IACP NYC Book & Blog Festival

Every year, the IACP (International Association of Culinary Professionals) holds a fantastic conference with cooking demonstrations, thought-provoking panels, a wide variety of exhibits and opportunities to meet chefs and authors. New York City is hosting this year, and it's going to be one of the biggest culinary events of the year! This year's theme is "The Fashion of Food: Where Food, Fashion, and Media Connect."

On Sunday, April 1st there will be a Culinary Expo from 12:30 - 4:30 PM, and the Book & Blog Festival from 1:30 to 4:30 PM. We're very excited to have not one, but two authors at the festival! S.H. "Skiz" Fernando (RICE & CURRY) and Ramin Ganeshram (SWEET HANDS) will be there signing and selling their cookbooks. This event is open to the public, and you can get tickets for just $10. There will be close to 100 authors in attendance, plus refreshments and a media lounge where bloggers and others can share the latest news.

WHAT:  Book & Blog Festival
WHEN:  Sunday, April 1st
               1:30 - 4:30 PM
WHERE: 82 Mercer Street
                 New York, NY 10012

We hope to see you there!

New Cookbooks Reviewed by Midwest Book Review

The tastes and traditions of Danish and Sri Lankan cuisine could not be more different. But today they have one thing in common: a great review from Midwest Book Review! The reviews are shared below:

Hearty fare perfect for winter menu planning.

Danish Cooking and Baking Traditions

by Arthur L. Meyer

"Hippocrene Books is a premier publisher of ethnic cookbooks drawn from the culinary traditions of communities and cultures around the world. Their latest effort is Arthur L. Meyer's Danish Cooking and Baking Traditions, a 220-page compendium showcasing more than 170 recipes, each providing clear and easy...instructions. More than just a simple collection of authentic recipes, Danish Cooking is enhanced with an informed and informative introduction to the history and development of Danish cuisine. Of special note are the 45 recipes for outstanding Danish desserts and sweets. From Buttermilk Soup; Salted Herring with Cream; Danish Ham with Madeira Sauce; and Gingered Beets to Cinnamon Sauce; Old-Fashioned Danish Black Bread; Danish Donuts; and Danish Short Bread, there are palate-pleasing, appetite-satisfying recipes for all formal and informal dining occasions, making highly recommended for personal, family, and community library ethnic cookbook collections." --Midwest Book Review

Named a New York Times Notable Cookbook for 2011!

Rice & Curry: Sri Lankan Home Cooking

by S.H. Fernando

"Full color photography enriches  Rice & Curry: Sri Lankan Home Cooking, a sumptuous cookbook detailing how to create traditional Sri Lankan dishes, and flavorful variants thereof. Curry, rice, and chutney dishes figure prominently! An extensive introduction even offers a brief primer concerning travel in Sri Lanka, as well as a detailed portrayal of Sri Lankan spices/ingredients and how to use them in cooking. The dishes include Mulligatawny (a hearty South Indian soup), Lamb/Mutton Curry, Mango Chutney, Caramel Pudding, and more. Rice & Curry is a wonderful, user-friendly addition to international cookbook collections." -- Midwest Book Review

Rice & Curry: Sri Lankan Home Cooking New York Times Notable Book!

The Hippocrene offices have been abuzz this morning, with good reason! RICE & CURRY, a Sri Lankan cookbook by S.H. Fernando, has been named as one of The Year's Notable Cookbooks by the New York Times. It's part of the Times 2011 Holiday Guide--read it here.

Happy Thanksgiving! Plus Black Friday Deals

Happy Thanksgiving from Hippocrene Books! Tomorrow is the Olympics for home chefs everywhere. They'll show off their incredible strength lifting 20 pound birds into roasting pans and their agility as they dash from spice rack to fridge to stovetop to cutting board. And let's not forget the timing- everything must be piping hot all at once! We hope you avoid any major disasters (remember that episode of Mad About You when the dog ate the turkey?) and maybe use a Hippocrene recipe or two!


For those kitchen athletes that triumph over triptophan, you'll be rewarded with a Hippocrene cookbook Black Friday special. Check our Facebook page or follow us on Twitter for more details! Even if you fall into a poultry-induced coma, don't worry: the special deal will run all weekend long!

Read last year's Fusion Thanksgiving post here.

At Home: Chocolate Whoopie Pies

I recently watched a very learned debate- no, not those debates. This one centered on the merits of Halloween candy, specifically fruity candies versus chocolate ones. Everyone chimed in with their own opinion, until someone confessed that they didn't really care for candy. "I'd rather have cookies or cake than candy." 


For those of you who feel the same way, this is the perfect recipe. Whoopie pies are cookie and cake all rolled into one, moist and chewy with marshmallow fluff-based icing to hold them together. They make great party favors; simply put them into small clear bags and tie with ribbon. Even the candy lovers won't be able to resist!

Chocolate Whoopie Pies

(from New Hampshire: From Farm to Kitchen, page 50)

Cookie

1/2 cup solid white vegetable shortening

1 cup sugar

1 egg

1 teaspoon vanilla extract

2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

6 tablespoons cocoa powder

1 cup milk

Filling

1 (8-oz) package cream

1 (7 1/2- oz) jar Marshmallow Fluff

1 teaspoon vanilla extract

orange food coloring (optional)

Note: I added these steps to make all the cookies the same size, so tops and bottoms match. You can skip this step, as well as piping the batter, but keep in mind that the whoopies will look more rustic. It's hard to get a uniform shape when spooning onto the sheet. Also, see below for directions on mini whoopie pies.

1. Cut a piece of parchment paper to fit your cookie sheet. Trace a small glass or bowl (the diameter of my circles is a little more than two inches) making sure you leave 1 1/2-2" between each. Repeat on a second sheet on paper.

Parchment tends to roll up, so measuring cups make handy paperweights.

2. Preheat the oven to 350 degrees.

3. Cream together the vegetable shortening and sugar in a large bowl. Beat in the egg and vanilla.

4. In another bowl, whisk together the flour, baking soda, salt and cocoa powder.

5. Alternate adding the flour mixture and milk into the large bowl. Beat the batter until the flour and milk are fully incorporated.

6. Fill a large pastry bag or plastic bag with the batter. If using a plastic bag, cut off the tip. Making sure the pencil side is down, pipe a circle inside the line and then fill by going in a spiral to the center. 

7. Bake for 25 minutes. My oven seemed to get them done a tad faster, usually 20-22 minutes. 

8. Let cool. In a medium size bowl, blend the cream cheese and Marshmallow Fluff together and add in the vanilla and food coloring.

Mini Whoopie Pies

I didn't draw circles for the mini pies, but the diameter was about 1 1/4". Bake at 350 degrees for 15 minutes. These bite-size pies are great for kids!