Food and Wine Archive |
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
My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen - I own many cookbooks, but only three live in the kitchen. One is Julia Child and Simone Beck’s Mastering The Art of French Cooking, Volume One. Another is just
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: 108 Ingenious Shortcuts to Navigate the World of Wine with Confidence and Style - 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 - In the silver serving bowl on the cover of “Park Avenue Potluck," there's a....could that really be a casserole? For that matter, when was the last time you saw “Park Avenue”
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
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
Roast Chicken and Other Stories -
Rose’s Christmas Cookies - I can tell the holidays are coming, because cookie baking has commenced. Right now we’re in the experimental mode. I’ve just sampled chocolate cookies with chocolate-covered espresso beans, and although
Ruth Reichl: Save Me the Plums: My Gourmet Memoir - Food matters. As M.F.K. Fisher said, “There is a communion of more than our bodies when we share food.” Gourmet Magazine mattered. For decades, it was a stuffy collection of recipes
Sarabeth’s Bakery: From My Hands to Yours - I have never understood brunch, largely because my interest in sleeping late on Sunday, slowly making my way through the New York Times and then heading out, fashionably unshaven, for
Second Helpings of Roast Chicken -
Secret Ingredients: The New Yorker Book of Food and Drink - The best book A.J. Liebling wrote is Between Meals. He had it right. If you like food --- cooking, eating, thinking about cooking and eating --- there are three times
Setting the Table: The Transforming Power of Hospitality in Business - You may have seen this news: In the last month, more than 4 million Americans --- including a million in the service and hospitality industries --- left their jobs.
Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs - In the past year, I haven't baked a single loaf of bread. And I quickly tired of making meals that took longer than 15 minutes to cook and consume. Now,
