The popularity of local farmers’ markets and community-supported agriculture (CSA) initiatives often involves a common question: what to do with an uncommon or abundant supply of—insert fruit/vegetable/herb of choice here—and how... Read More

Passion for his Italian heritage and its food routed Bill Abruzzo out of his lawyer’s suits and into chef’s whites. He has traveled widely and often to the Italian peninsula, retracing the youthful foodcentric vacations he shared... Read More

This collection of practical advice will appeal to the widening circle of readers who want to be more active in raising, foraging, and hunting their own foods. "Living the Locavore Lifestyle", by Bruce and Elaine Ingram, provides a good... Read More

Cookbook evolution is now epitomized by charismatic chefs who write well and draw from an international pantry of interesting vegetables, uncommon cuts of meat, and new techniques, to create bright, super flavorful, healthy yet... Read More

This banquet of words and recipes invites all chefs to slow down and enjoy the seasons. In the introduction to Cooking With the Muse, Myra Kornfield and Stephen Massimilla describe the project as a “cookbook for all book lovers and... Read More

This spirited introduction to probiotic eating includes dozens of straightforward recipes. In Cultured Food for Health: A Guide to Healing Yourself with Probiotic Foods, her second book on the topic, Donna Schwenk offers suggestions for... Read More

One hundred healthy recipes that kids—and busy parents—will love are beautifully presented and beg to be made. In the same vein as publications and campaigns that hope to bring whole foods back to the family table, "Little Bites"... Read More

This beautifully designed and comprehensive compendium on Japanese food preservation is a culinary gem. Nancy Singleton Hachisu enriches the literature of food preservation with her sparkling new compendium, Preserving the Japanese Way... Read More