“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
“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
“For the many who already love Julia Child, the book will make a gratifying addition to their library.”
“Cookbook author Georgia McDermott has transformed her personal despair into deliciousness and beauty.
“Drinking was a group hobby . . . Food, its accoutrements, and above all the sensuous pleasures of eating formed the leitmotif of his life.”
“The Art and Science of Foodpairing provides a fascinating, thought provoking, palette-teasing read for anyone interested in food.”
“Grant’s stark, spare memoir feels like the literary equivalent a few bold slashes of color across a canvas.”
“An award-winning photographer and food blogger, Michal Korkosz has written a beautiful cookbook with gorgeous photographs that will inspire home cooks.”
Why did this book take two years to cross the Atlantic?
“a very satisfying dish . . .”
“The photographs illustrate the beauty of every bean.”
“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.”
“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 . . .
“Plants are the answer, and plant-based eating is our future.”
“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.”
“Regan ends her memoir with a prayer. Then it is another day, and the reader is hopeful that Iliana will be just fine.”
“Simply put, Dan Buettner has written the ultimate manual for longevity.”
“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.’”
“Every decade or so, the immensely popular Joy of Cooking gets a spit shine.
“Colleen Patrick-Goudreau never preaches and straddles the fine line between telling the reader what to do and offering practical suggestions, ideas, and examples.”