Occasionally I go through periods where I just can't motivate myself to go to the gym. I just don't see the point. When this happens and I get stuck in a rut, I like to pick up a glossy fitness magazine and fawn over beautiful people and read their magic workout tips. I don't realistically aspire to look like them, nor are most of their exercise tips accessible to me. But the point is that I understand again why I workout. A little bit of glamour and excitement makes my workouts more enjoyable.
Believe it or not I get in food ruts as well. I go through the every day grind of making three meals a day with limited time and budget and pretty soon I'm eating plain slices of bread for lunch. Each trip to the fridge brings dread as I think about the uninspired shelf of bland vegetables that awaits me. All I need is to be reminded of why I eat. Not just to sustain me but because it can be glamorous and exciting.
Who better than my hero Anthony Bourdain to provide this reminder along with some much needed humor? Enter the Les Halles Cookbook, a highly entertaining read that will impress any Bourdain fan and many others. I keep returning to him in my time of need, mostly because I just need to be assured that food is about pleasure, and that there is joy in the (quest for the) perfect meal. I know they say that emotional eating is bad, but when done right I think combining emotions and food is something that we all should aspire to.
I also appreciate his brazen honesty. Many of his recipes require more time, money and equipment than the average home cook has access to. But he's not writing some Sandra Lee guide to home cooking on a budget, nor do his recipes have any redeeming healthful qualities. This is hearty, classic, french fare. Like the glossy fitness magazines, sometimes it's just the inspiration that counts. The thought of the perfectly cooked pot-au-feu or cassoulet is enough to get me back in the kitchen with renewed vigor.
As a practical guide, this is also a wonderful introduction to some terminology that every respectable foodie should know. If you don't already have a solid basic french cookbook, or if you just really appreciate Bourdain's cynical and humorous writing as much as I do, put this one on your wishlist.
Showing posts with label Book Review. Show all posts
Showing posts with label Book Review. Show all posts
Thursday, February 24, 2011
Monday, March 22, 2010
Dinner with a side of anarchy?
I think that my Christmas wish list (and what people ending up picking off of it) would make any foodie proud. It included everything from a wok to a cast iron dutch oven with more than a few cookbooks thrown in for good measure. Never mind that my apartment is 400 square feet and I am currently storing the dutch oven under the coffee table, the wok under the armchair and the cookbooks in the bathroom.
Anyways, it was a pleasant surprise when Fred presented me with a cookbook that was not on my list and that matched my eclectic tastes and interests in environmental and social causes. The real surprise may have been that it was a vegan cookbook. My first thought was - does he understand what vegan means? If I ever actually starting cooking vegan I think he might break up with me. My chicken pot pie is just that good.
All joking aside- yes, he did know it was vegan and was well aware of my status as "The Worst Vegatarian Ever" - I could see immediately why he picked it. I love that it came from my favorite place in the entire world, Reading Terminal Market.
"Another Dinner is Possible" by Mike and Isy is part vegan cookbook and part radical handbook with a healthy dose of politics. The authors cook for a volunteer collective at activist and community gatherings. Translated - this ain't Paula Deen y'all. They also happen to be British, and while many of the issues they address convert easily the measurements do not. Fair warning if you follow recipes closely.
Many of the recipes are fairly standard vegan fare- salads, lots of vegetable casseroles, lots of substituting with tofu. I like that they take a lot of inspiration from ethnic cuisines though, and they even devote an entire chapter to Korean food.
What you'll find find that you won't find in many other cookbooks are resources on foraging for wild food, growing your own produce, and even brewing your own alcohol. While I might not be brewing up a batch of homemade brewski any time soon, some advice is more pratical like the chapter on preserving and storing food. I've always wanted to try my hand at a making pickles.
I would recommend this as an "interesting" addition to your collection with the caveat that you might not want to let your meat eating friends read it. It's the kind of book that Anthony Bourdain would have a field day with as it portrays vegans as a bunch of radical hippies. That may be, but at least they are radical hippies who know how to brew their own beer.
