Most scholars and laypeople agree that Thomas Jefferson was a Renaissance man. But scholarly treatments of his accomplishments in government, literature, philosophy, and invention omit his influence on the culinary world. Curious minds... Read More

First published in 1987, and now released as part of the SUNY Press series “Women in Translation,” this book is a cornerstone of modern Italian feminist literature. Politics and culture are viewed through the life of one woman,... Read More

Reading through this anthology is like perusing a bookworm gourmands library on a sunny slow day. Much as in the single-name editors paintings, some of which serve as illustrations, every short story and poem seems passionately selected,... Read More

Unquestionably, the best method of improving your cooking skills is to work side by side a master chef. Short of that, cookbooks are a wonderful tool provided you know how to find the book you need when you need it. "Mastering the Grill"... Read More

One of the nations top pastry chefs and culinary personalities, Gand wants you to embrace brunch as the ideal meal for entertaining guests. “The food, she writes, “is delicious, and I love the way it often straddles the line between... Read More

Cooking is skilled labor, blue-collar, and always a fine opportunity to get your hands dirty. Before the advent of celebrity chefs, the work of the kitchen felt closer to masonry than artistry. In days of yore, putting food up for use in... Read More

Beranbaum’s latest writing assignment was to inspire a love of cake baking in a new generation of young cooks. No small task, to be sure. But shes written 8 books already, including The Cake Bible, one of the most successful cookbooks... Read More

Getting tagged with a diagnosis of diabetes is viewed by many food lovers as the culinary equivalent to a sentence of hard labor with half rations. No pasta, no high fat foods like duck or lamb or Kobe beef, no Ben & Jerrys Cherry... Read More