Cookbooks

When Julia Child and James Beard first ate at the acclaimed Manhattan restaurant, Felidia, eight months after its opening in 1981, a star-struck Chef Lidia Bastianich came to their table to introdu

“go ahead, indulge yourself in a trip to Italy while you’re waiting for spring to arrive. Vegetariano is just the ticket.”

“Victoria Moran reminds us that being vegan is not complicated. Have fun . . .”

“David Tanis Market Cooking is the kind of go-to cookbook that would be welcome in anyone’s kitchen.”

Christopher Myers and Joanne Chang have a partnership filled with love.  Love for each other, love of food, love for their friends and family, and especially love for their collaborative projects a

“[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.

“By educating and inspiring you, Pierre Marcolini is doing a great service to the blossoming bean to bar chocolate movement.”

When was the last time you bought a cookbook and immediately went out and purchased the ingredients to cook all the recipes? Never, right?

“bakers can find months of inspiration and experimentation, from cocktails to dessert, in this cookie collection.”

“for confident cooks who can spot when a recipe might go awry, Biscuit Head provides good inspiration for updated Southern classics.”

A few years back the Times ran an article about Lior Lev Sercarz, a professional chef who hails originally from Israel and has honed his professional skills in the kitchens most notably of