Cooking, Food, Wine & Spirits

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“‘I grew up in an Italian family that, not unusually, put great import on food.’”

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“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.”

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“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.”

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Buddha Bowls by Tanja Dusy is a feast for the eyes with mouth-watering photographs and vivid descriptions that entice the senses.”

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“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

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“Steven Raichlen takes the guesswork out of grilling different kinds of vegetables from beets to radishes to cauliflower, corn, and endive. . . .

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“Students of culinary history will find this a fascinating combination of recipes and historical narrative.

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The Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital is right about Oaxaca, if arguably so.

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“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

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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

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“Meera Sodha’s latest cookbook celebrates simplicity without sacrificing flavor, and the ingenious combinations of ingredients and spices is sure to appeal to both experienced and novice co

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“For the many who already love Julia Child, the book will make a gratifying addition to their library.”

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“Cookbook author Georgia McDermott has transformed her personal despair into deliciousness and beauty.

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“Drinking was a group hobby . . . Food, its accoutrements, and above all the sensuous pleasures of eating formed the leitmotif of his life.”

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The Art and Science of Foodpairing provides a fascinating, thought provoking, palette-teasing read for anyone interested in food.”

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“Grant’s stark, spare memoir feels like the literary equivalent a few bold slashes of color across a canvas.”

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An award-winning photographer and food blogger, Michal Korkosz has written a beautiful cookbook with gorgeous photographs that will inspire home cooks.”

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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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