Anyways, it was a pleasant surprise when Fred presented me with a cookbook that was not on my list and that matched my eclectic tastes and interests in environmental and social causes. The real surprise may have been that it was a vegan cookbook. My first thought was - does he understand what vegan means? If I ever actually starting cooking vegan I think he might break up with me. My chicken pot pie is just that good.
All joking aside- yes, he did know it was vegan and was well aware of my status as "The Worst Vegatarian Ever" - I could see immediately why he picked it. I love that it came from my favorite place in the entire world, Reading Terminal Market.
"Another Dinner is Possible" by Mike and Isy is part vegan cookbook and part radical handbook with a healthy dose of politics. The authors cook for a volunteer collective at activist and community gatherings. Translated - this ain't Paula Deen y'all. They also happen to be British, and while many of the issues they address convert easily the measurements do not. Fair warning if you follow recipes closely.
Many of the recipes are fairly standard vegan fare- salads, lots of vegetable casseroles, lots of substituting with tofu. I like that they take a lot of inspiration from ethnic cuisines though, and they even devote an entire chapter to Korean food.
What you'll find find that you won't find in many other cookbooks are resources on foraging for wild food, growing your own produce, and even brewing your own alcohol. While I might not be brewing up a batch of homemade brewski any time soon, some advice is more pratical like the chapter on preserving and storing food. I've always wanted to try my hand at a making pickles.
I would recommend this as an "interesting" addition to your collection with the caveat that you might not want to let your meat eating friends read it. It's the kind of book that Anthony Bourdain would have a field day with as it portrays vegans as a bunch of radical hippies. That may be, but at least they are radical hippies who know how to brew their own beer.
Wednesday, March 10, 2010
Always trust a librarian...
to recommend the best books. I'd like to give a belated thanks to Mrs. Greusome for a perfect bridesmaid gift! When asked what type of books I like it was a no-brainer. Anything food related and I'm a happy camper.
I'll admit that I'm not as well read as I'd like to be, but there are a few books that I would call life changing. All are food or environmentally themed. Lately these two issues are becoming increasingly intertwined. What is rare is to find someone who can combine these two issues without taking the joy out of food. While I hope that the well publicized movement started by authors like Michael Pollan does something to create meaningful change, I am often times left feeling more guilty than hopeful.
In her book "Animal, Vegetable, Miracle," Barbara Kingsolver manages to be at once both educational and uplifting. She's a well known author, so it's not suprising that her writing is poignant, humorous, and easy to read. This is food writing at its finest. I was moved to tears at times - although I should tell you that that I was also moved to tears by that movie Volcano with Tommy Lee Jones, so I'm not sure if I'm the most reliable critic.
The premise of the book is simple enough. Kingsolver and her family decide to move from Tuscon to a small farm in Virginia where they vow to produce all of their own food for one year. She (and her daughter Camille) are masterful storytellers who manage to interject social commentary with heartwarming anecdotes and even a few recipes. Yes, I am a sucker for idealism, but I try to live my life with a healthy dose of cynicism. Heck I even listen to Howard Stern every once in a while, even if it is mostly against my will. I recognize that this book is a far cry from reality and that the culture of "locavorism" has its flaws.
This book and the lifestyle it promotes arenot for everyone. In our society, eating well is a luxury that few can afford. I'm lucky enough to have access to farmer's markets year round, but even I give in to the tempations of citrus grown in Mexico and the occasional hot dog of questionable origin. In the end I would recommend this book if only because it's a thoroughly enjoyable read.
I'll admit that I'm not as well read as I'd like to be, but there are a few books that I would call life changing. All are food or environmentally themed. Lately these two issues are becoming increasingly intertwined. What is rare is to find someone who can combine these two issues without taking the joy out of food. While I hope that the well publicized movement started by authors like Michael Pollan does something to create meaningful change, I am often times left feeling more guilty than hopeful.
