$24.95
ISBN: 9780778801313
Availability: IN WAREHOUSE - Usually Ships in 1-5 Business Days
Published: Robert Rose - May 1st, 2020
This book is my absolute preserving bible. It has clear, concise directions for everything you can imagine preserving, customized for each recipe included. It's the only book I trust to ensure I don't blow up my kitchen while canning my pasta sauces, jams, and pickles! ~ Reviewed by Virginia Edinger
$24.99
ISBN: 9780593135303
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Published: Rodale Books - June 15th, 2021
Historical cakes made accessible to modern bakers. This book features cakes baked in the U.S. from the 1700s to today. There are many excellent recipes here and interesting historical information. ~ Reviewed by Arabella Peterson
$35.00
ISBN: 9781984826961
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Published: Clarkson Potter - October 20th, 2020
Dessert Person is a luxury in every possible sense.
From Claire’s clear instruction, helpful tips & tricks, gorgeous photography, as well as an innovative recipe time & difficulty matrix: this book is coherent and created with intricacy. Saffitz’ loveable personality comes across the page with the same humor and care as within her Bon Appetit series, and her skill is definitely reflected in this book. These recipes are attainable even for beginners, but they need time, devotion, and often many or rarer ingredients. Preparing the Cherry Cream Cheese Danishes took me almost a whole day, so if you are looking for quick and easy desserts this may not be the best pick. However, these recipes are delicious, inspiring, and if you are a lover of baking- a necessity on your shelf. ~ Reviewed by Niamh Doherty
$35.00
ISBN: 9781524761738
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Published: Clarkson Potter - November 5th, 2019
Jubilee: Recipes from two Centuries of African American Cooking, by Toni Tipton-Martin, won the James Beard Award in 2020, and is, as the title implies, a celebration. Featuring over 100 recipes, Jubilee presents “techniques, ingredients, and dishes that show the roots of African American cooking.” This is not Tipton-Martin’s first award winning cookbook. In 2015 she published, The Jemima Code: Two Centuries of African American Cooking, a groundbreaking work showcasing the author’s coast to coast collection of over 300 African American cookbooks, some dating back to the mid 19th century. And while the publication of The Jemima Code served to unveil and spotlight the legacy of black cooks and their cookbooks, Jubilee expands this story further by utilizing recipes of this collection documented by skilled middle class black cooks. Whether formally or informally trained, as employee or business owner, the story behind the recipes in Jubilee are of cooks whose culinary legacy reaches far beyond the limited perspective that soul food and southern plantation cooking define the entirety of African American cuisine.
I'll continue to cook my way through Jubilee - it receives my highest of recommendations. The 14 recipes I've made so far have become favorites and I have every intention of getting through all 100. ~ Reviewed by Nancy Scheemaker
$35.00
ISBN: 9781984858900
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Published: Ten Speed Press - October 27th, 2020
The heart of Dungeons and Dragons is community, and this official addition to the D&D canon makes the gaming table a little wider---and a lot more appetizing. Heroes’ Feast draws most of its recipes from meals mentioned in actual campaign worlds and materials, and sorts them by the cultures of in-game races, like Humans, Elves, Dwarves, and Halflings. At times it feels like there may actually be more pages spent on colorful descriptions of D&D lore than on actual recipes (which, if you’ve ever played, is fairly true-to-form), but this 200-page tome really is brimming with serious and delicious dishes. Gather your companions, pitch your tent, and dig into some Bangers and Smash, Cherrybread, or Iron Rations. ~ Reviewed by Digby Baker-Porazinski
$35.00
ISBN: 9781579658472
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Published: Artisan - April 21st, 2020
Martin revels in the food of the Cajun Coast in a powerful and delicious way by sharing not just the recipes but family and local lore as she does in her unique "farm to table " restaurant. Evoking the spirit of generosity and joy but also of the heartbreak of a culture in dire consequence of ecological and economic change this book is beautiful in so many ways. ~ Reviewed by Maeve Noonan
