions, however brief, of the global gastronomic sublime, such as his sunset supper in the Filipino countryside, are appetite-whetting, and his take-no-prisoners attitude and opinions match the project's ambitions. He champions street-food surprises over more urbane examples of cuisine, while his affection and gratitude for the individuals and families met and the hospitality received amply humanized both his wanderings and writings. Majumdar's comic-yet-brazen voice carries the reader swiftly and winningly from foul to fowl in a book that's funny and delectable. (May 19)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.

Great Food, All Day Long: Cook Splendidly, Eat Smart - Maya Angelou (Boek)

Editorial Reviews
From Booklist
Now in her 80s, writer Angelou, a food lover who has struggled with weight and health concerns, learned the value of portion control. In this cookbook, she recommends eating great food (no calorie counting) in small portions all day long. Her recipes come from childhood and from her travels and include reworked concoctions influenced and inspired by other cookbooks she loves. Angelou breaks the rules of what to eat for breakfast, lunch, and dinner with recipes for meals to eat any time of the day. The emphasis is on food so flavorful that whenever it is eaten, it is savored and so satisfying that small portions are enough. Among the recipes for creamy pork hash, chicken tetrazzini, Swedish hash, and oxtail stew are recollections from her life and commentary on acquired tastes and eating beyond physical fullness. In addition to the meat dishes are sections for vegetarians and recipes for soups and desserts. Gorgeous illustrations and extended commentary add to the appeal of this book. --Vanessa Bush