Anne Willan recounts the years she spend writing and photographing her comprehensive guide to modern cooking.
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Valentina Harris on her quest to capture the best Italy has to offer from the classic Ragù alla Bolognese from Emilia Romagna to the Tortiera di Carciofi from Calabria.
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Editor Rux Martin recounts what it was like to publish Classic Home Desserts, “one of the most important books on dessert ever written.”
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Award-winning author Darra Goldstein answers the question, “What is Russian cuisine?” in A Taste of Russia and her most recent book Beyond the North Wind.
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A glimpse into the writing process of James Peterson’s 800 page magnum opus.
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Recipes and lessons from the restaurant that bucked convention and asked “Why Not?”
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Linda Lau Anusasananan shares the story behind The Hakka Cookbook, plus her plans for celebrating the Chinese New Year.
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One of Britain’s most popular food writers takes a look at her book, Cooking for Christmas, and the recipes that have stayed popular since its publication.
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Lisa Gershenson, publisher of the online magazine Cook’s Gazette, shares how the cookbook Dashi & Umami impacted her understanding of Japanese food and her cooking style.
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