Foreword Reviews

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Book Review

Uncorked

by Matt Sutherland

At some exasperating point, every wine drinker faces a wine bottle in need of opening with no corkscrew at hand. It’s a pivotal moment because only when forced to use a screwdriver, fork, or one’s teeth to carry out an inventive... Read More

Book Review

Vegan with Bite

by Letitia Montgomery-Rodgers

Direct, brash, and ribald, Australian chef Shannon Martinez is food’s punk rock aunt, unfussy and enviably hip. Her latest cookbook, Vegan With Bite, is a discursive, personal romp that emphasizes food for “eaties,” not... Read More

Book Review

Egyptian Flavors

by Rebecca Foster

From dips to desserts, Dyna Eldaief’s "Egyptian Flavors" is a fond tribute to her homeland’s culinary customs. Eldaief finds that “cooking food that is part of my heritage is like looking through a portal to the past.” For her... Read More

Book Review

The Goode Guide to Wine

by Andrea Hammer

Jamie Goode’s full-bodied "The Goode Guide to Wine" tastes its way through the industry for consumers and the trade. Original, sensory-fused titles, including “Mouthfeel Matters,” frame the book’s short and easy-reading chapters.... Read More

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