“more than just ingredients, it is an accumulation of knowledge, sourcing, collaboration, farms, orchards, fields, and artistry.”
“opens the door to what American cookery is—the coming together of cultures, identities, flavors, and tastes that celebrate what is probably one of the most diverse cuisine
“Throughout these pages, I’m going to (politely) refute the claim that Southern food is all bad for you and hopefully breathe new life into some tired, worn-out notions,” writes Lauren McDuffie in
“This book belongs on the shelf until the next library book sale.”
“if you’re already intrigued by Indonesian food traditions or looking to learn a new and unfamiliar style of cooking, The Indonesian Table is an excellent introduction.”
“This lush book is beautiful to look at but also very easy to use.”
Tapas—delicious tidbits served on tiny dishes that originally served as lids for glasses of wine or sherry—are meant to be just two mouthfuls and were until recently free for those ordering spirits
“For home chefs, this book can be enjoyed just for the recipes or, even for those who make reservations for dinner, as a travel guide and an entry into the food customs, in
“Noah Galuten shares his insights into stocking a pantry, cutting vegetables (even rinsing rice) and cooking everything from simple sauces to sublime gratins with a warm an
“the Oliviers’ recipes are easily accessible for home chefs wanting to recreate the foods South African cuisine without much fuss or difficulty . . .”
“This beautiful book of Italian Jewish family recipes invites you to indulge in the pleasure of eating healthful and tasty dishes, reflecting the flavors of Italian Jewish
“even if we never make these dishes of ancient times, Miller’s book is a fascinating read.”
“Maria Pasquale takes us on a leisurely tour of Rome, the markets, restaurants . . . and eateries. . . .
“Accompanied by color photos, many of her recipes are simple to make, elegant to look at, and flavorful.”
“In this beautifully photographed book, Caroline Griffiths makes the case for eating healthfully without sacrificing flavor or taste.”
“for the adventuresome home chef, Allahyari offers a world of flavors.”
“If you love to cook, are undaunted with unique ingredients, and want to capture the flavors of another land, accept the challenge and get cooking.”
“Hercules’ beautiful, affirming tales celebrate our humanity, while her mostly easy recipes open the door to a new palette of cooking flavors and techniques.”
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.