Foreword Reviews

  1. Book Reviews
  2. Culture

Book Review

Rice

by Michelle Anne Schingler

Southern culinary historian and chef Michael W. Twitty’s "Rice" celebrates a global and Southern staple with recipes rooted in tradition and tweaked to meet the times. Rice, Twitty notes, “changes outfits well to suit the party.”... Read More

Book Review

Vegan Recipes from Japan

by Karen Rigby

Informed by Kaiseki cuisine and Zen Buddhism, Malte Härtig’s "Vegan Recipes from Japan" is an elegant cookbook that reveres cooking rituals. Härtig writes: “Cooking with love. That’s the essence.” For him, minimalism is key in... Read More

Book Review

The Forager's Pantry

by Rachel Jagareski

Ellen Zachos is out to convert audiences with Forager’s Pantry, an inviting, easy-to-follow guide to tasty, wild plant ingredients that grow all around us, waiting to be harvested and eaten. Glowing photographs and simple yet alluring... Read More

Book Review

The Terroir of Whiskey

by Jeff Fleischer

Wine enthusiasts know the importance of terroir: environmental factors, and how grapes are grown, impact the flavor of the beverage. In "The Terroir of Whiskey", Rob Arnold—a whiskey distiller with a PhD in plant genetics—explores... Read More

Book Review

Savoir-Faire

by Rachel Jagareski

The French are acknowledged to have the world’s most elegant, sophisticated cuisine, but how did this reputation and style of cooking evolve? In "Savoir-Faire", Maryann Tebben teases out centuries of culinary history and its role in... Read More

Load More