With this issue we begin our third year of
publishing The Cook’s Cook: A Magazine
for Cooks, Food Writers & Recipe Testers.
It’s been an exhilarating two years of
learning about magazine publishing, digital
production, advertising, social media, and
the community of food writers and those
who aspire to join their ranks. We’ve felt
gratitude for old relationships and the joy
in forging new ones. We’ve been feeling
our way along, and, with the help of our
contributors, readers, and advisors, the magazine has slowly been evolving and
Last year’s anniversary issue focused on images of food and the people who
create them. In this issue we have reached out to accomplished food writers to
ask what they have learned that they would like to pass along to their peers. Over
fifty food writers have offered their advice, and as I read their contributions I was
touched by their sincerity, encouragement, and wisdom.
We have feature articles in this issue, as well. Rick Rodgers is almost as much
a household name as the celebrities he works with, and his article Celebrity
Cause—Spotlight on the Celebrity Cookbook is about how working with
celebrities came to be one of his specialties.
In The Millennium Tree, Jacob Dean tells about his trip to Tunisia and gives a look
at the Tunisian olive oil industry and its meaning to the Tunisian economy.
Scientist Kevin M. Folta writes about research into high-flavor tomatoes and the
effort to preserve and recreate the best qualities of heirloom tomatoes.
In our Family Meal column, Elaine Nollet describes a reunion in Maine of women
who had shared life in Turkey many years before.
And in The Odd Bottle, J.D. Landis shares his experience of an “old, cheap,
astounding” 1983 Guigal Côtes du Rhône Rouge and what you might find in a
recent vintage at your wine shop.
Don’t miss Bird is the Word!, the funny and sweet full-page comic inside every
back cover, by RMDery. You’ll also find Bird in a new comic every week on our
Our front cover was designed by Debra J. Tillar, and our back cover photo is by
Eva Baughman. The excellent design and layout of our pages is by David Black.
As always, we are deeply grateful to our advertisers, who allow us to bring this
magazine to you at no charge, and our contributors, who so generously share
their extraordinary talents.
From The Editor
We are a free digital publication
supported by advertising and social
media services, available wherever
there is Internet.
Based in New Hampshire, in the United States, we are aware that we have
an international audience and hope to
have a worldwide perspective. To that
end, recipes are presented with metric and Imperial (U.S. Standard) weights
and measures, and we have an interest
in all cuisines and philosophies.
Denise Landis, Publisher & Editor in Chief
Eva Baughman, Senior Editor & Staff
Jacob Dean, Associate Editor
Selma Brown Morrow, Contributing Editor
Jean Kerr, Contributing Editor
J.D. Landis, Wine Editor
Brad J. Simon, Director of Marketing &
Joseph Sgammato, Advertising & Sales
Jean Kerr, Advertising & Sales
Social Media Services provided by
Fanbase LLC. For rates and more information visit the website or write to us at Info@
ecm design, Graphic Design & Production
Front cover - The Writing Issue by Debra J.
Back cover photo -Recipe, New Hampshire,
c. 1945 by Eva Baughman
The Cook’s Cook ©2016
Written permission from the publisher
must be obtained before any of the
contents of this magazine or associated
website, in whole or in part, may be
reproduced or redistributed.
A Magazine for Cooks, Food Writers & Recipe Testers