Over 90 years ago, Ginette Mathiot, a French food writer and cookbook author who was awarded the National Order of the Legion of Honor, France’s highest award of merit, for her efforts in promoting
“Peináo means ‘I’m hungry’ in Greek,” write Helena Moursellas and Vikki Moursellas, identical twins from Adelaide, South Australia, whose culinary passion goes back to the when their godmother spen
Tapas—delicious tidbits served on tiny dishes that originally served as lids for glasses of wine or sherry—are meant to be just two mouthfuls and were until recently free for those ordering spirits
“This beautiful book of Italian Jewish family recipes invites you to indulge in the pleasure of eating healthful and tasty dishes, reflecting the flavors of Italian Jewish
“An award-winning photographer and food blogger, Michal Korkosz has written a beautiful cookbook with gorgeous photographs that will inspire home cooks.”
Anyone who has ever set foot in the Parisian bistros Allard, Benoit, and Aux Lyonnais will recognize many of the dishes in Bistro: Classic French Comfort Food.
Casa Planeta is a large and old Sicilian wine company, producers of renowned and award-winning wines and olive oils, celebrated in this book by Elisia Menduni, where a collection of culinary tradit
A great dilemma faced by any cookbook author when writing about a foreign cuisine is how deeply to connect the recipes with the gastronomy of the place written about.
Although this book’s title seems to indicate that this is the end-all, the definitive and comprehensive Greek cookbook still awaits its author/researcher.
Books in the Mediterranean cooking genre are a dime a dozen. The Mediterranean is a big place. In it are numerous cuisines of many different derivations.
For Americans, the bar to be charmed by anything British gets set plenty low. We love the accent, the funny words, the history, the royal baby. And we used to love making fun of the food.
This charming little ode to the ingredients used in the Italian cooking of Marcella Hazan in a sense is as important to cooking as any of her cookbooks.
The first sentence of Ursula Ferrigno’s beautifully photographed Flavors of Sicily: Fresh and Vibrant Recipes from a Unique Mediterranean Island surely was the impetus for her ode to Sicil
