What are your food-related reads these days?

[Darienne]

does eGullet still have the reading list?

Where would this reading list be, if it still exists. And I think it would be a great idea. I would be willing to work towards one.

[alexw]

Currently reading 'Bitter Taste' by David Evans. Cracking read about restaurant life

more about it on

http://esensesplayingwithourfood.blogspot.com/2010/03/bitter-taste-sideways-step-not-quite.html

[Darienne]

I still haven't received the Cheesemonger's book...we are allowed only two books on I.L.L. at a time and I am already over my limit by mistake.

Yesterday, at St Vincent de Paul's I bought the following for $1: You Eat What You Are: People, Culture and Food Traditions. Thelma Barer-Stein. It's a huge handsome book and I could not resist. Went to Amazon.com to see what reviews were there...only a few reviews and all except one said it was terrible. The terrible reviews each came from a different country and said basically the Barer-Stein was so off-base and so out of date as to be truly almost without redeeming qualities.

So far I haven't checked out Canada...

[anm]

I was about to order it .....Not worthwhile?

Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe

Edited April 11, 2010 by anm (log)

[andiesenji]

I just finished reading "The Recipe Club" A Tale of Food and Friendship - a Novel, by Andrea Israel & Nancy Garfinkel.

This has a lot of recipes in it but isn't a cookbook, per se.

It is a novel, written in the form of letters between two young girls and into young womanhood until something happens that causes a break.

There is no further contact between them for almost thirty years until events unfold that explains what happened years before and there is an interesting resolution.

It is not the typical type of book that I enjoy but I found it interesting and was reluctant to put it down until I had turned every page.

I haven't tried any of the recipes but some look to be rather interesting and fun.

[Darienne]

I just finished reading "The Recipe Club" A Tale of Food and Friendship - a Novel, by Andrea Israel & Nancy Garfinkel.

This has a lot of recipes in it but isn't a cookbook, per se.

OK. I'll give it a try. However, I am still waiting for the Wedge of Life to arrive. We are allowed only 2 I.L.L.'s at a time.

[heidih]

I was about to order it .....Not worthwhile?

Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe

I was disappointed. Maybe the excellent travel blogs around have spoiled me, but the food in the various regions was predictable and mentioning specific restaurants does not do much for the long term value of it. I learned nothing new. I was expecting something of quality like the Time Life Foods of the World Series published around 1970 and still informative and drool worthy.

[FlourPower]

Just got done with "52 Loaves," about a man's quest for the perfect bread. Reminded me of "Heat" a little. Very entertaining and highly recommended, especially if you've struggled with home-baked bread.

[anm]

Just finished "Toast" by Nigel Slater

[iainpb]

"50 Last Suppers" - 50 reknowned chefs and what they would eat as their final meal with recipes

http://tinyurl.com/37qxkpn

[anm]

Spice: The History of a Temptation by Jack Turner.

Read it as well...Somehow the book doesnt feel cohesive or written without sounding like a jamboree to me

[beanboy]

I just finished "Goat Song: A Seasonal Life. A Short History of Herding and the Art of Making Cheese" by Brad Kessler

Highly recommended.

Though I sometimes got bogged down in the author's overuse (to my taste) of flowery poetry/prose, this book is filled with wonderful anecdotes of goat-rearing, farming and cheese making. An inspiring look at life itself. Brad Kessler is good natured, witty and not afraid to call things what they are.

[Special K]

I am reading Bill Bryson's "At Home." It's a vast collection of facts and mini-history lessons, not the kind of book you (or I, anyway) can really read straight through, but I think that the chapters on "The Kitchen," "The Scullery and Larder," and "The Dining Room" would interest most eGulleteers.

[heidih]

Inspired by Shelby's eG foodblog, I ordered the 9 book boxed set of Laura Ingalls Wilder's Little House series

. Oh my- the delight of the settlers in the food and the amount of work and then joy in growing, hunting, foraging, and otherwise getting the food to table is a treat.

[plum tart]

I'm reading Heidi for the food passages and Laura Engels Wilder;s Country Boy for the food passages. I am just beginning to realize what an influence food descriptions in the books I read as a child on the way I cook now and the way I imagine a meal. I read first and then I became conscious of eating and cooking. It is an amazing journey.

I am also reading Spoon Fed. Just started so no comments yet.

[heidih]

I am also reading Spoon Fed. Just started so no comments yet.

Spoon Fed was interesting but not what I expected. Tell us what you think about the RR chapter- I was surprised

[Shelby]

Inspired by Shelby's eG foodblog, I ordered the 9 book boxed set of Laura Ingalls Wilder's Little House series

. Oh my- the delight of the settlers in the food and the amount of work and then joy in growing, hunting, foraging, and otherwise getting the food to table is a treat.

O M G I was just coming here to ask if anyone had started yet!!! Can we start a topic about the series somewhere??? I'm SO excited to discuss the books and the cooking with all of you!

edited to say I'd love to start a topic in this forum if it's acceptable

Edited January 26, 2011 by Shelby (log)

[heidih]

Here is a topic on the food in the Little House series.

