With her stories, Fisher led me to the kitchen to bake, cook, console, feed, feast, and connect back to who I was, which diffused my confusion and helped me understand what was truly important to me: inspiration and happiness.
When Allyson Bobbit and Sarah Bell first met at confectionary school, they recognized in each other not only a mutual love of baking, but a shared work ethic strong enough to become the foundation for a business partnership that would change Toronto’s bakery scene.
A selection of five punch bowl recipes from Frank Caiafa’s The Waldorf Astoria Bar Book.
There is an unexpected friendship between beer and fine dining, and Food & Beer reveals the merit of the union.
A scrapbook-style compilation of recipes, legends, photographs, narratives, and local knowledge novelist, poet, and first-time cookbook author Musgrave has amassed since moving to Graham Island in the late seventies, reading A Taste of Haida Gwaii feels akin to exploring the Canada’s enigmatic westernmost archipelago with a funny and insightful personal guide.
Michel Roux is a legendary French chef, but in his new cookbook, The Essence of French Cooking, he shifts the spotlight to his ingredients.
Butter Celebrates! includes recipes intended to evoke warm associations for a calendar years’ worth of occasions, from Hanukkah sufganiyots with raspberry jelly to St. Patrick’s Day soda bread studded with raisins and zest, and pastel éclairs inspired by those featured in Wes Anderson’s The Grand Budapest Hotel, which Daykin suggests for Easter.
Heidi Swanson’s fourth cookbook, Near & Far: Recipes Inspired by Home and Travel, is comprised of recipes inspired by either Swanson’s native Northern California or her beloved locales of Morocco, France, India, Italy, and Japan.