DESSERTS FROM THE FAMOUS LOVELESS CAFE

SIMPLE SOUTHERN PIES, PUDDINGS, CAKES, & COBBLERS FROM NASHVILLE'S LANDMARK RESTAURANT

Delve into the sinfully delicious world of sweets and treats from Nashville’s signature dining spot.

“Southern hospitality begins and ends with dessert” in Huntsman’s (Sky High: Irresistible Triple-Layer Cakes, 2007) sophomore foray into the world of cookbook writing. From her Arkansas Sweetly Spiced Apple Crumb Pie straight to the Brownie Bread Pudding, the author’s table of contents alone is pure sweetness for sugar aficionados—and the book does not disappoint in its execution. Readers are carried back to a simpler time of back-porch community picnics and “throngs of family and friends for untold summer socials” where the “queens of cobblers” reigned. Like learning to bake with your great grandmother, Huntsman guides readers step-by-step through some of the most treasured dessert recipes of the South. The book is clean and unfussy, and the author's recipes can provide absolutely lip-smacking results for those brave enough to tackle such intimidating feats as latticed pie crusts and melting chocolate. Alternately, those looking to dispose of last night's leftovers should hold off until they've got their hands on the recipe for Huntsman's Chocolate Mashed Potato Cake. The author also includes helpful baking tips, such as what to do when you’ve run out of self-rising flour, “a Southern staple,” and how to get “truly professional results” when cutting bars and brownies. Not only are the recipes mouthwatering, they usher in the warm sentimental goodness that can only result from home-baked joy.

 

Pub Date: Sept. 1, 2011

ISBN: 978-1-57965-434-4

Page Count: 232

Publisher: Artisan

Review Posted Online: July 27, 2011

Kirkus Reviews Issue: Aug. 15, 2011

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Analyzing his craft, a careful craftsman urges with Thoreauvian conviction that writers should simplify, simplify, simplify.

SEVERAL SHORT SENTENCES ABOUT WRITING

New York Times columnist and editorial board member delivers a slim book for aspiring writers, offering saws and sense, wisdom and waggery, biases and biting sarcasm.

Klinkenborg (Timothy; or, Notes of an Abject Reptile, 2006), who’s taught for decades, endeavors to keep things simple in his prose, and he urges other writers to do the same. (Note: He despises abuses of the word as, as he continually reminds readers.) In the early sections, the author ignores traditional paragraphing so that the text resembles a long free-verse poem. He urges readers to use short, clear sentences and to make sure each one is healthy before moving on; notes that it’s acceptable to start sentences with and and but; sees benefits in diagramming sentences; stresses that all writing is revision; periodically blasts the formulaic writing that many (most?) students learn in school; argues that knowing where you’re headed before you begin might be good for a vacation, but not for a piece of writing; and believes that writers must trust readers more, and trust themselves. Most of Klinkenborg’s advice is neither radical nor especially profound (“Turn to the poets. / Learn from them”), and the text suffers from a corrosive fallacy: that if his strategies work for him they will work for all. The final fifth of the text includes some passages from writers he admires (McPhee, Oates, Cheever) and some of his students’ awkward sentences, which he treats analytically but sometimes with a surprising sarcasm that veers near meanness. He includes examples of students’ dangling modifiers, malapropisms, errors of pronoun agreement, wordiness and other mistakes.

Analyzing his craft, a careful craftsman urges with Thoreauvian conviction that writers should simplify, simplify, simplify.

Pub Date: Aug. 7, 2012

ISBN: 978-0-307-26634-7

Page Count: 224

Publisher: Knopf

Review Posted Online: May 14, 2012

Kirkus Reviews Issue: June 15, 2012

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MOMOFUKU MILK BAR

With this detailed, versatile cookbook, readers can finally make Momofuku Milk Bar’s inventive, decadent desserts at home, or see what they’ve been missing.

In this successor to the Momofuku cookbook, Momofuku Milk Bar’s pastry chef hands over the keys to the restaurant group’s snack-food–based treats, which have had people lining up outside the door of the Manhattan bakery since it opened. The James Beard Award–nominated Tosi spares no detail, providing origin stories for her popular cookies, pies and ice-cream flavors. The recipes are meticulously outlined, with added tips on how to experiment with their format. After “understanding how we laid out this cookbook…you will be one of us,” writes the author. Still, it’s a bit more sophisticated than the typical Betty Crocker fare. In addition to a healthy stock of pretzels, cornflakes and, of course, milk powder, some recipes require readers to have feuilletine and citric acid handy, to perfect the art of quenelling. Acolytes should invest in a scale, thanks to Tosi’s preference of grams (“freedom measurements,” as the friendlier cups and spoons are called, are provided, but heavily frowned upon)—though it’s hard to be too pretentious when one of your main ingredients is Fruity Pebbles. A refreshing, youthful cookbook that will have readers happily indulging in a rising pastry-chef star’s widely appealing treats.    

 

Pub Date: Oct. 25, 2011

ISBN: 978-0-307-72049-8

Page Count: 256

Publisher: Clarkson Potter

Review Posted Online: Jan. 13, 2012

Kirkus Reviews Issue: Oct. 15, 2011

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