Cooking, Food, Wine & Spirits

“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. . . .

Careful now: Open your copy of Southern Fried and listen—do you hear all those people talking back to James Villas?

“No, no, no, those fried green tomatoes need more flour!”

“. . . that works out to a hell of a lot of insect parts we are already eating without knowing it.”

“There is so much to love about Ottolenghi . . .”

The Glorious Vegetables of Italy delivers what it promises . . . but do you need what it promises?

For all the pie books out in recent years, most people can probably name only one or two friends, at best, who approach pie-making without fear.

“Cooked is a call to all of us to get back to our kitchens and cook our own food . . .”

“. . . expertly adapted for home use and offers many dishes worth trying and adding to your repertoire . . . I just don’t like the idea of being given a regifted item.”

“. . . promises some breakfasts worth staying up for.”

“Inventing Wine makes us grateful as wine lovers that we are living in the second golden age of wine.”

“If this book doesn’t put you in touch with your inner Viking, I don’t know what would. . . . If you buy only one cookbook this season, let it be Fäviken.”

“. . . will remind longtime cooks why learning about cooking satisfies their souls, and give every cook . . . many reasons to hit the kitchen.”