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Dean and Deluca Cookbook
Founded in 1977 by Joel Dean, Giorgio DeLuca and Jack
Ceglic with the
opening of its flagship store in SoHo, New York, Dean & Deluca
quickly grew into a retailer of gourmet and speciality foods, vintage
wines and quality kitchenware, with outlets throughout the United
States as well as Japan, Taiwan and Dubai. Dean & DeLuca products
are sold through its 14 shops and cafes in New York, Washington, D.C.,
Napa Valley, Charlotte, and Kansas City. It has a consumer and
corporate gift catalogue, and an internet shopping site,
deandeluca.com. Dean & Deluca also market its own-label products to
other retailers and wholesalers throughout the world.
David Rosengarten (see my interview with him) has produced
this weighty tome of a cookbook to complement Dean & Deluca
products. Now, my American audience is leafing through the phone book
to find the nearest store or considering an internet purchase. Their
store in SoHo, New York, is a must-see for any visiting foodie, but
listen, my European readers, this book is packed with lovely deli-type
recipes that you can use without buying a trans-Atlantic ticket.
The recipes are international so they will be interesting to anyone
with access to a good grocers with a deli section. There are
plenty of descriptions about ingredients and histories but I feel that
this is more of a recipe book than a food encyclopaedia.
David has a conversational style of writing that is witty and
informative. There is a strong North American bias, as you would
expect, but the text is relevant to the European reader and there are
very few products that would be either unfamiliar or unavailable.
Mussels and Chorizo in Saffron-Garlic Broth is an example of a truly
delicious and international recipe but all the ingredients are readily
available in the UK High Street. As David Rosengarten is a lover of all
thing French (food, that is) he has a good selection of classic French
recipes, but he manages to slip in a few good ol’ American favourites
like Buffalo Wings and Louisiana Red Beans and Rice.
The Dean & Deluca Cookbook is for the more serious cooks. It
doesn’t have a lot of pictures – in fact it has none – but its recipes
are broad-based and well-chosen to give balance and interest to this
The Dean and Deluca Cookbook
Author: David Rosengarten
Published by: Ebury