This month's best new cookbooks feature signature American dishes, a guide to canning and preserving and a collection of recipes from New York's finest chefs.
This month's best new cookbooks feature homemade ice creams, marinades for summer grilling and fruit-focused recipes for every season.
French, Texan and "manly" meals are the stars of this month's cooking column.
This month's best cookbooks share the secrets to homemade Thai food, cheese-making and the flavors of Restaurant Marc Forgione.
This month's best cookbooks explore the incredible egg, the flavors of the grill and innovative bistro cooking.
This month's best new cookbooks transport your mouth to Italy, Spain and an old-fashioned grocery store in Oxford, Mississippi.
Bake It, Don’t Fake It! is a great and wonderfully descriptive title for this straightforward seminar on baking from scratch. Heather Bertinetti, a super-talented pastry pro who has worked in some of the best restaurants in New York City, has made it her mission to dispel the fear of baking that lurks in so many home kitchens and keeps otherwise competent cooks from making pies, pastries, party cakes and beyond.
When the temperature plummets, Tammy Donroe Inman takes shelter in her toasty kitchen and cooks up a winter storm of desserts. For her, the shorter, darker days mean it’s time to warm up house and hearth with comforting sweets made with Mother Nature’s cold weather bounty. Not into fussy holiday baking and elaborate concoctions, Inman has put together a satisfying collection of...
With The Scarpetta Cookbook, Scott Conant, celebrity chef and creator of Scarpetta, a many-starred New York restaurant with affiliates in four other cities, offers you the chance to recreate 125 of his acclaimed signature recipes. Some are simple, like Warm Olives with Garlic and Herbs; others are truly worth the effort, like Sausage-Stuffed Fried Olives Ascolane. There are dishes with many...
Suzanne Goin’s first cookbook, Sunday Suppers at Lucques, is one of my all-time favorites; I’ve been hoping for a follow-up since it was published in 2005. Here at last, and more than worth the wait, is The A.O.C. Cookbook. Goin, a true omnivore and true believer in seasonal and local cooking, is boldly, brilliantly creative, combining ingredients, layering and reinforcing flavors...