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Archive for the ‘Food’ Category

jacket.aspxThis very satisfying debut fiction from a seasoned food writer was delightful to listen to on audiobook CD. Julia Whelan got most of the parts spot on, and even though deepening her voice for the male characters is a bit comical, the lively reading of Ruth Reichl’s intriguing tale and multifarious characters kept my daughter and me engaged thoroughly. She and I enjoy sharing many of the same books, especially adult titles that also hold appeal for teens. In fact, I would not be surprised to see Delicious! turning up among YALSA’s 2015 Alex Award nominees for books published in 2014—I hope, I hope!

Billie Breslin, also known as Wilhelmina to the Fontanari family, where Sal calls her Willie, feels fortunate to have landed a competitive position at Delicious magazine (obviously inspired by Gourmet, which discontinued in 2009 and was last headed by Ruth Reichl as editor). It doesn’t take long for Billie’s extraordinary palate to be recognized; she has the uncanny talent for detecting even the most obscure ingredients and flavors and has a knack for suggesting the precise tweak needed to perfect a recipe. Yet, she adamantly claims that she is definitely no cook! Her new friends in New York soon suspect she’s harboring some darkly saddening secret, however. Meanwhile, she’s determined to work her way into food writing, which she quickly and very cleverly accomplishes.

Delicious magazine closes down, but Billie is retained to handle customer service matters, working solo in the Timbers mansion, where she stumbles upon a secret room. Mysteriously secreted letters slowly reveal the details of a World War II correspondence between a 12-year-old girl interested in cooking and Chef James Beard when he was on staff at the magazine. We’re also provided with letters written in the present, diary-like words Billie addresses to her older sister. This partially epistolary read brings the reader deeper into the thoughts of our leading lady. The plot revolves around Billie’s collaboration with Sammy and Mitch to preserve the historic letters and library before it’s too late.

Some of the most remarkable characters in Reichl’s very clever and page-turning tale are those who are not actually in this story but mentioned in the letters and by the characters, the librarians who organized the forbidden library and the legendary James Beard. Along the way, readers will learn fascinating details about war-time prejudices and the history of culinary challenges during rationing. Readers will even be taken on an architectural history tour of New York and learn historical tidbits about the Underground Railroad. Delicious! is delightful, and it is so pleasing to see one of America’s food-writing favorites succeed as a novelist too.

Check the WRL catalog for Delicious!

Or check out the audiobook, read by Julia Whelan.

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mayesFrances Mayes nurtures a sense of home wherever she travels and writes, frequently envisioning herself buying the rented house and settling in even while just visiting. Literal homes seem to blend and expand with a myriad of temporary residences as she reflects upon flavors, tastes, scents, scenes, poetry, cultures, and histories. She and husband Ed explore a rich variety of exotic as well as ordinary destinations, sweeping a wide radius from their Tuscan epicenter through a European, Mediterranean, Asian, and African playground.

Everything I pick up seems to lure me away. … A desire to go runs through me equally with an intense desire to stay at home.

The memoir hints that this year’s travel in the world is a means for Frances and husband Ed to escape the dust and chaos of the ongoing contracted work at their perpetually-being-restored ancient Tuscan home named Bramasole. Or maybe it’s the growing sense of danger, with the possibility of random violence invading their domicile in northern California that pushes them away from home.

I didn’t know how deeply refreshing the landscape could be. The place does seem familiar, perhaps at a genetic level, but in a a nourishing way. Or maybe I’m just familiar with these friends, and when one is at home with friends, the surrounding world becomes friendly, too.

Whether traveling with newly made friends or rendezvousing with dear old friends, Mayes reflects on their friendships and fond memories, predicting potential relationships with new acquaintances or expressing relief that she won’t have to sit next to such boors as some of the cruise ship passengers at each meal. I found her most humorous when describing the absurdities of cruise ships and their tendency to transform passengers into cattle, driven through crowded tourist traps. Mayes’ first choice for travel is definitely not the cruise, preferring to rent homes and literally plant roots for a while in one village.

My early impressions of A Year in the World were tainted by my annoyance with what seemed constant obsession with food, especially meat and meat by-products, all forms of dairy and excessive indulgence in pastries on the part of Ed. I could assume he is quite rotund, despite his apparent energy and enthusiasm for daily excursions, even long strenuous walks in extreme heat such as their daily hikes to see the architectural and earthly wonders along Turkey’s Lycian coast. Could they possibly eat such meals while at home and shouldn’t they be more cautious with regard to health? My perspective did begin to soften once I reached the chapter on the British Isles—as they romped through English garden after English garden, I became so interested in garden tours. I love, and now wish to adopt, their habit of taking notes for use in the improvement of their home veggie, fruit, and flower growing techniques and varieties of plants. She describes serendipitous moments, such as finally coming across roses similar to a mystery species thriving in their Tuscany garden that was inherited after 30 years of neglect.

