Pleasing recipes arranged seasonally, with half a dozen principal ingredients each quarter. This book has evolved out of Vaughan's monthly columns for House & Garden magazine.
If Mrs T is what she eats, who is Mrs T? A long journey to understand how food is connected to place and national identity, how tradition and innovation create culture. Warm, knowledgeable a... read more
Madison quietly set about creating a revolution in vegetarian cooking at Greens restaurant in San Francisco; she'd also done time at Chez Panisse. First published in 1987, this excellent boo... read more