The thing is, you don't need an addiction to real Italian cooking to lose yourself in these pages. You can read it as a travel book. As an adventure story. As a sensual experience that yields deep pleasure for the authors --- and the reader.
Jesse Kornbluth | Posted 05.25.2011
Dining is a ritual, a spiritual act. And that luxury -- that lure and irritant -- reminds us of the rich variety of experience available to us, in the kitchen and so many other rooms.
Jesse Kornbluth | Posted 05.25.2011
Melissa Hamilton and Christopher Hirsheimer are "salt-and-pepper" cooks. They buy fresh food, they focus on presenting the essence of its flavors, and they use seasonings as little as possible.
Jesse Kornbluth | Posted 05.25.2011
Canal House Cooking, Volume No. 3 is a hymn to Spring. We're just starting to cook our way through it, already it feels like the best edition so far. The photographs leap off the page; if you squeezed a shot of an orange, you'd get juice.
Jesse Kornbluth | Posted 05.25.2011
Canal House Cooking, Volume No. 3 arrived the other day, and we greeted it like a visit from an old friend who shows up just as you're starting to miss her.
Jesse Kornbluth | Posted 05.25.2011
I don't need to say that the photographs will make you want to start cooking. Or that the writing is as warm and welcome as a just-made cheese puff. Or that No. 2 is the second reason these women are the hottest news in cookbooks.
Elissa Altman | Posted 05.25.2011
I first heard about Canal House through the grapevine, which is a pretty tightly plaited bit of business in the food world.
Jesse Kornbluth | Posted 03.20.2012