Suzi's Blog

Cookbook Review: China: The Cookbook by Kei Lum Chan and Diora Fong Chan

  Sometimes a cookbook, however complex, can be described in a single word. Like, magnificent. Or, maybe, encyclopedic. I think the best single word description for China: The Cookbook is actually hyphenated: must-buy. Chinese food is one of the top three or four cuisines on the planet. [No, I’m avoiding all Italian versus French discussion here!]…

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Cookbook Review: Growing Up Gourmet

  My wife Suzi has had her cooking school, Cooking by the Book, for 29 years. She’s recently made an observation: everybody eats. Ah, but how well do they eat? And what do they eat and how do the dishes evolve during the course of their lives. Growing Up Gourmet: 125 Meals for Everybody and…

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TBT Cookbook Review: American Desserts by Wayne Harley Brachman

When Suzi and I moved to Tribeca thirty years ago, it was pretty quiet at night. The only place to eat was The Odeon a block away and we soon fell in love with the bistro chicken and the Southern-style desserts. Those desserts, we learned later, were the product of Wayne Harley Brachman who went…

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Cookbook Review: Master the Art of Japanese Home Cooking by Masaharu Morimoto

This is a beautiful, important and intelligent cookbook. The title is key and revealing. This is a type of art book, for authentic Japanese cooking is surely an art form. I always carry the impression that Japanese culture is more complex and richer than ours. The colors, the detail, the painstaking calligraphy, the hand-crafted architecture,…

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