The Cookbooks of the FUTURE

The Cookbooks of the FUTURE

With all the Internet access of free recipes, people believe cookbooks will disappear.

Relax, this will not happen, as it did not happen to radio went television showed up. We will want printed material, at least for a couple of generations. There is nothing like walking into a bookstore, sitting there, drinking some coffee and looking through a book. It may be, if the book is very good, that is, has important, long living information, that we might buy both the printed and the e-book.

There are two kinds of cookbook readers. Those that like to look at the images, and get ideas and go ahead and cook something like it someday. Then there is a second group that buys the books to use them in the kitchen and actually do the recipes as they are written in the book. What will each choose? I could guess that the ones that actually cook, might use the e’format if they don´t care about taking the tablet to the kitchen and letting flour and eggs near it. Then again, the ones that like to look at the books roughly and keep them, as a future reference might want to hold to the written format, just because the e’book becomes a file. How long will these files last? Will the format change? Will we be able to read the books 10 years, 20 years from now?

Or will e’books change as music formats did with time; reels, cassettes, cd´s, dvd´s and mp3´s.

One thing is for sure going to happen. Content is going to change. Young readers want to do different things with cookbooks. Some want nothing to do with them, others want to discover what the mystery is, some only have them as decoration … we need to find out what kind of content and format they want. There will definitely be shrinkage of the amount of topics. This might actually be good for the industry, to sell more books from fewer authors. Not fair to many, but we must adapt. Quick cooking guides, there are millions; in print, on the web, and in free media. Companies selling products will be ones to gear customers towards written formats as they are ones that can keep using cookbooks as a part of their marketing and sales. I think people want to touch things that are given to them and product makers can give them away or sell them one on one.

Let us see what happens, but the fact that companies keep 30% of books on the Internet is not at all bad. Most writers only get a very small percentage of sales anyways. Who gets the money might be different depending on product innovations we might not even think of today. i.e. ipod!

Some publishers, owning book clubs have the biggest sales and can jump from paper to electronic sales, and have done so, but they must be very creative.

