The 25 Most Influential Cookbooks From the Last 100 Years
Posted inA Book of Middle Eastern Food (Book) An Invitation to Indian Cooking (Book) Bakeries and Baked Products Baking with Julia (Book) Books and Literature Buwei Yang Chao Chefs Child, Julia Clark, Melissa Cooking and Cookbooks Davis, Dawn Diet for a Small Planet (Book) Dunlop, Fuchsia Essentials of Classic Italian Cooking (Book) Fisher, M F K Fleming, Claudia Hazan, Marcella Headley, Brooks Henderson, Fergus How to Cook a Wolf (Book) How to Cook and Eat in Chinese (Book) Jaffrey, Madhur Japanese Cooking: A Simple Art (Book) Jerusalem (Book) Joy of Cooking (Book) Jubilee: Recipes from Two Centuries of African American Cooking (Book) Katz, Sandor Ellix Katzen, Mollie Keller, Thomas Ken Concepcion La Technique (Book) Lappe, Frances Moore Lewis, Edna (1916-2006) Mastering the Art of French Cooking (Book) Mishan, Ligaya Moosewood Cookbook (Book) Nose to Tail Eating: A Kind of British Cooking (Book) Nosrat, Samin Ottolenghi, Yotam Pepin, Jacques (1935- ) Recipes Restaurants Robertson, Chad (Chef) Roden, Claudia Rodgers, Judy Rogers, Ruth Rombauer, Irma S Tamimi, Sami Tartine Bread (Book) The Art of Fermentation (Book) The Cuisines of Mexico (Book) The Food of Sichuan (Book) The French Laundry Cookbook (Book) The Last Course (Book) The River Cafe Cookbook (Book) The Silver Palate Cookbook (Book) The Taste of Country Cooking (Book) The Zuni Cafe Cookbook (Book) Tipton-Martin, Toni Writing and Writers

The 25 Most Influential Cookbooks From the Last 100 Years

Chefs, writers, editors and a bookseller gathered to debate — and decide — which titles have most changed the way we cook and eat.
The New Era of West African Fine Dining
Posted inAdejoke Bakare Aji Akokomi Akadi (Portland, OR, Restaurant) Akoko (London Restaurant) Akwasi Brenya-Mensa Balogun, Ayo (Chef) Chishuru (London Restaurant) Cooking and Cookbooks Dept of Culture (Brooklyn, NY, Restaurant) Dogon (Washington, DC, Restaurant) Europe Fatou Ouattara High on the Hog: How African American Cuisine Transformed America (TV Program) Mory Sacko MoSuke (Paris Restaurant) Onwuachi, Kwame Restaurants Tatiana by Kwame Onwuachi (Manhattan, NY, Restaurant) Teranga (Manhattan, NY, Restaurant) twintertravel24 United States West Africa

The New Era of West African Fine Dining

Across the diaspora, chefs are sharing knowledge about long-overlooked cuisines — and creating some of the most exciting dishes you’ll find in Europe and America today.