paula peck in the media
Even 50 years after her last book was published, Paula Peck and her books are still mentioned occasionally in various cooking articles and blogs. Here are some of the most recent:
My story on Paula Peck’s Linzer Torte that appeared in the Edible Manhattan holiday issue:
Edible Manhattan | Re-creating the Dessert my Grandmother Baked for James Beard and Julia Child
Over 50 years ago, when other pioneers of the American food revolution were making their mark on beef Bourguignon, country terrine, coq au vin and chocolate soufflés, my grandmother was perfecting her recipe for classic Linzer torte.More…
The corresponding Linzer Torte recipe on Edible Manhattan:
Edible Manhattan | RECIPE: Paula Peck’s Linzer Torte
In our holiday issue, author Megan Peck reminisces about her late grandmother Paula, who often hosted her culinary peers like James Beard, Craig Claiborne or Julia Child. Beard himself called her “an outstanding juggler with rolling pin and mixing bowl.”
And while the Pecks didn’t much celebrate the holidays (or rather, celebrated them by piling in the car for a road trip to Mexico), each December, Paula would bake linzer torte, a jewel-toned Austrian cake brimming with raspberry jam. More…
Cookbook author Dorie Greenspan lists “The Art of Fine Baking” as one of her favorite baking books:
Serious Eats | Dorie Greenspan’s Favorite Cookbooks
Dorie Greenspan is the kind of writer who can convince you that you’re capable of tackling a fancy layer cake or complicated pastry project. But she’ll also point you toward the most delicious easy dessert recipes, the kind of loaf-pan cakes that are perfect for brunch or snacking throughout the week. Her upcoming book, Baking Chez Moi, is a mix of simple, comfy desserts from France’s baking tradition and more ambitious pastry-shop recipes. I’m stocking up on butter to get ready. More…
A story I wrote about Paula Peck’s Striped Bass Plaki recipe on Edible East End:
Edible East End | Paula Peck’s Striped Bass Plaki
It may seem unusual a fish dish would induce nostalgia, but it’s a seasonal experience for me. Unlike the ice cream sundaes, clambakes, barbecues and hamburgers that say summer to most Americans, my most evocative dish is Long Island striped bass in a lavish preparation that honors my late grandmother, the accomplished baker, cook and author, Paula Peck. Although I never knew her, I keep learning about her through her recipes and writings. More…
My post on Paula Peck’s recipe for Oysters in White Wine Sauce on Edible East End:
Edible East End | Paula Peck’s Winter Oyster Recipe
Most of us don’t think about eating oysters during the holidays, or for that matter, in winter at all. But here in the Northeast, specifically on the East End of Long Island, oysters are at their tastiest. From late November to mid-January, these delicacies are both large and plump, allowing for additional preparation methods. It’s hard to compete with the fresh sea taste of a raw oyster, but the cold winter weather often demands hot food. More…
Mark Bittman on Fried Chicken and his appreciation for Paula Peck’s cooking. Megan Peck and this site is also mentioned:
The New York Times Magazine | Fear of Frying
Unless you’re a routine visitor to KFC, fried chicken is probably not in your weekly diet. Which is fine: it is, after all, a treat. But even though you can get fried chicken that’s way better than the fast-food variety all over the place, it remains a specialty of home cooking, and one that anyone can handle. To me, the best has a simple, flavored coating of flour or the like, rather than thick, ultracrusty preparations or spongy batters. More…
Mark Bittman tells Publishers Weekly that “The Art of Good Cooking” is one of his 3 essential cookbooks:
Publisher’s Weekly | Mark Bittman’s 3 Essential Cookbooks
Paula Peck’s Art of Good Cooking: An inspiration to me when I was young and learning how to cook, and still incredibly sensible. James Beard’s Theory and Practice of Good Cooking: Still an amazingly useful basic cookbook (and something I lived with while writing How to Cook Everything), with wonderful (and literate) explanations about technique. More…
Huffington Post interviews Mark Bittman and Florence Fabricant of The New York Times. This time Florence Fabricant answers “anything Paula Peck” when asked what cookbooks she uses the most:
The Hufftington Post | Mark Bittman and Florence Fabricant on Cookbooks, Food Blogs, Apps and Foodies
Yesterday, a panel hosted by NYU debated why books and benchmarks matter to introduce the release of 101 Classic Cookbooks, 501 Classic Recipes. I had the opportunity to discuss the future of cookbooks, food blogs and apps, and the term “foodie” with Mark Bittman, bestselling cookbook author and New York Times Op-ed and The Magazine’s food columnist, and Florence Fabricant, New York Times food and wine columnist, contributor to 101 Classic Cookbooks, and the mother of the woman who designed the cookbook. More…
Mark Bittman discusses the use of herbs, specifically parsley and Paula Peck’s influence:
The New York Times Magazine | The Ungarnished Truth
Before pesto reached the shores of America, every “fancy” dish in this country carried a sprig of parsley, and for all but a very few of us, that was the extent of our acquaintance with herbs. It was Paula Peck, author of the once-invaluable and now-quaint “The Art of Good Cooking,” who brought to my attention the notion that parsley could play a better, more varied role in cooking if you used it by the handful. More…
An NPR interview with Mark Bittman on his Vegetarian cookbook where he discusses his favorite cookbook, The Art of Good Cooking, and why:
NPR Books | Mark Bittman Explains ‘How To Cook Everything’
Mark Bittman is the king of tweaking recipes. His long-running “Minimalist” column in The New York Times explained to people how to adjust simple recipes to their liking — with minimal time, effort and ingredients. His best-selling cookbooks How to Cook Everything and How to Cook Everything: Vegetarian demonstrate how a few simple rules can be applied to most ingredients you have in the pantry. More…
A post about her cookbook by a passionate cookbook collector:
The Culinary Cellar: The Art that is Paula Peck
Google Paula Peck and you will find endless comments of admiration for her cookbooks, this one included. Many are more familiar with Paula’s book, “The Art of Fine Baking,” which is considered one of the best cookbooks of all time, and will be included in a future blog. More…
I like the tag line for this blog: Paula Peck…the Martha Stewart of days gone by
An article about an adaptation of her Ricotta Pudding:
NYTimes.com – The Minimalist – Pudding for Purists
THE first cookbook I used was Craig Claiborne’s ”New York Times Cookbook”; the first cookbook I bought was ”Joy of Cooking.” But the first one I fell in love with was Paula Peck’s ”Art of Good Cooking.” Ms. Peck, who wrote in the 60’s — I bought her book in 1970 — was a self-described modernist: ”tradition should not hamper us if we find a better way of doing things.” More…
Read your post on the Boerum Hill list.
