It is a well-known adage that cookbooks written by renowned chefs are best enjoyed in an armchair far from the kitchen lest the home cook end up in a pool of tears when trying to execute one of its
A great dilemma faced by any cookbook author when writing about a foreign cuisine is how deeply to connect the recipes with the gastronomy of the place written about.
Although this book’s title seems to indicate that this is the end-all, the definitive and comprehensive Greek cookbook still awaits its author/researcher.
Books in the Mediterranean cooking genre are a dime a dozen. The Mediterranean is a big place. In it are numerous cuisines of many different derivations.
The word companion derives from the Latin cum panis, “with bread” which makes this Oxford Companion—probably unintentionally—a literal and figurative companion to cheese since bre
“Use The Dumpling Galaxy Cookbook to celebrate a holiday at home or gather friends around your kitchen with laughter, chatting, and fun working your hands to make your own dumpling
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
In Jane Kramer’s 2012 New Yorker profile of Israeli-born, London-based chef Yottam Ottolenghi, we learn that Ottolenghi began his culinary odyssey as a home cook working his way through Ju
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.
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.
