Single-subject cookbooks reflect their times, says Lisa Dyer, associate publisher at Welbeck Publishing Group. In the 1990s, she recalls, books touted of-the-moment appliances and equipment such as ...
More specifically, butter. And even more specifically, sage and garlic confit brown butter, made custom by none other than Ryan Whaley, chief cook, bottlewasher and, whod’ve thunk, candlemaker at ...
From weeknight-friendly dishes to low-stress baking, today’s most influential cookbooks are meeting readers where they are.
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