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

In his introduction, David Leite describes his years of ambivalence with twenty-first-century Portugal, a country seemingly unhinged from his parent’s romanticized image. Leite’s travels in Lisbon, Porto, and afield, were always... Read More

Unassuming title, common-enough topic, and yet this remarkable project delivers so thoroughly we might momentarily forget Batali, Bastianich, Curti, and other legendary Italian authors. In Thirty Minute Pasta, Guiliano Hazan opens with... Read More

With subtitles like the above, book reviewing might become obsolete. Be that as it may, this overwhelmingly successful book is a worthy recipient of all the positive press it serves to generate. Once again, Weinstein and Scarbrough, the... Read More

When food meets fire, difficult to digest vegetables and meats become more palatable, a technique which helped our species accrue much-needed nutrients and evolve. Anthropologists tell us we have two million years of experience manning... Read More

Who better to celebrate in book form the musical-chair-like ingredients used in authentic tapas cuisine than the owners of a wildly successful chain of upscale tapas restaurants in the northeastern United States? Tapas is a freestyle... Read More