Diners: Cómetelo flaca, consejos para comer y no engordar

Diners: Cómetelo flaca, consejos para comer y no engordar

Juan Valdez and Pachi share Passion for Coffee

PBH / Colombia / Forums Travelguide Cheap hostels Pictures

Secrets of Colombian Cooking

Secrets of Colombian Cooking provides a window into the diverse cuisine of this little-known South American nation. Author Patricia McCausland-Gallo, a native Colombian, traveled throughout the many regions of Colombia to gather the most authentic dishes. With a wide range of recipes and a glossary of typical ingredients, this book acquaints cooks with the array of foods that make up Colombian cuisine, including sweet and hot peppers, plantains, tamarind, gooseberries, papayas, guavas, and tree tomatoes. From the coffee and cacao grown high in the Andes Mountains to the many tropical fruits of the Caribbean and Amazonian regions, the great cattle farms on the plains, and bountiful seafood from the Pacific Ocean and the Caribbean Sea, Colombia is a country of vast and exotic culinary creations. Secrets of Colombian Cooking presents the wide spectrum of Colombian cuisine to home cooks in more than 175 inviting recipes from simple, hearty sancochos (soups and stews prepared differently in every region) to more exotic fare such as Langosta al Coco (Lobster in Coconut Sauce) and Ají de Uchuvas (Yellow Gooseberry Sauce). Complete with b/w photographs. ************************************************************************************************************************************************************************************************* "As with most countries around the world, Colombia's culinary repertoire isn't simply and quickly defined. Lucky for us, Patricia McCausland Gallo's cookbook makes it easy Colombia's vast geographical landscapes and climate variations help determine what locals in various regions will eat- from the cooler Andean cities (think Colombian coffee and cacao) to the tropical Caribbean towns (lush fruits and seafood). This is precisely what makes Colombian food so varied, so delicious and frankly- outside of Latin America, so often untapped and undiscovered. Thankfully, talented chefs and writers like tropical Barranquilla city’s own Patricia McCausland-Gallo is helping to change that with her book, “The Secrets of Colombian Cooking” (Published by Hippocrene Books Inc. in NYC, NY). The back sleeve encapsulates Patricia’s goal (she likes to go by her moniker Pachi), to present “the wide spectrum of Colombian cuisine to home cooks in more than 175 inviting recipes from simple, hearty sancochos (soups and stews prepared differently in every region) to more exotic fare such as Langosta al Coco (Lobster in Coconut Sauce) and Ají de Uchuvas (Yellow Gooseberry Sauce).” Pachi traveled the country’s highlands and lowlands to meet with mostly home cooks who shared their region’s best and years of hands-on wisdom in the kitchen. The results, as you can attest to once you try some of her recipes, are simply wonderful!" By Monpirri on Jan 30, 2010, 18:15 in Friendly Talkzone. Bill Turley (Moderator) says on Jan 30, 2010, 18:19: Is this in English? Mr. Bill Somondoco 0 funny, 0 helpful. Monpirri says on Jan 30, 2010, 18:22: Thanks goodness we have another Colombian cookbook. Although the front cover does not show a picture of a well-known dish or should I say a more typical Colombian dish, I find the book quite interesting because the cookbook shows several dishes from different regions of Colombia. I hope the next book on the market will have the 1,000 or so more Colombian recipes. Here is a sample of Table of Contents Soups…33 Meats and Poultry…51 Seafood…87 Rice…105 Side Dishes…123 Salsas and Sauces…153 Sweets…167 Drinks…107 http://www.amazon.com/reader/0781810256?_encoding=UTF8&ref_=sib_ap... If anyone is interested, the book is availabe at http://www.amazon.com/reader/0781810256?_encoding=UTF8&ref_=sib_ap... "Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup 0 funny, 0 helpful. Monpirri says on Jan 30, 2010, 18:24: Bill Turley, yes it is. Enjoy! "Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup 0 funny, 0 helpful. theflatline says on Jan 30, 2010, 18:34: Bill, here is her website. It is in English and Spanish. Plus, she studied in Louisiana, that is where her degree in Nutrition is from. Legaleez for Complete Morons - A book for gringos in Colombia for who think they understand the nature of the law in a country where they cannot speak the language. 0 funny, 0 helpful. Monpirri says on Jan 30, 2010, 18:52: Yes sir, I just ordered it from Amazon.com "Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup 0 funny, 0 helpful. theflatline says on Jan 30, 2010, 18:53: http://www.creativeculinary.net/CMS/ Legaleez for Complete Morons - A book for gringos in Colombia for who think they understand the nature of the law in a country where they cannot speak the language. 0 funny, 0 helpful. Shortiao says on Jan 31, 2010, 01:15: I have this book. I bought it because I thought I'd been hard on Colombians bland cuisine. I havent been.....it is bland...recipes for dishes like 'arroz con zanahoria' might sound exotic but they're not. "cuando una persona toma otro pasaporte....pierde su identidad!" - Shortiao 0 funny, 1 helpful. Monpirri says on Jan 31, 2010, 07:49: Here is the description in Spanish. Secretos de la Cocina Colombiana "Secrets of Colombian Cooking" es un libro que ilumina el misterio alrededor de la comida y las tradiciones de un país a través de sus recetas y anécdotas. Rodeado de los mares del Pacifico y Caribe, tierras altas de los Andes, riveras y selva Amazónica, bellos llanos ganaderos y agrícolas, Colombia con su variedad de climas produce una gama de víveres y colores plasmados en sus recetas y tradiciones. Esta es la historia de mi rencuentro con una abundancia y diversidad de alimentos que me lleva de vuelta a mi niñez y a mi familia. Viajé por lugares cercamos y remotos en busca de recetas autóctonas, de personajes únicos en el mundo de la tradición culinaria, cocineros, vendedoras y aficionados de la comida de mi tierra, sus costumbres y preferencias. No hubo un lugar ni persona que tuviese las recetas escritas, y fue allí donde al ver las preparaciones, pasar días en sus cocinas y compartir un poco de sus vidas, aprendí qué somos la familia Colombiana, como se pasan las tradiciones de generación en generación y cuan aprecio tenemos por ellas. Estas recetas las reproduje y escribí para usted, detalladamente y de forma que se puedan preparar en casa con total satisfacción. La mayoría son simples y rápidas de preparar. "Secrets of Colombian Cooking" abre una ventana al mundo en la vida de las familias Colombianas. En sus paginas encontramos tradiciones autenticas de la Cocina Colombiana. Desde arepas y pandebonos, sancochos y cazuelas, ajíes y toda la gama de productos del plátano, hasta las mas ricas preparaciones con frutas de la zona como uchuvas, guayabas, tamarindo y mucho mas, en la amplia gama de recetas que llenaran su Corazón de cariño y confort. Ordéne el suyo por Internet o su Librería favorita! Secrets of Colombian Cooking por: Patricia McCausland-Gallo Publicado en Agosto 2004 HIPPOCRENE BOOKS, INC. 171 Madison Avenue New York, NY 10016 ISBN 0-7818-1025-6 "Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup 0 funny, 0 helpful. theflatline says on Jan 31, 2010, 07:50: Monpirri, This is just to pull your leg, but its the truth. Her New Cookbook has tacos on the cover. Legaleez for Complete Morons - A book for gringos in Colombia for who think they understand the nature of the law in a country where they cannot speak the language. 0 funny, 0 helpful. Monpirri says on Jan 31, 2010, 07:58: Dude, you need to move asap to that country because you are another brainwashed. You will not stop advertising for them here. You have the same mind as gman, elmo and others. The cover photograph looks oriental to me. "Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup 0 funny, 0 helpful. theflatline says on Jan 31, 2010, 08:05: Monpirri, This is her new book coming out, as stated on her website. The cover sure does not look oriental to me. Legaleez for Complete Morons - A book for gringos in Colombia for who think they understand the nature of the law in a country where they cannot speak the language. 0 funny, 0 helpful. Londoner says on Jan 31, 2010, 08:13: If you think Colombian cooking is bland,you should try Ecuadorian food.Inedible without a stiff dose of aji. 0 funny, 0 helpful. NataliaV says on Jan 31, 2010, 11:38: Good book, great recipes! 0 funny, 0 helpful. goin_south says on Jan 31, 2010, 11:47: hey monpirri... you doesn't have to call 'm tacos, maybe just : tortilla wraps ;-) cara_de_mono says: REMEMBER THE FEEBLE FEW PWT!!!!!!!! The Feeble Few flageth, and the Moderators taketh away ... remember, cdm. 0 funny, 0 helpful. Monpirri says on Jan 31, 2010, 13:25: Theflatline, cuantos años tienes? O mejor dicho, de que parte de Mexico eres o son tus padres? The book I'm talking about is the one about the links that I placed here, please check those links, now you have decided to look for another book, one that is coming out! Evidently you have dicided to talk about somethings else, something else that you are totally relate to. I am talking about the COLOMBIAN cookbook, Secrets of Colombian Cooking, and now you are talking about a Latin cookbook that is coming out sometime in the future. "Anyone who still thinks that Colombia is not a gastronomical paradise needs to have their head examined." Darloup 0 funny, 0 helpful.