The book comprises about a dozen or so travel essays. Each may be dipped into separately or in sequence, yet it’s not the type of book you’ll read straight through. I started it months ago and picked the book up for just a chapter or two at a time, escaping to fascinating travel spots such as Andalucia, Scotland, and Mani. Mayes’ brief yet insightful reviews of books she travels with tempt me to add her inspired selections to my personal reading list. You may find it surprising that the title belies the format; you’ll seldom be aware of the month or year of her travels, and it’s never clear whether each of these trips occurred within a single year. That doesn’t matter, since you will be mesmerized by the poetic and lyrical way in which she transports you to a place and a moment, enveloping you in her experiences.

Check the WRL catalog for A Year in the World.

WRL also owns this title as an e-book.

 

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coverlayout.inddTwo men exchange jobs for a year so that one of them, a comic artist named Etienne Davodeau, can write a graphic novel about their experiences.

Richard Leroy, a wine-maker, takes Etienne through the whole one-year process of creating a good wine from his vineyard in the Loire Valley region of France. Etienne  learns first-hand about the fine art of pruning the vines, selecting the right kind of barrels, using the right kind and amount of natural fertilizers, and knowing which grapes to pick – and not pick — at harvest time.

Etienne gets to experience first hand the hard work that goes into making a wine as sweat is in ample supply on these pages. They are visited by an  assistant of Robert Parker,  the famous American wine critic and taster, who makes the long trip to France to sample several of Richard’s wines.

Etienne introduces Richard to the world of the graphic novel, a subject with which Richard is completely unfamiliar. They start by visiting Etienne’s publisher, Futuropolis, and Richard gets to see the whole process of how a graphic novel is produced. Richard watches Etienne finish making the first proofs of the novel and is taken aback by how much paper is used to get these proofs. Richard also meets and interacts with the many people involved in getting the book finished and shipped.

They have the most fun (as does the reader) when they make special trips to enhance their learning of and appreciation for their very different vocations. Richard takes Etienne on a trip to visit a vineyard in Corsica and on trips to several wine exhibitions, including one in Angers that features mostly “biodynamic” or organic wines from all over France. Etienne takes Richard to several comic book festivals and they visit several well-known graphic novelists, including Marc-Antoine Mathieu and Jean-Pierre Gibrat. It was refreshing to see how upfront and honest Richard is about his opinions, how he shares with them that he does not  like many of their novels.  The graphic novelists are fine with that; they agree that their graphic novels, like a type of wine, are not meant for everybody.

In the end, both of these men find that they share many common values about their work and the products that they make. They are both passionate about what they do, and both men have a hands-on approach so as to control the quality of their products. They both want their products to be enjoyed by people, “something to gather around, a link between people.”

I thoroughly enjoyed reading this book, my first graphic novel . The black and white illustrations of Etienne Davodeau are excellent and really helped me understand and appreciate the steps that go into making both wine and graphic novels. This graphic novel has won several awards, including Gourmand Magazine Best US wine book translation and Slate Cartoonist Studio Award nominee.  It is unfortunate that this is his only graphic novel that has been translated into English.

If you are interested in wine, you should watch John Cleese’s excellent documentary Wine for the Confused and  the wonderful movie Bottle Shock.  Both are personal favorites of mine.

Check the WRL catalog for The Initiates

 

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SouthernHerbGrowingI have tried gardening on several continents with many climates and soil types. I soon learned that a plant that grows well in one place may get resentful and sulk — or outright die— in another. That is why gardening books that address local conditions are spectacularly useful. Here in southeastern Virginia we are well served by Vegetable Gardening the Colonial Williamsburg Way: 18th Century Methods for Today’s Organic Gardener, by Wesley Greene. When I was starting to grow herbs I was looking for a book about a particular type of plant rather than tightly focused on one place, and Southern Herb Growing has turned out to be a wonderful resource to help me with our hot and humid conditions.

The author Madalene Hill was  the national president of the Herb Society of America in the 1980s and her expertise shines through. The first part of the book is called “A Herbal Primer” and covers getting started with sections on soil, mulch and propagation. A large part of it is given over to design ideas including historical knot gardens and theme gardens. The before and after photos can be a little discouraging because the full, tangled cottage-garden look that I crave may take five years to grow. I guess I just have to be patient and wait for my two inch tall sprigs of rosemary to become bushes! And for those readers who can only dream of the space to grow a proper garden, the book includes container gardening (which herbs are well suited to).

Around half the book is the “Growing Guide” with hundreds of herbs listed alphabetically with advice for growing them in the hot, humid South, the herbs’ historical uses and significance, and their modern culinary and medicinal uses. Each listing has the scientific genus and species names, as well as alternate names, so from from Acanthus to Yarrow you should be able to find almost any rare or common herb you are interested in.

Southern Herb Growing is a great book for all gardeners, especially if you want prosaic advice poetically put such as “Basils go home to their fathers at the first sign of cold nights in the fall.” It includes hundreds of beautiful photographs of herb gardens growing throughout the South, so try it whether you are able to immediately use their advice to improve your current garden or look at the lovely pictures and dream…

Check the WRL catalog for Southern Herb Growing.

