Dave Arnold and Nils Noren have opened their doors. If you do not know of Dave and Nils now is a good time to become introduced. If you know them, you are as happy as we are to realize they are sharing their kitchen their and minds with the digital world. Take some time and dive in; reading their musings, discoveries and insightful approaches to cooking.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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To Be Read
Michael Solomonov: Federal Donuts: The (Partially) True Spectacular Story
Chris Cosentino: Offal Good: Cooking from the Heart, with Guts
Deb Perelman: Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
Samin Nosrat: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Michelle Tam: Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo
Lee Brian Schrager: America's Best Breakfasts: Favorite Local Recipes from Coast to Coast
Jacqueline An: An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen
Carolyn Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
Alexandra Stratou: Cooking with Loula: Greek Recipes from My Family to Yours
Meathead Goldwyn: Meathead: The Science of Great Barbecue and Grilling
Tal Ronnen: Crossroads: Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine
Jessamyn Waldman Rodriguez: The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World
Nancy Harmon Jenkins and Sara Jenkins: The Four Seasons of Pasta
Editors of Food52: Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap (Food52 Works)
Gena Hamshaw: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (Food52 Works)
Blaine Wetzel and Joe Ray: Sea and Smoke: Flavors from the Untamed Pacific Northwest
Eric Werner: Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
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