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
In a year when the electorate is embracing angry old white men, discovering that a dead white man who was best known for his roles in horror movies was not only a serious gourmet cook, but coauthor
Carlo Petrini, the founder of Slow Food, the worldwide grassroots organization, and the author of Slow Food Nation, exudes so much joy, hope, and optimism in his new book that it’s hard no
What every well-curated cookbook library should have is several go-to cookbooks for reliability, a few armchair (or nightstand) varieties for pleasure, and a smattering of teaching cookbooks for re
For the calorie counter, nutrient tallier, and health conscious spod, Eat Clean sums each recipe per serving with decimals of calories, protein, carbs, sugars, fat, saturated fat, fiber, a
“Too bad there aren’t more recipes like this in Prune, because Gabrielle Hamilton has comfort food down cold: rich, rustic food made with copious amounts of good fat and salt.”
“He tells the story of how his company had to separate from a beverages industry partner, because the latter was too worried about the quarterly bottom line.
“This is a book you’ll want to drink up, making a point to remember the information tidbits you want to pull out to amaze and amuse your friends at the next wedding, dinner, or cocktail par
