Calloo, Callay, O Frabjous Day ...

By -
I'm smiling because...
  • Tom's mom gave me a Borders gift certificate for Christmas and they've got a whole bunch of the Culinaria books on sale for $10 each. In a way this makes one think of an updating of the Time Life Foods of the World series (reviewed here) although these are done with less of each writer's personality and more continuity between volumes. These books look at the cuisines of countries in depth. When I say "in depth" think about 450 pages, oversized, covering every aspect of culture that relates to food. In short, a foodie's dream. Until now only the hardbacks have been available and they are huge. I mean to say, you don't want to fall asleep reading one because you'd be crushed to death when it fell on you. Sadly, I heard that the original company went out of business but that means the series was picked up by another printer and is being republished in paperback. It is still high quality printing on heavy paper and still huge but at least you can read it on bed without being injured.
Book reports
  1. The Zen of Fish: The Story of Sushi, from Samurai to Supermarket by Trevor Corson *** ... you will believe that sushi can be interesting! Which I wouldn't have before hearing a Barnes and Noble podcast interviewing this author ... so I got it from the library. A thoroughly entertaining read that shows not only the history of sushi but takes us through a sushi chef class with all the students. Very good indeed.

  2. The Tenth Muse: My Life in Food by Judith Jones**** ... much like Julia Child's "My Life in France" (reviewed here) this is a nostalgic journey in the way America cooked from the past to present. Judith Jones is the famous Knopf editor whose love of food and cooking allowed her to sniff out such great food writers as Julia Child, James Beard, Marion Cunningham, Irene Kuo, Marcella Hazen and many more. Not only is this a wonderful look at Jones' life and the foodways of America, but her thinking on food is quite firmly stated ... and delightfully sane and common-sensical it is. Highly recommended.
A partial cross-posting from Happy Catholic. More reasons to smile and more book reports may be found here.

Comments

Post a Comment

Popular posts from this blog

Amaretti

By -
Image
I kicked off our Christmas cookie season by whipping up a batch of Amaretti. Absurdly simple, these are some of my favorites ... basically meringue cookies with ground almonds mixed in. They were made much easier by the fact that I found Almond Meal at the Central Market so I didn't have to grind the almonds in the food processor. I also saw Pecan Meal and Hazelnut Meal there and am now wondering how those would work in variations. I'm not usually fond of meringues but love these so they had to go into the freezer ASAP otherwise we wouldn't have had many left. This recipe came from my mother and I'm not sure what cookbook it came from. However, it is not too different from other such recipes I've seen ... except it is a great deal simpler than some. Step 1: 2 large egg whites 2/3 cup sugar 1/2 teaspoon almond extract Beat egg whites until foamy, gradually beat in sugar and almond extract. Continue beating for several minutes until whites form very stiff, sh
Read more

Spicy Tuna Fish Cakes

By -
These are from Gordon Ramsay's Home Cooking and they will completely revolutionize the image that springs into your head when someone says "fish cake." They are fresh, lively, and absolutely delicious. Notes: we made this with tuna canned in water and they seemed rather dry. Later I realized that tuna packed in oil is much more common and would be a better choice both for moisture and (possibly) to help hold them together better. We couldn't find the kaffir lime leaves and, behold, the dish was delicious without them! Spicy Tuna Fish Cakes 1 pound good-quality tinned tuna (we used four 6-ounce cans) 6 tinned water chestnuts, drained and finely sliced 3 green onions, trimmed and sliced 1" piece of ginger, peeled and grated 3 tablespoons chopped coriander 1 red chili, seeded and finely chopped 3 kaffir lime leaves, finely chopped (rehydrated for 5 minutes in boiling water if dried) 2 teaspoons Thai fish sauce 2 eggs, beaten Vegetable oil, for fryi
Read more

Curried Cream of Chicken Soup

By -
This is from The Silver Palate Cookbook. It is simple, delicious, and a touch out of the ordinary, both because of the curry flavor and the "cream" method which calls for half-and-half but is just as good with regular milk! Step 1: 6 tablespoons butter (I use 2 tablespoons) 2 cups minced onions 2 carrots, peeled and chopped Cook over low heat, covered, until tender. Step 2: 2 tablespoons curry powder 5 cups chicken stock 6 parsley sprigs 1 chicken, quartered ½ cup rice Salt and pepper to taste Add all. Bring to a boil, reduce heat and cover. Simmer until chicken is done. Cool chicken in stock. Remove meat from bones and dice it. Step 3: 1 cup half and half (I use milk, either whole or 2%, depending on what I've got around) 10 ounces frozen peas, defrosted Remove fat from broth. Strain soup through strainer. Put solids and 1 cup stock in food processor and puree. Return to pot and add milk. Stir in reserved stock until
Read more