Beautiful in its design and content, Ashley English’s Handmade Gatherings offers splendid ideas for entertaining year-round and to intrigue all ages. She includes not only delicious recipes for earthy yet traditional foods, but she also finds crafty ways to feature the glories of each season.
In Michael Paterniti’s The Telling Room, he first encounters Páramo de Guzman while working in a deli after graduate school in the early 1990s. At $22 a pound he wasn’t going to taste it, but he wanted to know its story.
Recently I heard Jo Robinson on NPR discussing her latest work, Eating on the Wild Side: The Missing Link to Optimum Health, and was riveted. So, move over Barbara Kingsolver. Sadly you’ve been replaced as my nutrition guru. I SOOOO loved Animal, Vegetable, Miracle: A Year of Food Life.
Lucy Knisley's graphic novel Relish: My Life in the Kitchen zigzags between biography, cookbook, travelogue, and manifesto of all things culinary. What's more, her fun, vibrantly colorful artwork often made me very hungry. This is the mark of success for such a book.
Relish explores every aspect of food's vast appeal, whether it is for purposes of comfort, nourishment, or to just satisfy that insatiable craving for sautéed mushrooms.
Southern Living’s Farmers Market Cookbook has interesting, beautiful recipes that are not difficult for an ordinary cook to produce. This is to be expected as it is typical of anything from Southern Living’s magazines and cookbook lines. But what is different here is the book’s focus on vegetables, fruits, cheeses, and other foods that are available seasonally at local farmers markets.
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.