Category: Food
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Southern Lights: Easier, Lighter, and Better-for-Recipes From the South
“Throughout these pages, I’m going to (politely) refute the claim that Southern food is all bad for you and hopefully breathe new life into some tired, worn-out notions,” writes Lauren McDuffie in the first pages of her latest cookbook, Southern Lights: Easier, Lighter, and Better-for-You Recipes From the South (Gibbs Smith). McDuffie, an advocate of…
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Peas Love & Carrots
Savory Stovetop Turkey. Photo by Moshe Wulliger. So, before we start talking about Danielle Renov’s wonderful new cookbook, Peas Love and Carrots (Me’sorah Publications, Ltd. 2020; $28.93 Amazon price) I want to take a few moments to whine. I write a lot about food, I have a food blog, Twitter, Facebook and Instagram accounts where…
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Join me at the Classic Restaurants of Michiana Book Signing Wednesday, June 11th
The members of the Sacred Heart of Mary Catholic Church Book/Movie Discussion Group have invited me to speak this Wednesday, June 11th at 6:30 p.m. If you have the time and are interested in the history of restaurants in Michiana, please come. The church is lovely, located in a beautiful country setting at 51841 Leach…
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Islas: A Celebration of Tropical Cooking
“Whatever you cook or don’t cook, this book is a trip to the islands or islas of the world.” A beauty of a book, all lively colors, and wonderful photos, Islas: A Celebration of Tropical Cooking (Chronicle Books) takes us from island to island through the Indian, Atlantic, and Pacific Oceans. “The people who live…
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Article: The Most Borrowed Books in New York City Libraries in 2024
The Most Borrowed Books in New York City Libraries in 2024 https://flip.it/M0gnHE
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Persian Feasts: Recipes & Stories from a Family Table
The cuisine of Iran, with origins dating back centuries, is arguably one of the most sophisticated in the world, offering an incredible array of dishes. This cuisine hails from the lands of ancient Persia and has evolved through the ages to what comprises the myriad and distinct regional cuisines in present-day Iran. Also shaping this…
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Western Mexico, A Traveler’s Treasury: Notes from the Road from the 16th Century On
Once called Coatlan after the earthenware vessels that were coiled like a serpent and used for storing pulque, a white wine made from the Mexcal tree and used as an offering to a stone idol, Cuiseon was a small village on The Nine Rivers which flowed into Lake Chapala. This and other food traditions, according…
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The French Ingredient: Making a Life in Paris One Lesson at a Time
The Book Stall (811 Elm Street in Winnetka) is delighted to host author Jane Bertch on Thursday, April 11 at 6:30 pm for a discussion featuring her new book, The French Ingredient: Making a Life in Paris One Lesson at a Time, the inspiring and delicious memoir of an American woman who had the gall to open a cooking school in Paris. A…
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Koshersoul: The Faith and Food Journey of an African American Jew by Michael W. Twitty
“most importantly, Twitty reminds us that you don’t have to be Black or Jewish to love koshersoul.” Both a cookbook and a memoir, Koshersoul (Amistad) explores the food traditions of both Black and Jewish cultures and how for Black Jewish people, the two combine, becoming a distinctive foodway of its own. “When I first started…
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The Great American Recipe Cookbook: 100 Memorable Recipes to Celebrate the Diversity and Flavors of American Food Foreword by Pati Jinich
“opens the door to what American cookery is—the coming together of cultures, identities, flavors, and tastes that celebrate what is probably one of the most diverse cuisines in the world.” This is the second edition of The Great American Recipe Cookbook, based on the popular eight-part PBS cooking show contest in which home cooks compete…
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