In her book "Animal, Vegetable, Miracle," Barbara Kingsolver manages to be at once both educational and uplifting. She's a well known author, so it's not suprising that her writing is poignant, humorous, and easy to read. This is food writing at its finest. I was moved to tears at times - although I should tell you that that I was also moved to tears by that movie Volcano with Tommy Lee Jones, so I'm not sure if I'm the most reliable critic.
The premise of the book is simple enough. Kingsolver and her family decide to move from Tuscon to a small farm in Virginia where they vow to produce all of their own food for one year. She (and her daughter Camille) are masterful storytellers who manage to interject social commentary with heartwarming anecdotes and even a few recipes. Yes, I am a sucker for idealism, but I try to live my life with a healthy dose of cynicism. Heck I even listen to Howard Stern every once in a while, even if it is mostly against my will. I recognize that this book is a far cry from reality and that the culture of "locavorism" has its flaws.
This book and the lifestyle it promotes arenot for everyone. In our society, eating well is a luxury that few can afford. I'm lucky enough to have access to farmer's markets year round, but even I give in to the tempations of citrus grown in Mexico and the occasional hot dog of questionable origin. In the end I would recommend this book if only because it's a thoroughly enjoyable read.
Thursday, August 27, 2009
Guest Blogger Betty Presents:
Single Serving: Solo Suppers (Betty's Book Review)
Hello Food Fans!
My involvement in the blog has been anything but consistent this summer. I think calling it sparse is being too nice. But in any event, I am back and I thought my return post would complement Wilma's recent love of all things single by reviewing a cookbook for solo chefs.
As you may know from reading older posts, Wilma and I visited Portland, Oregon where we ate some of the best meals of our lives. Therefore, it is no surprise that while in Portland I purchased one of my favorite cook books from the world famous Powell Books. If you are not familiar with Powell, let me tell you that it is one of the coolest bookstores I have ever visited. The store encompasses an entire city block. Powell prides itself on being an independent bookstore with millions of new and used books at competitive prices. Despite its size, it was fairly easy to navigate the book categories. It was my mistake I ended up by the cookbooks. I was actually trying to find Wilma and the Great Gazoo at our meeting place when I took a wrong turn by the children’s books. And to my benefit, I found a great book by Joyce Goldstein called Solo Suppers.
Wilma is right! Singles are an overlooked market. Singles are one of the fastest growing segments, according to Joyce, representing about twenty seven percent of the U.S. population. As most of you know, cookbook recipes are designed to feed four to six servings. What about the single servings? Well here is a book that shows you how to cook, shop, and reinvent meals to eliminate throwing out food. All of her recipes begin with a personal connection to dish and a lot of them share a way to transform the dish or make substitution according to pantry. This book provides tips and advice along with over a hundred recipes that making cooking for yourself simple and inexpensive.
One of my favorite dishes is the “Spaghetti alla Carbonara,” on page 72. It could not be easier to make. All you need is pasta, an egg, parmesan cheese, pancetta or regular bacon, and your basic salt, pepper, butter, and olive oil. Now I know what you may be thinking - sounds like a heart attack – and I would not recommend that this be a staple in your diet. However, it is a great comfort food that you can make without going out to the grocery store and little prep/cooking time. What attract me to this dish, besides it’s delicious picture on the cover, was the personal connect Joyce shares in the beginning of the recipe about her first time eating spaghetti alla carbonara in Rome. That image surrounded me as I was making the dish.
So check out Solo Suppers. I hope you enjoy it like I have. Also, if you know of any other cookbook, websites, articles, etc. related to the solo chef, please feel free to leave a comment below.
Hello Food Fans!
My involvement in the blog has been anything but consistent this summer. I think calling it sparse is being too nice. But in any event, I am back and I thought my return post would complement Wilma's recent love of all things single by reviewing a cookbook for solo chefs.
