"a delicious little book packed with erudition and pleasure . . ."
Dr. Joel K. Kahn is passionate about making America healthy. His most recent book, The Plant-Based Solution, offers a blueprint for success.
“Victoria Moran reminds us that being vegan is not complicated. Have fun . . .”
“David Tanis Market Cooking is the kind of go-to cookbook that would be welcome in anyone’s kitchen.”
“Peppers of the Americas is both a stunning visual guide to the world of peppers and a definitive compendium . . .”
Casa Planeta is a large and old Sicilian wine company, producers of renowned and award-winning wines and olive oils, celebrated in this book by Elisia Menduni, where a collection of culinary tradit
In France, children are taught about cheese in school. Every day they are served different cheeses at lunchtime, developing both their palate and understanding of cheese styles.
“What She Ate is for foodies, fashionistas, feminists, and for anyone who enjoys reading about meals as much as eating them.”
“will certainly benefit cooking enthusiasts who find food science fascinating and home cooks looking to up their game a level.”
Christopher Myers and Joanne Chang have a partnership filled with love. Love for each other, love of food, love for their friends and family, and especially love for their collaborative projects a
Sharon Santoni is well known by Francophiles who either read her daily blog, My French Country Home, or subscribe to her Stylish French Box to receive their quarterly box of French goodies
“a delicious way to taste history. . . . highly recommended.”
By any measure food blogging has given voice to the home cook. As its ranks continue to grow it is proof positive that we humans are the cooking animal. We are also the storytelling animal.
“Answering questions you would never have thought to ask, Charles Spence reveals how eating and taste have everything to do with the brain and almost nothing to do with the tongue.”
“[has] great appeal as a cookbook of Mediterranean food par excellence.”
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.
“By educating and inspiring you, Pierre Marcolini is doing a great service to the blossoming bean to bar chocolate movement.”
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.
When was the last time you bought a cookbook and immediately went out and purchased the ingredients to cook all the recipes? Never, right?
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
At first glance, the title of this book was somewhat off putting. That quickly changed.
Food and travel writing can be dull.
“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
Oh, to be Anthony Bordain!