A delightful mix of good humor and scholarship.
French food writer Vie tenders a panoramic profile of the testicle as totem and tasty.
Certainly in the world of one-note food books—salt, cod, milk, eggs, etc.—there is room for this tribute to the testicle, for balls hardly figure at all in cookbooks, which has more to do with fancy than fact: Testicles were among the choicest morsels in the French courts of the 17th and 18th centuries; they were esteemed as hors d’oeuvres in the classic and bourgeois cooking of the 19th century; they were the offal of choice in the American cowboy community; perhaps most importantly, they were the offal of choice among butchers, who know the best and kept it to themselves. The purpose of the book, writes Vie, is to honor and rehabilitate the testicle, and she writes of it (or them) with wit. She proceeds through a short course of testicles in mythology, in the Bible and the Koran and as metaphors, then shifts into an annotated lexicon of the anatomical, culinary and fantastic terms to describe the edible little things. The degree of detail is mesmerizing, and Vie provides a rangy section on preparation: recipes in the Tunisian style and the Moroccan fashion, how to freeze testicles, how to cook them with citrus and much more. MacDonogh delivers a lively translation as well as added valuable marginalia.
A delightful mix of good humor and scholarship.Pub Date: Nov. 30, 2011
ISBN: 978-1-903018-83-5
Page Count: 288
Publisher: Prospect Books
Review Posted Online: Sept. 17, 2011
Kirkus Reviews Issue: Oct. 1, 2011
This is not the Nutcracker sweet, as passed on by Tchaikovsky and Marius Petipa. No, this is the original Hoffmann tale of 1816, in which the froth of Christmas revelry occasionally parts to let the dark underside of childhood fantasies and fears peek through. The boundaries between dream and reality fade, just as Godfather Drosselmeier, the Nutcracker's creator, is seen as alternately sinister and jolly. And Italian artist Roberto Innocenti gives an errily realistic air to Marie's dreams, in richly detailed illustrations touched by a mysterious light. A beautiful version of this classic tale, which will captivate adults and children alike. (Nutcracker; $35.00; Oct. 28, 1996; 136 pp.; 0-15-100227-4)
Pub Date: Oct. 28, 1996
ISBN: 0-15-100227-4
Page Count: 136
Publisher: Harcourt
Review Posted Online: May 19, 2010
Kirkus Reviews Issue: Aug. 15, 1996
BOOK REVIEW
BOOK REVIEW
An extravaganza in Bemelmans' inimitable vein, but written almost dead pan, with sly, amusing, sometimes biting undertones, breaking through. For Bemelmans was "the man who came to cocktails". And his hostess was Lady Mendl (Elsie de Wolfe), arbiter of American decorating taste over a generation. Lady Mendl was an incredible person,- self-made in proper American tradition on the one hand, for she had been haunted by the poverty of her childhood, and the years of struggle up from its ugliness,- until she became synonymous with the exotic, exquisite, worshipper at beauty's whrine. Bemelmans draws a portrait in extremes, through apt descriptions, through hilarious anecdote, through surprisingly sympathetic and understanding bits of appreciation. The scene shifts from Hollywood to the home she loved the best in Versailles. One meets in passing a vast roster of famous figures of the international and artistic set. And always one feels Bemelmans, slightly offstage, observing, recording, commenting, illustrated.
Pub Date: Feb. 23, 1955
ISBN: 0670717797
Page Count: -
Publisher: Viking
Review Posted Online: Oct. 25, 2011
Kirkus Reviews Issue: Feb. 1, 1955
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