Cooking the Books

an Internet TV show about books and food
in the kitchen with famous authors, we find out all their secrets.
  • November 8, 2011 5:12 pm

    We got the protein bar recipe from here.  They lingered in the fridge for a while, I’ll be honest. But we definitely undercooked them.

    I’m a big fan of both Chad and The Art Of Fielding and I recommend the book without reservation, even to people who are not fans of baseball or sports or college or whatever else the book is “about.”  As Chad says, it is a book about love.

    And shopping for jeans, and protein powder, and an impromptu burial at sea, and having sex with your boyfriend’s best friend just to cheer him up.  But mostly love!

    Also this is the last Cooking the Books, which is pretty sad.  I moved to a new apartment and the kitchen is too small to accommodate the camera crew.  Val and Andrew are heavenly angels for all their hours of hard work on this show.  We made memories we’ll cherish forever, and also $198.49 from blip.tv.  (Dinner’s on me, guys. Seriously. Let’s do it.  Let’s go out to dinner and spend exactly $198.49).

  • July 29, 2011 9:03 pm
    Ah, I always mean to do this and then forget.  Some food blogger I turned out to be!
Guess who is a great foodblogger, though: Smitten Kitchen.  Jon-Jon and I made, essentially, her rugelach pinwheels.  Maybe due to hot kitchen conditions, I ended up using a lot more flour than she did just to be able to work with the dough at all.  And in later off-air batches, I put craisins and miniature chocolate chips in the filling, with GREAT results.
Also they’re the kind of cookie that really hits its peak three days after you bake it. View high resolution

    Ah, I always mean to do this and then forget.  Some food blogger I turned out to be!

    Guess who is a great foodblogger, though: Smitten Kitchen.  Jon-Jon and I made, essentially, her rugelach pinwheels.  Maybe due to hot kitchen conditions, I ended up using a lot more flour than she did just to be able to work with the dough at all.  And in later off-air batches, I put craisins and miniature chocolate chips in the filling, with GREAT results.

    Also they’re the kind of cookie that really hits its peak three days after you bake it.

  • July 28, 2011 5:41 pm

    A couple of things about this episode and Jon-Jon.

    1. I’m wearing my glasses because I was having such face-bleeding-snot allergy attacks that day that the only thing that could keep me from dripping in the cookie dough were little minishots of vodka, a folk remedy recommended by Val.

    2. Jon-Jon not only put up with this, he went out with us afterwards when

    3. my mom, who was in town, took us all out for pizza.

    To sum up, please buy Jon-Jon’s book The Man in the Gray Flannel Skirt — a bizarre and wonderful read that is as captivating and inexplicable as Jon-Jon’s fondness for Tommy Girl tank tops.

  • May 19, 2011 2:14 pm

    Bryan Charles and I made a Bittman recipe for spicy Szechuan chicken thighs topped with crispy bits of chicken skin. Watch as we ably demonstrate how not to butcher chicken!  And do check out CtB’s very cute new Blip homepage.

  • April 28, 2011 11:30 am

    Jon Cotner and Andy Fitch do these transcribed conversation projects that are kind of hard to explain.  Watch us try! (while making juice.)  A bonus part of the episode is about zits and Andy’s completely insane and wrong theory about how and why one gets them.

  • March 31, 2011 12:12 pm

    Sempre Susan by Sigrid Nunez is on sale this week!  In this episode, we make stir-fried Sichuan green beans with pork, though coffee, cigarettes, and speed would have been more appropriate (according to Sigrid).  This book is a must-read for anyone interested in reading, writing, being a writer, New York in the 70s, motherhood, being an artist — in short it is a must-read for most humans.

  • February 10, 2011 12:43 pm

    We had Emma Rathbone on the show to make strawberry cookies, which figure prominently in a scene from her debut novel The Patterns of Paper Monsters.  The cookies didn’t go very well but everything else did!

  • January 12, 2011 11:22 pm

    Jake Cleland: Thoughts While Watching "Cooking The Books: Doogie Horner."

    jakec:

    Cute intro music. I like it when the screen splits into multiple parts like an episode of “24.” Why does that temperature dial only go to 60? Oh it’s the timer. Who’s Doogie Horner? Do I have time to Google him? Oh no, it’s starting. JESSE VENTURA! It’s Gould as in “Ghouled”, that’s…

    Jake, you raise interesting points and ask pertinent questions.  They were cut-offs (we shot this in September) and we aren’t 30, come on, that’s harsh. (I’m 29 but I think Doogie is younger)

  • January 12, 2011 12:21 pm

    I know sometimes when I’m watching a video on the Internet I can get a little bored and tune out if it’s longer than, say, :30 and not about a cat fighting a bear cub (and winning).  Nevertheless I have to recommend that you give this episode of Cooking the Books’s flavors time to develop and blossom on your palate, like a fine wine/ vodka-Schlitz-lemonade beverage.

    Also at 11:16 we dance.

  • October 12, 2010 2:47 pm

    I want to read a transcript of this episode.