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.
“Hummus: A Global History is a must-read for anyone interested in food culture.
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
“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
“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
“Cookbook author Georgia McDermott has transformed her personal despair into deliciousness and beauty.
“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.”
“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.”