Cookbook Reviews: The Cooks Without Borders Difference
Many of the most outstanding recipes in the world can be found in cookbooks — but there are few cookbooks whose recipes all work perfectly. In fact, many of our favorite recipes in the world are those that we found in a great cookbook, but that we had to tweak to give you the best result.
It might be a direction that’s unclear, timing that’s off or an ingredient amount that isn’t quite right. Sometimes in a great recipe there’s a tiny mistake that leads to recipe ruin — in fact, that happens frightfully often.
We take pride in being your backstop: We thoroughly test the recipes we publish, adapting them to incorporate the corrections and clarifications we find necessary for a fabulous result. That’s the Cooks Without Borders difference.
Latest Reviews
Older Reviews
The Rise, Marcus Samuelsson, Feb. 19, 2021
Ottolenghi Simple, Yotam Ottolenghi, Feb/17, 2021
Every Grain of Rice, Fuchsia Dunlop, Feb. 8, 2021
Chaat, Maneet Chauhan and Jody Eddy, Nov. 29, 2020
The Chicken Soup Manifesto, Jenn Louis, Nov. 19, 2020
Simple Thai Food, Leela Punyaratabhandhu, Nov. 9, 2020
Amá, Josef Centeno and Betty Hallock, Sept. 30, 2020
The Mexican Home Kitchen, Mely Martínez, Sept. 12, 2020
La Buvette, Camille Fourmont and Kate Leahy, Aug. 22, 2020
Land of Fish and Rice, Fuchsia Dunlop, Aug. 10, 2020
Vegetables Unleashed, José Andrés and Matt Goulding, Aug. 9, 2020
Falastin, Sami Tamimi and Tara Wigley, July 24, 2020
Japanese Home Cooking, Sonoko Sakai, June 28, 2020
Jubilee, Toni Tipton-Martin, June 6, 2020
Feast: Food of the Islamic World, Anissa Helou, May 1, 2020
Cook Korean!, Robin Ha, Aug. 20, 2016
Lidia’s Mastering the Art of Italian Cuisine, Lidia Bastianich and Tanya Bastianich Manuali, Feb. 28, 2016
Vegetarian India, Madhur Jaffrey, Dec. 20, 2015
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