reviews
ALL COVERAGE
A welcome addition to library collections for audiences who want to explore plant-based cooking but aren’t ready to completely replace their current pantries.
A breakout barbecue book that belongs on all shelves. Cornuet offers unique ways for cooks to shine using flame.
Adventurous and ambitious home cooks with some experience in the kitchen will find a wealth of inspiration in Rondeno’s bold flavor pairings and clever cuisine fusions.
Adopting a similar ingredient-centered approach to Anna Jones’s Easy Wins and written in the same engaging tone as Nigella Lawson’s beloved books, Lia’s comfortable and comforting brand of home cooking will be a welcome addition to any cookbook collection.
There are a number of excellent guides to traditional canning available, including Ball Canning Back to Basics and Marisa McClellan’s Preserving by the Pint, but Weinstein and Scarbrough’s superb book opens the world of canning and preserving to a whole new crop of cooks.
Regardless of whether readers have visited Claire’s once, have never had the pleasure, or have frequented it regularly, all home cooks will value the nostalgic access to renowned recipes and the opportunity to connect with this pioneering vegetarian café.
From Amelia Simmons’s 1798 American Cookery to Gabrielle Langholtz’s 2017 America: The Cookbook, numerous attempts have been made to define a U.S. national cuisine. Harris offers up her selective (by necessity) but informative take on the country’s cooks and what they have whipped up in the kitchen.
1,057 articles
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.
