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Victoria Ricardi chronicles the years she spent in Kyoto studying kaiseki, the refined form of cooking that accompanies the formal Japanese tea ceremony, and describes the cuisine's techniques, dishes, and role in Japanese society.
Two years out of college and with a degree from Le Cordon Bleu in Paris, Victoria Riccardi left a boyfriend, a rent-controlled New York City apartment, and a pl
"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration.
A DIY guide to making the salty, sweet, tangy, and spicy pickles of Korea, featuring 15 recipes ranging from traditional kimchi to new favorites with innovative
Magazine writer and editor Lori Tharps was born and raised in the comfortable but mostly White suburbs of Milwaukee, Wisconsin, where she was often the only per
This guidebook introduces the distinctive character of the old neighbourhoods of Japan's ancient capital, and pinpoints the best shops, restaurants, walks and i
