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New York Times columnist Bittman provides a rational approach to eating that not only improves health but helps the environment as well.
It is surprising to learn that Castronovo and Falcinelli, as they are pulling off a 20-something hipster vibe these days, are also lighting up Brooklyn with their restaurants. They have created a tribute to red sauce dining, bound in an embossed, gilded, faux-leather cover.
This inviting French cookbook, written from an American in Paris perspective, has all the classics plus unusual dishes, inspired by Vietnam and other cultures.
O'Neill, former New York Times Magazine food writer and author, has compiled an informative and touching refutation of the demise of American home cooking.
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Science writer Paul segues between ponderings about her own second pregnancy and the developing literature on fetal origins in this fascinating study of the prenatal period. Paul's thought-provoking text reveals that this pivotal period may be even more significant and far-reaching than imagined.
Waters, restaurateur and culinary force of nature, showcases basic cooking techniques every cook can and should master.
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