Archive For The “Reviews” Category

Noel McMeel: Irish Pantry

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Noel McMeel: Irish Pantry

Imaginative mixes make a holiday gift

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C-CAP: French Classics Made Easy

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C-CAP: French Classics Made Easy

Royalties go to C-CAP

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Norman Van Aken: No Experience Necessary

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Norman Van Aken: No Experience Necessary

How do you become a great chef?

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Giada’s Feel Good Food

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Giada’s Feel Good Food

How honest is Giada?

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Andrew George, Jr.: Modern Native Feasts

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Andrew George, Jr.:  Modern Native Feasts

How to combine Native cookery with Modern techniques?

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Hank Shaw: Duck, Duck, Goose

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Hank Shaw: Duck, Duck, Goose

Move over turkey

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New York Times: Chef Tony Maws

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New York Times: Chef Tony Maws

Trends among Super Chefs are also true for single-city chefs

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David Kinch: Manresa

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David Kinch: Manresa

A complexity that arises from a sense of place

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Cipriani: Simply Italian

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Cipriani: Simply Italian

Dine on Carpaccio and Bellinis

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Roger Pizey: World Class Cakes

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Roger Pizey: World Class Cakes

Choose a country, choose a cake

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Stöger European Cold Pressed Seed Oil

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Stöger European Cold Pressed Seed Oil

The magic in oil

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Daniel: My French Cuisine

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Daniel: My French Cuisine

To cook and read and then make a reservation

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Ultimate Wine Preservation Kit from CapaBunga

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Ultimate Wine Preservation Kit from CapaBunga

You open a good bottle of wine for dinner, and somehow you don’t finish it. What do you do with the rest? You could pump it and put one of those rubbery stoppers in. Chances are it will last a day or two, but somehow the pumping takes out all the wonderful aroma of the…

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Daniel Patterson: Coi

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Daniel Patterson: Coi

Read Coi for the stories and Patterson’s thinking about food.

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Dannon Yogurt: Cochineal

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Dannon Yogurt: Cochineal

Don’t let food activism become fanaticism

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Slow Food USA: School Garden Manual

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Slow Food USA:  School Garden Manual

Best practices on starting a school garden

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Joyce Goldstein: California Food Revolution

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Joyce Goldstein: California Food Revolution

You weren’t in San Francisco or Los Angeles in the 1970s? You didn’t eat at Spago or Michael’s or the City Café? You missed something big: the California Food Revolution. The repercussions of that revolution are still fueling the development of American cuisine. Joyce Goldstein with Dore Brown tells the story in Inside the California…

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Coopey: Kitchen Pantry Cookbook

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Coopey:  Kitchen Pantry Cookbook

Don’t stop at making bread: make the peanut butter, too!

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Monday Morning Cooking Club

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Monday Morning Cooking Club

The cookbook club celebrates diaspora cooking

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Fantastic Four: Curate Tapas Bar

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Fantastic Four:  Curate Tapas Bar

Asheville, anyone?

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Joan Lunden’s Twiztt

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Joan Lunden’s Twiztt

College Kid? First Apartment? Twiztt is smart for small spaces

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IMUSA: Molcajete, Sanduchera, and Citrus Press

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IMUSA: Molcajete, Sanduchera, and Citrus Press

Making Latin Food? Use IMUSA

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Joe Yonan: Eat Your Vegetables

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Joe Yonan: Eat Your Vegetables

Cook well for yourself – use it when your have guests

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Enrico Alliata: The Duke’s Table

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Enrico Alliata: The Duke’s Table

From the father of Italian vegetarian and raw food

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Justin North: French Lessons

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Justin North: French Lessons

French cookbook. New Zealand chef. Written in Australia.

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