Food & Cooking Book Reviews (page 12)

BIOGRAPHY & MEMOIR
Released: April 1, 2011

"A five-star read."
Third-season winner of The Next Food Network Star heads to France to rebuild her life and marriage. Read full book review >
FOOD & COOKING
Released: April 1, 2011

"Brimming with easy, nourishing recipes, food tips and personal anecdotes, Crow's recipe book should garner new appreciation from fans, foodies and cancer survivors."
The popular singer joins forces with her personal chef to share nutritious, seasonal dishes. Read full book review >

FOOD & COOKING
Released: April 1, 2011

"Even meat-lovers may find some tempting, healthful substitutions in this worthwhile homage to the diner-dedicated vegan."
A former meat-lover puts a vegan twist on the diner experience. Read full book review >
BIOGRAPHY & MEMOIR
Released: March 22, 2011

"A slow-motion gastronomical feast and a rare chance for gourmet enthusiasts to witness the creative process behind some of the world's most innovative cuisine."
Granted unprecedented access to the inner workings of perhaps the world's most renowned restaurant, Time magazine Spain correspondent Abend follows 35 apprentices through the rigors of kitchen life and culinary invention under the tutelage of the "most famous chef in the world." Read full book review >
BIOGRAPHY & MEMOIR
Released: March 8, 2011

"After initially disdaining a career in food as one devoid of 'meaning and purpose,' she finds both here."
In this provocative debut, a renowned chef finds her fulfillment as a writer. Read full book review >

BIOGRAPHY & MEMOIR
Released: March 3, 2011

"Revelatory and inspiring."
One of America's most decorated chefs relates the triumphal story of his culinary genesis and epic battle with tongue cancer. Read full book review >
HOW TO COOK EVERYTHING by Mark Bittman
FOOD & COOKING
Released: Feb. 1, 2011

"An app that sets the standard for usefulness and versatility."
The iPhone, it turns out, is an ideal medium for cooking from recipes—or, perhaps, Culinate, the creators of this app, found an ideal source for iPhone cookery in New York Times food columnist Bittman's 1,046-page original. Read full book review >
BUSINESS & ECONOMICS
Released: Oct. 12, 2010

"A horrifically eye-opening work of a dark period of Chinese history that desperately cries out for further examination."
A direct, hard-hitting study of China's Great Leap Forward in light of newly opened archival material. Read full book review >
BUSINESS & ECONOMICS
Released: Oct. 1, 2010

"Refreshingly, Bloom offers solutions as well as jeremiads, and not a minute too soon—an urgent, necessary book."
An eye-opening account of what used to be considered a sin—the willful waste of perfectly edible food. Read full book review >
FOOD & COOKING
Released: June 15, 2010

"Spanning the whole of human civilization, this is a compelling read for foodies, environmentalists and social and economic historians."
A panoramic overview of the vulnerability of global food networks to climate change. Read full book review >
FOOD & COOKING
Released: June 1, 2010

"A tasty, satisfying stew of history, sociology, cultural anthropology and spicy prose."
The director of the forthcoming Culinary Center at New York City's Tenement Museum embarks on a cultural and culinary tour of the building at 97 Orchard St., which serves as the museum's principal display. Read full book review >
FOOD & COOKING
Released: Dec. 1, 2009

"Edge-of-your-seat food writing of the highest caliber."
A vibrant portrait of the world's most significant cooking competition, the Bocuse d'Or, in Lyon, France. Read full book review >
Kirkus Interview
Michael Eric Dyson
February 2, 2016

In Michael Eric Dyson’s rich and nuanced book new book, The Black Presidency: Barack Obama and the Politics of Race in America, Dyson writes with passion and understanding about Barack Obama’s “sad and disappointing” performance regarding race and black concerns in his two terms in office. While race has defined his tenure, Obama has been “reluctant to take charge” and speak out candidly about the nation’s racial woes, determined to remain “not a black leader but a leader who is black.” Dyson cogently examines Obama’s speeches and statements on race, from his first presidential campaign through recent events—e.g., the Ferguson riots and the eulogy for the Rev. Clementa Pinckney in Charleston—noting that the president is careful not to raise the ire of whites and often chastises blacks for their moral failings. At his best, he spoke with “special urgency for black Americans” during the Ferguson crisis and was “at his blackest,” breaking free of constraints, in his “Amazing Grace” Charleston eulogy. Dyson writes here as a realistic, sometimes-angry supporter of the president. View video >