Posts tagged with "cooking"
Blood, Bones and Butter
Posted by mingh on 05/18/11
Gabrielle Hamilton is the head chef and owner of the popular New York restaurant Prune. The subtitle of this book is "the inadvertent education of a reluctant chef." Hamilton learned much of her cooking from observing her Mother and Father. Her Mother, a French ballet dancer, had to use all parts of whatever she was cooking to make everything last. Hamilton's Father was an artist and sometime theater producer. But the family of five children never had a lot of money. They tried to live off the land as much as possible and her Father even taught Hamilton how to kill a chicken.
You can read a lot of love and admiration in her stories of her parents when she was young. When Hamilton was 13, her parents divorced and everything seemed to fall apart in her life. So much so, that her parents forgot who was watching the youngest children and left them on their own for four weeks at their rural house. The children had been taught a lot of self-sufficiency. It even gave Hamilton enough confidence to walk to town and present herself as a 16 year old waitress for a local restaurant. This sets up a pattern for her life as she confidently starts to reinvent herself as older and more experienced at many different jobs--almost always in the food industry. The catering chapters alone will make you re-think any catering you are needing or wanting.
This is a memoir more than a foodie book. There are some deeper issues in this book that Hamilton presents than just becoming a chef. There is some bitterness, arguably understandable, considering she was basically abandoned by her family at 13 years old. As she grows older, Hamilton makes some interesting choices in her life, she tries to reconnect with her family, and finds in her travels to Italy that food is what can bring people together.
Fannie's Last Supper
Posted by Ultra Violet on 01/19/11
You may know Chris Kimball as the host of America's Test Kitchen on PBS. This book is a very entertaining account of Kimball's journey through the Fannie Farmer cookbook to stage an authentic twelve-course 19th century supper for twelve in his Victorian brownstone. Kimball's anecdotes about his rather sketchy Boston neighborhood were interesting. But of course, the trials and tribulations he and his staff faced in recreating Victorian cookery were the most amusing parts of the book. Apparently, mock turtle soup is made by boiling a whole calf's head. Kimball tried actual turtle as well, but they are a protected species now, so that complicated matters. There were more adventures with the calves' foot jellies for dessert.
This is a must-read for foodies interested in the history of American cuisine, but it is also of interest to history buffs, in general. Kimball includes quite a bit of information on life in Boston in the late 19th century.
Posted by Ultra Violet on 11/15/12
Thanksgiving is next week, but that doesn't have to mean turkey. There are plenty of vegetarian and vegan options for filling up your gang. Check out this podcast of Violet from Digital Services extolling the virtues of our library's extensive special diet cookbook selection. Her personal favorite is New Vegetarian.
Whether it is meatless, gluten-free or dairy-free, we have the book for you. Don't let tradition rule your eating! Let the library help you take control of your holidays.
The Flavor Thesaurus
Posted by Ultra Violet on 02/04/11
Fall in love with food all over again. This creative and inspired analysis of flavors and combinations will renew your excitement about cooking and eating. This non-fiction book is very readable and fun, even if you aren't a budding chef.