While ice cream in various forms can be traced back to ancient Rome, it was really Thomas Jefferson who made it our “national dessert,” says the author in this ode to frozen dairy treats. Americans eat more ice cream per capita than... Read More

“The reality is that you don’t have to be a domestic goddess or fantasy grandmother to make these desserts.” Supporting this claim with one hundred inviting recipes for cold or frozen desserts, the author lives up to her reputation... Read More

Vegetarians have been perceived as the Calvinists of the culinary world. Their ascetic approach to food is taken as an affront to the high partisans of meat eating. Vegetarians are not hated for what they do-benignly eat fruit,... Read More

Who would have thought that hamburgers could be cooked in a shovel or that a chicken could be cooked in a backpack on a day hike? The author did, and she offers these secrets and more in her latest outdoor cookbook. With five books... Read More

The author entices readers into her cookbook with New England’s bold flavors and honest food. You can almost smell the mincemeat pie, Indian pudding, and gingerbread, and taste the roasted venison and corn chowder. Hopley pays homage... Read More

Mediterranean cooking is alluring and now, more than ever, novice gourmets can imitate foods once only available to international travelers. This book originated as a simple appendix to A Mediterranean Feast, winner of the James Beard... Read More

This is a cookbook with weight and authority. A native of Sri Lanka and chef-instructor at the University of Hawai?i’s Culinary Institute of the Pacific, the author trained in England and France. She blends these gifts into a cookbook... Read More

Muhammad, Jesus, and various Popes and bankers like the Medicis and Fuggers have walk-on parts in this story where torture and blood-and-guts violence arise from prophets and religion as much as from profits and capitalism. This story is... Read More