Shopping for the foodie in your life?
KCRW is part of Amazon’s affiliate program. When you start your shopping from any of these links, we earn a referral fee on your purchases.
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| Jerusalem: A Cookbook by Yotam Ottolenghi $19.85 |
Burma: Rivers of Flavor by Naomi Duguid $20.98 |
The Mile End Cookbook: Redefining Jewish Co… by Noah Bernamoff $16.76 |
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| Afield: A Chef’s Guide to Preparing and Coo… by Jesse Griffiths $26.40 |
Ripe: A Cook in the Orchard by Nigel Slater $24.71 |
Meringue by Linda Jackson $16.49 |
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| The Art of Fermentation: An In-Depth Explor… by Sandor Ellix Katz $26.37 |
Ideas in Food: Great Recipes and Why They W… by Aki Kamozawa $15.65 |
The America’s Test Kitchen DIY Cookbook by Editors at America’s Test Kitchen $17.15 |
Or, shop at one of the many independent booksellers in KCRW’s Fringe Benefits program.
[...] is a must have. It was on Evan Kleiman’s 5 Top cookbooks of 2012 list, need I say more? One taste of the tahini rich hummus or spice rubbed leg of lamb and you will fall [...]
Which of theses books do you highly recommend?
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After making my own yogurt for several years (no special equipment!), I am now very interested in exploring other fermented foods like kraut, kimchi and other tasty treats like Parmesan or even salami. I'll bet a lot of folks don't even know that chocolate is a fermented food! The Art of Fermentation is definitely on my short term food book list! In the meantime, I'm going to go make some yogurt from local unpast/non-hom whole milk!
id recommend the burma rivers of flavor
definitely some good food to try there
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There is lots of food book available here your views so nice. much more user not know about food books they thanks for aware.
Very helpfull post, thank you indeed
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My personal favorite is Burma: Rivers of Flavor :O)
The cooking books are indeed what I need. The prices are so affordable! Thank you so much for sharing. I've been looking for this for so long.
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Each to their own I guess and a lot of preferences boil down to who you enjoy watching cook and the final outcome of the dishes they produce. For me Nigel Slater just edges it for me for down to earth honest dishes produced in a relatively normal kitchen space.
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All cook books are very cool, I just buy some now.
Thanks.
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