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Auntie Yang’s Great Soybean Picnic by Ginnie Lo, illustrated by Beth Lo
“The last part of the trip to Auntie Yang’s always took forever,” recalls older sister Jinyi as her family drives from small-town Indiana to the outskirts of Chicago. But they made the journey often...
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The Drops of God (vols. 1-3) by Tadashi Agi, illustrated by Shu Okimoto,...
I’m the first to admit that I’m no oenophile, in spite of the years we lived in Northern California when we wandered the wineries of Napa, Sonoma, and even the tiny boutique arbors scattered through...
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Reel Cuisine: Blockbuster Dishes from the Silver Screen by Nami Iijima,...
This cookbook is probably the most unusual little collection I’ve ever come across … and quite a treat for the brain as well as potentially for the stomach. The writer/chef, Nami Iijima, is a...
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The Drops of God (vol. 4) by Tadashi Agi, illustrated by Shu Okimoto,...
No oenophile am I, but I sure am addicted to this delicious new series. To catch up to this latest volume which hits shelves today, be sure to click here. The elusive chase continues between...
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Food and Faith by Susan Reuben and Sophie Pelham
Six children, six different faiths … while their holy days and festivals vary, the one thing they share – that we all share, regardless of the specifics of our backgrounds – are special foods we share...
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Ten-Minute Bento by Megumi Fujii, translated by Maya Rosewood
Ready for the frenzy of going back to school? So long, summer … hello, morning rush! I shudder … Since school lunch is not an option at our kids’ school, every weekday (early) morning we make two meals...
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The Drops of God: New World by Tadashi Agi, illustrated by Shu Okimoto,...
I must confess that I’ve been loathe to post about this latest volume of The Drops of God – an intoxicating, ongoing race between faux-siblings to identify 13 bottles of phenomenal wines (“The Twelve...
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Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop
How’s this for a fabulous first line? “The Chinese know, perhaps better than anyone else, how to eat.” Think about any little small town in the U.S. alone … no matter where you are, the one type of...
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The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau...
How come no one is out there cooking their way through all the recipes of an Asian cookbook and blogging about it, then making a movie with … say, Jackie Chan fighting the good fight with woks and...
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What a Party! by Ana Maria Machado, illustrated by Hélène Moreau, translated...
In the same delightful, sequential fun of If You Give a Mouse a Cookie – if you do x, then y happens – Brazilian überauthor of more than a hundred books, Ana Maria Machado, puts on a party of epic...
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On the Noodle Road: From Beijing to Rome with Love and Pasta by Jen Lin-Liu
Just in case you’re pressed for time, let me offer this short-cut alternative up front: if you’re looking for a fabulous foodie book that takes you to unexpected corners of the world, bypass Noodle...
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Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee
In case you haven’t planned your Turkey Dinner coming up in exactly a week (who, me? menu? what’s that?), here’s a collection filled with irreverently toothsome suggestions. Having grown up eating...
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Recipe by Angela Petrella and Michaelanne Petrella, illustrated by Mike...
In case you weren’t already aware, whenever you happen upon a McSweeney’s McMullens title, get ready for unpredictable high-jinks and not a little guffawing. Also, always remember to start with the...
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L.A. Son: My Life, My City, My Food by Roy Choi with Tien Nguyen and Natasha...
Check out this toothsome battle-cry: “The kimchi revolution: How Korean-American chefs are changing food culture” by Paula Young Lee for Salon.com. The article’s first paragraph introduces a bi-coastal...
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what did you eat yesterday? (vol. 1) by Fumi Yoshinaga, translated by Maya...
Before you open this tasty title, ask your stomach if it’s full. Any hint of hunger and you just might embarrass yourself salivating. The cover is already a toothsome teaser: salmon-and-burdock...
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