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Moosewood Cookbook

Moosewood Cookbook by Mollie Katzen

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 […]

Slow Mediterranean Kitchen

The Slow Mediterranean Kitchen by Paula Wolfert

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 […]

Chinese Pearl Meatballs Cooked

Chinese Pearl Meatballs – A Perfect Snack

Chinese Pearl Meatballs – Introduction We have always been great fans of the book entitled Chinese Gastronomy by Hsiang Ju Lin and Tsuifeng Lin with some extra commentary from father/husband Lin Yutang who was an important Chinese scholar and author. He also collaborated with his wife and daughter on some […]

Picayune Creole Cook Book

The Picayune Creole Cook Book – A Seminal Work from 1900

Creole Cook Book – Background We seem to get particularly attached to cookbooks that have been compiled to chronicle and preserve the food culture of a region or country. This is why we believe that David Thompson’s Thai Food is such an important publication. Thai society has always relied on […]

Fergus Henderson Nose to Tail Eating

The Whole Beast: Nose to Tail Eating by Fergus Henderson

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 Indonesian Regional Cooking

Sri Owen’s detailed book – Indonesian Regional Cooking

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

Chinese Gastronomy by Hsiang Ju Lin and Tsuifeng Lin

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 South East Asian Food

Rosemary Brissenden’s Great Book on South East Asian Food

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 […]

Lady Clark of Tillypronie

The Cookery Book of Lady Clark of Tillypronie by Charlotte Clark

Lady Clark of Tillypronie – Introduction The Cookery Book of Lady Clark of Tillypronie is a vast collection of English and Scottish domestic recipes collected over 50 years in the nineteenth century. This is a valuable collection of British recipes transcribed (primarily for her own use rather than for publication) […]

Diana Kennedy The Essential Cuisines of Mexico

Diana Kennedy’s The Essential Cuisines of Mexico

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 […]