cookbook

24 Jul 2024

What Makes A San Francisco Chef Great?

There’s relatively good food, even subjectively good food, then there’s Marnee Thai. The shotgun-style restaurant is lit in warm orange and servers are fast, attentive, prophetic. The coconut cakes arrive plentiful and hot, creamy and studded with squash and corn. It’s a restaurant so dank owner Chai Siriyarn opened Marnee

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04 Dec 2018

WE WANNA GIVE YOU A GIFT BASKET OF BEER, ICE CREAM AND COOKBOOKS!

And some other stuff. Also, some of the items won’t physically be inside the basket. And there may or may not be an actual basket. It’s more of a collection of items that we got together and thought you might like to consume (or re-gift) for Christmas. We’re hoping we’ll put

illyannam 0
08 Oct 2024

The November 2024 BAS Voter Guide

A Big Change to This Year’s Voter Guide We’ve been doing voter guides for a really long time. I’m pretty sure we put our first one out in like 2010 or something. And I know that thousands of you rely on our voter guides to help you make decision. But

BAS Editorial Team 0
25 Sep 2017

We wanna send you and a friend to see Yotam Ottolenghi on his SOLD OUT ‘Sweet’ cookbook tour!

When Yotam Ottolenghi began his culinary journey, he says he was, “firmly on the sweet side; I trained in patisserie, and my first job in the kitchen was as a pastry chef.” Known for his vibrant, inventive savory and vegetarian dishes, as well as his eponymous London delis and fine-dining

illyannam 0
27 Oct 2010

Learn to Cook Homemade Indian Food That Actually Tastes Good at Omnivore Books!

I think I’ve made it pretty clear over the months that although I am an infinite fat-ass and am obsessed with food, I was born without the “good cook” gene.  However, I do believe in the power of cookbooks and classes, and as a result of a onetime (pricey) session

Christy Jovanelly - Cheapskate Commentator 0
21 Oct 2009

Forking Fantastic: a Cookbook for the Rest of Us

Recently Oliver, our Resident Bargain Whorespondent, introduced me to someone saying, “This is Stuart, he cooks less than anyone I know”.  Which is probably true.  Just last night I convinced…ahem, attempted to convince my lady that I was a culinary genius because I made an aioli out of Sriracha, mayo

Broke-Ass Stuart - Editor In Cheap 0