Provence has always held a special place in the hearts, minds, and kitchens of the English-speaking world.
"a must for any home cook who wants to learn more about the intricacies of Spanish cuisine."
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.
“go ahead, indulge yourself in a trip to Italy while you’re waiting for spring to arrive. Vegetariano is just the ticket.”
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
“a delicious way to taste history. . . . highly recommended.”
“[has] great appeal as a cookbook of Mediterranean food par excellence.”
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.
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.
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.
When one cracks open the big Cooking School: Mastering Classic and Modern French Cuisine by Alain Ducasse et. al.
“sweet Scandinavian dreaming . . .”
For Americans, the bar to be charmed by anything British gets set plenty low. We love the accent, the funny words, the history, the royal baby. And we used to love making fun of the food.
This charming little ode to the ingredients used in the Italian cooking of Marcella Hazan in a sense is as important to cooking as any of her cookbooks.
The first sentence of Ursula Ferrigno’s beautifully photographed Flavors of Sicily: Fresh and Vibrant Recipes from a Unique Mediterranean Island surely was the impetus for her ode to Sicil
In line with the latest of gorgeous cookbooks under #foodporn and #travelporn, Jose Pizarro’s Basque is more than a collection of regional recipes.
“. . . French Bistro is a book worth owning.
“A visual feast as well as a gastronomic one . . .
“In addition to interviewing olive growers, harvesters, and processors, Mr.
“There are so many head-scratching errors in the quantities, oven temperatures, and cooking times that you have to wonder if the book was proofed or the recipes tested before it went to pri
“The book breaks down its recipes into comfortably useful chapters on antipasti, soup, sandwiches, salads, pasta, vegetables, seafood, meat, and desserts.
“RÔTIS is a book for armchair cooks that will send you into food reveries for hours and make you wish you had been born French. . . .
French cuisine, or at least the cooking of it, intimidates a lot of people.
When Meryl Streep portrayed Julia Child in the film Julie and Julia last year, Americans rediscovered French cooking.
Can a cook’s shelves hold too many ice cream books? Not with summer looming, and not if there’s still space for The Ciao Bella Book.