Cookbooks

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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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Feeling uncool in the kitchen? Need a lot more hipster at your stove?

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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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“. . . a charming book . . . but a bit of a tease.”

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“. . . deserving of a place on a baker’s shelves—even if other pie books got there first.”

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“Intimidating but hardly impossible, these recipes put an exclamation mark on Pie It Forward’s case for the demise of cupcakes.”

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“Fifty dollars for a book as hideously edited/translated as this one? What an insult to readers.

Gorgeous. Unwieldy. Riddled with errors.

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“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

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“. . . French Bistro is a book worth owning.

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“Once you start, it may be hard to stop. Even a first skim through the book will likely lead to many pages marked for further testing . . .

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“In addition to interviewing olive growers, harvesters, and processors, Mr.

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“There are so many head-scratching errors in the quantities, oven temperatures, and cooking times that you have to wonder if the book was proofed or the recipes tested before it went to pri

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“The tale of the British in India holds keys to the universal story of colonization.

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“. . . experienced cooks and bakers will enjoy the thrill of working with recipes written like the ones our ancestors cooked from, demanding flexibility and ingenuity.”

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John Besh doesn’t mince words.

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“The book breaks down its recipes into comfortably useful chapters on antipasti, soup, sandwiches, salads, pasta, vegetables, seafood, meat, and desserts.

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“RÔTIS is a book for armchair cooks that will send you into food reveries for hours and make you wish you had been born French. . . .

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“The push-pull of Ms. Bijan’s relationship with her parents during their grief as she came of age will feel familiar to many readers, but the details of Ms. Bijan’s life will not. . . .

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