Foreword Reviews

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Book Review

Sumac

by Rebecca Foster

Anas Atassi’s inviting cookbook is named after a spice that is one of two keys to Syrian cuisine. The other indispensable element, Atassi contends, is figurative: “nafas,” which literally means breath, but also connotes “the art... Read More

Book Review

Rice

by Michelle Anne Schingler

Southern culinary historian and chef Michael W. Twitty’s "Rice" celebrates a global and Southern staple with recipes rooted in tradition and tweaked to meet the times. Rice, Twitty notes, “changes outfits well to suit the party.”... Read More

Book Review

Vegan Recipes from Japan

by Karen Rigby

Informed by Kaiseki cuisine and Zen Buddhism, Malte Härtig’s "Vegan Recipes from Japan" is an elegant cookbook that reveres cooking rituals. Härtig writes: “Cooking with love. That’s the essence.” For him, minimalism is key in... Read More

Book Review

The Double Happiness Cookbook

by Melissa Wuske

Accomplished chef Trevor Lui shares delectable, Asian-inspired recipes in his inventive "The Double Happiness Cookbook". These recipes, which break the bounds of cuisine and culture, begin with Lui’s story. He grew up as a... Read More

Book Review

The Forager's Pantry

by Rachel Jagareski

Ellen Zachos is out to convert audiences with Forager’s Pantry, an inviting, easy-to-follow guide to tasty, wild plant ingredients that grow all around us, waiting to be harvested and eaten. Glowing photographs and simple yet alluring... Read More

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

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