A new way to look at dinner, a master class in the kitchen, and ruminations on food (and more), are all coming your way in March.
The New York Times food columnist returns with a guide to the final meal of the day—with recipes that stand alone, requiring no (or minimal) side dishes.
Pulled from what she teaches at her cooking schools in Paris and Provence, Wells offers a “superb tutorial,” according to our starred review. The section on each technique Wells covers is followed by recipes to put what you learn into practice.
The blogger behind The First Mess makes her debut with a cookbook of the same name, expanding on the vegan recipes offered on her blog and featuring Wright's own photography.
Jack's Wife Freda: Cooking From New York's West Village
The first book from the owners of Jack's Wife Freda, two popular New York City restaurants that serve Jewish comfort food with a modern twist.
A collection of magazine essays on food from the late poet and novelist Harrison. According to our review, Harrison treats all that he writes of with “his usual earthy wit and delighted curiosity; the result is a tasty nosh for foodies with a literary bent.”