Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.



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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


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

Cooking with Scott Conant

on October 26th, 2013
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by Sophie Gayot





If you have experienced chef Scott Conant’s cooking at one of his five Scarpetta restaurants (New York, Toronto, Miami, Las Vegas, Beverly Hills), chances are that you would like to enjoy some of his dishes in the comfort of your own house.

Continue reading “Cooking with Scott Conant” »



Beyond Bacon: Paleo Recipes that Respect the Whole Hog

By Stacy Toth and Matthew McCarry

(Victory Belt Publishing, 2013)






Beyond Bacon

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” »

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes

By Tony Conigliaro

(Ten Speed Press, 2013)


The Chemistry of Cocktails

When it comes to instructional books, we often hear the word “art” thrown around — the art of filleting a fish, the art of screenwriting, the art of whittling — but not many are quite as literal as molecular mixology master Tony Conigliaro’s The Cocktail Lab. Not only is the book’s presentation an aesthetic delight, from the retro cover with metallic accents to the clean layout of text and illustration, but each photo is a still-life portrait of the featured cocktail, making it almost as delicious to consume visually.

Continue reading “The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes – Review” »

The New Persian Kitchen

By Louisa Shafia

(Ten Speed Press, 2013)

The New Persian Kitchen by Louisa Shafia

The New Persian Kitchen by Louisa Shafia

In The New Persian Kitchen, Louisa Shafia draws on her Iranian heritage to create modern dishes that blend Old World Persian cuisine with contemporary farm-to-table cooking. The book’s 75 recipes combine time-honored Iranian ingredients like pomegranates and pistachios with non-traditional foods such as amaranth and quinoa.

Continue reading “The New Persian Kitchen — Book Review” »