[Special K]

I just finished Eating by Jason Epstein. Lovely - read it in one sitting.

[plum tart]

I am also reading Spoon Fed. Just started so no comments yet.

Spoon Fed was interesting but not what I expected. Tell us what you think about the RR chapter- I was surprised

I just finished Spoon Fed and must say I did not really care for it. I have not read any of Kim Severson's restaurant reviews so I am only familiar with her through this memoir, however many of the older food divas (Cunningham, Water, Hazan, and Reichl), were great influences on my cooking and my approach to food in general. What made me angry was that she had a golden opportunity with each of them to have fascinating discussions about food and cooking and instead she hands all her past troubles to them on a very large platter. Their gifts to her, as defined by her were given short shrift, a mere excuse, it seems by comparison to the time spent on personal problems. Such a waste! And the token recipes are in all their cookbooks - nothing new or fresh. What she told us about those ladies has already been told in THEIR memoirs and did not need to be diminished in hers. I felt she was particularly cruel to Marcella Hazan, who entertained her with generosity and kindness, only to have Kim focus on Judith Jones remarks about Marcella's ruined tastebuds. I still use Marcella Hazan's first 2 cookbooks, they are worn and spotted. Her other books did not inspire me so much but the first two were gems.

I feel her best chapter was on Leah Chase because the overwhelming tragedy of what Katerina wrought, made Kim forget about herself and write with real compassion about Leah and the fate of her restaurant. Her writing of Leah had dignity which most of the other pieces lacked.

Heidi, I am not sure when you refer to "rr" whether you mean Ruth Reichl or Rachael Ray. I have met Ruth Reichl once at a book signing in Toronto. She was gracious and amusing and very approachable. We chatted about many things including her fling with Coleman Andrews and I was very much a nonentity. I felt Kim spent to much time lamenting how intimidated she was by RR's image. Thank God, Ruth Reichl saved the day at their final meeting.

I can see why Kim admires Rachael Rae because Rachael Rae has huzpah and gumption and I can see that rubbing against it would make Kim feel more confident. After all, Rachael Ray makes non-cooks think they can cook!

I liked Kim's descriptions of cooking her family's red gravy and gumbo z'herbes. I just wish she had written less about "Me" and more about food and her inspirations. Now that would have been good food writing.

[heidih]

I am also reading Spoon Fed. Just started so no comments yet.

Spoon Fed was interesting but not what I expected. Tell us what you think about the RR chapter- I was surprised

I just finished Spoon Fed and must say I did not really care for it. I have not read any of Kim Severson's restaurant reviews so I am only familiar with her through this memoir, however many of the older food divas (Cunningham, Water, Hazan, and Reichl), were great influences on my cooking and my approach to food in general. What made me angry was that she had a golden opportunity with each of them to have fascinating discussions about food and cooking and instead she hands all her past troubles to them on a very large platter. Their gifts to her, as defined by her were given short shrift, a mere excuse, it seems by comparison to the time spent on personal problems. Such a waste! And the token recipes are in all their cookbooks - nothing new or fresh. What she told us about those ladies has already been told in THEIR memoirs and did not need to be diminished in hers. I felt she was particularly cruel to Marcella Hazan, who entertained her with generosity and kindness, only to have Kim focus on Judith Jones remarks about Marcella's ruined tastebuds. I still use Marcella Hazan's first 2 cookbooks, they are worn and spotted. Her other books did not inspire me so much but the first two were gems.

I feel her best chapter was on Leah Chase because the overwhelming tragedy of what Katerina wrought, made Kim forget about herself and write with real compassion about Leah and the fate of her restaurant. Her writing of Leah had dignity which most of the other pieces lacked.

Heidi, I am not sure when you refer to "rr" whether you mean Ruth Reichl or Rachael Ray. I have met Ruth Reichl once at a book signing in Toronto. She was gracious and amusing and very approachable. We chatted about many things including her fling with Coleman Andrews and I was very much a nonentity. I felt Kim spent to much time lamenting how intimidated she was by RR's image. Thank God, Ruth Reichl saved the day at their final meeting.

I can see why Kim admires Rachael Rae because Rachael Rae has huzpah and gumption and I can see that rubbing against it would make Kim feel more confident. After all, Rachael Ray makes non-cooks think they can cook!

I liked Kim's descriptions of cooking her family's red gravy and gumbo z'herbes. I just wish she had written less about "Me" and more about food and her inspirations. Now that would have been good food writing.

This was definitely not the kind of food writing I enjoy- the grab you in the guts and connect with you stuff. I think she was writing from her addiction recovery position and it was just interesting. I did NOT like the Marion Cunningham part- like TMI on a friend. I think the part in Reichl's book about the bridge crossing is incredibly capturing of the trauma and even without the James Beard association I would have respected her (Marion) for that. When I used RR it was the other one and I was interested to see a different take on her.

