Lunch with David Fickling of David Fickling Books

I went to a lovely lunch this past Thursday at Random House in honor of David Fickling’s annual trip to the States (of David Fickling Books). A small group of Random House people were in attendance, along with Jack Martin (NYPL), Barbara Genco (BPL),Caroline Ward (The Ferguson Library, CT), and Kathy Krasniewicz (Perrot Library, CT). I was lucky enough to get a prime seat right next to David and we chatted philosophically about how one doesn’t necessarily need to have daily interactions with children in order to understand what they like to read; there’s a certain inherent instinct that allows some of us to understand a child’s sensibility. The conversation was delightful and provocative, which was a nice respite from the nuts-and-bolts of my daily job (budget, circulation, statistics, finding out where everyone’s books are).

The important part of the afternoon, though, was hearing about the UK launch of David’s new endeavor, David Fickling Comics (or “The DFC”). You guys, this is really cool. And I don’t think I can do it justice describing it here. This is how David described it: it’ll be a weekly magazine, though “magazine” really doesn’t cover it, that will feature a number of different comic strips for a wide variety of ages. And the strips that David showed us were gooooood, including one written by a certain Mr. Phillip Pullman. Some were definitely for younger children (2^nd – 3^rd grade) and some were better suited for older kids (7^th – 8^th grade). What I appreciated, though, was that it wasn’t the content that separated the age ranges, which wouldn’t have worked. Instead, the art for the older kids is more detailed and it is much more text-heavy: in style, it is clearly for the older audience. On the other end, the younger stuff was much simpler, less cluttered…but still wicked smart and funny. In this way, I can see the younger kids challenging themselves with the older material and the older kids having fun reading the younger stuff. It really appears to be for all ages.

My only concern is the distribution and logistics of it all, which we discussed and brainstormed with David. The price he quoted was much better suited for the individual subscriber, and we all agreed libraries couldn’t afford it without a library rate (especially when you’re talking about 60+ subscriptions!). So there are definitely some wrinkles, but Random House and David Fickling didn’t get to where they are by giving up when some challenges arose. I’m confident that this will get off the ground in the States (no date is set yet for a release here, that I'm aware of), and I’m excited that there are so many innovators in graphic novel publishing right now (TOON Books, First Second, and now David Fickling). Good times, good times.

In search of a new tag line

Have you noticed that at the end of my food-related posts, I sign off “Bon Appètit”? Allow me to share (because, again, I’m feeling rather saucy today) that I intensely dislike that this has emerged as my signature. Lucy’s Kitchen Notebook has “Come visit” and Symon Says has “Live to cook”, both of which I love. So from this moment forward, I’m in search of a new tag line. I’ll try out a couple of different ones and see if any one of them sticks. In the meantime, I’m open to suggestions.

Eat, drink, and…you know

Back to the Blogsphere: the Children's Lit Version

Lots happening in the kidlitosphere, starting with that book. Oh, you know the one. The plastic surgery book. Read here, here, and here. Never mind that, by talking so much about it and ranting about its evils, we’re actually promoting it. Controversy is the best publicity.

Age ranging is coming to the UK, and books will begin to be labeled with the ages for which the subject matter is most appropriate: 5+, 7+, 9+, 11+ and 13+. I have mixed feelings about this for all the reasons you’d guess. First, this could be so helpful for parents browsing books on their own, and I know lots of librarians and teachers would appreciate this feature. However, I also believe that it’s just one more way that the thought and judgment process is being taken out of reading. Naturally, this is not going to alleviate the issue of all those parents who stomp and protest that a book isn’t appropriate for their child. I mean, you can say that the age range is for subject appropriateness, but anyone in libraries, schools, or bookstores will confirm that parents will not read it like that: “My 8-year-old reads at the 7th grade level.” But then they’ll throw a hissy when their child asks them about breasts, snogging, and wet dreams. Also, this is another way in which customer service is disappearing from our culture: why bother with booksellers and librarians when you can find out the age range online? Never mind that booksellers and librarians will have likely read whatever book is in question and might be able to tell you if it’s what you’re looking for or not… So while I think it’s a nice idea, I really question how much good “age ranging” is going to do.

The Monkey Speaks has a nicely worded post about information literacy and the disappearance of media specialists from schools across America. Go read Walter’s post since he is often more eloquent than I am. But take my generally snarky attitude, combine it with my bold mood today, and I have to point out that while the role of a school librarian is being undervalued and unappreciated in America, Laura Bush is awfully busy with the media outlets, promoting her new book about the importance of reading. Said book includes a boy who is directed to the school library by his teacher…little do they know, that there isn’t a professional there to staff it! Apparently Good Day Elementary School was the victim of budget cuts made in the name of No Child Left Behind.

