Culinary History

“For the many who already love Julia Child, the book will make a gratifying addition to their library.”

“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

“What She Ate is for foodies, fashionistas, feminists, and for anyone who enjoys reading about meals as much as eating them.”

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

“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.”