General

Reviewed by: 

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

Reviewed by: 

“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

Reviewed by: 

“. . . take a closer look. This book was written to be used. Tips on how to improve your technique, as well as highlights of interesting ingredients are sprinkled throughout.

Reviewed by: 

“It’s difficult to do justice to the 750 recipes and the overall presentation, except to say that this book never goes on the shelf—it never leaves the countertop, where it is always within

Author(s):
Genre(s):
Reviewed by: 

Like his London restaurant, The Dock Kitchen, Stevie Parle’s first cookbook, My Kitchen: Real Food from Near and Far, is unconventional.

Reviewed by: 

The Food Substitutions Bible does not, at first glance, look like a book to snuggle under the covers with and read for a while.

Reviewed by: 

Which cooks will appreciate Bonnie Stern’s Friday Night Dinners?

Author(s):
Genre(s):
Reviewed by: 

Unless you are a regular reader of the New York Times weekly column “The Minimalist,” you've probably never heard of Mark Bittman.