Goodyear does an exceptional job of chronicling these characters and their obsessive devotion to novelty, with only gentle ribbing about the level of pretension and food snobbery inherent in the activity.
The book is filled with surprising facts about the drink.
With anecdotes, history and recipes, the author delivers a lively, precisely detailed cultural chronicle.
...food is not just about nourishment or flavor, but how we live; about the memories we attach to a taste, even memories that turn out to be lies. It is a wonderful book that can take so simple a thing and in it find much that is profound.
...appalled or pleasantly surprised by strange ingredients; and, from yurt to hovel, delighted by the local hospitality. Lin-Liu’s journey is a bold palate-awakening adventure, endearingly rendered.
...Lee gives four recipes for kimchi, including red cabbage–bacon and white pear, as well as bourbon-pickled jalapeños and pickled jasmine peaches. In the end, this is an irresistible collection for any adventurous home cook.
By the end of this at times unwieldy but provocative book, it’s hard not to buy Pollan’s argument that cooking is “one of the most interesting and worthwhile things we humans do.”
A Week in Winter is a glorious swansong ... serious themes examined, scrutinised and handled with insight, intelligence and a large helping of Binchy’s unforgettable kindness.
I was pleasantly surprised to find not all my assumptions were correct. Yes, many of these dishes look elegant and would be impressive to serve for guests but the recipes themselves are fairly simple.
Once again Garten’s culinary wizardry will inspire, delight, and empower readers to entertain in true Barefoot Contessa style.
This fearless home cook’s humorous anecdotes and delectable photos make for a food blog–gone–book that translates beautifully into any kitchen.
...the argument is clear and persuasive. Changes in food technology change what can be prepared as a meal, thus changing what is habitually eaten...
Interweaving anecdotes, family history, and historical events, he tells the tale of Child’s remarkable life... to her rise to prominence as a television personality and everything in between.
Marcus Samuelsson’s “Yes, Chef” comes as a welcome breath of fresh air. Not only is it an old-school culinary memoir, but it’s also one of the best around.
With almost every turn of a page, there’s a flash of recognition. “I didn’t know you could eat that!” you find yourself saying.
Uneven, but patient readers will be rewarded with lessons about persistence and the joy of running.
A food-focused travel memoir through the streets of Beirut.
“Sweet Tooth” is sort of a younger sibling to “Atonement,” less epic and grave, with lower stakes...
... each chapter is written about a specific, country-inspired menu you should make at home. Even if you only make one or two recipes from a country's chapter however, it will likely transport you far away.
Many chapters end with a summary of key points or helpful gardening tips, making it a good read for young adults as well. What Allen does with a small plot of land and a lot of determination is nothing short of inspiring.