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Because I'm a chef and food writer, I'm often asked, "What's your favorite food?" The answer is visceral, born of my childhood instead of

My first trip to Mexico began in  the Yucatán. I landed in Mérida, which as David Sterling describes in his brilliant new tome, "Yucatán,"

Many cultures around the world honor departed ancestors with holidays each year. Some feature altars. Some burn incense. But feasting is the common thread

While in Forlimpopoli, a small Italian town near the Adriatic Sea, I happened upon a cookbook that stirred up all the memories of my

We all know the cliché that opposites attract and, in what could be called a fruitful marriage of opposites, two vastly different ingredients from

We first discovered the food of Myanmar as armchair cooks intrigued by a cuisine, described by Mi Mi Khaing in "Cook and Entertain the