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VegetableGardeningIf you are able to make the trip to Colonial Williamsburg (and do pop in and visit us at the Williamsburg Library if you do!) you will notice the beautiful gardens. Like everything in Colonial Williamsburg, they strive to make the gardens authentic to colonial times, which means lots of cottage vegetable gardens grown in old-fashioned organic ways. Whether you can visit us or not Vegetable Gardening the Colonial Williamsburg Way is a great book for both gardeners and history buffs.

For gardeners Vegetable Gardening the Colonial Williamsburg Way offers a wealth of practical advice and techniques, as the author points out, “many gardening tasks have spanned the centuries relatively unchanged”. Coaxing food from the earth has always required the same patience, diligence and skill.

The historically minded can learn about the past of vegetables, for example did you know that “The onion and its relatives–leeks, shallots, garlic, and chives–are among the most ancient and important vegetables known to humankind”? More practically for a modern gardener, it lists varieties of seeds used in 18th-century Virginia and if they are now unobtainable, it lists Heirloom substitutes. To learn how to make their gardens authentic, the Colonial Williamsburg Foundation turned to gardening books written hundreds of years ago like Philip Miller’s The Gardener’s Dictionary from the 1750s. Information found in these works had to be adapted to suit local conditions, such as the heat in Virginia summers.

Vegetable Gardening the Colonial Williamsburg Way is filled with stunning crisp photographs, both decorative images of bountiful garden produce and many showing gardening techniques. As a bonus, spot the colonial Williamsburg staff in their costumes as they work in the gardens – terribly hot in the summer in coastal Virginia’s hot and humid climate!

This book is an obvious choice for gardeners, especially those interested in organic vegetable production. It will also fascinate history buffs with its wealth of information about how people lived and grew their own food over two hundred years ago. If you are a local resident be sure to pop into the library and check out our signed copy.

Check the WRL catalog for Vegetable Gardening the Colonial Williamsburg Way.

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Lucid Food isn’t strictly vegan like the four cookbooks reviewed earlier this week.

Its focus is on sourcing food more ecologically and conscientiously. This makes it an excellent resource for omnivores bothered by factory farming practices and their impact—square with the slow food, clean eating, sustainable agriculture, and locavore movements. I did find Lucid Food to be decidedly vegetable-focused and the many creative vegan recipes included are full of exquisite flavors. Author and catering chef Louisa Shafia really backs up in her life what she writes about in this cookbook by the way she does business; her catering company is also called Lucid Food and practices an innovative waste-free approach.

…more than eighty-five healthful, seasonal recipes that will guide you toward making earth-friendly choices about what you prepare for meals…

Shafia suggests ways to choose fish and seafood more thoughtfully. I learned that the farming of mussels actually inspires cleaner coastal marine stewardship without the use of antibiotics and chemicals, about wild-caught species that are caught using methods that don’t kill unwanted animals in the process, and other safer choices for the eco-conscious eater. We can consume less by using seasonings to add briny flavors associated with fish dishes to tofu, tempeh, beans, and other proteins, still satisfying taste buds without adding to the imminent crisis predicted—that worldwide fish and seafood populations may disappear before mid-century.

This is a beautiful book and I can’t wait to cook more of its fine, elegant recipes that are a fusion of tastes and cultural traditions.

Check the WRL catalog for Lucid Food and Louisa Shafia’s latest cookbook The New Persian Kitchen.

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Vegan and locavore enthusiast Jae Steele aims to educate us about food’s origins—that is, how far it might have traveled to reach your local grocery market. She wants to equip us with the know-how to minimize our impact on the planet and its inhabitants when shopping for plant-based food locally.

First, and foremost, she clearly values and encourages the infusion of fun and joy into your lifestyle, wherever you live. In her book, I finally met a vegan who acknowledges that there are eaters who just don’t like each and every vegetable—no force feeding here! You’ve only gotta eat foods you like.

It’s not enjoyable if you’re feeling shamed or guilted into it, so let’s focus on doing the best we can—and doing it joyfully.

Packed with useful information, Jae becomes an irresistible friend motivating you to thoughtfully plan weekly meals and seasonal produce shopping, and she makes it all so fun! Learn how to explore a variety of veggies and fruits seasonally. You already knew that folks are asking questions at the farmer’s market, but if you’re feeling tongue-tied, Jae will arm you with the knowledge to get out there and get to know your food and the farmers who grow it more intimately. She includes great details for creating an indoor composting system using red wriggler worms, which I seriously might try, because I’m not quite ready to garden beyond my deck and in pots, let alone start tilling the yard.

Recipes are supplemented with fact-filled charts on individual plants’ versatile uses and health benefits. Woven into Jae’s very clear instructions are tips that most cookbook authors fail to provide such as a thoughtful hint to zest the lemon before you slice into it for juicing—I tried to get the zest from an already-squeezed lemon once and have the scars to prove it!

Check the WRL catalog for Ripe from Around Here.

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