There is something so honest about Gather: A Dirty Apron Cookbook by David Robertson. It starts with the aesthetics. It’s a book that feels heavy, solid.
“Thanks to his immense curiosity and devotion to detail, Kimball shines a generous light on the world’s cuisines by providing a context for each recipe’s ingredients, techniques, and origin
“Specific therapies and medications can help relieve the burden of anxiety, yet only about a third of people suffering from this condition seek treatment.”
“Thottungal’s passion and love for Kerala fare are evident in each and every recipe and are the ultimate guideposts for anyone who wants to know more about the distinctive food of Kerala.”
Everyone should speak baseball. There is something about the game that communicates ideas and feelings. The game is more than language. It might be a metaphor for life.
“A picture is worth a thousand words and that is what this cookbook offers: a multitude of photographs of food that tempt the reader to create recipes from Love and Lemons Every Day
In Show Up for Salad: 100 More Recipes for Salads, Dressings, and All the Fixins You Don’t Have to Be Vegan to Love, Terry Hope Romero does a lot more than provide a few recipes for those
“Although vegetables are the centerpiece in The Modern Cook’s Year, author Anna Jones has gathered an encyclopedia of information and recipes on all kinds of fruits, grains, and le
“Eating good food can be joyful, emotional, and even spiritual. Sharing it with others can be a universal commonality that allows people to connect with one another.”
“Let’s face it, it can be hard to choose to eat ‘healthy’ when so many options may seem more appealing, cheaper, and more convenient—but often also more harmful and wasteful.”
Zaitoun: Recipes from the Palestinian Kitchen, a new book by former human rights worker Yasmin Khan, was published with rave reviews by the likes of the late Anthony Bourdain, chef Yotam O
“The varied uses for an instant pot were always a surprise and, whether cooking meat or vegetables, every time the recipes we tried resulted in restaurant grade food, prepared in minutes.”