I know, totally snarky, right? I’m being so against my better judgment, I assure you. I could very well live to regret this.

I also have lots of delicious (but not necessarily food-related) news about a certain Mr. David Fickling (of Random House) and the launch of his new comics line. But that will have to be saved for an entirely separate post. Stay tuned!

Back to the Blogosphere: the Food Version

I have felt like a ship without a rudder lately, for silly reasons, most of them inconsequential. Nevertheless, it is that sort of feeling that makes me want to cook…and do nothing else. I want to plant myself in my crappy kitchen and cook all day, trying out recipes, experimenting with no recipes, being creative, finding treasures hiding in the back of my freezer. Thus grounding me and making me feel more connected to my own life. I have eaten dinner out for the past two nights, and I can’t articulately express how excited I am to go home this evening and return to my kitchen. Eating out for extended periods does not suit me well at all.

My faithful readers will know how I aspire to write like Lucy Vanel over at Lucy’s Kitchen Notebook. She has another post up about a market in Lyon: Marché Fermier at Place Carnot. I don’t think I’ve ever seen such crooked, rotund, lovely asparagus and I’m longing to try the cream cheese tart. But what struck me was her next post, Diving for Pearls. I was touched by Lucy’s respect for history and her keen sense of nostalgia (without being cloying at all). I just find this sort of perspective lacking here in the U.S. – do you agree? My cookie sheet is rusting – I’ll buy a new one. Wet crumbling cardboard box at a flea market – I don’t want to know why the heck it’s wet. Dilapidated house too much work – raze it and build something new and shiny in its place. I distinctly feel that this is the country I live in, that this is the norm, and I often find myself swept into this way of thinking. But I'm pausing now to re-evaluate. As I type this, I look down at my shiny new cocktail ring – it’s fabulous and fun but I have no connection to it. But the earrings in my ears? They’re these tiny gold medallions that my mom wore for years, and I believe my grandmother wore them before her. On a recent trip, my mom bestowed them to me. And I understand exactly what Lucy is talking about.















And armed with this sense of history and nostalgia and feeling protected by the past, let me tell you about Cooked Books’ really cool post about A Soldier's Simple Cooking Recipes for Cooking in the Trenches and Billets (with vocabulary of French words). Learn how to make a Trench Cake! In library school, during the first hour of my one and only archives class, I discovered archival studies weren’t for me at all. But Rebecca makes me wish that it had been.

I don’t know if I should share this info but, what the hell, it’s Friday and I’m feeling bold. Remember I whined a couple days ago about Alice Feiring’s book not coming out until May 19th? I know, I was totally whining. But seriously, I’ve had that book on my Amazon wishlist for two months already! Anyway, my darling school & library contact at Harcourt read my mini-tantrum and is sending the book to me before the 19th!!! Really! It is probably uncool to admit this but that’s the first time that sort of thing has happened to me – I say I want something on my blog and someone says, “Okay! I’ll send it to you!” I’m starting to feel like Betsy! Thank you, Ellen, for totally making my week!

Lastly, I read a nice little article in my Saveur email, giving easy instructions on how to cook ramps. I’ve never tried ramps – shocking, I know. But I’ll begin seeking them out now since it’s driving me bonkers that there’s something out there that I haven’t tried but is so easy to prepare.

Bon appètit!

Taking a bit of a break

Sorry for my absence, all - I've had looming deadlines, a sick daughter (always!), and my mother-in-law visiting so my blog has taken a bit of a backseat. Look for me again later this week or next week.

In the meantime, I'm still reading so I give you this link to Alice Feiring - it's an early review for her book The Battle for Wine and Love: or How I Saved the World from Parkerization. If you haven't already fallen in love with Alice's writing, then you're about to. Unfortunately, mortals such as myself have to wait until May-friggin-19th to read the book. Boo.

And courtesy of two of my favorite guys, Bill Barnes and Gene Ambaum, aka "the Unshelved guys":

EDIT: So I was at my local Barnes & Noble today (4.26) and saw Battle for Wine and Love. I read two different sources that told me the pub date was 5.19.08. So either my sources are wrong...or my local B&N is in trouble! Nevertheless, I'm waiting for my copy from the lovely Ellen.

Joie de vivre and all other things French

I wrote on Fuse #8 this morning that Inga Moore’s illustrated version of The Secret Garden was the best thing to see while stuck in an office on a sunny Friday.

I was wrong.

The best thing to see is another one of Lucy Vanel’s market posts over at Lucy’s Kitchen Notebook. Today it’s La Marche de la Croix Rousse, and the photos are stunning (as usual). Lucy took a picture from the top of a hill, looking down on Lyon, and it actually makes you feel, if only for an instant, that you are in France as well. Feeling like some armchair travel today? Go visit Lucy.

