THE SUSHI EXPERIENCE by Hiroko Shimbo (Alfred Knopf)

Hiroko Shimbo is a well-known and widely admired authority on Japanese food.  The Sushi Experience is a comprehensive, engaging and instruc6tive book, I think the best ever written, on the fascinating world of  sushi….the delights of eating it, preparing it, and savoring it in its many forms.

The books is divided into the history of sushi (showing how it has evolved into the phenomenon it is today); a typical sushi bar; the aspects of the experience, from the ordering and the etiquette of eating it to the appropriate exchange with your sushi chef) more....

THE NEW AMERICAN COOKING  By Sheilah Kaufman

"Forty years ago most food was tasteless and odorless."

For cookbook author Joan Nathan, food is the story of a family and its traditions (cultural and religious), and the food memories members of the family have (from family meals, holidays and special events). But what memories will your children have if their food is 'carry out'? Nathan hopes that families will hold on to their traditional foods so their children will also have these memories of them, and they won't be lost more...

COOL IDEAS FOR WARM WEATHER  By Sheilah Kaufman

It's hot, it's humid, and the heat index is off the wall. Who wants to even think about cooking?????????? Perhaps something light, with quick preparation would fit the bill. And since there is an abundance of fresh fruits and vegetables, let's go with some healthy vegetarian dishes more...

JASMINE IN HER HAIR   By Sheilah Kaufman

Many of today's memorable cookbooks are family memoirs, loaded with recipes that are family traditions, favorites, and representative of a culture or ethnic background as well as stories, photos, and memories. JASMINE IN HER HAIR by Huma Siddiqui (http://www.whitejasmine.com/) is such a book. It is rare to find a book on more...

FEAST FROM THE MIDEAST   By Sheilah Kaufman

Americans are still discovering the vast contributions of the Middle East, an area that has had an immense impact on our food fundaments. Agriculture itself is said to have begun in the area that stretches from the Indian Ocean to the Mediterranean and encompasses landscapes that more...

A YEAR OF RUSSIAN FEASTS   By Sheilah Kaufman

Foreigners who spend time in Russia soon learn that there are actually two Russias - one public and the other private. The public Russia is typically cold and dark, backward and wary. The private Russia - the Russia of tea more...

FRESH FIELDS: A Celebration of Good Food   By Sheilah Kaufman

Every now and then you find a cookbook that makes you want to prepare every recipe. FRESH FIELDS: A Celebration of Good Food by Sherron Goldstein is that kind of book. Sherron (a well known cooking instructor) has done a terrific job of choosing recipes from a wide variety more...

THE FLAVORS OF OLIVE OIL   By Sheilah Kaufman

Homer referred to it as "liquid gold", and it has been more than food to the peoples of the Mediterranean: it was everything from medicine and cosmetics, to a symbol of wealth and power. The tree itself has been a symbol of abundance, glory and peace, and its more...

PASS THE SALT AND PEPPER   By Sheilah Kaufman

Did you know that salt, a totally versatile food, is used in more than 40,000 different ways - from manufacturing to medicine? This mineral is essential for life, without it we would die. Recently salt has diversified with options ranging from regular table salt to specialized sea more...