As you may know from reading older posts, Wilma and I visited Portland, Oregon where we ate some of the best meals of our lives. Therefore, it is no surprise that while in Portland I purchased one of my favorite cook books from the world famous Powell Books. If you are not familiar with Powell, let me tell you that it is one of the coolest bookstores I have ever visited. The store encompasses an entire city block. Powell prides itself on being an independent bookstore with millions of new and used books at competitive prices. Despite its size, it was fairly easy to navigate the book categories. It was my mistake I ended up by the cookbooks. I was actually trying to find Wilma and the Great Gazoo at our meeting place when I took a wrong turn by the children’s books. And to my benefit, I found a great book by Joyce Goldstein called Solo Suppers.
Wilma is right! Singles are an overlooked market. Singles are one of the fastest growing segments, according to Joyce, representing about twenty seven percent of the U.S. population. As most of you know, cookbook recipes are designed to feed four to six servings. What about the single servings? Well here is a book that shows you how to cook, shop, and reinvent meals to eliminate throwing out food. All of her recipes begin with a personal connection to dish and a lot of them share a way to transform the dish or make substitution according to pantry. This book provides tips and advice along with over a hundred recipes that making cooking for yourself simple and inexpensive.
One of my favorite dishes is the “Spaghetti alla Carbonara,” on page 72. It could not be easier to make. All you need is pasta, an egg, parmesan cheese, pancetta or regular bacon, and your basic salt, pepper, butter, and olive oil. Now I know what you may be thinking - sounds like a heart attack – and I would not recommend that this be a staple in your diet. However, it is a great comfort food that you can make without going out to the grocery store and little prep/cooking time. What attract me to this dish, besides it’s delicious picture on the cover, was the personal connect Joyce shares in the beginning of the recipe about her first time eating spaghetti alla carbonara in Rome. That image surrounded me as I was making the dish.
So check out Solo Suppers. I hope you enjoy it like I have. Also, if you know of any other cookbook, websites, articles, etc. related to the solo chef, please feel free to leave a comment below.
Friday, June 26, 2009
A History Lesson
Part 2 of my return to blogging is another book review. Local, organic and seasonal are all the rage right now. Even restaurants in Philly are growing their own vegetable gardens. From movies like Food, Inc. to the popularity of Michael Pollan there are signs the times are changing. I'm glad to see that we are moving beyond trendy and expensive organic food only available to the upper class and seeing the big picture here.
None of this is news to you dear reader. You already know about the pleasure of a local beet and the evils of industrial food production. There are many out there who share the same values and are looking toward a future of sustainable agriculture. If we are to think about what more can be done, it is also worth learning from the past and the beginnings of this whole food revolution. While restaurants that serve local, seasonal food and small organic farms seem innovative right now, they are building on a legacy that actually started decades ago.
Anthony Bourdain has introduced me to the world of food and most notably to one chef in particular who in my mind is one of the most iconic chefs in recent history, Alice Waters. You may know of her landmark restaurant Chez Panisse in Berkeley as the birthplace of so called "Califronia Cuisine" and one of the first places to use local and seasonal ingredients. It has taken on an almost symbolic status to many and Alice Waters has become a leader in socially and environmentally concious eating.
I decided to learn more about her and the obvious choice was a book titled "Alice Waters and Chez Panisse." I got lucky on the first try and found it to be a very thorough and relatively objective look at Waters' personal life, the history of the restaurant, and the social and political environment that inspired her. Learning tidbits like the fact that Julia Child of all people criticized Waters' for her insistence on using the best ingredients really put things in perspective for me. She started a battle that we are maybe only just beginning to win through advocacy and education.
We still have a long ways to go but I'll take inspiration wherever I can get it.
None of this is news to you dear reader. You already know about the pleasure of a local beet and the evils of industrial food production. There are many out there who share the same values and are looking toward a future of sustainable agriculture. If we are to think about what more can be done, it is also worth learning from the past and the beginnings of this whole food revolution. While restaurants that serve local, seasonal food and small organic farms seem innovative right now, they are building on a legacy that actually started decades ago.
