“Accompanied by color photos, many of her recipes are simple to make, elegant to look at, and flavorful.”
“To read Taste Makers: Seven Immigrant Women Who Revolutionized Food in America is to witness a conversation about these women journeys as immigrants, chefs, teachers, and entrepre
“Hummus: A Global History is a must-read for anyone interested in food culture.
“David Chang’s Eat a Peach memoir is a brutally honest look at a person’s life, an introspection that will leave you exhausted, humbled, and insp
“For the many who already love Julia Child, the book will make a gratifying addition to their library.”
Why did this book take two years to cross the Atlantic?
“There aren’t many cookbook authors who offer the reader the reasoning behind eating a meatless diet and the properties of plants that benefit the reader.”
“Eating his way through Hong Kong does have its squeamish moments including, ‘warm paper bags filled with squid balls or barbequed octopus tentacles stuck on little bamboo sticks.’”
“Colleen Patrick-Goudreau never preaches and straddles the fine line between telling the reader what to do and offering practical suggestions, ideas, and examples.”
“This well-researched, well-written book is a thoroughly enjoyable read . . .”
Anthony Bourdain Remembered is a crowdsourced eulogy of a book that will be published on May 27, just a few days before the anniversary of his death on June 8, 2018.
It is easy to guess that the author of An Anarchy of Chilies, Caz Hildebrand, is also a book designer.
“The book is sure to inspire home cooks to try a hand at baking their own bread and churning fresh butter or spend time drooling over the scrumptious photographs.”
The writer as gastro-tourist guide is nothing new.
"a delicious little book packed with erudition and pleasure . . ."
“a delicious way to taste history. . . . highly recommended.”
By any measure food blogging has given voice to the home cook. As its ranks continue to grow it is proof positive that we humans are the cooking animal. We are also the storytelling animal.
At first glance, the title of this book was somewhat off putting. That quickly changed.
Food and travel writing can be dull.
This charming little ode to the ingredients used in the Italian cooking of Marcella Hazan in a sense is as important to cooking as any of her cookbooks.
“chock full of delectable morsels to keep even the most discerning reader sated.”
Carlo Petrini, the founder of Slow Food, the worldwide grassroots organization, and the author of Slow Food Nation, exudes so much joy, hope, and optimism in his new book that it’s hard no
“This is how modernism works. It is an ongoing conversation among the chef, the diner, the ingredients, and our collective memories.”
“Taste happens in our head, not in our mouth, and the art of the table today is as robust as it was in the 18th century.”
“. . . enough variety, like a box of chocolates, that one can poke around the book looking for the one with caramel and find it.”
“This is why (if you can afford it) we are willing to pay so much to eat in a restaurant like Daniel rather than attempt to cook his dishes at home. . . .