Is there a way to prevent the way the brain seems to deteriorate over time? How about sharpen memory? Can diet help slow the progression of some brain disorders? The answer is yes, according to Lisa Mosconi, and the research in Brain Food: The Surprising Science of Eating for Cognitive Power.
If you read David Tanis’s column in the New York Times, you know his philosophy: simple food is good food. And good food, simply prepared, is a joy. David Tanis Market Cooking is a veggiephile’s dream. Ingredient by ingredient (starting with garlic, of course), David describes the essence of the ingredient—and sometimes its history, along with glorious ways to prepare it—preserving that essence.
If you love Southern food and hospitality, The Runaway Spoon blogger Perre Coleman Magness’s The Southern Sympathy Cookbook is one you’ll treasure—first, for the recipes and second, for the big belly-laughs.
Connecticut authors Bruce Weinstein and Mark Scarbrough are about to make your party-dessert-making a whole lot easier (and more fun) with their latest book, All-Time Favorite Sheet Cakes & Slab Pies. The 100 + recipes here, feed a crowd. And we mean crowd.
If you’ve got a well-stocked spice cabinet, you can make just about any recipe in Sri Rao’s cookbook, Bollywood Kitchen, without making a special trip to the Indian market—or any market, for that matter. Sri’s taken your favorite Indian dishes and made them incredibly accessible, but still packed with the Indian flavors you’d expect.