Alice Carbone Tench’s cookbook "Eating Again" couples delicious flavors with a deep sense of person and place. Tench began to cook as a means of recovering from eating disorders and her loss of identity as wife and mother. This book... Read More

Intelligent and humorous, "To Drink and to Eat" covers Guillaume Long’s delightful culinary adventures. Long doesn’t claim to be a food critic, but his work with Le Monde, and his previous volumes of "To Drink and to Eat",... Read More

In "My Vegan Year", Niki Webster provides young adults with all of the information that they need to make healthy vegan food in season, and proffers tempting recipes for everything from breakfast to party snacks. Veganism is now a... Read More

Certain imported ingredients are now so commonplace that it’s difficult to imagine life without them. For many, bananas, coffee, chocolate, and sugar are no longer occasional treats, but daily supplies. Nettie Cronish’s "The Fair... Read More

“The best food is always the simplest,” writes Chef Ollie Dabbous in his new cookbook, Essential. Dabbous–a Michelin starred chef with an impeccable résumé—contends that the simplest food is also the most sophisticated and aims... Read More

Ashia Ismail-Singer’s vibrant cookbook shares Indian recipes that are influenced and intensified by family and regional tastes. Part of Ismail-Singer’s singular cultural history, these dishes evince an adventurous spirit. Her Indian... Read More

Suitable for Jewish audiences at all levels of observance and culinary skill, Faith Kramer’s "52 Shabbats" is an informative, treat-laden cookbook full of ideas for those who want to set their weekly holiday tables in style. Honoring... Read More

"Jazz Age Cocktails" is a vivacious, accessible history of drinking and popular culture during Prohibition era America. Cecelia Tichi writes with enthusiasm and authority about this heady time, and her work is as easy to savor as a... Read More