"Edited by David Leite, [Leite's Culinaria] is kind of The Atlantic Monthly for food lovers, with well-written essays by Leite or one of his posse of fellow food-obsessed wordsmiths. There are always recipes that are begging to be tried, columns that are both funny and informative, product reviews, interviews...basically hours of enjoyment to delve into." — BB, owner of Eat. Drink. Think.
"Leite's Culinaria is probably the best food web site I have come across — informative, friendly, and very classy. David is a wonderfully talented writer, and it's always such a pleasure to read his work." — Monica Bhide, Indian food writer and author of The Spice is Right
"Leite's Culinaria [is] one of the best-looking and most informative Web sites and free newsletters available anywhere. David is a wonderful writer, and his articles are a pleasure to read. Very highly recommended." — Craig Camp, Italian food and wine writer, educator, and publisher of Vino & Cibo
"I've been a fan of Leite's Culinaria for a long time. Not only do I find it educational but also highly entertaining. The recipes are great, but I use the site most for its useful resources list and food history stories. I teach a lot, primarily home cooks, and Leite's Culinaria is the one Web site that I most often recommend." — Chef John Ash, teacher, chef, author, and publisher of ChefJohnAsh.com
"Logging onto Leite's Culinaria food history section is like having my very own personal time travel machine! The articles are wonderfully researched, rich in detail, and make for thoroughly enjoyable reading." — Francine Segan, author of Shakespeare's Kitchen
"I think Leite's Culinaria is beautiful and well designed. It isn't junked up but rather aesthetically pleasing and easy to navigate. Most cooking Web sites are juvenile — almost comic — in design, while Leite's Culinaria is elegant and sophisticated." — Maria Helm Sinskey, author of The Vineyard Kitchen
"Leite's Culinaria is one of the most elegant, entertaining, informative, and lovely sites I've visited. Like David, it bubbles with energy and enthusiasm, niggles truths from accepted myths, offers lively insight into all sorts of food lore and information. Thank you, David, you're a fresh gift to the food world!" — Susan Loomis, owner of On Rue Tatin cooking school and author of many books including the On Rue Tatin and The French Farmhouse Cookbook
"Leite's Culinaria is what I've always looked for in a food web site — great recipes, regularly updated material, fun and funny commentary on the culinary scene, and a beautiful design. Because David seeks out the best of what to eat and cook, his web site makes my life — and that of any food lover — a lot richer." — Tori Ritchie, culinary correspondent, host of Ultimate Kitchens on Food Network
"Leite's Culinaria is the rare site that successfully combines the immediacy, responsiveness, and technology of new media with the high literary quality and production values of traditional media. Sites like this are the avant-garde and the future of how new voices will be discovered, how new ideas will be shared, and how people will read and learn about food." — Steven A. Shaw, James Beard Award-winning food journalist and co-founder of eGullet.org
"Visitors to Leite's Culinaria can count on informed, carefully written articles on a variety of subjects presented in a beautifully designed format." — Fran Gage, pâtissier, journalist, and author of Cake, A Sweet Quartet: Sugar, Almonds, Eggs, and Butter, among other books
"Leite's Culinaria offers a truly useful Web site for professional
chefs and home cooks alike. Theirs is a site that is devoid of the commercialization
that obstructs one from learning in depth aspects of cuisines from all
around the world." — Norman
Van Aken,
chef and author of New
World Kitchen and owner of the award-winning restaurant NORMAN'S in
Coral Gables, Fl.
