Ana Sofia Peláez grew up in Miami in a Cuban household. When she moved to New York she had to use her taste memory to recreate the dishes of her childhood. And now, along with photographer Ellen Silverman she brings those dishes alive in the book, The Cuban Table: A Celebration of Food, Flavors, and History.
The Vilna Vegetarian cookbook is the work of Fania Lewando, a restaurateur from Vilna, Lithuania who’s vegetarian riffs on Jewish food attracted the creative class of Vilna to her restaurant. The 400 vegetarian recipes in the book include Passover recipes like this one for cheesecake.
Originally published in Yiddish, The Vilna Vegetarian Cookbook was discovered in a rare books collection at the YIVO Institute for Jewish Research in New York City. Wendy Waxman and Barbara Mazur were so inspired by the book that they worked with YIVO to have it translated and republished.
This recipe for Apple & Horseradish salad is perfect for Passover
This is a favorite from my book Pasta Fresca. It’s a simple farm-style sauce, combining pancetta, beans, and pasta, that is quick to make yet satisfies as much as any ragù
Baking, Cookbooks, Recent Shows »
In this recipe from Alice Medrich’s new book Flavor Flours, she pairs buckwheat with the rich sweetness of butter to create a sandy sablé cookie. Like all of the recipes in Alice’s new book, this cookie is gluten-free.
Audio, Cookbooks, Recent Shows, Recipes »
This week we hear from Nicolaus Balla and Cortney Burns of Bar Tartine in San Francisco. Their new book Bar Tartine: Recipes and Techniques was one of the most anticipated cookbooks of the year.
This year’s cookbooks illustrate how the world of cooking, at home and in pro kitchens has expanded. We have a new culinary vocabulary from which to build dishes and many gifted authors are keen to share.
Audio, Books, Celebrity Chefs, Cookbooks, Recent Shows »
We never seem to get enough of Yotam Ottolenghi. The chef and cookbook author has released four exceedingly popular cookbooks including Plenty, Jerusalem, Ottolenghi and his latest, Plenty More. Last week, he dropped by for a long chat about his cooking style, the use of color on the plate and what the heck to do with kohlrabi. Here are a few outtakes from his conversation with Evan …
Cookbook Club, Cookbooks »
Our latest pick addresses a common dilemma at the office. How do you make the work lunch exciting?
After tasting Chef Donald Link’s deceptively simple plate of crab pasta at last year’s Alex’s Lemonade Food Tasting benefit I became obsessed with learning more about his food. His book is our latest Cookbook Club pick.