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Top 10 Cookbooks of 2013
By Emily Bell and Sean Kenniff, with Antoinette Bruno and Will Blunt
When you're hunkered down in the kitchen for 100-hour-week stretches, you can always on cookbooks—if not dreamful sleep or vacation—for culinary...
All Up In Your Grill
with photos by
Peden + Munk
The phrase “fire up the grill” is enough to set taste buds aflame. Just the thought of charred grill marks sparks a primal, carnivorous frenzy in...
Top 10 Cookbooks of 2012
Emily Bell and Nicholas Rummell, with Rachel Willard
SPQR: Modern Italian Food and Wine By Shelly Lindgren and Matthew Accarrino with Kate Leahy Ten Speed Press October 2012 Too many Italian...
Cookbook Review: Modernist Cuisine at Home, by Dr. Nathan Myhrvold with Maxime Bilet
If you thought Modernist Cuisine couldn’t be translated for the home cook, think again. The six-volume scientific mega-tome has been whittled down...
Cookbook Review: The Blue Tomato, by Alan Wong with Arnold Hiura
Alan Wong’s cookbook, The Blue Tomato, is essentially a search for the impossible. The title was inspired by a school visit Wong made during which a...
Book Review: 99 Things You Wish You Knew Before Going to Culinary School By Regina Varolli
Hindsight is 20/20, sure. But it also tends to come just a bit too late. Fortunately for those considering a career of the kitchen kind, Regina...
Cookbook Review: Desserts by Michel Roux
There’s no debate that French-born Chef and Restaurateur Michel Roux is a talented and decorated professional of the highest degree. With his brother...
Cookbook Review: Cocktails & Conversations by Joel Finsel
As 2004 Rising Star Mixologist Joel Finsel muses in the introduction to Cocktails...
Cookbook Review: Japanese Cuisine by Seiji Yamamoto
To Chef Seiji Yamamoto of Nihonryori RyuGin in Tokyo, cooking is not simply about fresh ingredients, knife skills, or beautiful plating. His approach...
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