Book Review
Rice
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.”...
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Book Review
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.”...
Book Review
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...
Book Review
Accomplished chef Trevor Lui shares delectable, Asian-inspired recipes in his inventive "The Double Happiness Cookbook". These recipes, which break the bounds of cuisine and culture, begin with Lui’s story. He grew up as a...
Book Review
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...
Book Review
While living in a remote village in Peru, Carly Knowles observed that many villagers had gone or were going blind due to a lack of vitamin A in their very limited diets. This led to a realization that changed her life: food is medicine....
Book Review
At some exasperating point, every wine drinker faces a wine bottle in need of opening with no corkscrew at hand. It’s a pivotal moment because only when forced to use a screwdriver, fork, or one’s teeth to carry out an inventive...
Book Review
Direct, brash, and ribald, Australian chef Shannon Martinez is food’s punk rock aunt, unfussy and enviably hip. Her latest cookbook, Vegan With Bite, is a discursive, personal romp that emphasizes food for “eaties,” not...
Book Review
From dips to desserts, Dyna Eldaief’s "Egyptian Flavors" is a fond tribute to her homeland’s culinary customs. Eldaief finds that “cooking food that is part of my heritage is like looking through a portal to the past.” For her...
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