By Beverly Stephen Just when you think there couldn’t possibly be another way to cook cauliflower along comes Yotam Ottolenghi, the British Israeli chef/author, with a new book, Flavor. Have you ever thought of grating it raw? Of roasting it in chile butter? If Ottolenghi’s books have anything to say
Reviewed by Bobbie Leigh This year’s cookbooks reflect new flavors and priorities, the basics and beyond. The big surprise and most welcome is a massive, totally updated JOY OF COOKING by John Becker and Megan Scott. The first Joy was published in 1931 and rapidly became the home cook’s bible.
By Bobbie Leigh Even if you are addicted to celebrity cooking shows or online advice from Mark Bittman or Melissa Clark, these cookbooks will add to your repertoire and come in handy when you are “shopping” in your fridge to see what’s around. Each one promises to teach you