James Oseland on Muck Rack

James Oseland

Verified
  • Editor-in-chief of World Food Books, Freelance
New York
As seen in: The Wall Street Journal, The Mercury News, Serious Eats, The Atlanta Journal-Constitution, Food & Wine, MindBodyGreen, Houston Chronicle, HarperCollins Publishers, MYSA, East Bay Times and
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Articles

Intentional Gifting | The Best New Cookbooks To Give — Rose & Ivy

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By Helene Henderson, James Oseland Verified, Salma Hage, Vallery Lomas
| Rose & Ivy Verified
Invite deliciousness into the life of someone this season by gifting one of these new, irresistible cookbooks. Cookies: The New Classics A Baking Book by Jesse Szewczyk A cookie can be just a cookie, or it can be so much more, especially when you step into the world of Jesse Szewczyk. In his second cookbook, ‘Cookies: The New Classics A Baking Book’, he pens an ode to this chewy treat in mouth-watering and inventive ways paired with brilliant photography by Chelsea Kyle.
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Eight great new cookbooks for the home cook this spring

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By James Oseland Verified, Eric Ripert, Elizabeth Heiskell, Brandon Jew
| Houston Chronicle Verified
This time last year, everything that we knew and loved about dining and cooking was upending. We fought for our groceries, coveted everyday staples, hoarded provisions and struggled to make meals as the world grew terrifying. A year later, we’re emerging from cocoons — hungry, more curious, eager to re-indulge in the familiar while coveting multicultural foods and flavors. Spring has sprung, and with it comes new opportunities to rediscover culinary pleasures.
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Lentil Soup with Bacon and Cilantro

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By James Oseland Verified
| The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
World Food Mexico City by James Oseland Lentil soup seasoned with bacon is a Mexico City staple, with every fonda offering it at least weekly. If you like, add a dollop of Tomatillo Salsa and offer warm tortillas at the table. Serves 4 1/3 medium white onion, thickly sliced 1 garlic clove, halved 2 medium Roma tomatoes, thickly sliced 6 cups water 4 slices bacon (about 4 ounces), cut into 1-inch-wide pieces 1 cup small or regular brown lentils, rinsed 10 cilantro sprigs Salt 1.
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