Here are the best 20 cookbooks and food books of 2008 as compiled by Leite’s Culinaria.
Although food-crazed bloggers and over-ambitious chefs have turned out every conceivable variation of turkey, on Thanksgiving the familiar is what we want. Food history editor Gary Allen explains.
Ah, pucker-worthy cranberries, the often maligned stepchild of the Thanksgiving table, get their due here, adding a sweet-tart flavor to autumn menus.
Food writer and cookbook author Diane Morgan extolls the virtues of cool-weather cooking and offers up her recipe for a soul-heartening beef borscht.
Food history editor Gary Allen, who has a bent for all things food science, delves into the mystery of a batch of ghastly blue-grey blackberry ice cream.
Writer Jess Thomson, a cherry-picking virgin, gets her chance but comes ill-equipped, faces tough famers, and returns home with no more than a handful.
For these ultimate chocolate chip cookies, our ever-persistent David researched for three months and ate plenty of cookies in the process. Here he shares his discoveries.
Our food history editor, and sometime science guy, Gary Allen, helps a reader understand how to keep and care for salt cod.
Making nettle-pecan pesto can be tricky, mostly because nettles tend to bite back. But handle it the way we tell you and you’ll have no regrets.
Food writer and humorist Jess Thomson recounts her hilarious and daunting visit to the mecca of molecular gastronomy in the States: Grant Achatz’s Alinea.
Food writer Monica Bhide uses cooking and languages to bridge worlds and cultures to answer some of the difficult questions posed by her curious son, Jai.
Writer Chad Ward gives you all the details—gory and not—about what to look for in an excellent kitchen knife, how to buy it, and what to watch out for.
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