contributed by Dame Linda Avery
A book review from Pen and Fork
by Molly Stevens
photos by Quentin Bacon
wine pairings by Tim Gaiser
Roasting is to winter what grilling is to summer. Most cooks think roasting is the easiest …

Dame Joan Reardon brings the following books to your attention.
LIFE, ON THE LINE: A CHEF’S STORY OF CHASING GREATNESS, FACING DEATH, AND REDEFINING THE WAY WE EAT
by Grant Achatz, Nick Kokonas
Gotham, 2011
From Publishers Weekly: In …

Entertaining on Mother’s Day? Have a party planned for spring?  How about a graduation?  The Everest Spoons will make a memorable impression on your guests!
by Jean Joho with Chandra Ram
from The Eiffel Tower Restaurant Cookbook
(Chronicle, …

The Cookbook Collector: A Novel
Allegra Goodman
The Dial Press
Dame Joan Reardon recommends this book for travel reading or just plain enjoying the autumn sun. Publishers Weekly says “If any contemporary author deserves to wear the mantel …

by Jean Joho with Chandra Ram
from The Eiffel Tower Restaurant Cookbook
(Chronicle, 2008)
Makes 6 individual souffles
The Eiffel Tower is famous for its soufflés, and we serve thousands of them every year. We always have at least …

Chicago Cooks: 25 Years of Chicago Culinary History and Great Recipes from Les Dames d’Escoffier
by Carol Mighton Haddix
Agate Surrey, 2007
Chicago Cooks is a fascinating look back over the historic culinary explosion in Chicago over the …