Rosemarie Lewis
18 Articles
Last 30 days
Last 6 months
Last 12 months
Last 24 months
Specific Dates
From:
To:
PREMIUM
Slices of Life: A Food Writer Cooks Through Many a Conundrum
This title will appeal to a narrow audience of readers who enjoy short, personal, pithy stories and are confident enough in the kitchen not to need much hand-holding.
PREMIUM
Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant
Fans of Forgione and his restaurant will enjoy this title, and home cooks who feel up to a challenge will find plenty to sink their teeth into—provided they have a long weekend coming up.
PREMIUM
In Meat We Trust: An Unexpected History of Carnivore America
In this work, which compares with Roger Horowitz's Putting Meat on the American Table: Taste, Technology, Transformation, Ogle expertly examines and illuminates the complex history of food, farming, politics, consumption, and the growth of a nation. Her fluid prose will appeal to skeptical readers who enjoy their history without an excess of preaching.
PREMIUM
Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
A poignant history of everyday life in Soviet Russia and the author's personal journey to the United States, this volume is more likely to appeal to history buffs looking for a personal account than to foodies seeking a guidebook. For Russian cooking, see von Bremzen's James Beard Award-winning Please to the Table: The Russian Cookbook.
PREMIUM
Three Squares: The Invention of the American Meal
This absorbing, well-researched account of the development of American eating habits will appeal to readers seeking to satiate an appetite for culinary history. Recent and relevant titles include William Sitwell's A History of Food in 100 Recipes and Bee Wilson's Consider the Fork: A History of How We Cook and Eat, while Laura Shapiro's Perfection Salad: Women and Cooking at the Turn of the Century and Margaret Visser's Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary Meal are noted by the author and worth seeking out.
PREMIUM
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
There's a reason for the phrase "daily bread"—making bread from scratch was a way of life for centuries. Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.
PREMIUM
Lobster Shacks
Urban's book reads like an ultimate seafood lover's bucket list. It will be popular with readers familiar with the summer tradition of motoring up the coast in search of the freshest lobster roll. Display it with seasonal travel books or great beach reads. [For more lobster recipes, see Brooke Dojny's Lobster!, reviewed on p. 96.—Ed.]
PREMIUM
Tea
While there is no shortage of tea-related tomes, this definitive guide will appeal to die-hard tea enthusiasts interested in learning about the modern, global industry as well as the history and enjoyment of this ubiquitous beverage.
PREMIUM
Extra Virginity
Fans of Michael Pollan's The Omnivore's Dilemma and Peter Singer and Jim Mason's The Way We Eat will find Mueller's indictment of a slippery trade enlightening and entertaining.
ALREADY A SUBSCRIBER? LOG IN
We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing
ALREADY A SUBSCRIBER? LOG IN
Thank you for visiting.
We’ve noticed you are using a private browser. To continue, please log in or create an account.
