Author Mark Bittman believes that, “Anyone can cook, and most everyone should.” In How to Cook Everything: The Basics he takes his winning formula from his award-winning guide How to Cook Everything, and scales it down to create the perfect…..
First published in 1938, Larousse Gastronomique is the favorite reference for chefs around the world—professionals and amateurs alike…..
Posted by Editor Carol on 03/16/2004
According to authors and culinary adventurers Jeffrey Allford and Naomi Duguid, Flatbreads and Flavors is “in part a journal, a travel, diary a record of events and memories expressed in recipes.’” All of their cookbooks are excellent—the personal writing, the recipes, their instructions…..
Posted by Editor Carol on 03/14/2004
Baking in America is a wonderful retrospective of the history of baking in the country starting with the first American cookbook published in 1776, American Cookery. Author Greg Patent, presents a unique collection of recipes that have been forgotten over time, until now…..
Nigella Bites is the companion cookbook to Nigella Lawson’s popular TV series. The show, and consequently the chapters in the book, are arranged according to the sort of cooking that we might want to do, depending on our life, our timetable, and our mood. This is the food she cooks for her herself…..
Posted by Editor Carol on 03/02/2004
Marcella Hazan’s bestselling cookbooks The Classic Italian Cookbook and More Italian Cooking are the standards in the field, and now, almost 20 years later Essentials of Italian Cooking combines them in a single volume. Only better, with 50 new recipes, revised cooking instructions, new entries…..
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