“sweet Scandinavian dreaming . . .”
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.
". . . a must-have for any well-curated cookbook library . . ."
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.
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
In line with the latest of gorgeous cookbooks under #foodporn and #travelporn, Jose Pizarro’s Basque is more than a collection of regional recipes.
“bakers of all ages will enjoy this 72-page dessert extravaganza . . .”
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
It’s hard to slam a book whose authors really, really want readers to like them.
“In an uncertain, overstressed world, full flavor + comfort seems an ideal combination.”
“nothing too exotic, but with just enough of a twist to keep bakers and breakfast-eaters happy.”
“A fun, exciting, and succulent read.
Famous London food blogger Lizzie Mabbott, also known as “Hollowlegs,” has written her debut book, hurrah!
“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.”
“Ms. Bloom knows baking—and her audience.”
The Glorious Vegetables of Italy delivers what it promises . . . but do you need what it promises?
“. . . one of those fun and usable cookbooks that will be marked, tagged, dog-eared, and dripped on with yet another secret sauce.”
“. . . 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.”
“. . . promises some breakfasts worth staying up for.”
“. . . will remind longtime cooks why learning about cooking satisfies their souls, and give every cook . . . many reasons to hit the kitchen.”
“. . . a charming book . . . but a bit of a tease.”
“. . . deserving of a place on a baker’s shelves—even if other pie books got there first.”
“Intimidating but hardly impossible, these recipes put an exclamation mark on Pie It Forward’s case for the demise of cupcakes.”
“Fifty dollars for a book as hideously edited/translated as this one? What an insult to readers.
Gorgeous. Unwieldy. Riddled with errors.
“If you don’t yet own a cookbook dedicated to vegetables, this is one to buy.
“Because the pizza dough recipe and technique are now widely available online, cooks will appreciate the more unusual toppings and sides that make My Pizza: The Easy No-Knead Way to Mak