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• by:
• Sokolov, Raymond

Raymond Sokolov, an acclaimed food writer, columnist and former editor of the Wall Street Journal's Leisure and Arts page, has selected and compiled the best renditions of the world's most beloved and important dishes: recipes that have not only passed the test of time, but have become integral parts of our food culture.

The recipes are classic dishes from around the world including Italy, France, Greece, England, China, Spain, Germany, the United States, and other cultures. They are arranged in alphabetical order from Apple pie to Zabaglione and an essay accompanies each dish on its historical, scientific, and ethnographic significance--how the dish was developed, how it has changed, and why it has remained so popular.

The Cook's Canon offers a bounty of solid information and a refreshing return to real food that is sure to delight and edify anyone interested in cooking, eating, and entertaining food writing.