What’s cooking at the Canal House
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It’s not a cookbook, and it’s not a magazine either. But Canal House Cooking is one of my favorite food publications and it was a happy day when the fifth edition appeared in my mail. Produced by Christopher Hirsheimer (one of the most in-demand food photographers around) and Melissa Hamilton (the former food editor at Saveur), CHC is an occasionally published hard-cover collection of recipes and musings.
The current number has a nice essay by Gabrielle Hamilton, the chef at Prune whose book to be published this spring has already been called ‘simply the best memoir by a chef ever’ by Anthony Bourdain. Then it’s back to the sponsors and their meandering and engaging walk through various ideas and foods that appeal to them. Grower Champagnes, crepes, gnocchi and the pleasures of eggs all get their turn.
As always, the single book is $19.95, but you can subscribe for a year’s worth (three issues) for $49.95. There are still a few copies of Volumes 2, 3 and 4 available, but apparently No. 1 is a collector’s item. That’s OK, I’d never give it up anyway.
-- Russ Parsons
Photo: Canal House Cooking
