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 e p
Title: Death a l’ Orange
Author: Nancy Fairbanks
Carolyn Blue, her son, husband, and some of his faculty colleagues take a tour to France. A few of these colleagues are competing for a deanship vacancy at the University. Carolyn, on the other hand, is there to enjoy the sights and focus on her job as a food writer. Unfortunately, illness and accidents plague the group. Who is responsible? Can Carolyn figure that out before someone is killed? A fast summer read.
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 Gloria Mandell
author: Pollan, Michael
titl: Omnivore’s Dilemma
This is one of the best and worst books I’ve read. Best in that it is extremely informative and well written. Worst in that I can never again look at food in the same way. I believe it has enabled me to eat in more healthy ways and to support local “slow food” and farmers. But it now takes me so much longer to shop outside of “supermarkets”. It is however, worth the effort. Don’t be afraid, read it through.
From Ellen Druda
Secret Ingredients: The New Yorker Book of Food and Drink
A collection of short and long essays appearing in the New Yorker
magazine, some dating back as far as the 1920’s, all having to do with our
favorite subject – Food. You can expect top authors to be present
when you are reading The New Yorker, and you will not be
disappointed: Anthony Bourdain on dining out, Calvin Trillin
on local delicacies, Nora Ephron on small plates, and some wonderful
fiction by John Cheever, Don DeLillo, Alice McDermot, and Roald Dahl, to
name a few. Humor is represented by Ogden Nash, Dorothy Parker,
Woody Allen, Steven Martin, and S.J. Perelman. The book is a buffet
of flavors; a great read any time of the year.
from Lola Ferris
author: Zinczenko, David
Eat This Not That: A Restaurant Survival Guide. The No-Diet Weight Loss Solution
Athough this book is supposedly a diet book, anyone who wants to eat
nutritionally will be amazed by the facts it contains about chain
restaurants and the nutrients in their food.
For instance, if you’re eating at Applebees, you can get a salad or steak
and grilled shrimp. You opt for the salad because it’s low-fat and
nutritious? Think again. The grilled shrimp and spinach salad has 1,040
calories whereas the steak and grilled shrimp is only 390.
Watching your salt? The sodium content in almost all of the dishes
mentioned is out of sight. Quiznos has a prime rib and Peppercorn sub with
2,570 mg of sodium. Even the healthy dishes in most of these restaurants
generally contain over 1,000mg of salt.
“Eat This Not” is a compact, colorful look at the world of eating out
that may change your choices.
From Gina Scaglione:
I read Eat This, Not That by David Zinczenko and love it. It really puts into perspective what they put into our foods. For instance, depending on where you are, you might actually want to eat four hamburgers than the salad. But, I will not tell you which place that is. You will have to read for yourself:)