In her charming and flavorful memoir, My Organic Life: How a Pioneering Chef Helped Shape the Way We Eat Today, Nora Pouillon recounts the ingredients of a life spent shaping our attitudes toward the food we cook, how we prepare it and the way we eat.
This month's Lifestyles column features a guide to sewing by the numbers, a guide to cultivating a high-style home and a reference book for earth-conscious eating.
The challenge of finding an appropriately awesome present for Father’s Day can get more difficult with each passing year. A tie? Too tedious. Cologne? Cliché! This month, skip the tired traditions and surprise Pop with one of these newly released books.
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.
Finally, a book on New Orleans restaurants that feels like summer in the city: gusty, alluring, oppressive, extravagant and intentionally over the top. Eat Dat New Orleans is a love letter from ex-pat and food junkie Michael Murphy to one of the most complex and addictive cities in the world.
For mythological heroes “the call” comes as they are just entering manhood. I was rushing toward my 60s and trying to re-direct my life after 30 years in book publishing had hit a dry patch, a dry patch the size of the Sahara Desert . . . “The call” usually comes in the form of a burning bush, or at least in the middle of the night. Mine was an email. On a Tuesday.
Vicki Robin transformed our relationship with money in her bestseller Your Money or Your Life, and now she’s set to do likewise regarding our relationship with food. Don’t be misled into thinking her new book belongs in the religion section, though, because Blessing the Hands That Feed Us is all about food systems: how they work, how they don’t and how they can be healed.
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...
Provence, 1970, Luke Barr’s irresistible new slice of food-culture history, couldn’t have appeared at a more promising moment. Cooking is something of a craze these days, and food is very much in fashion. Perfectly aligned with the times, Provence, 1970 features a cast of cooks, writers and critics with personalities as volatile and opinions as ironclad as those of the slightly...