Nancie McDermott, “Southern Pies: A Gracious Plenty of Pie Recipes (from Lemon Chess to Chocolate Pecan)”, 2010.

Nancie McDermott, “Southern Pies: A Gracious Plenty of Pie Recipes (from Lemon Chess to Chocolate Pecan)”, 2010 was a cookbook of dessert pie recipes (book cover shown above). For some people it’s  “cake” and others it’s “fruit pie”; but, I am an “ice cream” dessert person. The choice is “cake”, “fruit pie” and “ice cream”; however, “fruit … Continue reading Nancie McDermott, “Southern Pies: A Gracious Plenty of Pie Recipes (from Lemon Chess to Chocolate Pecan)”, 2010.

Marcus Samuelsson, “The Red Rooster Cookbook: The Story of the Food and Hustle in Harlem”, 2016.

Marcus Samuelsson, “The Red Rooster Cookbook: The Story of the Food and Hustle in Harlem”, 2016 was a cookbook by the restaurant owner/chef.  Marcus Samuelsson opened the “Red Rooster” restaurant in 2010 in Harlem, New York city.   Samuelsson has published four other cookbooks; but, “The Red Rooster Cookbook”, 2016 cover the menu at his … Continue reading Marcus Samuelsson, “The Red Rooster Cookbook: The Story of the Food and Hustle in Harlem”, 2016.

Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019.

  Paul Greenberg, “Four Fish: The Future of the Last Wild Food “, 2010 was the topic of an earlier blog post.  Similarly, here I present:  Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019 was an American cookbook  of “ocean vegetation”.  Americans only eat 16 pounds of fishes (finfish/shellfish) annually;  but, the global average … Continue reading Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019.

Jean Bottera, “The Oldest Cuisine in the World", 2011.

Cyril Darlington, “Chromosome Botany; and the Origin of Cultivated Plants“, 1963 was the topic of an earlier blog post.  Cyril Darlington was a botanist who stated that the “origin of farmed plants” was 10,000 BC; and, at a “dozen centers” around the globe.  Here I present:  Jean Bottera, “The Oldest Cuisine in the World”, 2011 … Continue reading Jean Bottera, “The Oldest Cuisine in the World", 2011.

Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996.

Paul Greenberg, “Four Fish: The Future Food“, 2010 was the topic of an earlier blog post.  Here I present another seafood book:   Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996 which was a fishes grilling cookbook.   Finfish (refer to the photograph below) are best described as five “flesh appearance” categories:  1. “dark … Continue reading Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996.