“That it is approachable, nonthreatening, and there is something in Straight Up Tasty for everyone, regardless of their level of experience in the kitchen,” says Adam Richman. “I aim to introduce people to flavors, ingredients, and maybe even techniques that they have not used in their kitchens before. “
Category: Cookbooks
Wine Country Table
Taking us on a road trip that meanders from northern to southern California, James Beard award winner Janet Fletcher shows us how diverse the state’s growers and growing regions are in her latest book, The Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest. Accompanied by lush photographs by Robert Holmes and Sara Remington,…
The Italian Table: Creating Festive Meals for Family & Friends
Elizabeth Minchilli, who has lived in Italy for a quarter of a century, has created a way for all of us to experience certain special food events that comprise the country’s heritage in much the same way as their monuments (think The Colosseum, St. Peter’s and the Leaning Tower of Pisa) are must-sees for visitors….
Food of the Italian South by Katie Parla
It’s personal for Katie Parla, award winning cookbook author, travel guide and food blogger who now has turned her passion for all things Italian to the off-the-beaten paths of Southern Italy, with its small villages, endless coastline, vast pastures and rolling hills. “Three of my grandmother’s four grandparents are from Spinoso, deep in a remote…
Rose Water & Orange Blossoms: Fresh & Classic Recipes from My Lebanese Kitchen
The cookbook, her first, is the outcome of her award winning blog and herdesire to educate people about Mediterranean/Middle Eastern food says Maureen Abood about Lebanese food.
“I want people to learn how to make this adventuresome but easily accessible food.”
Israeli Soul: Easy, Essential, Delicious
I had never heard of hummusiyas before reading Israeli Soul: Easy, Essential, Delicious by Michael Solomonov and Steven Cook (Rue Martin Books 2018; $35). It turns out word refers to the numerous restaurants in Israel specializing in hummus (who knew, right?). The two authors, who own several award winning restaurants include Zahav (they won a…
Bill Kim “Korean BBQ: Master Your Grill inSeven Sauces”
My friend Kimiyo Naka asked if I’d like to interview Bill Kim, a Chicago chef/ restaurateur and James Beard Award nominee who had a new cookbook out on grilling Korean-style who would be doing a demonstration at the Japan Pavilion at this year’s National Restaurant Association. I’ve wanted to…
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
Still worried about that extra Halloween candy you gobbled down? Imagine how many miles you’d have to spend on the treadmill after attending the 1450 banquet, held in England celebrating the enthronement of an archbishop where guests munched on 104 oxen, six ‘wylde bulles,’ 1,000 sheep, 400 swans and such game birds such as bustards…
Local Flavor: Restaurants That Shaped Chicago’s Neighborhoods
Chicago is a city made of neighborhoods, each individual and diverse, reflective of its residents and also the restaurants anchoring them. In her latest book, Jean Iversen shares with us her impressions and interactions in eight local eateries and the people who made them what they are, chronicling their stories in her latest book, (Northwestern…
Cooking with the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry and Literary Fare
Chef Myra Kornfeld and poet Stephen Massimilla have put together a luscious cookbook illustrating how poetry, prose and food have been inspirational throughout history. The 500-page book, “Cooking With the Muse: A Sumptuous Gathering of Seasonal Recipes, Culinary Poetry and Literary Fare,” is divided by seasons. It pairs 150 recipes with culinary poems, essays and historic…
