T. Susan Chang
T. Susan Chang regularly writes about food and reviews cookbooks for The Boston Globe, NPR.org and the Washington Post. She's the author of A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table (2011). She lives in western Massachusetts, where she also teaches food writing at Bay Path College and Smith College. She blogs at Cookbooks for Dinner.
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2014 was a year for faraway cuisines to take up residence in U.S. kitchens — cookbook authors cast their nets for flavors from Paris, the Middle East, Southeast Asia and points in between.
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Like an international secret agent, the zest of tangerines and mandarins and oranges finds its way into Szechuan stir-fries, Mesopotamian couscous and Iberian sweets.
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Jennifer Lin-Liu's On the Noodle Road takes readers on a journey along the former Silk Road, looking for the origins of the noodle. But reviewer T. Susan Chang says that the book gets tied into knots when the quest turns cold.
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The rebels, rule breakers and renegades who rule this year's Top 10 list aren't looking for a Ph.D. in Traditional Cooking. They're pleasure seekers whose books are filled with quirky facts, gorgeous pictures and ingredients deployed in unexpected places.
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There's no reason not to eat well, even in tough economic times. Three cookbooks conjure deliciously simple dinners from the most ordinary of ingredients.
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Orange and chocolate taste great together, according to T. Susan Chang (and her husband). She shares recipes that combine citrus, chocolate and the currency of love.
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T. Susan Chang grew up loving mint chip ice cream in all its pastel-green glory. During her grand culinary experiments as an adult to re-create that unnaturally vivid shade, Chang has rediscovered the transporting power of ice cream.
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Morels are a chef's mushroom, opulent, earthy tasting, and delectable in cream. T. Susan Chang muses on her fascination with the wild fungi -- and the devotees who brave countless miles of poison ivy and pests to forage for them.
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Many people equate pea soup with the heavy autumnal concoction. T. Susan Chang shares her recipe for a bright and fresh chilled pea soup that anticipates summer.