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    Book Review: Repertoire

    Repertoire: All the Recipes You Need By Jessica Battilana (Little, Brown and Company; $15.99) This friendly little book by Jessica Battilana, who has collaborated on a half-dozen cookbooks and writes the…

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    Book Review: The Flavor Matrix

    The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes By James Briscione with Brooke Parkhurst (Houghton Mifflin Harcourt; $30)   Nothing is as profoundly liberating…

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    Book Review: The Dinner Plan

    The Dinner Plan: Simple Weeknight Recipes and Strategies for Every Schedule By Kathy Brennan and Caroline Campion (Abrams; $29.99) When these two authors, friends and former editors at Saveur magazine,…

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    Book Review: The Home Cook

    The Home Cook Recipes to Know by Heart By Alex Guarnaschelli (Clarkson Potter; $35) In her debut cookbook, Alex Guarnaschelli jokes that she became a chef just to keep up…

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    The Fearless Baker

    Food stylist and Food52 columnist Erin McDowell’s first book is a solid collection of cookies, cakes, pies, and pastries. Each recipe is rated with a difficulty level from easy to hard, and the recipes run…

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    Book Review: State Bird Provisions

    State Bird Provisions A Cookbook By Stuart Brioza and Nicole Krasinski (Ten Speed Press; $40) As a food editor and stylist, I confess that I’m a bit of a hard…

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    Book Review: Homegrown

    Homegrown Cooking From My New England Roots By Matt Jennings (Artisan Books; $35) Like Matt Jennings, chef/owner of Townsman, a New England brasserie in Boston, I’m from the Northeast, so…

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    Book Review: Zingerman’s Bakehouse

    Zingerman's Bakehouse By Amy Emberling and Frank Carollo (Chronicle Books; $29.95) For those unfamiliar with this Michiganbased treasure, Zingerman’s began as a deli in Ann Arbor back in 1982. In…

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    Book Review: Istanbul & Beyond

    Istanbul & Beyond Exploring the Diverse Cuisines of Turkey By Robyn Eckhardt (Houghton Mifflin Harcourt; $35) I adore Turkish food, and a good chunk of my cookbook library is devoted…

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    Book Review: David Tanis Market Cooking

    David Tanis Market Cooking Recipes and Revelations Ingredient by Ingredient By David Tanis (Artisan; $40) Where does delicious begin? The answer, of course, is at the market. Ingredients at their…