Complemented by recipes and a glossary of exotic food terms, the book is a unique blend of bildungsroman and foodie/truffle primer sure to appeal to a wide audience. An informative and charming food and travel memoir.
The thickly bound format is ideally read in bed. This is just the kind of book to shut out the world with a sense of Scandinavian comfort.
Fresh garlic appears in a handful, including chicken Caesar salad and carnitas, but reliance on the processed form undermines the thesis. Perhaps it’s intended to aid the transition to the new way of eating.
“Eight Flavors” is the sort of food book that even non-foodies will find fascinating. A lot of that springs from Lohman’s style; while her stories are obviously driven by her quest, her easy prose and obvious passion result in a book that is compelling no matter what your spice rack and pantry might look like.
...it's not clear why Towers would make himself sound unnecessarily snooty with the price tag, but it's one of the several details that makes Table Manners not particularly inclusive.
With mix-and-match flexibility, this meal-planning guide helps hosts “optimize the guests’ experience.” Silverton shares tips on buffet presentation, division of labor, and the importance of colorful plating...
The playful visuals and Meehan’s off-the-cuff text offer near-constant reminders that vegetables are wildly versatile, and cooking them ought to be fun.
The French Chef in America, Alex Prud’homme’s biography of Julia Child – post-Mastering the Art of French Cooking – wastes no time in reminding us of Child’s charm.
There’s nothing half-baked about this impressive omnibus as Bittman delivers the promised “everything” in an epic homage to baking.
A memoirist, actress, fashion model, jewelry designer, philanthropist, and food show host, she now adds encyclopedia author to her credits with this handy and knowledgeable look at the wide world of seasonings.
Hartwig succeeds in making the case that seemingly uncontrollable desires for food truly can be conquered with hard work.
...it’s really all about the standards, and with one glaring omission—sweet potato pie—McDermott excels, giving readers an informative guide they’ll be referring to for years to come.
The book itself looks less like a cookbook than an exhibition catalog. The pages are tastefully spare, the images stark. There are full-page portraits...
Going beyond the glories of grits, Howard’s text is storytelling at its best, rich in mouthwatering detail and reminiscences, though at times her lively anecdotes obscure the recipe directions. This tribute to her family roots is destined to become an enduring classic.
I might never eat at Huertas — or at Spoon and Stable, for that matter. But “Generation Chef” has given me an appreciation for what has gone into these restaurants and others. This book is as much about dreams and passion as it is about food.
Over half of the book is a cookbook with delicious-sounding recipes...Throughout, the writing is accessible and well- documented by footnotes.
With 1,000 photos and the expertise of the America’s Test Kitchen editors, this title might be the definitive book on bread baking.
Their efforts influenced the culinary arts for decades to come. A highly readable, illuminating look at the many ramifications of feeding the hungry in hard times.
Lo’s illustrations have an appropriately faded look, neatly evoking both the times and the craggy wilderness. A frontier adventure that spotlights one of the many significant roles ethnic Chinese played in American history.
All this from an author who admits, “I am a chicken historian who does not actually like eating chicken,” but who finds the bird as fascinating as she makes it for readers.