In “ All That Crumbs Allow ,” authors Michelle Marek and Camilla Wynne creep toward that goal. Across 45 recipes — each its ...

Readers, food lovers and community supporters are invited to celebrate both a new book and the latest edition of 954 magazine ...

In the cookbook, author Bobby Hicks takes readers back to the 1800s with recipes like lightning cake and lobster thermidor, ...

The award-winning restaurateur, ‘Top Chef’ alum and James Beard finalist joined HNN’s Sunrise to showcase a recipe from his ...

Daniel Vaughn is the country’s first barbecue editor, and he has eaten more barbecue than you have. Paula Forbes: Evan did. Evan has wanted to write a book for a long time. At first I think it was a ...

The origin story of the Los Angeles restaurant Sqirl is the stuff of a millennial fairy tale. In 2011, a woman named Jessica Koslow, just shy of thirty, ended a period of career indecision by starting ...

This is read by an automated voice. Please report any issues or inconsistencies here. L.A. Times Food is teaming up with the downtown L.A. cookbook shop Now Serving at the L.A. Times Festival of Books ...

SEATTLE — Nestled in the heart of the Fremont neighborhood is a place unlike any other in Seattle — or even the state of Washington. It is a shop devoted entirely to just one thing: the cookbook. On a ...

From weeknight-friendly dishes to low-stress baking, today’s most influential cookbooks are meeting readers where they are. In the years following the pandemic, many cookbooks have shifted their ...

Chicago — Here’s a selection of five new cookbooks by some Chicago-based chefs that could spark some inspiration in the kitchen. “The Hoosier Mama Book of Breakfast Bakes: Biscuits, Scones, Muffins, ...

This year was a banner year for cookbooks. These new titles? They helped us get dinner on the table in so many ways. Books for those willing to explore the wonders waiting in their pantry or those who ...

Exceptional new cookbooks, with fresh takes on easy baking, Thai cooking in America and seasonal pasta, as tested by New York Times Cooking and the Food desk. By Adina Steiman Adina Steiman, an editor ...