“In this beautifully photographed book, Caroline Griffiths makes the case for eating healthfully without sacrificing flavor or taste.”
“for the adventuresome home chef, Allahyari offers a world of flavors.”
“If you love to cook, are undaunted with unique ingredients, and want to capture the flavors of another land, accept the challenge and get cooking.”
“Hercules’ beautiful, affirming tales celebrate our humanity, while her mostly easy recipes open the door to a new palette of cooking flavors and techniques.”
Returning to the flavors of his very earliest years, chef Peter Serpico was born in Seoul, Korea, and adopted when he was two.
Can true Southern cuisine—think fried chicken, mashed potatoes and gravy, macaroni and cheese, and fried okra—be transformed into healthier fare without losing the flavors and tastes that make this
“The recipes in Let’s Go Nuts: 80 Vegan Recipes with Nuts and Seeds take the home cook on a seasonal culinary journey and are an essential guide for anyone wanting to learn how to
“Home cooks will find Arabella Boxer’s food writing to be evocative and the recipes simply irresistible.
What an appealing visage Jet Tila has! His photo on the book cover is as inviting as the food depicted the title.
“While it’s not likely that humans will completely stop eating animals, it’s likely and desirable that we’ll eat, exploit, and harm far fewer animals than we do now.
“To read Taste Makers: Seven Immigrant Women Who Revolutionized Food in America is to witness a conversation about these women journeys as immigrants, chefs, teachers, and entrepre
“Hummus: A Global History is a must-read for anyone interested in food culture.
“This book provides more long-term help than any diet or weight-loss book can because it tackles our problem with food at the macro/micro and conscious/unconscious levels.”
Unless you’re deeply committed to a life of vegetables, phrases like plant-based can be a turnoff when it comes to menus and cookbooks.
“Mark Bittman and Kerri Conan have simplified whole grain baking and made it accessible to the home cook, and by the end of the book, you may find yourself pulling out a beautiful crusty lo
“‘I grew up in an Italian family that, not unusually, put great import on food.’”
“The long history (and struggle) behind every jar of fruit preserve makes for a gripping read, and this little book will not disappoint neither culinary historians nor home cooks.”
“Dorothy Kalins shares her own kitchen muses with such enthusiasm and exuberance that they stay with us long after we finish reading The Kitchen Whisperers.”
“Buddha Bowls by Tanja Dusy is a feast for the eyes with mouth-watering photographs and vivid descriptions that entice the senses.”
“Besides recipes, Mother Grains: Recipes for the Grain Revolution is full of information about the history, cultural significance, and global relevance of each grain, which makes i
“Steven Raichlen takes the guesswork out of grilling different kinds of vegetables from beets to radishes to cauliflower, corn, and endive. . . .
“Students of culinary history will find this a fascinating combination of recipes and historical narrative.
The Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital is right about Oaxaca, if arguably so.
“This book may be titled Sourdough Mania, but it is a true one-stop encyclopedia on sourdough baking, and cooks will find it a valuable addition to their cookbook collection
“David Chang’s Eat a Peach memoir is a brutally honest look at a person’s life, an introspection that will leave you exhausted, humbled, and insp