The second cookbook from the International Foodwine Discussion List is now available! Cyberfeasts & Foodstocks II features more than 200 recipes, tips, quips, and truly useful cooking instruction from experienced chefs, caterers, food shop owners, and the avid cooks in this lively international group.
$20 plus shipping — ORDER NOW!
What they said about our first cookbook:
BEST COOKBOOK: Toronto Star, May 26, 2004
Sometimes readers come up with something that's so off the radar we haven't even heard of it. So when Pat Belanger nominated CyberFeasts & Foodstocks, saying it had been assembled by an online food community, we were compelled to hunt it down. Online communities are fascinating creatures, don't you think?
The cookbook—small, spiral-bound and self-published—is called CyberFeasts & Foodstocks: Celebrating A Decade Of Recipes And Virtual Dinner Table Conversations From The Listmembers Of The International FoodWine Community. Sandra Beatie says the e-mail discussion group was created by Central Michigan University faculty members in 1992 to exchange recipes, wine notes and food comments. Members occasionally have a "Foodstock" so they meet and eat in the real world at a restaurant. The idea for a commemorative cookbook evolved from these gatherings. The book is a cross-border feat—assembled in a Syracuse-based Web site, art directed from San Antonio, laid out in San Francisco and printed in Orillia.
Recipes are all over the map and include Broiled Tuna With Fennel Crumb Crust, Pistachio-Crusted Cod Fillets, Arugula With Slow-Roasted Shallots And Toasted Pecans, Albondigas En Salsa Chipotle and Big Super-Nutty Peanut Butter Cookies.
But it's this book's community vibe and interesting recipe intros that make it such a homey antidote to all the chefy cookbooks that now dominate.
You can still order the Original Cyberfeasts & Foodstocks cookbook here: