This, the 19th issue of The Cook’s Cook, marks
the beginning of our fourth year. We’re celebrating
with the theme of World Markets – how food is
sold and traded around the globe. It’s a huge
subject that we can just touch upon in our limited
pages, but one that we will be returning to often
in the future.
In this issue you’ll find articles about markets in France, Israel, Turkey and the United
States. These include farmers markets, community supported agriculture, and traveling
markets housed in everything from buses to bikes. Read about a forager who sells to
restaurants, what to shop for when abroad with your kids, an American entrepreneur who
brings the French way with food to the USA, and how one intrepid traveler in India was
inspired to open a soup kitchen and then a school.
Learn how to tap maples and make New England’s iconic maple syrup, read a memory
of Greek Easter food and drink, and share the experience of an “Odd Bottle” of 1985
Bosquet des Papes Châteauneuf-du-Pape.
The many recipes in this issue include goat cheese and chive cookies, French socca,
Hungarian mushroom soup, American skirt steak with horseradish mashed potatoes,
Israeli breakfast salad, and Indian Thekua – cookies offered to the gods during Hindu
Don’t miss our editors’ picks of the best food-related items and services, and inside
our back page, everyone’s favorite foodie, the hilarious and endearing seagull featured in
RMDery’s Bird is the Word.
As we begin the new year we want to say a heartfelt “thank you” to all our supporters. We
are grateful for our staff here at The Cook’s Cook, to our design and production team, our
advertisers, and, most of all, to our contributors. We’re grateful to you, too, our readers of
the magazine and our followers on social media.
Exciting things are coming, and we can’t wait to share them with you.
From The Editor
The Cook’s Cook is a magazine
published six times a year for anyone
interested in writing about food, from
home cooks to professional chefs.
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
Sarah Anderson, Contributing Editor
J.D. Landis, Wine Editor
Brad J. Simon, Advertising
Jean Kerr, Advertising
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ecm design, Graphic Design & Production
Front cover - Spice Stall, Aix-en-Provence,
France by Eva Baughman
Back cover photo - Where Have All The
Supermarket Cowgirl/boys Gone? by Eva
The Cook’s Cook ©2017
Written permission from the publisher
must be obtained before any of the
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website, in whole or in part, may be
reproduced or redistributed.
A Magazine for Cooks, Food Writers & Recipe Testers