Genre: Non-Fiction

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I have always loved reading books about the history of food, and salt has been an intricate part of our lives since the beginning of time.  Through the years salt has been used for religious purposes, for magical purposes and  as currency to name a few.  Kings and paupers have traded in salt, as man learned its importance.  Kurlansky takes us through time and throughout the world as we learn what salt has meant to various cultures in Salt: A World History.
  
It was interesting to read that the location of salt often played into where settlements grew.  Trade routes were influenced by salt and machines were invented to move salt.  Even some sciences revolved around salt, and the author does a great job of  sharing this information with us. The book is written chronologically and starts in old world Egypt, Rome, etc. then it moves into North America, Europe, and so on.  We learn about Iodine in salt and salt's relationship to Tabasco sauce.  There are some very interesting people highlighted in this book.  Who knew that even Gandhi had a relation to salt.

I love that Kurlansky interspersed recipes in his book.  I can imagine that the inclusion of them might be annoying to some, but I found them a welcome change when things got slow. To be honest, I have not finished the book yet. It is more enjoyable for me to read it between works of fiction, as there is a great deal of knowledge to absorb in the almost 500 page tome.  

It is fun and informative though, and I definitely recommend it to all foodies out there.

- Beverly


Publisher -  Penguin Books 
Date of Publication - ​January 28, 2003

Genre: Non-Fiction/Food

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Last week I wrote about "trigger warnings," and I feel compelled to issue one now. If you are offended by coarse language (I.e. The "F" word or the "S" word) then Thug Kitchen: Eat Like You Give a F*ck by Thug Kitchen is not the book for you.  Is it gratuitous, you might ask?  Well, I don't believe that the "F" word is ever a necessary component of a cookbook, but hey...that could just be me.​

That being said, the authors' style of writing did give me a chuckle, and the recipes look amazing.  For those of us who don't cook meat, finding interesting recipes can be challenging.  They put together ingredients and present one delicious offering after another.  Yesterday I tried making Lentil Tacos with Carrot-Jicama Slaw.  Not only was the taste interesting, but the crunchy Jicama added the perfect texture to each bite.  It had a slightly Asian bend, and next time I might try to change it to a more Mexican flavor profile.

The authors are an LA-based duo with a passion for healthy eating.  Their ingredients are always fresh and are put together seasonally.  Their partnership started as a website and moved on to sharing their ideas in cookbook form. My next foray into their healthy-style recipes will be their Roasted Beer and Lime Cauliflower Tacos.  Yum!  I just read that cauliflower will definitely be trending in 2017, so I might serve this at my next dinner party.

Cooking vegetables can be challenging, and I am always on the lookout for vegetarian dishes that are as hardy and taste-packed as their meat filled counterparts.  Although I haven't tried many of Thug Kitchen's recipes yet, I will say that so far the book is a winner.  I love that the authors are not preachy about their beliefs, and the choice of words was not a problem for me.

- Beverly


Publisher -  Rodale Publishing
Date of Publication - October 7, 2014

Genre: Non-Fiction/Food

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A book with over 800 pages is always a bit intimidating, but for a true foodie, 800 pages of food facts are just a beginning.  In History of Food the author digs deeply into the history of all types of food, giving us information that is both interesting and sometimes surprising.  For example, the cultivation of greens, for use in salads, came from Italy.  The Romans ate raw wild greens (salads) during the latter part of their meals to aid with digestion.

The author expounds upon the original mother sauces, telling us where they originated and how they were used through the years.  He talks about the sequence of meal courses, the use of utensils and anything you might imagine related to food. He shares information about food preservation through the years and many scientific issues related to food.  I found it interesting that tomatoes, first discovered in the "new world," were brought back to the Italians, who really found creative ways to use them.

This is not a book that you will sit down and read through in a week or even a month.  It is long and involved and can sometimes be tedious, but the information is fascinating and there is no rush.  Although it was first written in 1992, and that is the copy we own, an updated version came out in 2008 that might be filled with even more up to date information.  If you, or someone you know, is interested in the when, where and why of what we eat, than this is a perfect book to keep on hand.  

- Beverly


Publisher - Blackwell Pub
Date of Publication - November 1992

Genre: Non Fiction/Food

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I am a foodie and love reading about experiences in the food industry, so I was looking forward to reading Karen Stabiner's book, Generation Chef: Risking It All for a New American Dream.  While not a bad look into the life of a new chef, I would have liked to have had a glimpse into the chef's life outside the restaurant, too.  It is difficult to imagine the fortitude it took for a young man in his twenties to put himself in $700,000 worth of debt to follow his dream.  This young sous chef was able to formulate a plan, find investors and open up a restaurant in one of the toughest cities in the world, New York City. After all, "if you can make it there, you can make it anywhere," and Jonah Miller is a "go big" kind of guy.  "Huertas" opened in Lower Manhattan several years ago with the help of Nate Adler, Luke Momo and sous chef, Jenni.  Nate and Luke had both invested several thousand dollars for a small stake in the business, and between these four there was a great deal of experience and desire to succeed.

