Cookbooks

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To open the pages of Golden is to be immediately confronted with a dilemma: Keep reading or race to the kitchen?

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“for confident cooks who can spot when a recipe might go awry, Biscuit Head provides good inspiration for updated Southern classics.”

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On first read, Nancy Silverton’s Mozza at Home feels appealing, reassuring, and aspirational.

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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

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“Classic German Baking lives up to its name—and will be a classic itself.”

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When one cracks open the big Cooking School: Mastering Classic and Modern French Cuisine by Alain Ducasse et. al.

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For Americans, the bar to be charmed by anything British gets set plenty low. We love the accent, the funny words, the history, the royal baby. And we used to love making fun of the food.

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This charming little ode to the ingredients used in the Italian cooking of Marcella Hazan in a sense is as important to cooking as any of her cookbooks.

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The first sentence of Ursula Ferrigno’s beautifully photographed Flavors of Sicily: Fresh and Vibrant Recipes from a Unique Mediterranean Island surely was the impetus for her ode to Sicil

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In line with the latest of gorgeous cookbooks under #foodporn and #travelporn, Jose Pizarro’s Basque is more than a collection of regional recipes.

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“bakers of all ages will enjoy this 72-page dessert extravaganza . . .”

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In a year when the electorate is embracing angry old white men, discovering that a dead white man who was best known for his roles in horror movies was not only a serious gourmet cook, but coauthor

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It’s hard to slam a book whose authors really, really want readers to like them.

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“In an uncertain, overstressed world, full flavor + comfort seems an ideal combination.”

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“nothing too exotic, but with just enough of a twist to keep bakers and breakfast-eaters happy.”

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“A fun, exciting, and succulent read.

Famous London food blogger Lizzie Mabbott, also known as “Hollowlegs,” has written her debut book, hurrah!  

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“Too bad there aren’t more recipes like this in Prune, because Gabrielle Hamilton has comfort food down cold: rich, rustic food made with copious amounts of good fat and salt.”

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The Glorious Vegetables of Italy delivers what it promises . . . but do you need what it promises?

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“. . . one of those fun and usable cookbooks that will be marked, tagged, dog-eared, and dripped on with yet another secret sauce.”

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“. . . expertly adapted for home use and offers many dishes worth trying and adding to your repertoire . . . I just don’t like the idea of being given a regifted item.”

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“. . . will remind longtime cooks why learning about cooking satisfies their souls, and give every cook . . . many reasons to hit the kitchen.”

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