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  • pinitbutton Eat Well and Stay Slim   Review

Eat Well and Stay Slim: The Essential Cuisine Minceur

By Michel Guérard

(Francis Lincoln Limited, 2014)

buynow Eat Well and Stay Slim   Review


 

 

 

eat well stay slim Eat Well and Stay Slim   Review

 

 

Inventor of Cuisine Minceur and author of the bestselling book of the same name, Michel Guérard has released his second manifesto of diet-friendly recipes in Eat Well and Stay Slim: The Essential Cuisine Minceur, a cookbook as intricate and elegant as the food it seeks to craft.

Continue reading “Eat Well and Stay Slim – Review” »



  • pinitbutton The Big Flavor Grill: No Marinade, No Hassle Recipes   Review

The Big-Flavor Grill: No-Marinade, No-Hassle Recipes 

By Chris Schlesinger & John Willoughby

(Ten Speed Press, 2014)

buynow The Big Flavor Grill: No Marinade, No Hassle Recipes   Review


 

 

 

the big flavor grill The Big Flavor Grill: No Marinade, No Hassle Recipes   Review

 

 

Readers will be relieved to learn upon opening The Big-Flavor Grill, the ninth and newest collaborative cookbook by food connoisseurs Chris Schlesinger and John Willoughby, that grilling is easy.

Continue reading “The Big-Flavor Grill: No-Marinade, No-Hassle Recipes – Review” »



10

Dec

  • pinitbutton What is 40 Pounds of Recipes?

by Sophie Gayot

It is 18 kilos of a 1,200-page cookbook containing 500 recipes and illustrated by 1,500 photos; 1,000 copies of this book are being sold at € 1,500 by a chef who started in the kitchen at 15, and has been cooking for 25 years. From peeling potatoes at his debut, Yannick Alléno worked his way up to fine dining gastronomy when he took the helm at Le Meurice restaurant in Paris.

 

The best way to discover this soon-to-become iconic cookbook, Ma Cuisine Française, is to do it with Alléno himself with the video above. Also listen closely to how Alléno wants to redefine French cuisine in this exclusive one-on-one discussion.

 

To buy the book, you can only do so at http://macuisinefrancaise.com/

 

Continue reading “What is 40 Pounds of Recipes?” »



  • pinitbutton Californias Walnut Harvest Celebrated at The Kitchen
gnudi Californias Walnut Harvest Celebrated at The Kitchen

Ricotta gnudi with walnut butter


by Anneli Rufus


At Sacramento’s most-talked-about restaurant, The Kitchen, executive chef John Griffiths and chef-owner Randall Selland celebrated the seasonal and the local by adding walnuts to the menu — at the exact same time as walnuts were being harvested in orchards throughout neighboring San Joaquin, Stanislaus and Yolo counties.


“There’s no better time to cook than fall,” Griffiths announced, going on to praise the region’s fruits, vegetables, meats, fish — and nuts, whose rich earthiness he said was intrinsic to autumnal cuisine.

Continue reading “California’s Walnut Harvest Celebrated at The Kitchen” »



  • pinitbutton The Good Housekeeping Christmas Cookbook – Review

The Good Housekeeping Christmas Cookbook

buynow The Good Housekeeping Christmas Cookbook – Review

(Hearst Books, 2013)

 

 

 

good housekeeping christmas cookbook 443x500 The Good Housekeeping Christmas Cookbook – Review

 


The Good Housekeeping Christmas Cookbook is all you need to make the most wonderful time of the year a roaring success. The gorgeously illustrated tome is loaded with recipes for foods that you really want to make and eat, from “Showstopping Roasts” to “Sideshows” like whole-grain apple-fennel stuffing, and Brussels sprouts with pancetta and rosemary. Cocktail recipes are fantastic like Holiday Spritzers, Ruby Bellinis and Holiday Champagne Punch.

Continue reading “The Good Housekeeping Christmas Cookbook – Review” »



01

Oct

  • pinitbutton Beyond Bacon – Cookbook Review


Beyond Bacon: Paleo Recipes that Respect the Whole Hog

By Stacy Toth and Matthew McCarry

(Victory Belt Publishing, 2013)

buynow Beyond Bacon – Cookbook Review

 

 

 

 

 

beyond bacon 400x500 Beyond Bacon – Cookbook Review


Paean to Pork


Many people try to divorce the food they eat from the animals that provide the sustenance. Beyond Bacon is not for them. In this self-described “love letter to pork,” pictures of lively little piggies prancing through fields are followed by whole page, full-color photos of butchers attending to lumps of fat and muscle. With diagrams of cuts, nutritional analyses of brains, hearts and bone broth and a how-to guide for rendering your own lard, not much is left to the imagination here.

Continue reading “Beyond Bacon – Cookbook Review” »



29

Aug

  • pinitbutton Chefs Shine in New TV Show
Lewis Rossman Chefs Shine in New TV Show

Lewis Rossman, executive chef of Sam’s Chowder House


by Anneli Rufus


Lewis Rossman, the executive chef of Sam’s Chowder House in Half Moon Bay, gave viewers an inside view of his lobster roll and demonstrated a rock cod recipe on Tasteable: California, a new TV series in which chefs at noted Golden State restaurants show off some of their best-selling dishes.

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  • pinitbutton SF Chefs 2013 Outdoes Itself    With Gelato Sandwiches and 25 Year Old Scotch
Islay And Oysters SF Chefs 2013 Outdoes Itself    With Gelato Sandwiches and 25 Year Old Scotch

Oysters paired with Bowmore Islay Single Malt Scotch Whisky at SF Chefs 2013

 

by Anneli Rufus


The foodfest known as SF Chefs has outdone itself yet again, lifting San Francisco ever higher into the culinary stratosphere with a wildly creative span of events ranging from an all-female-chefs deluxe dinner to a Portuguese wine intensive to a Nutter Butters cook-off between top local chefs.

Continue reading “SF Chefs 2013 Outdoes Itself — With Gelato Sandwiches and 25-Year-Old Scotch” »



  • pinitbutton Aw, Shucks! It’s National Oyster Day

 

oysters Aw, Shucks! It’s National Oyster Day

Oysters on the half shell


by Patricia Mack


Today, August 5, 2013 is National Oyster Day with festivities coast-to-coast celebrating one of the ugliest yet alluring critters in all creation.

Continue reading “Aw, Shucks! It’s National Oyster Day” »



31

Jul

  • pinitbutton Fifty Shades of Kale   Review

Fifty Shades of Kale

By Drew Ramsey, M.D. and Jennifer Iserloh

buynow Fifty Shades of Kale   Review

(HarperWave, 2013)

 

 

 

fifty shades of kale 388x500 Fifty Shades of Kale   Review


Kale juice, crunch kale chips, kale Caesar salad on restaurant menus … kale is the new black! We got the last confirmation that people are indeed crazy for this cruciferous veggie when our local Latino grocer started selling the Tuscan variety alongside queso de Oaxaca and homemade tortillas.


Fifty Shades of Kale takes kale to lofty new heights via recipes that sneak it into anything from pizza and fajitas to chocolate dessert and Campari cocktails. Whether you are already one of its devotees or still need to embrace this shade of green, you will love the practical recipes including huevos rancheros; black bean soup with fresh lime; and mushroom and kale risotto; and might even be tempted by the kale Pisco Sour and The Lacchiato — yes, it’s a kale macchiato!

 

Continue reading “Fifty Shades of Kale – Review” »



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