FOOD TRENDS

Food Trends by Suite 101

Colombian Chef Talks about Trendy Latin American Cuisine

• Mar 31, 2008
• Mary Luz Mejia

Secrets of Colombian Cooking Cover - PMG

Nigella Lawson thinks Latin American food is THE next big trend. You can say you read it here first!

A continuation of Food Trend's interview with cookbook author, Patricia McCausland-Gallo (or Pachi as she likes to be called) and her love of her native country's fine fare.

FT: Pachi, Is there a definitive Colombian dish or food that belongs to that country?

PMG: There are many, one of the most popular is Ajiaco (name originating from poor mans soup where ají or hot peppers were added to reduce any foul tastes), then later transformed to an elegant soup with chicken, cream and capers. Others include arepas, buñuelos, ajíes, hormigas culonas, natilla, sancocho, tamales, corozo juice, sopa de tortuga (turtle soup now banned), and many more.

FT: How easy/difficult was it to get a publisher to believe in your idea for this book?

PMG: Not easy as I do not live in the US. I finally found a publisher who likes to do ethnic cookbooks and that´s how it happened.

PMG: Beautiful, fantastic, a dream come true! So many people were eager to share their talent and traditions that when I had finished, I was full of love from people who had rarely seen me.

FT: Tell us about the process of traveling throughout Colombia to research these recipes?

FT: Tell us a bit about you- what's your background and where does your interest in food come from?

PMG: I am the daughter of a Pastry Chef, who had a French bakery. I used to decorate birthday cakes by the age of 13 and got paid 50 Colombian pesos then. I went to Louisiana State University in the US to study food science and finally graduated in Foods and Nutrition, while at the same time flying during summers to Paris to take courses at Lenôtre and to the AIB in Manhattan, Kansas to take baking courses. I worked with my mother for 3 years before moving to another town, Cali where I started my own bakery, which I later sold to start a large Wholesale cake company.

Read On

• 
  
• Arepa con Huevo Recipe
• Colombian Pandebono Recipe

FT: That’s a full plate. Tell me about the McCausland name- it isn't a typical Colombian last name - are your family roots English?

PMG: They are Scottish, my great-great grandfather, Alexander McCausland arrived in Colombia from Scottland through the US and then Cuba and the Antilles, as a boat captain for the river boats at the Magdalena River.