[djyee100]

I'll recommend this novel to people who like the magical fiction genre and who also like to bake: The Girl Who Chased the Moon, by Sarah Addison Allen. One of the main characters is a pastry chef who works her magic by baking cakes. Southern cakes. After I read the novel I checked out Southern cookbooks because I was so intrigued by some of these cakes I had never heard of before, like Hummingbird Cake. Also, for the first time in years, I felt like baking an old-fashioned layer cake. Judging from the reviews on Amazon, other readers have felt the same.

[plum tart]

I am also reading Spoon Fed. Just started so no comments yet.

Spoon Fed was interesting but not what I expected. Tell us what you think about the RR chapter- I was surprised

I just finished Spoon Fed and must say I did not really care for it. I have not read any of Kim Severson's restaurant reviews so I am only familiar with her through this memoir, however many of the older food divas (Cunningham, Water, Hazan, and Reichl), were great influences on my cooking and my approach to food in general. What made me angry was that she had a golden opportunity with each of them to have fascinating discussions about food and cooking and instead she hands all her past troubles to them on a very large platter. Their gifts to her, as defined by her were given short shrift, a mere excuse, it seems by comparison to the time spent on personal problems. Such a waste! And the token recipes are in all their cookbooks - nothing new or fresh. What she told us about those ladies has already been told in THEIR memoirs and did not need to be diminished in hers. I felt she was particularly cruel to Marcella Hazan, who entertained her with generosity and kindness, only to have Kim focus on Judith Jones remarks about Marcella's ruined tastebuds. I still use Marcella Hazan's first 2 cookbooks, they are worn and spotted. Her other books did not inspire me so much but the first two were gems.

I feel her best chapter was on Leah Chase because the overwhelming tragedy of what Katerina wrought, made Kim forget about herself and write with real compassion about Leah and the fate of her restaurant. Her writing of Leah had dignity which most of the other pieces lacked.

Heidi, I am not sure when you refer to "rr" whether you mean Ruth Reichl or Rachael Ray. I have met Ruth Reichl once at a book signing in Toronto. She was gracious and amusing and very approachable. We chatted about many things including her fling with Coleman Andrews and I was very much a nonentity. I felt Kim spent to much time lamenting how intimidated she was by RR's image. Thank God, Ruth Reichl saved the day at their final meeting.

I can see why Kim admires Rachael Rae because Rachael Rae has huzpah and gumption and I can see that rubbing against it would make Kim feel more confident. After all, Rachael Ray makes non-cooks think they can cook!

I liked Kim's descriptions of cooking her family's red gravy and gumbo z'herbes. I just wish she had written less about "Me" and more about food and her inspirations. Now that would have been good food writing.

This was definitely not the kind of food writing I enjoy- the grab you in the guts and connect with you stuff. I think she was writing from her addiction recovery position and it was just interesting. I did NOT like the Marion Cunningham part- like TMI on a friend. I think the part in Reichl's book about the bridge crossing is incredibly capturing of the trauma and even without the James Beard association I would have respected her (Marion) for that. When I used RR it was the other one and I was interested to see a different take on her.

I absolutely agree with you abou Marion Cunningham - it was very insensitive of Kim to reveal information about Marion that was given to her in sympathy and confidence.

And yes, I too liked the different take on Rachael Rae. Although she is not what I consider to be a great chef, she has brought cooking to a lot of people who would otherwise still be living on kraft dinner. She has received a lot of negative press in the food media and it was good to read a positive take on her. I have always enjoyed her cheerful enthusiasm and humour.

[judiu]

I'll recommend this novel to people who like the magical fiction genre and who also like to bake: The Girl Who Chased the Moon, by Sarah Addison Allen. One of the main characters is a pastry chef who works her magic by baking cakes. Southern cakes. After I read the novel I checked out Southern cookbooks because I was so intrigued by some of these cakes I had never heard of before, like Hummingbird Cake. Also, for the first time in years, I felt like baking an old-fashioned layer cake. Judging from the reviews on Amazon, other readers have felt the same.

Southern cakes, you say? Watch yard sales, thrift stores, second hand places and the like for the Southern Living Annual cookbooks and score dozens of Southern cake recipes per volume! HTH!

[Badiane]

I'm a big fan of culinary mysteries...thinks with titles like 'Town in a Lobster Stew' and 'Fatally Flaky'. Light and entertaining. Sure, actual literature is a big part of my reading diet, but you can't beat pure escapism.

I have just been trying to read Thomas McNamee's book on Alice Waters (it was a gift, I felt compelled to try). I got a third of the way through. I don't like Alice Waters. I don't care who she is or what she's done, I just don't like her. And I feel sorry for her daughter, having that woman as a mother. As my own mother would say, I do believe I would cross the street to avoid her if I saw her coming, if for no other reason than to stop myself from slapping that smug grin off her face.