More-With-Less
More-with-Less (Herald Press, 1976, 2000) is a simple classic cookbook that you may never heard of, but if you’re concerned about making wholesome food economically, it’s one to check out. First...
View ArticleThe End of the Line
What would the world be like if there were no more fish? It’s a possibility based on current fishing practices laid out in the excellent, if devastating book The End of the Line: How Overfishing is...
View ArticleKitchen Shelf: No Knead Bread Books
We rarely buy bread anymore. As I write this, a vat of whole wheat bread dough languishes in our fridge. Mike made the dough over the weekend and has since fashioned four loaves for various holiday...
View ArticleThe Flavor Bible
The final entry is The Flavor Bible: The Essential Guide to Culinary Creativity Based on the Wisdom of America’s Most Imaginative Chefs by Andrew Dornenberg and Karen Page. In interviews with home...
View ArticleHow to Cook Without a Book
Along the same lines of Ratio, there’s How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (Broadway, 2000) by Pam Anderson, author of The Perfect Recipe series. Each...
View ArticleRatio by Michael Ruhlman
The more that I study why and how people cook at home, the more that I understand the importance of a book such as Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Scribner, 2009). Noted...
View ArticleThe Daily Soup Cookbook, 500 Soups
Soup is arguably one of the oldest foods. It’s comforting, easy to digest and straightforward to make. My mother makes soup once a week to use up leftovers, a habit that she developed 40-something...
View ArticleSomething From the Oven
A blend of culinary history and pop culture, Something from the Oven: Reinventing Dinner in the 1950s America (Penguin, 2004) by Laura Shapiro tells the starling, yet fascinating history of many foods...
View ArticleGrilled Lamb with Rosemary & Olives and Instant Pot White Beans (Recipe)
This grilled lamb dish is my favorite recipe from The Sharper Your Knife, the Less You Cry. In the book, it’s listed by its French name, Agneau grillé mariné aux olives, artichauts et tomates. People...
View ArticleVisual Food Encyclopedia
Exactly how are you supposed to unlock the mystery of the mango or develop ability to acquire the perfect artichoke without being able to identify one in the market? How do you select first...
View Article
More Pages to Explore .....