Culinary Memoirs: What’s the Point?
They usually start by describing a kitchen from that vast desert common to all of us: memory. Filled with nostalgia, …
They usually start by describing a kitchen from that vast desert common to all of us: memory. Filled with nostalgia, …
It’s funny how things work out. You pick up a book in a bookstore or a friend presses you to …
The writing of cookbooks often becomes fraught with injured egos and accusations bordering on the libelous. William Verral’s Recipes from the …
Springtime stirs up feelings of wanderlust in me, banishing the tiresome plague of cabin fever. I want to throw a …
“For readers interested in early encounters between European and Arabic culture, An Imam in Paris: Al-Tahtawi’s Visit to France (1826–1831) provides an alluring …
In celebration of the 2012 French elections … “. . . your best bet for understanding the French would be …
What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, …
I came within ax-handle length of hog butchering only once. And that was enough for me. My grandparents lived agrarian …
Annia Ciezadlo, author of Day of Honey* (Free Press, 2011) , isn’t the first person to cook her way through …
I woke up this morning fully intending to end my two weeks of silence on this blog – due to …