Our Osozai cookbook review: Meg Tanaka's 80 everyday Japanese home cooking recipes, from quick pickles to karaage. Is it the Japanese cookbook for you?
Himanshu Saini's The Rise of Indian Food captures Tresind Studio's three-Michelin-starred tasting menus, with forewords by Massimo Bottura. Our full review.
Our review of Gennaro's Hidden Italy by Gennaro Contaldo — 80 forgotten regional Italian recipes to treasure for generations, with stunning photography by David Loftus.
Our review of Donna Hay’s Sunshine, Lemons and Sea Salt — a stunning celebration of modern coastal home cooking. Accessible, beautiful, and full of recipes worth making.
Unelaborated Products is a fascinating encyclopedia that explores why classifying, and categorizing food is essential to refining every chef’s culinary skills.
In this week's equipment review, we decided to bring you the Misen Stainless Steel Pan Review. Discover everything about this pan in our review.
In our Salt and Straw Cookbook Review, we'll take a look at one of the most inspiring ice cream books we ever had the opportunity to review.
The Cuisinart Professional Ice Cream Maker is an excellent self-freezing unit, convenient to use and well designed, perfect for our sweetest cravings.
The Cooking World is a team of professionals passionate about the world of food from diverse areas.
Our purpose is to share our passion and knowledge with everyone to teach how they can cook more and have a good time while doing it.
