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Chefs take their tattoos almost as seriously as their knives. From gritty grill cooks in backwoods diners to the executive chefs at the world's most popular restaurants, it's hard to find a cook who doesn't sport some ink. Knives & Ink features the tattoos of…

THERMOMIX RECIPES

by ERICA L

|December 17, 2014

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COOKBOOK FOR THERMOMIX TM31 and TM5  REALLY LARGE COLLECTION WITH LOT OF CHOICE AMONG:  APPETIZERS, STARTERS, PIZZA, QUICHES, PANCAKES, MEAT, FISH, VEGETABLES, PASTA, RICE, SOUPS, SAUCES, VAROMA RECIPES, DRINKS, CAKES, BREAD, BRIOCHES, JAMS. …

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Read Ken Albala and Rosanna Nafziger's blogs and view their pictures on the Penguin Community. It's time to take back the kitchen. It's time to unlock the pantry and break free from the shackles of ready-made, industrial food. It's time to cook supper. The Lost…

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Since its earliest days, The New Yorker has been a tastemaker–literally. As the home of A. J. Liebling, Joseph Wechsberg, and M.F.K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by…

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For more than 10,000 years, grains have been the staples of Western civilization. The stored energy of grain allowed our ancestors to shift from nomadic hunting and gathering and build settled communities—even great cities. Though most bread now comes from…

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A few years ago, Marta Zaraska’s mother decided to go vegetarian after stumbling upon an article on the health risks of eating meat. Her resolve lasted about a fortnight before the juicy hams and the creamy pâtés began creeping back into her refrigerator. Prodded…

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The PBS Masterpiece series Downton Abbey has taken the world by storm. With 80 delicious recipes, this cookbook celebrates the phenomenal success of the series and the culinary wonders enjoyed by the aristocracy in Edwardian England. Starting with an elegant…

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Whether the subject of her fancy is the lowly, unassuming potato or the love life of that aphrodisiac mollusk the oyster, Mary Frances Kennedy Fisher writes with a simplicity that belies the complexities of the life she often muses on. She is hailed as one of…

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Garlic is the Lord Byron of produce, a lusty rogue that charms and seduces you but runs off before dawn, leaving a bad taste in your mouth. Called everything from rustic cure-all to Russian penicillin, Bronx vanilla and Italian perfume, garlic has been loved,…

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Revive your inner period cook and master the art of gode cookery with thirty-five recipes celebrating festivals throughout the year! Fancy a leap back in time to the kitchens in the Middle Ages, where cauldrons bubbled over hearths, whole oxen were roasted over…

To the Bone

by Paul Liebrandt

|December 3, 2013

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What defines a chef? Despite the glamour attached to the profession today, a successful life in the kitchen is determined more by sacrifice than stardom, demanding a dedication bordering on obsession, all in pursuit of The Food. In this meditation on the culinary…

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We do not come into the world with an innate sense of taste and nutrition; as omnivores, we have to learn how and what to eat, how sweet is too sweet, and what food will give us the most energy for the coming day. But how does this education happen? What are the…