Anthony Bourdain has introduced me to the world of food and most notably to one chef in particular who in my mind is one of the most iconic chefs in recent history, Alice Waters. You may know of her landmark restaurant Chez Panisse in Berkeley as the birthplace of so called "Califronia Cuisine" and one of the first places to use local and seasonal ingredients. It has taken on an almost symbolic status to many and Alice Waters has become a leader in socially and environmentally concious eating.
I decided to learn more about her and the obvious choice was a book titled "Alice Waters and Chez Panisse." I got lucky on the first try and found it to be a very thorough and relatively objective look at Waters' personal life, the history of the restaurant, and the social and political environment that inspired her. Learning tidbits like the fact that Julia Child of all people criticized Waters' for her insistence on using the best ingredients really put things in perspective for me. She started a battle that we are maybe only just beginning to win through advocacy and education.
We still have a long ways to go but I'll take inspiration wherever I can get it.
Making a Comeback, Part 1
Now I have no excuse not to write. The pain and swelling are gone, and I've been shoving normal food through the slowly widening gap between my teeth. Not quite back to normal but from all the horror stories I've been hearing it could be a lot worse.
In the abscence of being able to cook and eat elaborate meals and with time on my hands spent recovering I've been reading. A lot. There is great food writing out there and a lot I realize that I have to learn. I've been learning from my fellow food bloggers and there is no shortage of online recipe databases, but will anything replace the joy of a good old fashioned cookbook? I have admittedly shied away from cookbooks and recipies, but in my quest this summer to eat well I'm trying to expand my relatively narrow horizons. I have made a list of cookbooks that I want to add to my small collection including some classic and many contemporary.
While browsing Barnes and Nobles looking for something to cheer myself up from 2 weeks of misery I found it. The Farm to Table Cookbook. Simple, elegant, beautiful pictures, profiles on small family farmers, organized by season...
The reason I bought it? The author lives in Portland, OR. I have a slight obsession with Portland. Betty and I visited my brother out there and it was maybe the best trip of my life. If you like food go to Portland and you'll thank me later. The ingredients in this book, however, are ingredients that can be found locally and seasonally just about everywhere as confirmed by what I've been seeing here in Philly.
So maybe I won't actually be making Seared Scallops with Creamed Ramps and Black Truffles anytime soon, and this book certainly isn't vegetarian, but it's given me the inspiration that I needed. It has tons of tips too for navigating the markets.
Verdict: I highly recommend it.
In the abscence of being able to cook and eat elaborate meals and with time on my hands spent recovering I've been reading. A lot. There is great food writing out there and a lot I realize that I have to learn. I've been learning from my fellow food bloggers and there is no shortage of online recipe databases, but will anything replace the joy of a good old fashioned cookbook? I have admittedly shied away from cookbooks and recipies, but in my quest this summer to eat well I'm trying to expand my relatively narrow horizons. I have made a list of cookbooks that I want to add to my small collection including some classic and many contemporary.
While browsing Barnes and Nobles looking for something to cheer myself up from 2 weeks of misery I found it. The Farm to Table Cookbook. Simple, elegant, beautiful pictures, profiles on small family farmers, organized by season...
The reason I bought it? The author lives in Portland, OR. I have a slight obsession with Portland. Betty and I visited my brother out there and it was maybe the best trip of my life. If you like food go to Portland and you'll thank me later. The ingredients in this book, however, are ingredients that can be found locally and seasonally just about everywhere as confirmed by what I've been seeing here in Philly.
So maybe I won't actually be making Seared Scallops with Creamed Ramps and Black Truffles anytime soon, and this book certainly isn't vegetarian, but it's given me the inspiration that I needed. It has tons of tips too for navigating the markets.
Verdict: I highly recommend it.
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