Book, Authors, Entertainment, More
At best, writing about books is subjective. My favorite book of the year could very well be the one you liked least. And, certainly, vice-versa. So why do we do it? Because people love lists and collections and personal connections. And…
I first heard about Field Roast about five years ago when a single Vancouver restaurant was bringing it in for their vegan clientele. At the time, the product wasn’t legal in Canada’s the restaurant would basically mule it over the border, taking…
When it comes to food, Mark Bittman is a visionary. He’s been writing about food since 1980, and for a bunch of those years, he did it for The New York Times, where his “Minimalist” column changed the way a generation thought…
Is it a comment on Shake Shack (the burger phenomenon) or Clarkson Potter (the publisher) that Shake Shack Recipes and Stories looks and feels so good despite a dodgy pedigree? That is to say that those who love Shake Shack love it…
Eating to heal rather than just satisfy is an idea that is both brand-new and older than time. Two recent books take a delicious and practical approach to cooking for optimal wellness. Healing the Vegan Way is chef Mark Reinfeld’s delicious attack…
There are times when you pick up a cookbook with a strong connection to a certain restaurant and you know it’s all about promoting that venue. Other times? It’s all about the food. Gjelina: Cooking from Venice, California (Chronicle Books) is in…
Tell people in the know that you’re thinking of going vegan and you’ll mostly get one of two responses. Sometimes both at the same time. One: It’s too expensive. Two: It’s too hard. And, for the most part, they’re right (although the…
Could a less likely pairing be imagined than cookies and … (wait for it) beer? “Bake, Pair, Enjoy,” advises the subtitle of Cookies & Beer (Andrews McMeel). And while your first thought might be “wait a minute …” once you start skating…
If one were going to cast about for the perfect author of a book about essential French cookery, Michel Roux is one of a handful of chefs whose name would come to mind. He is one of the acknowledged masters of French…
There is no good reason that books about home preserves and canning tend to be stodgy and old-fashioned. Could it be because this whole area of interest used to be the domain of uncool mothers and grandmothers? But in an era whose most…