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Although I have an ever-growing collection of food memoirs and cookbooks from all over the world, I will always have a big weakness for those who are sharing more than cooking tips and recipes. All my favorite ones are bringing me closer to a special table culture, unique ingredients and historical approaches to food and nutrition. T-Bone Whacks and Caviar Snacks  by Sharon Hudgins and Tom Hudgins is my latest addition to the category of favorites. It is not only because it features a cuisine that I am fearfully approaching as a cook but due to its variety of dishes and certain familiarity. Over the years, I made peace with the thoughts that most probably will never made my own borscht - the Russian version to do not antagonize those who have a different story about the origin of this liquid meal - or Napoleon, but will always enjoy both, and many more, over a Samovar-made tea and a good story.  Although most of this book is made by recipes - with detailed directions that made...

I had a lot of ramen bowls in my relatively short life, but never thought seriously about the possibility of preparing my own ramen, from step 0 onwards. After all, I suppose that exactly as creating your pasta requires more than cooking skills but also a deep knowledge of texture and combinations of ingredients, for a non-Asian like me, homemade ramen is only worth a try without a guarantee of originality.  Ramen at Home by Brian MacDuckston is written for someone like me, keeping up with the 'real thing' recipes, but keeping in mind the Westerners. If you are living outside Japan, at the end of the book there is a long list of online resources that helps to source the right ingredients.  Very often in Japan, the popular saying goes often that many unpleasant things - like strong winds or cold or rains - are coming from China. But there are still some things that are actually pleasant and delicious too, like ramen, which are in fact Chinese noodles whose widespred consumptio...