It was fun watching them build their dreams.  There were successes and failures in this business as in all businesses.  The anxiety of waiting for the critics' evaluations of the restaurant was obvious.  Jonah knew certain critics could make or break his business, and I enjoyed reading about how the staff prepped when they realized "Mr. Bianco" party of two was actually Pete Wells from the New York Times. 

I also enjoyed reading about other restaurant owners and the trials and tribulations they went through to keep their restaurants afloat.  Sometimes diners forget how very difficult it is to get all the parts working in order to present us with a consistently delicious meal.  Since the owner can't be everywhere, he/she must rely on his staff - from executive chef to busboy - to care about giving exemplary service.  This is obvious as we read Stabiner's descriptions, and I, for one, wouldn't have the strength to watch disgruntled customers walk out of my dream.

I admire Jonah's loyalty when he promotes from within and hope his restaurant continues to grow in this city that is known for its fickleness where restaurants are concerned.  This is a good read for those who enjoy good food and the story behind its delivery to our tables.

- Beverly

​​Publisher - Penguin Group(USA) LCC
Date of Publication - ​​September 13, 2016

Genre: Non-Fiction/ Food

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Patricia (P.C.) Zick takes us on a journey through a year in the life of her garden.  Her charming book starts off with a bit of a back story on how she met her gardening husband.  Even as a young boy Robert Zick grew tomatoes in his parents' back yard.  
Once Patricia and Robert married, his obsession become hers.  She explains that while their garden may not be officially organic, they follow all the steps to grow it as such.  

Her writing style is easy, and makes the reader feel like a visitor sitting in her home.  She explains all of the basics of gardening and makes me feel that I can actually do it myself. whey live in Raccoon Township, located in western Pennsylvania, and are faced with varied seasons and growing patterns.  Her blog-style writing takes us through the months, and she shares some amazing looking recipes after each "season" of writing.  I am going to try some of her squash dishes this week.

Ms. Zick clearly explains what she knows (composting, canning, etc) and tells us what sources to explore to find information that she doesn't feel comfortable explaining.  For wanna be farmers like me or people who just like the taste of a home grown tomato, this book is a quick read that will teach you a few tricks to growing your own vegetable garden.

- Beverly


Publisher - P.C. Zick
Date of Publication - December 15, 2013

Genre: Non Fiction/Food

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Thank you, David Lebovitz, for the stories, the smiles and the delicious recipes.  I don't know if I will be brave enough to try them, but I sure did love reading about them.  The author is an American pastry chef living in Paris.  He begins the book with little stories of breaking into the business.  I liked his description of his first try at getting a job at Chez Panisse in Berkeley, California, and a peek into his life in America, but I really loved his descriptions of Paris and the Parisian way of life.

I laughed at his experiences with shopkeepers and people on the street.  People in Paris are very different than people in America, and while I love to visit, I couldn't imagine living there. Apparently, it is not unusual to bring your own bandages to a hospital. I shuddered when he talked about having to dress up in order to take out the trash, but talk of croissants and cheese helped me forget about the negative aspects of the City of Lights.

This book is certainly not an epic read, and the recipes were sometimes awkwardly placed, but it is definitely a good way to pass an afternoon.  Make sure you eat a good meal before you read it, and then sit back and enjoy Paris without having to take that nine hour flight.

- Beverly


Publisher - Broadway Books
Date of Publication - May 5, 2009

Genre: Mystery

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Poppy Peters was going to be a ballerina.  She dreamed of it, she trained for it, and her path was a clear one until a back injury got in the way.  Unable to continue dancing, Gardner's heroine decides to follow in Grandma Liz's footsteps and become a pastry chef.  Since this is fiction (and light fiction at that) the reader shouldn't question how she gets accepted into the Calle Pastry Academy in Georgia with very little obvious baking talent.  It is fun to watch this New York ballerina adjust to being a southern pastry chef.  She initially finds the heat unbearable and the kitchen confusing, but with the help of her roommate and a few other people, Poppy begins her road to success.

