Molly Wizenberg of Orangette shares her thoughts on cookbooks (and food blogs), plus the favorites she returns to again and again.
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Eileen Yin-Fei Lo has written 11 cookbooks on Chinese cuisine. Her latest, Mastering the Art of Chinese Cooking, will introduce you to a number of traditional dishes you may not have tried before. Stuffed bean curd Hakka-style? Steamed hairy melon soup? You'll find all that, plus how to make legit tea-smoked duck, steamed pork buns, and more. Where does this cooking pro turn when she's looking for inspiration? I asked Eileen Yin-Fei Lo a bit about the books on Chinese cooking that she recommends, plus her other favorite cookbooks across all cooking styles.
Author Michael Ruhlman wants you to think differently about cooking. Here, he shares his thoughts on recipes, and a few of his favorite books about the basics of cooking technique.
Deborah Madison, author of The New Vegetarian Cooking for Everyone, is an avid cookbook collector. I asked her about her favorite veggie-focused books and the best lesser-known cookbook authors.
I recently got the chance to chat with Ted Lee about the Lee Bros.' favorite cookbooks, from Southern-cooking classics to recently-published sources of cooking inspiration.
Yotam Ottolenghi is one of our favorite cookbook authors. But who are his favorite cookbook authors?
Earlier this summer, after opening box after box of beautiful vegetarian cookbooks, I was ready to call effortless, vegetable-focused cuisine the cookbook trend of 2013. But as the weather began to chill, a coterie of excellent technical books emerged. Some were well-tested restaurant cookbooks, others were nerdy scientific tomes, while others tackled major DIY projects. This culinary juxtaposition between simple and complex cookbooks has led to an incredibly diverse year of cooking. Over the last 12 or so months, I've managed to cook from close to 50 new cookbooks—and I've not come close to repeating a dish.
People travel from around the world to try Gabriele Bonci's legendary pies at Pizzarium. The Rome pizzeria has received countless accolades for its pizza al taglio, the square "by the cut" slices that have become the region's hallmark style. Now, Bonci has released a cookbook that promises to deliver his iconic pies to your home table, pairing his carefully honed, all-natural technique with an array of seasonally-inspired topping combinations.
The Denver Post's Ellen Sweets reviews Race Day Grub: Recipes From the NASCAR Family: "Replete with race-related catchphrases - "Speedy Starters," "Raceworthy Main Courses" and "Sweet Victories" - the 140-page cookbook gives entertaining insight into the lives of those who drive the circuit and how they eat on the road. The anecdotal material is engaging, and the recipes ain't half bad. Not all are off the beaten track ("What's Left in the Cabinet?" grilled chicken, sauerkraut pizza, "Conch and Jimmy Chowder") or made with prepared/ canned/packaged ingredients, either." Three recipes to check out; the Crabmeat au Gratin and Shrimp and Vegetable Risotto look pretty good, but the Spicy Beer-Brined Pork Loin is practically calling my name....