Today we look at this summer’s crop of new books.
Tag: Cooking and Cookbooks
Spring Returns
Some suggestions for how to spend the first week of the season.
A Tale of Culinary Reconciliation, Beside the Eiffel Tower
Two decades ago, Spain was the new France, leading gastronomic innovation. Now two iconic chefs have joined forces in Paris.
Tracing Mexico’s Complicated Relationship With Rice
Having arrived in the country via the Spanish Conquest, the grain’s presence poses the question: What’s native, and what isn’t, when it comes to a nation’s culinary history?
For Many Members of the Arab American Diaspora, Mansaf Offers a Taste of Home
The traditional Bedouin dish of bread, rice, lamb and yogurt is a talisman of identity in Jordan — and in various communities in suburban Detroit.
In Senegal, a Return to Homegrown Rice
The country has remained mostly dependent on the grain’s importation since colonization in the 1800s. But some locals are trying to change that.
The Thrilling Dare of Scorched Rice
When browned on the bottom of the pot by a skilled cook, the grain is transformed into a complex delicacy, one prized by food cultures around the world.
Ways to Improve the Planet After Covid
As the pandemic and lockdowns dragged on and on over the past year, most of us longed only for the day when the world would return to what it was before Covid-19 entered our vocabulary. For others, though, the months of seclusion led them to search for…
What is Australian Food? A New Cookbook Provides Some Answers.
An ambitious new book from Phaidon chronicles three periods of Australian cuisine, from the ancient past to the Anglo era after colonization to the multicultural present.
How to Pretend You’re in New Orleans Tonight
The Crescent City is the kind of place you daydream about long after you’re gone. Here are a few ways to be there in spirit.