Latin American

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“the definitive book on Spanish cookery.”

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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.

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The Food of Oaxaca: Recipes and Stories from Mexico’s Culinary Capital is right about Oaxaca, if arguably so.

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“Peppers of the Americas is both a stunning visual guide to the world of peppers and a definitive compendium . . .”