My appreciation for Rinku Bhattacharya’s cooking began when I reviewed her first book, The Bengali Five Spice Chronicles and it’s a pleasure to review her latest book, Spices and Seasons: Simple, Sustainable Indian Flavors. Rinku has a wonderful talent. She...
Read More →Comfort food has its own special meaning to each and every one of us. For you it might be apple pie, for me this recipe brings me great comfort, and for someone else it might be...
Read More →I love a good book. I love a good recipe too. Not often do do you find both of them bound together. While I’ll tear through the pages of a Brad Thor thriller in a...
Read More →There are lots of Israeli cookbooks on the market. For some time, my favorite authors in this niche have included Janna Gur, Yotam Ottolenghi and Einat Admony but when I received my copy of Cook in Israel in the mail,...
Read More →The list of forbidden foods for the week of Pesach (Passover) starts with wheat, barley, rye, spelt and oats. For some, typically those of Eastern European decent, rice, millet, corn and legumes like beans and lentils are...
Read More →I can get lost for hours browsing the shelves of book stores but unless I am flying alone or reading a bedtime story to our son, it’a rare that I get the chance to read,...
Read More →Before I got married, I almost never read, or purchased, a cookbook. I felt that cooking was an art, not a science, so written instruction would inhibit my creative expression. My wife, on the other...
Read More →Not until I read Real Food Fermentation by Alex Lewin did I understand the scope of fermenting our own food. With each and every page I read, I feel like Alex and I would become friends...
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