Food and Wine Archive

Life Is Meals: A Food Lover’s Book of Days - "The meal is the essential act of life. It is the habitual ceremony, the long record of marriage, the school for behavior, the prelude to love... The meal

Lunch at the Shop: The Art and Practice of the Midday Meal - A reader threatened me: “One more cookbook, and I’m outta here.” Dude, don’t go. The concept of “Lunch at the Shop: The Art and Practice of the Midday Meal” --- making lunch

Manuka Honey - Honey that costs $22 for 8.8 ounces? I never heard of such a thing. Then I read a New York Times piece about Laura Dern. In which she said: “Lately, I’ve been doing

Marcella Hazan: Essentials of Classic Italian Cooking - The death of Marcella Hazan, at 89, produced tributes from everyone of importance in Food World. It made me want to open "Essentials of Classic Italian Cooking" and cook. Until Hazan published

Martha Stewart’s Hors d’Oeuvres Handbook -     Martha Stewart's Hors d'Oeuvres Handbook "Martha Stewart" is such a hot-button name ---

Mediterranean Summer: A Season on France’s Cote d’Azur and Italy’s Costa Bella - David Shalleck had cooked in a number of noted American restaurants. But like any cook worth his knives, he wanted to be a chef. He needed

Michel Roux Sauces: Revised and Updated Edition - Unless you grew up with a chef in the kitchen, there’s an excellent chance that your first memory of “sauce” is Campbell’s condensed mushroom soup. Heated without water so it

Mix Shake Stir: Recipes from Danny Meyer’s Acclaimed New York City Restaurants - My mother has a glass of Manischewitz Cream Red Concord --- “a sweet but balanced wine with a velvety mouth feel” --- once every decade or so. Me? Two

My Beverly Hills Kitchen: Classic Southern Cooking with a French Twist - My quick way to figure out if a cookbook is worth writing about here is to leave it on my wife’s desk for a few days. Then I count how

My Bombay Kitchen: Traditional and Modern Parsi Home Cooking - Alice Waters calls Niloufer Ichaporia King “one of the great cooks I know.” It makes Waters crazy that King has steadfastly refused to open a restaurant. But it

Oldman’s Brave New World of Wine: Pleasure, Value, and Adventure Beyond Wine’s Usual Suspects - The last time I saw Mark Oldman was at a wine tasting he hosted. He was wearing a blazer with wide red piping on the cuffs and lapels --- if

Oldman’s Guide To Outsmarting Wine - A friend and I were laughing about the ridiculous learning curve of our wine education. Consider the wines we started on --- Boone's Farm Apple, Gallo with a screw top, Almaden

Paris Patisseries: History, Shops, Recipes - "Paris Patisseries: History, Shops, Recipes" is 160 oversized pages of exquisite food porn. Recipes? Twenty five of them are sandwiched in the back of the book, in smallish type. Preparation?

Park Avenue Potluck Celebrations: Entertaining at Home with New York’s Savviest Hostesses - "Park Avenue Potluck: Recipes from New York's Savviest Hostesses" was the most surprising cookbook I encountered in 2008. Despite its title, it wasn’t at all grand --- the cover may

Park Avenue Potluck: Recipes from New York’s Savviest Hostesses - October. It's crisp in the evening. In the great limestone fortresses on Park Avenue, the residents are finally back from wherever they go in the summer. At night, their lights

Patisserie: Mastering the Fundamentals of French Pastry - Guest Butler Wendy Burden is the author of Dead End Gene Pool, a memoir of her absurd childhood as the great-great-great granddaughter of the richest man in America. She is

Plenty: Vibrant Recipes from London’s Ottolenghi - If you’re like me, you arrange your cookbooks by nationality. Convenient --- when you’re thinking of making chicken sautéed in vinegar, all of France awaits you.   And revealing --- France used

Pudlo Paris: 2007-2008 -

Real Food for Mother and Baby: The Fertility Diet, Eating for Two, and Baby’s First Foods Nina Planck - When we last heard from Nina Planck, she was a leader in the crusade for Real Food. Her precepts are, by now, familiar:  Eat foods with a long history in

Real Food: What to Eat and Why - Her father was a college professor in upstate New York. Her mother started a school. But in the 1970s, Nina Planck's parents bought 60 acres in Virginia and, with their