John Charles
197 Articles
Last 30 days
Last 6 months
Last 12 months
Last 24 months
Specific Dates
From:
To:
Coastal: 130 Recipes from a California Road Trip
Cooks who fell in love with the food of Southern France in Rebekah Peppler’s Le Sud or discovered the joys of cooking in Maine with Erin French’s The Lost Kitchen will be equally enamored with Clark’s loving culinary celebration of the best that California’s Central Coast has to offer.
Gateaux: Sweets (Modern French Pastry)
A master class in patisserie for fledgling pastry chefs, as well as an aspirational guide to the subject for ambitious home bakers.
PREMIUM
The Cheese Biscuit Queen, Kiss My Aspic!: Southern Recipes, Saucy Stories, and More Rambunctious Behavior
Writing with all the warmth of a Southern-flavored Erma Bombeck and the sassy sense of humor found in Helen Ellis’s Southern Lady Code, Greene’s book deftly dispenses a bevy of delicious dishes that celebrate Southern home cooking at its best.
PREMIUM
The City Beneath Her
A fiercely feminist take on noir for readers enamored with Dorothy B. Hughes and Patricia Highsmith.
The Savage, Noble Death of Babs Dionne
Fans of Dennis Lehane’s Mystic River, as well as readers who appreciate their crime fiction served straight up with no chaser, will be mesmerized by Currie’s latest.
PREMIUM
Bitter & Sweet: Global Flavors from an Iranian-American Kitchen
Cooks who enjoy their recipes served up with a generous portion of personal narrative will savor Roustaei’s earnest introduction to the fragrant and flavor-filled cuisine of Iran.
Meat Pies: An Emerging American Craft
This first-rate in every way guide will have cooks ditching the sweet side of pies in favor of a walk on the savory side.
PREMIUM
Simple Goodness: No-Fuss, Plant-Based Meals Straight from Your Pantry
There are a number of excellent vegan cookbooks on the market, but fans of Howell’s restaurant and those interested in auditioning a more plant-based approach to eating will be enticed by the warmth and passion Howell infuses into her writing.
PREMIUM
The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More
Sandor Ellix Katz’s James Beard Award–winning The Art of Fermentation (cited in Cooper’s bibliography) remains a touchstone on the topic, but the context Cooper provides on this subject as well as the book’s insight into techniques and in-depth instructions make this a valuable introduction for any home cook hoping to channel their inner Bill Nye the Science Guy in the kitchen.
ALREADY A SUBSCRIBER? LOG IN
We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing
ALREADY A SUBSCRIBER? LOG IN
Thank you for visiting.
We’ve noticed you are using a private browser. To continue, please log in or create an account.
