Food and Wine Archive |
Jam It, Pickle It, Cure It: And Other Cooking Projects - If you've been paying attention --- if not, go to your room and read Michael Pollan's In Defense of Food --- it should be abundantly clear that the standard American
Jean-Georges Vongerichten: Home Cooking with Jean-Georges: My Favorite Simple Recipes - The movie was a block away, we were already at ABC Carpet, we had an hour --- why not have a quick dinner at ABC Kitchen? For so-called sophisticates, we were
John Besh: My Family Table: A Passionate Plea for Home Cooking - We gave away 50 cookbooks the other week. Now I see we could also have given away “The Joy of Cooking.” Eighteen million copies of “The Joy of Cooking” have
John Besh: My New Orleans: The Cookbook - Love shrimp? Crayfish? Crab? Oysters? Gumbo? Fresh strawberries? Well, here is your new Bible of a cookbook: 200 recipes, French by nature, New Orleans by nurture. Like the Bible, it’s weighty:
Julia Child and Simone Beck: Mastering The Art of French Cooking, Volume One - The movie "Julie & Julia" is built around the astonishing idea that a fan of "Mastering The Art of French Cooking, Volume One" would cook her way through the book’s
Julia Child: My Life in France - Julia Child would be 104, so it's understandable that, for many Americans, she looks and acts like Meryl Streep in the Nora Ephron film that burnished her eccentricities. But in
Julia Reed’s South: Spirited Entertaining and High-Style Fun All Year Long - Julia Reed is from Greenville, Mississippi (population: 33,000), and on the first page of this, her sixth book, she acknowledges the history of her home town: “An 1840s slave-built levee
King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains - In the interest of eating your way to eternal life, you have no doubt bought wheat products that you believed were righteous. And why not? The package said “stone-ground,” “100% wheat,”
Knives on the Cutting Edge: The Great Chefs’ Dining Revolution - “Nice state of affairs when a man has to indulge his vices by proxy,” says the ancient general in “The Big Sleep,” as he urges Humphrey Bogart to smoke and
Lee Bailey - Before there was Martha Stewart, there was Lee Bailey. He started small. A shop. Then a department at Henri Bendel. Then books. Very successful books --- “Lee Bailey’s Country Weekends” won
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 - Manuka honey comes from New Zealand, where it’s made by bees that feed on the nectar of the manuka tree. Their honey is dark and thick. Its aroma has been
Marcella Hazan: Essentials of Classic Italian Cooking - The death of Marcella Hazan, at 89, produced tributes from everyone of importance in Food World. And for the best possible reason: She came first. Until Hazan published her instantly classic
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
Miranda Lambert: Y’all Eat Yet?: Welcome to the Pretty B*tchin’ Kitchen - I haven’t been to Texas since I interviewed Tom Cruise in Dallas in 1989, and given the politics there, the odds I’ll be returning any time soon are zero to
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
