Want to advance your cookie-decorating skills? Mary Valentino’s book, “The Beginner’s Guide to Cookie Decorating,” will teach you the best techniques from start to finish. Learn how to bake basic sugar cookies, make royal icing, and artfully decorate your creations with a variety of designs. Read our review now.
Join us for a discussion with author James Briscione about his cookbook, The Flavor Matrix. Using data from the supercomputer Watson, Chef Briscione breaks down the science behind why some flavor combinations work while others don’t. This is a must-read for creative foodies and science minds alike. Read more now.
Which delicious reads are on your holiday shopping list? Cookbook and food enthusiasts will love our round up of top picks for the holiday season, and they’re perfect for gifting. For the citrus lover, world traveler, cooking newbie, or seasoned chef, there’s something for everyone. Read more now on Foodal.
Looking to take your Halloween cooking game to the next level with gruesome treats that are sure to creep out your guests? You’ll love this book! Check out our review and get Chris-Rachel Oseland’s recipe for Beet Monkey Bread Brains now on Foodal.
What Dan Barber brings to the table, both in his book and at his restaurant, is food that has a story, food that is more than just what sits on your plate. His food brings with it the farm and its livestock and its weeds and its labor. Dan Barber’s food is so much more than farm-to-table and so much more than “green.” Dan digs deep into the roots of food to find out what it really means to be a farmer or a fisherman or a rancher – and what impact their actions have on what ends up on your plate. Read our full review of this unique book now!
Want to take a trip back in time? If you’re a fan of classic comfort food, you’re going to want to check out this cookbook. Emily Farris’s “Casserole Crazy” features everything from dips to desserts, and it’s not to be missed. Perfect for potlucks, these recipes also make excellent leftovers. Read more now on Foodal.