“a delicious way to taste history. . . . highly recommended.”
By any measure food blogging has given voice to the home cook. As its ranks continue to grow it is proof positive that we humans are the cooking animal. We are also the storytelling animal.
“Answering questions you would never have thought to ask, Charles Spence reveals how eating and taste have everything to do with the brain and almost nothing to do with the tongue.”
“[has] great appeal as a cookbook of Mediterranean food par excellence.”
It is a well-known adage that cookbooks written by renowned chefs are best enjoyed in an armchair far from the kitchen lest the home cook end up in a pool of tears when trying to execute one of its
A great dilemma faced by any cookbook author when writing about a foreign cuisine is how deeply to connect the recipes with the gastronomy of the place written about.
Although this book’s title seems to indicate that this is the end-all, the definitive and comprehensive Greek cookbook still awaits its author/researcher.
“By educating and inspiring you, Pierre Marcolini is doing a great service to the blossoming bean to bar chocolate movement.”
Books in the Mediterranean cooking genre are a dime a dozen. The Mediterranean is a big place. In it are numerous cuisines of many different derivations.
When was the last time you bought a cookbook and immediately went out and purchased the ingredients to cook all the recipes? Never, right?
The word companion derives from the Latin cum panis, “with bread” which makes this Oxford Companion—probably unintentionally—a literal and figurative companion to cheese since bre
At first glance, the title of this book was somewhat off putting. That quickly changed.
Food and travel writing can be dull.
“Use The Dumpling Galaxy Cookbook to celebrate a holiday at home or gather friends around your kitchen with laughter, chatting, and fun working your hands to make your own dumpling
Oh, to be Anthony Bordain!
“bakers can find months of inspiration and experimentation, from cocktails to dessert, in this cookie collection.”
"Reach for Composing the Cheese Plate for guidance, ideas, and inspiration."
To open the pages of Golden is to be immediately confronted with a dilemma: Keep reading or race to the kitchen?
“for confident cooks who can spot when a recipe might go awry, Biscuit Head provides good inspiration for updated Southern classics.”
On first read, Nancy Silverton’s Mozza at Home feels appealing, reassuring, and aspirational.
A few years back the Times ran an article about Lior Lev Sercarz, a professional chef who hails originally from Israel and has honed his professional skills in the kitchens most notably of
“Classic German Baking lives up to its name—and will be a classic itself.”
When one cracks open the big Cooking School: Mastering Classic and Modern French Cuisine by Alain Ducasse et. al.
In Jane Kramer’s 2012 New Yorker profile of Israeli-born, London-based chef Yottam Ottolenghi, we learn that Ottolenghi began his culinary odyssey as a home cook working his way through Ju
“sweet Scandinavian dreaming . . .”
“Globalization is here to stay. Let’s eat.”