Cooking, Food, Wine & Spirits

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Why did this book take two years to cross the Atlantic?

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“There aren’t many cookbook authors who offer the reader the reasoning behind eating a meatless diet and the properties of plants that benefit the reader.”

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“Historically, it’s been a ticklish problem for Chinese food writers to put together comprehensive primers of dishes that Westerners can relate to and want to cook. Tan’s . . .

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“Plants are the answer, and plant-based eating is our future.”

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“With mouth-watering recipes and tempting photographs, Peter Kuruvita’s book is a must for anyone who wants to add more vegetables to the dinner table.”

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“Regan ends her memoir with a prayer. Then it is another day, and the reader is hopeful that Iliana will be just fine.”

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“Simply put, Dan Buettner has written the ultimate manual for longevity.”

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“Eating his way through Hong Kong does have its squeamish moments including, ‘warm paper bags filled with squid balls or barbequed octopus tentacles stuck on little bamboo sticks.’”

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“Every decade or so, the immensely popular Joy of Cooking gets a spit shine.

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“Colleen Patrick-Goudreau never preaches and straddles the fine line between telling the reader what to do and offering practical suggestions, ideas, and examples.”

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“For many people food is a ‘language of love and cooking a meal for someone can be such a clear way of showing care.’”

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There is something so honest about Gather: A Dirty Apron Cookbook by David Robertson. It starts with the aesthetics. It’s a book that feels heavy, solid.

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“This collection of recipes, focused on simple ingredients and easy techniques, makes the case for eating well, locally, and in season.”

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“not only informative and insightful; it’s also satisfying, entertaining, and makes you wish there were more farms like it where we can all get our food.”

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“Thanks to his immense curiosity and devotion to detail, Kimball shines a generous light on the world’s cuisines by providing a context for each recipe’s ingredients, techniques, and origin

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Meatless burgers are everywhere. So popular that supermarkets and fast food chains can’t keep them in stock. Whatever happened to cultured meat?

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“This vegan cookbook, Compassionate Cuisine, is not just about cooking and food. It is about saving the lives of animals.

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“Specific therapies and medications can help relieve the burden of anxiety, yet only about a third of people suffering from this condition seek treatment.”

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“Shuk is the delightful way . . .

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“Thottungal’s passion and love for Kerala fare are evident in each and every recipe and are the ultimate guideposts for anyone who wants to know more about the distinctive food of Kerala.”

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Everyone should speak baseball. There is something about the game that communicates ideas and feelings. The game is more than language. It might be a metaphor for life.

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Provence has always held a special place in the hearts, minds, and kitchens of the English-speaking world.

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