Fall means the return
of puffy jackets, whiskey via a flask, World Series baseball, and
big name cookbook releases. The stack of new tomes in my office
toppled over several weeks ago--and new ones arrive in the mail
daily. So, which volumes are worthy of a spot on your sacred
bookshelf, next to… Read More »
Related: vincent todoli, thomas keller, the salpicon cookbook: contemporary mexican, the craft of baking, stir: mixing it up in the italian tradition, stephane reynaud, ron and coleen suhanosky, priscila satkoff, portland, pasta sfoglia, new american table, my bread: the revolutionary no-work no-knead method, momofuku, marcus samuelsson, maine, karen demasco, jim lahey, james paterson, heston blumenthal, french feast, food for thought thought for food, fat duck cookbook, fall, essence: recipes from le champignon sauvage, david everitt-matthias, david chang, cookbooks, books, barbara lynch, bakery, ba foodist, andrew knowlton, ad hoc at home