Richard Sandoval Launches His Cookbook: New Latin Flavors

Categories: Cookbooks

Mark Antonation
Enchiladas divorciadas from New Latin Flavors.
Richard Sandoval would like to make Denver his home. The international chef and restaurateur, who has over forty restaurants around the globe, still thinks Colorado is one of the best places in the U.S., which is why there are more Sandoval restaurants in this state than anywhere else, with five in the Denver metro area alone. Right now, he lives in California, but his corporate headquarters are here. So it makes sense that Sandoval would launch his new cookbook, New Latin Flavors: Hot Dishes, Cool Drinks, at La Biblioteca, his Riverfront Park homage to tequila and small plates with that typical Sandoval Latin-Asian flair.

See also: Restaurateur and Farmer Eric Skokan on his Inspirations for Farm Fork Food

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Wake & Bake cookbook takes good food to new heights

Categories: Cookbooks

Wake & Bake cookbook
Wake up and smell the ganja.
Talk about trend-worthy: A new cookbook by Colorado author Corinne Tobias focuses on the very latest in food trends, from farm-to-table to gluten-free to vegan to...infused. Wake & Bake is the state's first cookbook devoted to legal cannabis that has recipes for everyone from novice brownie-bakers to seasoned edible chefs.

See also: Pot luck! Creative cooking with cannabis.

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Win two free admissions to the Ruth Tobias book signing at Trillium (WINNER UPDATE)



We have a winner of our Ruth Tobias book signing contest, in which we asked Cafe Society readers to answer this question: How many hours did it take Tobias to complete her manuscript? Congrats to chrisdoubleyou, who guessed 500; the actual number is 513 hours! Chrisdoubleyou, we'll send you an e-mail with info about how to claim your prize.

Original post: "Landscape has everything to do with who Coloradans are and thus how they cook, eat, and drink," writes local food blogger and culinary author Ruth Tobias in her new cookbook Extraordinary Recipes from Denver & Boulder Chef's Table, a 224-page compendium of eighty recipes from many of the state's best chefs.

"Combined with a spotlight on cooking traditions from around the world, the Front Range dining scene has never felt so exciting and vibrant, all the while set against a singular backdrop: the Rocky Mountains," notes Tobias, who will take center stage at Trillium on Sunday, August 25 to sign copies of her book -- and you (and a guest) can join the festivities, which include a copy of Tobias's book (the stunning food photography, by the way, is courtesy of Beckenridge-Wynkoop chef Chris Cina), plus cocktails and Scandinavian canapes from Trillium chef Ryan Leinonen, for free.

See also:
- Cookbooks that first inspired local chefs -- and what they turn to today
- My favorite cookbooks of 2012: the first installment
- Midson's favorite cookbooks of 2012: part two

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Win two tickets to Michael Pollan's sold-out lecture at DU (winner announcement)

Fran Collin
Winner announcement: Congratulations to kristenschenck2, the winner of our Michael Pollan contest, who wrote: "Trying to eat ground beef after reading Omnivore's Dilemma is like trying to swim in the ocean after seeing JAWS." Kristen, we'll send you an e-mail about how you can get your tickets.

Michael Pollan has been called, among other titles, a "food god" (true), more recently a "sexist pig" (false) and a "warrior" (depends on your definition), and in this week's Chef and Tell piece, I interview Pollan, who discusses the American diet, what we eat and how we should eat. He even includes a shout-out to homegrown Chipotle, a quick-service Mexican joint that, applauds, Pollan, "has taken big steps to source their meat -- or at least their pork -- sustainably and, in many places, locally. They're trying to walk the talk."

See also:
- Author Michael Pollan on portion control, the future of food and fast food
- Author Michael Pollan on Chipotle, canned haggis and making organic accessible
- Fuel's Bob Blair on Cooking for Michael Pollan

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Author Michael Pollan on Chipotle, canned haggis and making organic accessible


This is part one of my interview with Michael Pollan, author of Cooked: A Natural History of Transformation; Food Rules: An Eater's Manual; The Omnivore's Dilemma; In Defense of Food; Second Nature; The Botany of Desire and A Place of My Own. Part two of Pollan's musings will run tomorrow. Pollan will appear in Sturm Hall at the University of Denver at 7 p.m. Wednesday, May 8, in conjunction with the Tattered Cover. Tickets to his lecture are $35, and while the event is sold out, you can add your name to the wait list by calling 303-871-2291.

