Celebration Update: “Mashup” Does Not Mean “More Potatoes”
Mouthwatering Vegan: Over 130 Irresistible Recipes for Everyone by Miriam Sorrell (paperback and Kindle editions, Random House, 2013; hardback 2010)
The Birthday Project: New Year, New Food
Aromas of Aleppo: The Legendary Cuisine of Syrian Jews by Poopa Dweck (HarperCollins, 2007)
French Food with Jewish Roots (and vice versa)
Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan (Alfred Knopf, 2010)
The Soup Peddler’s Slow & Difficult Soups by David Ansel (Ten Speed Press, 2005)
Italian Impromptu: Not Bad for an Actor (and Son)
Don’t Fill Up On the Antipasto by Tony and Marc Danza (Scribners, 2008)
Bistro + Cartoons = Stéphane Reynaud’s French Feasts
French Feasts: 299 Traditional Recipes for Family Meals and Gatherings by Stéphane Reynaud
Knives at Dawn: Bringing Heat to the Kitchen
Knives at Dawn: America’s Quest for Culinary Glory at the Legendary Bocuse d’Or Competition by Andrew Friedman
Dough by Mort Zachter
The Mom & Pop Store: How the Unsung Heroes of the American Economy are Surviving and Thriving by Robert Spector
Cutting the salt in Indian cuisine
India with Passion: Modern Regional Home Food by Manju Malhi
Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoë François
Stuffed: A Food Industry Insider Attempts Moderation
Stuffed: An Insider’s Look at Who’s [Really] Making America Fat by Hank Cardello with Doug Garr
How to Eat Vegetables and Lose Weight and Save the Planet (Without Really Trying)
Food Matters: A Guide to Conscious Eating by Mark Bittman
The End of Overeating: Taking Control of the Insatiable American Appetite by David Kessler


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