Of course her stumbling blocks make for good entertainment.  Her first class is a bit disastrous with an unappealing peach pie, a snooty "professor," and a classmate that seems less than friendly.  As the book progresses we see theft, fire and murder enter into Poppy's world.  She becomes a detective as well as a baker, and I enjoyed this book that was as light as a well made soufflé and equally satisfying for a book of this genre.  We are also treated to some great looking recipes that I am looking forward to experimenting with this weekend.

I am generally not a sweets eater, but I defy anyone to read this and not want a piece of pie. This is a book that can probably be finished in one sitting which is a good thing, because it will give you time to try your hand at something to satisfy those cravings.  I do know that I plan to bring fresh baked cookies and a glass of milk with me when I read the next book in this series.

- Beverly


Publisher -  Gemma Halliday Publishing
Date of Publication - March 4, 2015

Genre: Non-Fiction

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I read an interesting article in the newspaper yesterday.   The owners of a restaurant in Pittsburgh decided that, beginning in April, they will begin a " no tip " policy.  Their employees will be given a base salary of $35,000, healthcare benefits and a share of the business.  Their customers will pay their bills without the use of a calculator.  Several restaurants around the country are trying this method, and I applaud them.

This reminded me of a book I read several months ago, so I brought it back on my kindle and read it again.  It was difficult the first time and no easier now.  Behind The Kitchen Door is not for the squeamish.  Saru Jayaraman hides nothing when she talks about the deplorable conditions in restaurant kitchens around our country.  She followed the experiences of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. She interviewed those that were abused and those that fought back.  She showed how the poor treatment of these workers affects the food we eat when we sit in all restaurants.  Many restaurants force workers to work through illnesses.  Not only are they docked when they take sick days, but often they are fired. It doesn't take an investigative journalist to figure out what happens to us when people handling our food have a cold, the flu or hepatitis.

While many Americans are very aware of how their chicken, veal and beef have been treated, they tend to forget about the humans who handle the food they eat.  It is great to make sure our restaurants use organic and farm to table ingredients, but we, as a society, need to carry that concern a bit further.  If you never thought about it before, I guarantee that this book will open your eyes.  It is not a light book, but it is an interesting one that every American should take the time to read.

- Beverly


Publisher - ILR Press; 1 edition
Date of Publication - February 12, 2013

Genre: Mystery

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It is so nice to read a book occasionally that is not weighted down with heavy drama. Not that there isn't mystery and intrigue, but it is done in a light hearted and DELICIOUS way.  I recommend reading this book AFTER a big meal, because I found myself reaching for cookies and a muffin (that I luckily had in my freezer) while turning the pages.
 
Amy Ridley loves to cook and really loves to compete.  She decides to enter the Kellerton Summer Festival Pie Contest to feed her obsessions.  Unfortunately, she comes across a very dead Mandy Jo...the reigning champion.  Amy decides to look into the murder and finds that most of the town disliked Mandy Jo.  There are suddenly so many possible suspects to distract Amy from her cooking. She turns to her best friend Carla for advice and a bit of grounding, and together they try to solve the mystery.
 
I love Gradowski's ability to take a serious issue like murder, and somehow turn it into a light and humorous novel.  I also love her complete immersion in everything food, and her ability to make me hungry with description.  For example...
"The crust was golden brown.  Every slice of apple was exactly the same thickness.  The crumble was so buttery and delicate it would've made a real pastry chef jealous."
I think that I am also going to enjoy making some of the recipes that she adds to her story.
Yes, I think it is time for you all to read Pies & Perils while I go bake an apple pie.

- Bev


Publisher - Gemma Halliday Publishing
Date of Publication - July 4, 2014

Genre: Food

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About a year ago I decided to experiment a bit with our diet.  I had always had an iffy stomach...more bad days than good...and had a great deal of trouble keeping weight on.  

My husband and I decided to spend one month eating no meat. A diet of fish and veggies sounded daunting, but we were up for the challenge.  After one month my stomach rarely bothered me, and I put on enough weight to get my curves back.  We decided to keep on that diet, with the addition of two burgers a month and a little bacon here and there ( my weaknesses).

I have discovered many new things while on this diet, and quinoa is a grain that is so healthy for you that I wanted to incorporate it into our diet.

Sarah Clarence's book is great for beginning vegetarians or people who just want to experiment with healthy alternative grains.  Her recipes are super easy and generally taste good.  I haven't tried them all, but Nutty Quinoa Pilaf is a real favorite. It includes kale, pine nuts, goat cheese and other yummy ingredients to brighten the dish. The Hearty and Spicy Quinoa is a Mexican leaning dish that is a terrific side with chicken or fish.  There are also some great salad ideas.

I recommend this book for those looking for easy ways to change it up a bit.

- Beverly


Publisher - CreateSpace Independent Publishing Platform
Date of Publication - July 25, 2012