CookShelfIf you have considered taking a food cruise, you may want to mark your calendar for November 1, 2016, when Jacques Pépin will be aboard Oceania Cruises' Marina for a tour of the Mediterranean. Pépin will "autograph…
From rye to polenta, non-wheat flours have been used around the world, but now they are finding their way into Western-style bakeries. Chef Claire Ptak of London's Violet Cakes uses buckwheat, rye, polenta and other…
Julie Bennett, vice president and editorial director at Ten Speed Press recently spoke with veteran food writer and editor Dianne Jacob to discuss the latest trends in cookbooks. Ten Speed Press publishes a…
You don't need a calendar to know that it's fall in the Northern Hemisphere. Just head to any coffee shop or bakery and you'll be reminded of the season, as everything has pumpkin spice in it. Every year, what I'm…
Cooking classes can be a great way to learn new techniques or explore an unfamiliar cuisine. They can also introduce you to people who share the same passion or strengthen bonds among friends. But it can be difficult to…
As cookbook collections go, Bowdoin College's recently acquried 700 volumes isn't extremely large. It is, however, rich in history, as the Portland Press Herald notes. The college obtained its collection of books,…
Longstanding NY Times columnist Mark Bittman announced yesterday that he has penned his last opinion column for the newspaper. He is leaving to devote more time to a food startup, stating that "Between time pressures…
Many recipes get their final flourish from a sprinkling of special salt, and one of the most vaunted of all finishing salts is fleur de sel. Jamie Feldmar of indexed magazine Saveur takes us on a journey to the south of…
Scrolling through my news feed today I spied a link from Food Republic on the best places to eat pizza in Naples, Italy, described as "pizza's spiritual home." The article claimed that the pilgrimage was worth the trip.…
Honey has been a cooking staple for millenia, and for good reason. It never spoils and lends a unique, tangy-sweet flavor to everything it touches. We need to thank the first brave soul who ventured into the midst of a…
Interlink Publishing has just announced a humanitarian cookbook project aimed to help food relief efforts for Syrian refugees. Profits from the book, Soup for Syria, will be donated to the refugee agency UNHCR. The…
Katie Workman, author of The Mom 100 Cookbook, now turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook. In Dinner…
