“Students of culinary history will find this a fascinating combination of recipes and historical narrative.
“For the many who already love Julia Child, the book will make a gratifying addition to their library.”
“Regan ends her memoir with a prayer. Then it is another day, and the reader is hopeful that Iliana will be just fine.”
“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
Meatless burgers are everywhere. So popular that supermarkets and fast food chains can’t keep them in stock. Whatever happened to cultured meat?
“What She Ate is for foodies, fashionistas, feminists, and for anyone who enjoys reading about meals as much as eating them.”
Oh, to be Anthony Bordain!
In Jane Kramer’s 2012 New Yorker profile of Israeli-born, London-based chef Yottam Ottolenghi, we learn that Ottolenghi began his culinary odyssey as a home cook working his way through Ju
“Globalization is here to stay. Let’s eat.”
“what we have in common as citizens of the world is far more than what divides us. Maybe spices are the answer to world peace after all.”
“Inventing Wine makes us grateful as wine lovers that we are living in the second golden age of wine.”