Cookbooks

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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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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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