Dairman manages to blend an overabundance of ingredients into a tasty dish that series fans should eat up.
The author hopes his intriguing experiments will open eyes and palates to the culinary and health benefits of fermented foods.
Readers experiencing family challenges of their own will laugh and cry with Fizzy, rejoicing as she cooks up quite the satisfying new life for herself.
This book never takes itself too seriously, either from a crime-solving or a culinary standpoint. (One of the recipes is for cocktail wienies.) The result is fast-reading, tongue-in-cheek entertainment. You’re sure to come away hungry for more.
With the guiding hand of a good friend and prose that keeps the reader's eye moving, Olmsted insists that readers "shop better and cook more."
In an era when cooks seek recipes—the easier and quicker the better—it is very refreshing to read a book like Marcella’s Ingredienti that has no recipes but rather approaches cooking from the ingredient side rather than the formula side to provide common sense in a simple manner that in the end will serve every cook well.
This is what makes The Book of Spice such a pleasure: tracing the arc of any given spice throughout history and over continents to learn, once again, that what we have in common as citizens of the world is far more than what divides us. Maybe spices are the answer to world peace after all.
Several of his spreads are photographed from unusual perspectives, which may make it difficult for young readers to puzzle out the scenes. Border’s shtick goes on far too long for readers to want seconds of Milk and Waffle.
The author offers profiles of many determined artisans, including cheese-makers starting small on a Michigan farm; a southern Californian who dreamed of producing, in Los Angeles, bread she had learned to bake in Paris...A thoughtful, informative journey into the transforming—and transformative—world of food.
Family food memories are highlighted throughout. In this “tribute to the many wonderful ways Italians put up food,” cooks are invited to save the taste of Italian produce on their pantry shelves. Marchetti elevates preserved food from the role of condiment to center stage.
French cuisine once was unassailable, the West's finest, but while its influence has diminished even in France—as have many of the dishes that established its reputation—French food still commands a certain fascination, and Behr explores it with appetizing ardor.
His attempts (and final success) will have preschoolers giggling and begging for a second helping. Ink, watercolors, colored pencils, and “artistic genius” were used to make the cartoon illustrations that add the perfect subtle and slapstick humor to Benny’s quest. Serves up fun (and likely a waffle craving)—a good bet for breakfast reading.
Graham’s awareness that...he was left suffering what should probably be considered a “first-world problem” goes a long way toward increasing reader sympathy, and his mouthwatering evocations of homemade tortillas and buckwheat crepes make it clear that he still finds plenty to enjoy in and out of the kitchen.
Tiki culture is enmeshed with rum, and the authors offer a master class on it, covering its history and many varieties, as well as digressions on coring pineapples for cocktails and where to score cocktail umbrellas. It’s a terrifically fun and informative read...
A wide-ranging, toothsome smorgasbord of Gotham's good eats and the tireless men and women behind each plate.
Whoever you gift with this book will thank you doubly for Mr. Dickson has dredged up the recipes for the most fashionable of the concoctions of the day.
Her obsession with "beautiful food" is infectious, reminding readers that family togetherness comes from moments created around lovingly prepared home meals.
The language vacillates between simple and technical, sometimes leaving a reader to wonder who Tardi’s intended audience is, but the work carries a wealth of information for a reader at any level of wine expertise and is more accessible than the Grande Cuvée, if not quite as effervescent.
The specifics of simmering brats in beer are charted in the excellent guidebook, and there is an 18-page master class on dealing with a whole hog.
He masters some of the most difficult techniques, and eventually follows his dream to the U.S. With his exacting prose and eye for detail, Ripert has created a wonderful memoir about his early days as a chef.