The New Republic |
Written recipes undergo a makeover
Charlotte Observer “One of the great things about recipes today is that you can assume a great amount of knowledge, which lets you go in a lot of directions,” said J. Kenji López-Alt, a Cook's Illustrated veteran and Serious Eats columnist whose 950-page book, “The Food ... The Untold History of African American CookbooksThe New Republic Former Gourmet editor Ruth Reichl finds refuge in cooking and writingBoston Herald all 3 news articles » |
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