Offers only vexing problems, not solutions, but does so with clarity, conviction and outrage.

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BITTER CHOCOLATE

THE DARK SIDE OF THE WORLD’S MOST SEDUCTIVE SWEET

The compelling untold story of a universal luxury that is unattainable to the very people who provide its most essential ingredient.

Most of the world’s chocolate is produced in some of the least stable, most impoverished places in the world—places like Côte d’Ivoire, Africa, which for 15 years has been in near-constant political upheaval. Harvesting and processing cocoa pods is backbreaking, dangerous labor in a region roiled by ethnic cleansing and in some areas civil war. The workers who get paid at all lose much of their meager wages to government “fees” that amount to state-sanctioned bribery—and they’re the lucky ones. The unlucky ones are nothing less than modern-day slaves, many of them children “hired” through brokers and forced to work long hours for no pay and little or no food. But chocolate consumption has always relied on exploitation, argues Off (The Ghosts of Medak Pocket: The Story of Canada’s Secret War, 2004, etc.): from Meso-American times, when slaves harvested and mashed cocoa pods to make a bitter drink for their masters, to the colonial era, when European slave merchants traded African workers to cocoa plantations. The chocolate industry has been aware of slave labor in cocoa production since at least the 19th century, she writes, but almost no progress has been made in wiping it out. Congress has rejected efforts to institute a “slave free” labeling system, preferring a voluntary system that, Off contends, has no teeth. So-called “fair trade” chocolate is no panacea either, as a growing number of small chocolate companies have been taken over by the very multinationals to which they were supposed to provide alternatives.

Offers only vexing problems, not solutions, but does so with clarity, conviction and outrage.

Pub Date: May 1, 2008

ISBN: 978-1-59558-330-7

Page Count: 336

Publisher: The New Press

Review Posted Online: May 20, 2010

Kirkus Reviews Issue: Feb. 15, 2008

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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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