In the last decade of penetrating -- and probing -- what he calls the "Western diet," Michael Pollan has delved into everything from modern-day agribusiness and widespread obesity to sharing communal family meals at home and eliminating, once and for all, high-fructose corn syrup from our daily diet. His books, which number seven with last week's release of Cooked, are all New York Times bestsellers, and his doctrines, rules and personal policies have garnered immense public attention, leading to endless watercooler discussions about the pathetic American diet -- and how our country's tainted food landscape has become "needlessly complicated" amid "pseudoscientific food baggage" and the so-called "experts advice telling us how to eat."

See also:
- Fuel's Bob Blair on cooking for Michael Pollan
- Michael Pollan: The food industry creates patients for the health care industry
- Where did Michael Pollan eat post-Denver speech? Fuel Cafe

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Author Irene Rawlings shares cast-iron recipes from Sisters on the Fly

Categories: Cookbooks, Recipes


Cast-iron cooking is an art unto itself, as any Sister on the Fly will tell you. And members of the nationwide sisterhood of adventurous women who caravan together in vintage trailers all over the U.S. spend a lot time perfecting their camp cuisine.

Local author Irene Rawlings, a Sister herself, pulled together Cast-Iron Cooking With Sisters on the Fly, a book of recipes from her fellow canned-ham travelers; she'll be signing copies at 7:30 p.m. tonight at the Tattered Cover LoDo. For added atmosphere, a few sisters will be parked outside with their brightly decorated trailers, but if that's not enough impetus to get you down there, read on for a recipe preview. Be a happy camper!

See also:
- Cast-Iron Cooking With Sisters on the Fly
- Cooking with Pete and Barb Marczyk: lemon pound cake
- In the kitchen with Patxi Azpiroz, chef of Patxi's Pizza: meatballs

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Barbara Magro saves her mother's recipes in Recipes to Remember cookbook

recipes to remember.jpg
When Carolyn Aloisi Magro was diagnosed with Alzheimer's in 2005, her daughter, Barbara Magro, noticed that one of the first things she was forgetting was how to cook. Her mother had always been in charge of family meals, and now her recipes were in danger of being lost. So Magro decided to capture her mother's recipes while she could still remember them, working with other family members to record them. And now she's turned the collection into a book, Recipes to Remember: My Epicurean Journey to Preserve my Mother's Italian Cooking from Memory Loss.

See also:
- Muy Bueno cookbook shares recipes and memories from three generations
- The Sweet Basil Cookbook debuts just in time for the 2012 holidays
- Remember When - A Colorado nursing home explores new territory for treating Alzheimer's patients: the past

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The Sweet Basil Cookbook debuts just in time for the 2012 holidays

Sweet Basil.jpg
Sweet Basil.
Vail's Sweet Basil restaurant produces some beautiful dishes, like their signature cauliflower and black truffle bisque, crispy veal sweetbreads and Greek yogurt cheesecake with honey-poached blueberries.

And on November 20, owners Kevin Clair and Matt Morgan, with executive chef Paul Anders, will spill their sweet, savory and spicy secrets in The Sweet Basil Cookbook.

See also:
- Hush "spring chicken" dinner with Sweet Basil chefs was windy, but the dishes flew right
- A Flavor for Vail
- Taste of Vail

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Muy Bueno cookbook shares recipes and memories from three generations

Categories: Cookbooks

Photos by Jeanine Thurston
Old family recipes written on yellowing note cards can be easily forgotten, never to be cooked again. Yvette Marquez-Sharpnack didn't want that to happen to the recipes of her mother and grandmother, so she decided to write them down. But her small family cookbook grew into a larger project that caught the interest of a publisher, and now her family is sharing recipes with the whole country.

See also:
- Deck the shelves with boughs of cookbooks: Local chefs sound off on their favorite culinary reads
- In honor of his Taco USA, the Mexican sounds off on Mexican food
- Los Carboncitos - Everything's better with bacon.

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College Cooks could be a stirring experience for hungry students

Taylor Stephan was living in a house with five other guys in Boulder, and they had a problem: how to feed themselves without staring into the uncaring face of the Maruchan kid night after night after night. And so he learned to cook. "Instead of eating out all the time," Stephan says, "You can make food for yourself, healthier and cheaper."

See also:
- Tonight: Award-winning cookbook author Diane Morgan at Tattered Cover
- Westword cover girl Claudia Folska's cooking show is a play on words -- and local food

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