‘Between Harlem and Heaven’ is more than the usual localized American cookbook. Instead, it dives deep into an education on the food and flavors of African-American culture, its vitality and history woven into an entire people. A pretty apt choice to cook from during Black History Month.
A quality dessert and sweets cookbook from one of my favorite chefs and cookery authors.
Tim Anderson’s bio reads like the answer to an obscure food trivia question.
Pop quiz: Wisconsin native. MasterChef UK champion. Japanese food expert. London chef. What do these incongruous descriptors have in common?
Cider isn’t something I get too choosy about pairing with food. If it’s nice and dry with a little funk, I’d drink it with Cheetos.
But given CIDERCRAFT Magazine editor Erin James’ brilliant effort in ‘Tasting Cider: The Cidercraft Guide to the Distinctive Flavors of North American Hard Cider,’ I feel a more careful pairing of cider with food deserves my review.
Emiko Davies’ newest cookbook is practically a one-way ticket to the Tuscan coast, minus the jet lag.
I take Elisabeth Prueitt’s newest book, ‘Tartine All Day’ and pit it against the beloved-by-all ‘Joy of Cooking’
Cooking from ‘Nopalito: A Mexican Kitchen’ and tackling my dream of mole — a cookbook review.
Conquering my fear of molten sugar with QUIN candy and Jami Curl’s new cookbook, ‘Candy is Magic’.
Adding to my NW cookshelf with Lark restaurant’s re-released book from Sasquatch: ‘Lark: Cooking Wild in the Northwest’
Virpi Mikkonen and Tuulia Talvio’s vegan ice cream book, ‘N’ice Cream’ promises healthy and delicious alternatives to my childhood favorite. But do they deliver?