Summer Reading: Cooking
May 26, 2009 In her quirky, globe-trotting book The Spice Kitchen Michal Haines displays a range of culinary endeavor that would dazzle the most jaded spice merchant on the Silk Road.
May 26, 2009 Even if you don't want to salt your own pork, smoke your own duck or preserve your own lemons, that's OK. Preserved, by Nick Sandler and Johnny Acton, is filled with recipes that will work with dried, canned and preserved goods from the store too.
May 26, 2009 In case you were wondering when would be the best time to get beyond the fast-food tacos you grew up with, that time is now.
May 26, 2009 In Soaked, Slathered, and Seasoned, Elizabeth Karmel skips the usual macho seminar on flame-taming and gear, and instead trains her laser-like focus on the real prize: where the flavor comes from.
May 26, 2009 There's something sweetly avant-garde about the recipes in Maria Elia's The Modern Vegetarian, a book that loves its grains and vegetables for their own sake, not for their ability to masquerade as meat or camouflage its absence.