My love affair with cookbooks
What does it say when your nighttime reading is a dense tome on Irish cooking?
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
You are now subscribed
Your newsletter sign-up was successful
Read more on this story.
Find out more about the cookbooks mentioned:
Ballymaloe Cooking School Cookbook
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
The Art of Living According to Joe Beef
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
Listen to more of The Week's podcasts:
*The surprisingly recent meteoric rise of balsamic vinegar
*This week I learned the simple solution to making chocolate taste even better, and more
Michael Brendan Dougherty is senior correspondent at TheWeek.com. He is the founder and editor of The Slurve, a newsletter about baseball. His work has appeared in The New York Times Magazine, ESPN Magazine, Slate and The American Conservative.
-
One great cookbook: Joshua McFadden’s ‘Six Seasons of Pasta’the week recommends The pasta you know and love. But ever so much better.
-
Scientists are worried about amoebasUnder the radar Small and very mighty
-
Buddhist monks’ US walk for peaceUnder the Radar Crowds have turned out on the roads from California to Washington and ‘millions are finding hope in their journey’
