“Shuk is the delightful way . . .
“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.
Provence has always held a special place in the hearts, minds, and kitchens of the English-speaking world.
“This well-researched, well-written book is a thoroughly enjoyable read . . .”
“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
“Children who cook become children who taste and often eat. Get the kids to clean, scrub or peel the potatoes and carrots.
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
“It’s refreshing to thumb through a chef-written cookbook and recognize virtually all of the recipes . . .
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.
“[Y]ou might think of this book as you would your very own vegetable-cooking school + toolbox + charismatic coach in one.”
“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.”
“This book is a kitchen essential for anyone who wants to learn the secrets of simple, tasty, and mostly healthful Indian cooking.”
“The story of Onwuachi’s climb up, with its attendant pitfalls, is masterful.”
Rebecca Earle, a professor in history at the University of Warwick, intellectualizes the history of potatoes to portray the tuber’s entanglement with the emergence of modernity, the birth of the li
“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.”
"Ken Wells, a career professional journalist, set out to tell a personal story of all things culturally connected with gumbo."
“Look, getting bullied in school and coming home crying in the rain and my mom making me a can of Campbell’s tomato soup with some oysterettes.
“Ginny Kay McMeans shows us how to create recipes that dispel the myth that vegans don’t get enough protein.”
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 inspiring story of Tomlinson transforming his relationship with food may break your heart before it eventually lifts it.”
“Moog’s warm and earnest style of writing is like sipping on a comforting spicy drink, very much like a Smoking Bishop or Spiced Earl Grey Tea.”
“Home cooks who want a culinary challenge that is rich in history, folklore, and tradition will find it in the pages of Provisions.”
“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.”