“The story of Onwuachi’s climb up, with its attendant pitfalls, is masterful.”
Rebecca Earle, a professor in history at the University of Warwick, intellectualizes the history of potatoes to portray the tuber’s entanglement with the emergence of modernity, the birth of the li
“Let’s face it, it can be hard to choose to eat ‘healthy’ when so many options may seem more appealing, cheaper, and more convenient—but often also more harmful and wasteful.”
"Ken Wells, a career professional journalist, set out to tell a personal story of all things culturally connected with gumbo."
“Look, getting bullied in school and coming home crying in the rain and my mom making me a can of Campbell’s tomato soup with some oysterettes.
“Ginny Kay McMeans shows us how to create recipes that dispel the myth that vegans don’t get enough protein.”
Zaitoun: Recipes from the Palestinian Kitchen, a new book by former human rights worker Yasmin Khan, was published with rave reviews by the likes of the late Anthony Bourdain, chef Yotam O
“The inspiring story of Tomlinson transforming his relationship with food may break your heart before it eventually lifts it.”
“Moog’s warm and earnest style of writing is like sipping on a comforting spicy drink, very much like a Smoking Bishop or Spiced Earl Grey Tea.”
“Home cooks who want a culinary challenge that is rich in history, folklore, and tradition will find it in the pages of Provisions.”
“The varied uses for an instant pot were always a surprise and, whether cooking meat or vegetables, every time the recipes we tried resulted in restaurant grade food, prepared in minutes.”
"Bissonnette’s enthusiasm and creativity shine throughout Soup, a cookbook that will change the way you look inside your stockpot."
“By the time you get to the end of this book, you will find yourself completely motivated to head down a path of new and exciting flavors, techniques and healthful cooking.”
“For a little book, it is a veritable wealth of information. . . . A Sidecar Named Desire belongs with your booze!”
“the best Middle Eastern cookbook in the last 20 years if not the best ever.
“We are what we eat.”
In a crowded field of cookbook authors, there are only a handful who can be relied upon to consistently turn out simple, easy-to-follow, delicious recipes for everyday home cooks.
“an intricate love letter to the joys of baking breads the way they were originally meant to taste.”
Sometimes a cookbook author is an unofficial ambassador for good food and culture. With heartwarming stories and tantalizing recipes, Naz Deravian is our guide to all things Persian.
“this is a fun and personal book if you want to experiment with Moroccan flavors and eat some delicious preparations accompanied by wonderful photos of the finished dishes.”
It is easy to guess that the author of An Anarchy of Chilies, Caz Hildebrand, is also a book designer.
“The book is sure to inspire home cooks to try a hand at baking their own bread and churning fresh butter or spend time drooling over the scrumptious photographs.”
For most of us, time in the kitchen is either too short or too long. Then there is the question of timing: is the meat/fish overcooked or undercooked? Did the rice burn?
Aromatic scents emanating from the family kitchen. Standing on a chair at the counter while Mother cooks. Hips touching while we patiently wait to taste the chocolate covered spoon.
“This enchanting novel is not your typical fast food beach read. It is more of a seven-course feast, meant to be savored, word by word.”