From Margaret Mezzacapo
Author: Anthony Bourdain
Title: Medium Raw
Anthony Bourdain is not a chef. Surprised, huh? He comes right out and admits this. He is lot of things- ex-junkie, world traveler, gourmand, adventurer, and a cook – but he does not think of himself as a chef. You’ll learn all this and more in the essays that comprise this book. He discusses aspects of his life and issues that affect the world and food. There are times that instead of attending the Culinary Institute of America, he seems to have taken classes at the Keith Richards Kooking Kollege, majoring in sex, drugs and rock and roll, although he now claims to be a devoted family man. You decide.
P.S. Words of Warning- If you’ll be offended by rough language and graphic sexual references, pass this one up.
From Margaret Mezzacapo
My Life in France
Author: Julia Child
Of the many books on Julia Child’s life that have come out in the past year or so, this is one of my favorites, possibly due to the many photographs sprinkled throughout. While not possessing all the minute details presented in Dearie, another Child biography, this gave you the gist of her life plus some viewpoints from Julia’s side of the story.
From Rosemarie Jerome
Author: N.M. Kelby
White truffles in winter : a novel
This literary gem needs to be shared. It is a quiet, intense portrayal of a man who loved two women but whose passion was food. This man is the great French chef Auguste Escoffier and this is his elegant “memoir in meals.” Like his magnificent culinary creations, there is a complexity to this story that evokes the spirit of the time and captures the essence of the man. His was a life of extremes: suffering and captivity during the Franco-Prussian War; wealth and splendor communing with royalty, high society, the powerful, and poverty in his declining years. The cornucopia of images and feelings bombard the senses and creates a rich realism that you could almost touch and taste. Escoffier did not want to be forgotten, this story makes you want to know more about the man who was an epicurean genius yet a sad, idealistic romantic.
From Charlene Muhr
author: Theroux, Jessica
COOKING WITH ITALIAN GRANDMOTHERS
American chef, Jessica Theroux, takes readers on a journey through Italy, from Tuscany to Sicily. Theroux’s journey was inspired by Slow Food, an organization founded in Italy, in 1989. Slow Food’s mission is “to promote values in traditional food and preparation and to counteract the trend toward fast food and a faster life.” On her journey, Theroux visits Irene, a grandmother in the Piedmontese town of Bra, the international headquarters of the Slow Food Movement. COOKING WITH ITALIAN GRANDMOTHERS is not only a wonderful collection of recipes but each grandmother shares her history, her stories, and her secrets as she cooks alongside Theroux. The recipes are clear and simple and each recipe is indexed. Theroux presents an interesting selection of recipes from walnut black pepper cookies, calabrian bread salad, and lasagne with a béchamel sauce, homemade ricotta, and blood orange gelato. There was an interesting quote in the beginning of the book from the writer, Laurie Colwin. “No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.”
From Charlene Muhr
author: Hetzler, Richard
The Mitsitam Cafe cookbook
Last year I visited Washington, D.C., and toured many museums. I had the opportunity to eat at the restaurant, the Mitsitam Cafe, in the National Museum of the American Indian. I was delighted to discover the Mitsitam Cafe Cookbook which features ninety recipes from the restaurant that are adapted for home cooks. The Mitsitam (which means “let’s eat” in the local Piscataway and Delaware languages) Cafe Cookbook features recipes from five Native culture areas in the Americas -Northeast Woodlands and Great Lakes, South America, North Pacific Coast and Columbia Plateau, Mesoamerica and Great Plains. The cookbook is divided into ten sections: appetizers, soups, salads, main courses, side dishes, sauces and salsas, breads, desserts, drinks and basic recipes and techniques. In each recipe there is a sidebar about the origin of the recipe and its ingredients. There is a special section of the cookbook, Ingredients and Sources which describes recipe ingredients, where they can be purchased and what substitutions can be made. The Mitsitam Cafe Cookbook offers a variety of easy recipes that will delight many palates.
From Gina Scaglione
I finally finished the last book in the series of David Zinczenko’s Eat This, Not That books. This book is entitiled Cook This, Not That and it is meant to show you the healthiest way posssible to cook the meals that you are already making anyway. I found this one to be much more helpful to me than the restaurant guide because we rarely eat out. However, I have marked off many recipes in this book and I intend to alter the recipes I already use to make them fit into our new healthful lifestyle. I highly recommend this series.
From Jackie Cantwell
author: Beecher, Suzanne
Muffins and mayhem: recipes for a happy (if disorderly) life
A memoir laced with recipes. The author is the creator of DearReader.com,
an online book club. As a member, I know that she prefaces each online
installment with her daily column. In this book, she details her humble
beginnings as an only child in Cuba City, WI. In spite of an alcoholic
father and an indifferent mother who doesn’t understand her, she has an
indomitable spirit. She is not afraid to make (big) mistakes, and to make
fun of herself. She seems to be a business/marketing genius, without any
college degrees. After a failed marriage, she finds Mr. Right, also
divorced with kids. She and her husband move to Sarasota, FL. She has a
son and a daughter, but hardly mentions them. I would like to have read
why she married him so soon and why in Iowa City, and what it was like to
raise a blended family. Her take on living with an eye disorder was
inspiring (she learned to love the disorder instead of fighting it).
I didn’t like the recipes very much: the potstickers seemed too difficult
and others were too pedestrian. Some of the chapters are verbatim from
her online column. The grief over losing her mother is raw and if you
have been in a similar situation, you can relate.