You’re Jim Peck’s granddaughter!
I was in CORE & have done a number of oral histories with people who knew your grandfather well (longer than I did, surely). I have his _Freedom Ride_, as well as your grandmother’s books.
Nothing more to reveal, nothing further to add.
Hmmm. Not Boerum Hill, looks like I’m getting e-mails from “Cookies In Heaven” & don’t remember hearing of them, previously.
Sheila – Thank you for the comment. I’m very proud of the work my grandfather did so it’s great to hear from those who remember him and worked with him. I hope you had a chance to see the Freedom Riders: American Experience on PBS this past May. It had a lot of footage of the freedom rides as well as many photos of my grandfather I had never seen before.
Hi there: wanted to let you know that I am about to make my first grandchild’s first birthday cake with your grandmother’s inimitable genoese. I am a 59-year-old English woman who was given the book for my 12th birthday in Cambridge (UK) in1965. It has been in constant use ever since. So nice that you are keeping her memory and recipes alive, Megan. (From soon after that birthday I became politically active, by the way. Perhaps some of your father’s influence filtered through the recipes!)
Wow! Thanks Anna – so great to know that my grandmothers books are favorites in the UK and still in constant use. I hope your grandchild enjoys the genoise. What a great history! Thanks so much for commenting.
p. 212 AofFB…Scandinavian Christmas Cookies…my go to recipe for rolled cookies. Discovered this recipe in the 60’s when my kids were young, and calling on it now for my granddaughter. It’s the best! Dough rolls nice and thin and easy to cut, not too sweet, not too spicy yet flavorful…and no need for decoration unless you want to keep the kids busy a bit longer!
Thanks Carolyn! I will have to give those a try this season.
Megan–great work on your website and honoring both your grandmother and grandfather. I had the pleasure of meeting and having dinner with your grandfather Jim at one of his favorite Chinese restaurants about 20 or so years ago with a chance to discuss his days of protest and rabble rousing and to discuss his book about ‘upper dogs and under dogs.’ Keep up the good work! Would like to sample your cooking some time!–Rick
megan…it is wonderful that your grandmother (and grandfather) live on in memory because of you! i picked up ‘the art of fine baking’ in an antique store yesterday…and googled her name and then googled his name. fascinating! i collect baking books and the bakers all seem inextricably linked together….thanks again!
Thanks Cynthia – it’s wonderful to hear from people just discovering her. Collecting baking books is a great hobby!
My mom and dad, Manju and Manu Oza, were great friends with Paula and Jim when mom and dad lived at 552 Riverside Drive in NY in the 1950’s. My mom, who is 92, brought up Paula’s name recently, with memories of Thanksgiving meals invariably at the Flower Drum in Chinatown in NY and Paula’s great cooing skills!
Paula mentioned one of my mom’s recipes (Manjula is her full name) in one of her books. I would love to purchase the book. Any idea which one it is? Many thanks. Nandan.
Hi Nandan – thanks for sharing your stories about my grandmother! Regarding your mother’s recipe, there is one called “Monju Oza’s Carrot and Pepper Vegetable” in The Art of Good Cooking. Could that be it?
That is absolutely it. I will purchase it shortly. Thanks so much. It means a lot to us.
I am Nandan Oza’s brother Perry. Nandan told me about your blog. What a thrill it is to be in touch with you!! Both Nandan and I live in the SF bay Area. Mom’s 92 years old now, but when prodded still has memories of Paula and Jim.
We also lived in New York in the early 70s and have gone to a couple of meals with jim and his sons ( Sam and Charles ) if memory serves correctly. We also met Sam in Nairobi (early 80s) when he visited there for his job with the US AID!!