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Book Review


by Eric Patterson

“The best food is always the simplest,” writes Chef Ollie Dabbous in his new cookbook, Essential. Dabbous–a Michelin starred chef with an impeccable résumé—contends that the simplest food is also the most sophisticated and aims... Read More

Book Review

Ashia's Table

by Meg Nola

Ashia Ismail-Singer’s vibrant cookbook shares Indian recipes that are influenced and intensified by family and regional tastes. Part of Ismail-Singer’s singular cultural history, these dishes evince an adventurous spirit. Her Indian... Read More

Book Review

52 Shabbats

by Michelle Anne Schingler

Suitable for Jewish audiences at all levels of observance and culinary skill, Faith Kramer’s "52 Shabbats" is an informative, treat-laden cookbook full of ideas for those who want to set their weekly holiday tables in style. Honoring... Read More

Book Review

Jazz Age Cocktails

by Rachel Jagareski

"Jazz Age Cocktails" is a vivacious, accessible history of drinking and popular culture during Prohibition era America. Cecelia Tichi writes with enthusiasm and authority about this heady time, and her work is as easy to savor as a... Read More

Book Review

Amber & Rye

by Rachel Jagareski

Polish food authority Zuza Zak introduces the Baltic states in Amber & Rye, a stunning account of her summer tour of Estonia, Latvia, and Lithuania. Her creative versions of traditional recipes and novel use of beloved local... Read More

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