Delights from the Garden of Eden – Introduction Delights from the Garden of Eden: A Cookbook and a History of the Iraq Cuisine by Nawal Nasrallah is a recent classic that should be a feature of every food lover’s library. Delights from the Garden of Eden has the look and […]
The Cuisine of Armenia – Introduction The Cuisine of Armenia by Sonia Uvezian deserves its place in every food lover’s library because it clearly and precisely explains the vibrant and exciting dishes that comprise the cuisine of this now small country that sits at the crossroads of the world. Before […]
The River Café Cook Book – Introduction The River Café Cook Book was the first book released by the chefs and owners of famous The River Café in London. Not all great restaurants can produce a great cookbook, but Rose Gray and Ruth Rogers have managed to replicate the calm […]
Moosewood Cookbook – Introduction The Moosewood Cookbook was compiled by one of the founders of the restaurant, Mollie Katzen, and represents the eclectic array of dishes that were served there. Ever since it was released in 1977 this cookbook has been receiving justifiable accolades. It is also worth noting that […]
The Slow Mediterranean Kitchen – Introduction Paula Wolfert was a giant among food writers. She had an outstanding ability to identify food regions that would appeal to home cooks even if they were obscure and to research the foods of that region in minute detail. She also had the ability […]
Fergus Henderson – Introduction Nose to Tail Eating by Fergus Henderson is a small, elegant book packed full of great recipes that can be attempted in the home kitchen. While some are for the more adventurous, most are quite straightforward, yet delicious. Many years ago we made a special detour […]
Sri Owen – Introduction Sri Owen’s Indonesian Regional Cooking is widely regarded as a classic book on regional Indonesian food. The author of highly-regarded The Rice Book, she is also an expert on regional Indonesian cooking – which is no easy task considering the myriad influences from both nearby Malaysia […]
Chinese Gastronomy – Introduction Our lives are not in the lap of the gods, but in the lap of our cooks. Lin Yutang This quote from the famous Chinese author is apt, as it is his wife and daughter who are the authors of Chinese Gastronomy. In fact Lin Yutang […]
Rosemary Brissenden – Introduction South East Asian Food by Rosemary Brissenden is an authoritative survey of South East Asian cuisine by one of the world’s authorities on the subject. In her introduction to this revised and rewritten version of her classic cookbook, Rosemary Brissenden says: I believe cooks feel most […]
Diana Kennedy – Background Diana Kennedy moved to Mexico in 1957 after falling in love with Paul Kennedy who was a foreign correspondent for the New York Times. With encouragement from Craig Claiborne she began writing about Mexican food and The Cuisines of Mexico was born. Some writers have called […]
