Lucy Knisley's graphic memoir, Relish: My Life in the Kitchen (First Second, 2013), is a sweet account of the author's experiences growing up and finding her way in the food world in which she's been immersed since day one.
Books & Reference
Sort by: Most Recent | Alphabetical
The world will never again see a restaurateur to compare with the charismatic George Lang.
Time and again, we return to our battered copies of The Good Cook, a 28-volume series overseen by the late, great food writer Richard Olney and published by Time-Life Books in the late 1970s and early '80s.
Deviled eggs take on color and warmth from an ingenious turn in the skillet in this recipe for Pan-Crisped Deviled Eggs on French Lettuces from The Splendid Table's How to Eat Supper by Lynn Rosetto Kasper and Sally Swift. It's just one of the 75 e-cookbooks you can score—along with a 32-gig iPad—if you enter our Holiday Cookbook Library iPad Giveaway. Last day to enter! Keep reading...
It's been a great year for cookbooks. We asked the SAVEUR Test Kitchen staff to share the books that have inspired and excited them most in 2010. Hunter Lewis, test kitchen director, and Ben Mims, assistant test kitchen director, came up with a list of 13 favorites. Editor-in-Chief James Oseland added one to the list, too! See the full list »
This book explains that healthy living isn’t about swearing off rich foods.
These pages are packed with some of the most useful culinary information ever put into print.
This book by the French chef Jacques Pépin is full of warmth, evocative recipes, and ingenious cooking tips.
This cookbook taught one couple how to make everything from French desserts to Russian beef Stroganoff.
The simple recipes in this book epitomize Southern country cooking.
Some of our favorite recipes for Greek appetizers come from one book.
This book on the role of sugar in the colonial era is a revelation.
A round-up of the best finger-licking recipes for sports viewers, for football season and beyond.
A beautifully-photographed tome of recipes from Portland's favorite locavore restaurant.
This British publication expands the notion of "sauce" from bechamel and beurre blanc to include jams, salsas and dressings.