Noodle Kugel Served at the American Embassy in Rome
Adapted from Jewish Cooking in America, Joan Nathan This recipe comes from Sheila Rabb Weidenfeld, the former White…
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Sake Nanban-yaki
Pan Seared Salmon Yakimono literally means “grilled things” and includes preparations that are quickly cooked over intense heat,…
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Cooking Under Pressure
Cooking Under Pressure Lorna Sass, William Morrow, 1989 In 2011, I started to explore a book that had…
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Chocolate Orbit Cake
Adapted from Room for Dessert, David Lebovitz One 9-inch cake: 12 to 14 servings Issue 15: Books on…
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Pho Bo: Vietnamese Beef Noodle Soup
Adapted from Into the Vietnamese Kitchen, Andrea Nguyen, 2011 This recipe is a perfect illustration of the guiding…
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Chinese Gastronomy
Chinese Gastronomy Hsiang Ju Lin and Tsuifeng Lin, Harcourt Brace Jovanovich, 1969 I always appreciate books that empower…
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BraveTart: Iconic American Desserts
BraveTart: Iconic American Desserts Stella Parks, W.W. Norton & Co., 2017 This is one of the few recently…
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A Book of Middle Eastern Food
A Book of Middle Eastern Food Claudia Roden, 1968, Alfred A. Knopf In 1985, while living in New…
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Authentic Mexican: Regional Cooking from the Heart of Mexico
Authentic Mexican: Regional Cooking from the Heart of Mexico Rick Bayless, 1987, William and Morrow Company In 1987,…
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The Key to Chinese Cooking
The Key to Chinese Cooking Irene Kuo, Alfred Knopf, 1977 In the 2015 spring issue of the Gazette,…
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