FT: And finally- do you have a favorite ingredient you love to cook with?

PMG: Yes my favorite ingredient to cook with is Cilantro!!!!!

Come back soon to catch a few of Pachi's best and favourite recipes, including the delectable Pandebono (cheese breads).

Read more at Suite101: Meet Patricia McCausland-Gallo: Colombian Chef Talks about Trendy Latin American Cuisine | Suite101.com http://www.suite101.com/content/colombian-cooking-continued-a49335#ixzz1MAXQVp5oby Suite101

Hispanic Culture online

A Moment in the Life of
Colombian Food Expert Patricia McCausland

HCO: Who is Patricia McCausland and is your last name Colombian?

I am a mix of many places, my mother's father was from Venezuela, my mother's mother was from Italy, and my father's side is Scottish. The McCausland last name is Scottish and Irish.

I have the happiness of the Italians, the black humor of the Scottish, but also the customs of "my Costeños," (how we call the people from the Atlantic coast of Colombia.)

HCO: How did you start in the world of Colombian cooking?

My mother had a bakery at home, and in our house slept twelve women in a back room. They did all the pastry work. My mother did not let my sisters and I enter the kitchen, but I always found a way to get in.

My mom let me help her decorate cakes when I was 13 because she discovered that I was very good at drawing. I wish I had studied cooking, but at the time many parents thought that after graduating from a top high school, being a cook was not an option.

I studied food and nutrition in the U.S., and during my vacation time I accompanied my mom to Paris to take bakery perfecting courses. That is how my love for cooking started, it was always on the sweet side. The savory part started after living alone.

HCO: After all these years you continue with the theme of Colombian cooking, why not something else?

When I arrived in Cali (Colombia), everybody asked me: Why don't you teach? I decided to do so. I am very practical and I learnt it from processing foods in college, in cafeterias. It thought me how to work in volume and preparation times, fast.

I started to teach how to prepare foods for entertaining, but at the time there was no Carrefour (a French grocery chain), therefore I had to use simple ingredients people could find anywhere.

People used to ask me: where are you? And I would say at the office, which meant at the supermarket trying new ingredients. I needed to be creative and sitting at home was not going to do it. This is how I started to work with Colombian ingredients.

HCO: How did you start writing about Colombian cooking?

When I moved to Panama after selling my business in Colombia. I wanted to write about what I had done and what I knew. I found a publisher to whom I presented several proposals for a book about Caribbean cooking. They told me they liked them but if it was mostly about Colombian cooking.

I spent a year coming and going to several places of Colombia where I sharedtime with real cooks in several restaurants to create the written recipes that could be made anywhere.

HCO: How did the idea of "Passion for Coffee" come alive?

When I finished the first book in 2004, the publisher started to ask me...where is the coffee? I replied that we did not cook with coffee. I also saw in a magazine information about how many stores Juan Valdez was going to open within the next ten years or so, and my husband suggested to write a book about coffee.

HCO: Which is the role of coffee in Colombian cuisine?

In Colombia we consume coffee in the mornings with milk or black, and that is about it. All the recipes I included in Passion for Coffee are my creations. My idea was to show how coffee can become an ingredient like chocolate and vanilla. I wanted to include coffee in the gastronomy.

When you use coffee in savory foods the taste you obtain is like having cooked the meals on the fire. A taste where you don't exactly distinguish the flavor of coffee.

HCO: What has happened after Passion for Coffee?

In the past two years I worked for an English publisher on Colombian and Venezuelan cuisines in a series of books about South American cooking . Also, I just finished the Central and South American segment of the coming bookEssentials of Latin Cooking for William Sonoma.

I am sure we will be hearing soon from Patricia McCausland. She toldHispanic Culture Online she can't wait to start traveling to Colombian distant places to do the research for her new project about Colombian food.

Colombian Recipes by Colombian Food Expert!

The majority of the following recipes are from the book Secrets of Colombian Cooking. Hipocrenne Books, INC. Reproduced with Patricia McCausland's permission. I will be posting the recipes very soon!

Andes Region

Chicharrones / Pork Fritters
Ajiaco by Marcela Hede
Sweet Corn Arepas

Atlantic Region

Brown Coconut Rice Tamarind Balls
Egg-filled Arepas

Pacific Region

Crustacean Chowder / Cazuela de Mariscos
Lulo Cooler
Pandebonos

Amazon and Oriental Plains

Chimichurri Herb Sauce