Anyone who has ever set foot in the Parisian bistros Allard, Benoit, and Aux Lyonnais will recognize many of the dishes in Bistro: Classic French Comfort Food.
When Julia Child and James Beard first ate at the acclaimed Manhattan restaurant, Felidia, eight months after its opening in 1981, a star-struck Chef Lidia Bastianich came to their table to introdu
Before Chef Alon Shaya and his former boss Chef John Besh recently and very publicly dissolved their business partnership, most New Orleans food lovers simply knew Shaya as the Jewish guy who turne
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
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
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.
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.
“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
A few years back the Times ran an article about Lior Lev Sercarz, a professional chef who hails originally from Israel and has honed his professional skills in the kitchens most notably of
