Legendary New York Times food writer Craig Claiborne wrote more than 20 cookbooks, but surely none could have been closer to his heart or his roots than Southern Cooking.
By the mid-1800s, American middle class women frequently turned to Godey’s Lady’s Book for household advice, sewing patterns, and recipes. Although founded by Louis Godey, from 1837 to 1877, it was led by Editor Sarah Josepha Hale and under her leadership, circulation rose dramatically. In Civil War Recipes, Lily May and John Spaulding have done a very nice job of selecting recipes from the first part of the 1860s run of the magazine and presenting them along with enough culinary history to make for an interesting read.
Sometimes you check out a book that starts a new family hobby. The book Paletas started a wonderful new hobby for our family. The day before my son found this book he was watching a Food network show on Paletas, the delicious Latin-American treats that we call popsicles. The next day my son found this book at the library: Paletas : Authentic Recipes for Mexican Ice Pops, Shaved Ice, and Aguas Frescas by Fany Gerson. It was summertime and we made the key lime popsicles rolled in pie crust crumbs and each popsicle tasted just like a piece of key lime pie. We also made the avocado paletas and even though they sounded dreadful, they were really delicious! Of course we also made the more traditional lemon-lime popsicles.
The Founding Foodies, by Dave DeWitt, is an easy-going chat on matters historic and gastronomic in the Old Dominion and beyond. DeWitt dismisses some food writers’ contentions that colonial food was poor stuff. Having attended Mr. Jefferson’s university and being thus familiar with the third president’s many accomplishments, he knew that this common opinion was surely an overgeneralization. Jefferson, as well as Washington and Franklin, were trend-setters—learned men who easily absorbed and promulgated cultured styles of fashion, philosophy, architecture, and, yes, food, derived European trends, especially their French allies.
Besides these Founding Fathers’ culinary preferences, DeWitt also looks at curious historical periods of Virginia history where food, or lack of same, played a noteworthy role. At Jamestown, the horrors of spoiled ships’ rations and the colonists’ inexperience with hunting and fishing made them very dependent on the native tribes’ shared knowledge. They did learn to hunt and fish which was well since the supply ship was delayed, nearly resulting in John Smith being hanged. Desperate to turn a profit in the days before tobacco, the settlers took up fishing on a grand scale—thousands of pounds of salted cod to England and dried fish to Spain.
After marrying a rancher, former Los Angeles food snob and vegetarian Ree Drummond found herself in the Oklahama countryside as a ranch wife and mom to four kids, all with big, meat-loving appetites. She set out to “create delicious food - food that would allow me to tickle my cooking fancy, but still make the cowboys’ heart go pitter pat.” Drummond started a food blog called The Pioneer Woman, where she posted step-by-step directions to a number of delicious recipes, starting with “How to Cook a Steak.” Drummond’s mouthwatering recipes, combined with her witty comments and lovely photographs, skyrocketed in popularity, which led to her first book, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl.
Upon first glancing at Dorie Greenspan’s Around My French Table, I very nearly put it aside to be reshelved. It was too beautiful. Huge and heavy--laden with photographs--and featuring a cover shot of something that looked as though it took a heck of a lot of time, money and energy to pull off, it didn’t seem like something that would work for me.
But first glances can be deceiving. Almost every recipe involves relatively normal if delicious ingredients. The techniques used are not difficult at all for someone who knows her way around a basic kitchen. These are the sort of recipes which will be made again and again--and be shared with demanding friends. Each is introduced very charmingly, in a way that conveys much about the author’s French experiences.
When one thinks about the U.S. Civil War, or the War Between the States, one does not come up with images of food and recipes. Rather, it is the exact opposite: we think about hunger and even starvation. But the truth is, some of the most creative recipes are invented at times when the basic food elements are scarce.
If you are like me, you probably enjoy exploring different cultures through food. I am a huge fan of Anthony Bourdain's show, No Reservations
I would love to be able to go to all these countries and taste their cuisines one day. But for now, I do it through reading. It is truly amazing to learn that many famous cooks and food writers were ordinary people and had to endure many struggles on their quests to find a niche for themselves. In these books, we will travel and experience cuisines both in the USA and around the world.
With the gardening season starting in full force, there are many moments when we plan a project, even get started and then get stuck. Further guidance and reading is required. The Central Rappahannock Regional Library certainly has a large collection of paper copies of gardening books. But what happens if the perfect book is checked out and has holds on it? Or, perhaps you can't get in to see us at the library. Time is running out, and you need to start now.
I was aware of the fact that EBSCOhost has a collection of electronic gardening books but did not know how extensive the collection is. By typing in "gardening," as the search term, I came up with over four pages of results.
To utilize the results of your gardening, there are also many different cookbooks also available as eBooks.
The Omnivore's Dilemma, by Michael Pollan, seeks to determine through investigative journalism exactly what goes into deciding what we should eat. Pollan explains that as omnivores, humans have such a vast variety of foods that they are able to eat—plant, animal, and even fungi--that it creates a problem within the human mind. Other species such as the koala bear only have one choice for dinner, eucalyptus leaves; because humans have so many choices, deciding what to eat can take up a large part of humans' time.
In order to investigate exactly how we have come to use the supermarkets and the industrial-style meal preparations today, Pollan looks at all of the ways in which people are able to feed themselves. He analyzes first the industrial-style food change, which starts with large farms in other parts of the country—or, in some cases, other parts of the world—and consists mostly of corn products, which leads to a meal served at your local McDonald's. Then he looks into the organic phenomena that we're seeing today, which stemmed out of early ideas about better ways to manufacture food that does not contain hormones and antibiotics that other industrial food chains add. Next, he looks at some alternative food production models, such as grass feed farms. The one that he examines most thoroughly is Polyface Farm, which is located in Virginia's Shenandoah Valley. Lastly, Pollan looks at the most traditional way of food production—food foraging—with which he produces an entire meal using his own skills in Berkley, California.