We love books about one specific thing because they’re often so surprising. The Baking Soda Companion, by Suzy Scherr fits the bill. After flipping through this fun, practical book, you may find yourself asking, What can’t baking soda do?
Her nineth book, Giada’s Italy, by (of course) Giada De Laurentiis is a feast for the eyes and a cookbook Italian-food lovers are bound to cook from night after night—or over a leisurely weekend, as Giada tells us Italian families often do.
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.