Devon Thomas

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The Essential New York Times Cookbook: The Recipes of Record

An excellent cookbook that will keep even the most accomplished cook busy and happy.
PREMIUM

Drink What You Want: The Subjective Guide to Making Objectively Delicious Cocktails

Those new to home bartending will be encouraged, and even old hands will find something to learn in this fun, useful book for thirsty home mixologists.

Making Cocktails at Home

PREMIUM

Unvarnished: A Gimlet-Eyed Look at Life Behind the Bar

An enjoyable read for anyone interested in cocktail culture. Alongside Jim Meehan’s Meehan’s Bartender Guide, this will certainly be of use to professionals.
PREMIUM

Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou

An inspiring choice for readers and cooks interested in authentic, rustic Louisiana cooking beyond Bourbon Street.
PREMIUM

Fresh from Poland: New Vegetarian Cooking from the Old Country

A light and delicious take on a cuisine often underrepresented in cooking collections. Vegetarian or not, most cooks will find something to savor.
PREMIUM

First, Catch: Study of a Spring Meal

Eagle enjoys thinking about food in all its ephemerality and here succeeds in sharing that experience. A solid pick for fans of food writers Nigel Slater, John Thorne, or Laurie Colwin.
PREMIUM

Wine Girl: The Obstacles, Humiliations, and Triumphs of America’s Youngest Sommelier

While informative about what it takes to become a sommelier, the focus of this moving memoir is more on James’s personal journey.
PREMIUM

My Korea: Traditional Flavors, Modern Recipes

A rare restaurant cookbook that will work well in a home kitchen, this collection is more refined in flavors and techniques than Maangchi’s Big Book of Korean Cooking.

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