Books Worth Reading and Using

Have just finished two food books back to back, something I don't normally do–I spending most of my days currently writing about food so I like to read away from it.  But these two I did truly enjoy.  Julian Barnes, The Pedant in the Kitchen, is...

Recipe Dealbreakers

Several people emailed me Kim Severson’s NYTimes story on recipes and the point at which we will close the book on them.  This story really riled my friend Mike Pardus, instructor of Asian cuisines at the Culinary Institute of America.     ...

NYTimes Cookbook Round Up

In The Times’ biannual cookbook round-up, Sam Sifton writes, "Cookbooks were a $530 million business in the United States in 2007, according to Michael Norris, a senior analyst for Simba Information, a market research firm. Nearly 14 million books about...