This comprehensive French culinary encyclopedia was first published in 1938 and has been the standard bearer ever since. Any serious chef will have a copy for handy reference. I find it a useful … [more]

A few years back some friends gave me a bottle of this Hare Hallow Ginger Blackberry Balsamic Vinegar. It is distinctive as it is delicious. I have been ordering it from the Northern California … [more]

Originally published in 1948. The sage advice would be not to trust any bartender that does not have this bible under his counter. Although much has changed in the world of fine spirits, the basic … [more]

I enjoyed reading this collection of catastrophes from famous chefs. It not so much that the titans of cooking are reduced to our humble level as it is the shear joy of cooking that seeps through … [more]

This is Jeffery Steingarten’s follow up book to The Man Who Ate Everything and as much as I enjoyed the first book, I have to admit I like the follow up better. Steingarten is as smart as he is … [more]

Jeffrey Steingarten is one of the funniest food writers around. But don’t let the comedy fool you, for Steingarten is also one of the smartest food writers around. His writing style is fresh … [more]

There’s an artesian micro-roasting simply company called Blue Bottle that produces some of the best beans on the west coast of the United States. They claim to take “freshness and small … [more]

Forget everything you think you know about organic farming, your relationship to the food chain, nature and evolution. Michael Pollan’s book is an eye opener written with a farmer’s flair … [more]

This is a romantic and intimate restaurant where the food is really a step above. Menu items that I wouldn’t consider ordering at other restaurants because I know I could cook better, I … [more]

Forget about fancy drip coffee machines. They don’t come near the taste and fail to match the ease of use of the simple old fashioned French Press (cafitiere). The French press provides … [more]