Wicked good is a bit of an oxymoron. However, that’s probably the best description for some of the sinfully rich recipes in this fine cookbook. Mashed potatoes blended with butter, sour cream, and heavy cream, for example, are wicked... Read More

Filled with the vegetarian recipes sent in from around the world from friends of Oxford’s New Internationalist magazine, this cookbook has the cozy, chatty feel of those fundraiser recipe books churches pull together, but with much... Read More

From breakfast to lunch, from soups, salads, and snacks, to dinner and desserts, "Cooking on the Light Side" presents more than 175 recipes for such delicious sounding creations as “Creamy White Asparagus Soup” and “Crock-Pot Beef... Read More

This is the second edition of the second book in Maria Liberati’s Basic Art of Italian Cooking series: The Basic Art of Italian Cooking: Holidays & Special Occasions. This book focuses on cooking for celebrations, and its first... Read More

Offering a new perspective on America’s food culture, Dave DeWitt’s "The Founding Foodies" explores the food “scene” of the early United States, mixing recipes and images with a studied history of colonial Americans’ farming... Read More

The “do it yourself” trend of self-reliance is transforming the way Americans think about food. New resources for gardening, canning, preserving, and large-batch cooking have revived the lost skills of our grandparents’ generation.... Read More

Gregory Gallerano’s autobiographical cookbook, It’s Never Just the Food… is a delightful introduction to his big Italian-American family whose Sunday dinners are always a grand production. Gallerano provides plenty of anecdotes... Read More

“Canning is the new knitting circle,” claims Vinton, and if that is so, the benefits are many. Not only do home-preserved foods taste better than store-bought, they also maximize quality, minimize the use of chemical preservatives,... Read More