Mouthing Off

By the Editors of Food & Wine Magazine

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F&W Bookshelf

An upcoming vegetarian cookbook includes ingenious formulas to help you create your own, customized dishes. Get the 1 recipe that can be used to make thousands of different soups. 

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Cookbooks

F&W Best New Chef 2006 Cathal Armstrong delves into the cooking of his Irish progenitors, updating it with a pro's reverence for flavor.

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F&W Bookshelf

By day, J.M. Hirsch is the food editor for the Associated Press, but each morning, he embraces his unofficial gig as an expert lunch packer. After years of making delicious, easy and fun meals to-go for his son, Parker (like a Star Wars–themed egg sandwich, the Obi Wan-wich), Hirsch is sharing his wisdom in a book called Beating the Lunch Box Blues,which hits shelves September 3. Based on his blog LunchBoxBlues.com, Hirsch’s book (he calls it an “un-cookbook”) features great ideas for superfast boxed lunches, gorgeous annotated photographs and 30 fast dinner recipes that yield strategic leftovers. Here are six of the brilliant tips from his book. MORE >

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Expert Lessons

Alex Guarnaschelli's philosophy for butter use—watch the clip to learn more.

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The PDT Cocktail Book

The PDT Cocktail Book / Courtesy of Sterling Epicure.

In their quest to master classic and new cocktail techniques, mixologists around the country hit the books. To help you prep for the holiday season (and start a gift list), we asked top experts to reveal essential reading materials. With five passionate recommendations, The PDT Cocktail Book, by F&W contributing editor Jim Meehan, garnered sweeping praise for best contemporary release. (Meehan himself gives props to a tome published in 1930.) Here, a buying guide for every interest, from a Hemingway-inspired book chosen by cocktail genius Dale DeGroff to the oldest selection, Jerry Thomas’ Bar-Tender’s Guide, from 1862. »

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