A blend of culinary history and pop culture, Something from the Oven: Reinventing Dinner in the 1950s America (Penguin, 2004) by Laura Shapiro tells the starling, yet fascinating history of many foods that now line the center aisles of super markets. With great research and quiet … [Read more...] about Something From the Oven
The Daily Soup Cookbook, 500 Soups
Soup is arguably one of the oldest foods. It’s comforting, easy to digest and straightforward to make. My mother makes soup once a week to use up leftovers, a habit that she developed 40-something years ago. But the open canvas that soup can be anything can be incredibly daunting … [Read more...] about The Daily Soup Cookbook, 500 Soups
The Food Substitutions Bible
Some books are just a great idea. In the case of The Food Substitutions Bible (Second Edition) author David Joachim executes that idea to a deeply useful level. At its heart, it’s an A-Z guide of everything you realize that you’re out of in the process of making a recipe, or the … [Read more...] about The Food Substitutions Bible
The Joy of Cooking
It’s pretty tough to beat The Joy of Cooking as a basic reference when it comes to American cooking. My mother gave me my first copy as a 28th birthday present. I was mortified at the time; she gave it to all of my other siblings as a wedding present. Yet, that edition still … [Read more...] about The Joy of Cooking
Visual Food Encyclopedia
Exactly how are you supposed to unlock the mystery of the mango or develop ability to acquire the perfect artichoke without being able to identify one in the market? How do you select first thatturnip, or roast an oyster? Adapted from Dictionnaire Encyclopedique Des Aliments by … [Read more...] about Visual Food Encyclopedia
