by Ashley English
Ashley English is a food writer and active member of Slow Food USA. She grew up in the southern mountains of Virginia, and returned to the food traditions of her childhood after years of restrictive "healthy" diets. "Reintroducing whole foods... and having profound positive changes in my health, made me realize that it wasn't Southern foods that had caused my family so much trouble. Instead it was the processed foods that had weaseled their way in." Southern from Scratch is full of recipes that are uncomplicated
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by Joyce Goldstein
A former Chez Panisse chef and retired owner of the renowned San Francisco restaurant Square One, Joyce Goldstein has been "putting up preserves" since the 1960s, committed to "the beautiful tension between sweetness and acidity" and distinctive flavors. In Jam Session: A Fruit-Preserving Handbook, Goldstein presents more than 100 fruit recipes. Arranged by seasons, from strawberry jam to pumpkin butter, this beautifully photographed cookbook is both inspiring and pragmatic.
Introductory sections feel like
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by Brian Hart Hoffman
Despite its appeal, bread baking can intimidate even those who are comfortable in the kitchen: so many factors, so many recipes to choose from. Brian Hart Hoffman, editor-in-chief of Bake from Scratch magazine, has assembled a mouthwatering batch of classic and innovative bread recipes in his first cookbook, The Bread Collection.
Each of the book's four sections--quick, twist, yeast and pull-apart--has its own stars, such as a recipe for strawberry balsamic muffins or a gorgeous Nutella crunch braid sprinkled
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