This naturally fueled my fire for all things French, being a confessed Francophile. Last week, the New York Times Dining section had an interesting article, “There’ll Always Be a France, Especially in New York,” about the rebirth of old school French restaurants in NYC. For awhile it appeared that traditional French dining was dead in the city, doomed to cookie-cutter “bistros” where the same French warhorses are served year-round (steak au poivre, mussels in broth, frisée salads with lardons and poached egg, etc.). But there seems to be a resurgence of traditional, lovingly created French dishes, like cassoulet. We’ll see… My favorite part of the article, though, is when Alain Ducasse says, “[French cuisine] has never been trendy. That’s what makes it last.”

My latest issue of Bon Appètit (May 2008) is dedicated to travel, and much of that travel involves France. There’s an article, “Ten More Things We Love About France”, that lists, among other things, duck-fat fries! Did I ever post the picture of the duck-fat fries I made at home? Hmmm…I’ll find out and get back to you on that. But the best article was Molly Wizenberg’s “Cooking Life: Everyday Soufflé.” It’s a lovely article that tries to discredit the myth that soufflés are temperamental and difficult and argues that every home cook needs to have a soufflé in their repertoire. Having never tried to make a soufflé, this article completely inspired me to give it a try. I haven’t had time yet but it’s high on my list. Imagine my surprise when I called my best friend and fellow lover of all things French-related (though I speak French and she does not*) to tell her all about this soufflé thing and she nonchalantly says, “Oh, yeah. I’ve done a soufflé.” “You have?!” I asked her, incredulous. Apparently Ina Garten has a blue cheese soufflé that’s a cinch to make. Of course she does. Because Ina is not only a goddess, but the savior and inspiration for all us home cooks. Well, the home cooks I know anyway…

Last, but never least, La Tartine Gourmande has a beautifully photographed blog post up about mackerels. But since this is my French-related post, I have to point out the two phrases on her post: J’leur ai fait leur fête and J’suis cuit. I have never seen the j with the apostrophe like that before a word starting with a consonant. What is that? So I’ve written both phrases down and will have to ask my French professor next time we have class on April 28th. Unless someone can solve the mystery for me before then?

It’s such a stunningly beautiful Friday. Bon appètit, everyone!


*I only feel it necessary to point this out since she has made a soufflé and I have not.

"18 Cinematic Trips to the Library Stacks"

Courtesy of my American Libraries Direct email, I had a delightful time this morning reading Entertainment Weekly's "18 Sexy Trips to the Library Stacks". There are a couple of really rad ones, but here are my favorites:

Am I the only one that finds Nicholas Cage totally unbelievable in this role (well, in fact, in most his roles)? This last one is unintentionally hilarious. How does he always manage to look so confused?

Pasta with Balsamic Tomatoes & Jamie Oliver's Pan-Fried Steak with Olive Oil Mash

I've had a couple of successes lately, which is always a boost to one's ego. Especially since I've had quite a few misses, which I suppose is a sign that I'm growing confident enough to take more risks...thus creating more failures!

The weather is so deliciously wonderful here in New York, and I couldn't resist buying some Campari tomatoes at the nearby crappy grocery store the other day. The oddest thing was that the tomatoes came from Canada. Canada??? How can Canada produce such pretty jewels but I can't get anything local except for root vegetables and micro cilantro? Nevertheless, I bought the tomatoes, telling myself that buying tomatoes from Canada was better than buying them from Mexico or California - I mean, at least New York shares a border with Canada! So here' s what I made:

I marinated the tomatoes in olive oil, balsamic vinegar, salt, pepper, and rosemary. Then cooked up some fresh linguine. Tossed it all together, shaved some parmigiana reggiano on top, and - presto! - I had the most delicious meal on the patio to celebrate spring! And so easy!

Here's another good one:



This one is from Jamie Oliver's Cook with Jamie: Pan-Fried Sirloin Steak with Simple Chianti Butter Sauce and Olive Oil Mash (you can see the cookbook picture in the background). The dish was very good, but I think it could be better - I'll keep working on it. First, I used Yukon Gold potatoes so I didn't peel the potatoes, like Jamie recommends. I actually really like the texture of the skins so I try to keep them in mashed potatoes when I can. The potatoes turned out excellent. Here is what I would change: I didn't get a very good cut of meat (thanks again, Fresh Direct). Fresh Direct only had choice cut in the antibiotics-free steak, and the lower quality cut really showed here - it didn't have that buttery, melt-in-your-mouth texture. It was too chewy. The other unfortunate thing was that I wasn't sure I would have enough sauce for both servings so I really skimped on my sauce but dumped it on Adam's plate (the picture above is Adam's). As a result, mine was a little bland and dry. Adam moaned over his serving. So I'll have to be a little less stingy with the sauce next time...or give the plate with less sauce to Adam!

Bon appètit!