A heartfelt and forward-thinking book in which Lee’s experiences and travel accounts successfully create an eager appetite...
An acclaimed chef and restaurateur travels across the country to explore the cultural history behind the evolving American cuisine.
Lee (Smoke & Pickles, 2013) takes readers on an edifying two-year ride in which he digs for the personal ties that bind cooks, restaurant owners, and loyal patrons to the food in their region. His journeys included an accidental four-day Ramadan fasting in Dearborn, Michigan, where he had no set plan but to devour Middle Eastern cuisine; a sojourn to the Texas coast to hear about the experiences of Vietnamese fisherman while feasting on Gulf delicacies; and a trip back in time to the Big Apple Diner in New York, where the author worked in the early 1990s. Along the way, Lee learned traditional cooking techniques like making smen, a Moroccan fermented butter, and he points out the essential role that both immigrants and longtime settlers play in the food we eat. “Our food traditions are the last things we hold onto,” he writes. “They are not just recipes; they are a connection to the nameless ancestors who gave us our DNA. That’s why our traditional foods are so important.” With plenty of lyrical appreciations of an impressively wide variety of cuisines, the author leaves readers craving the food he describes while also ready to attempt the advanced recipes at the end of each chapter—e.g. Amok trey, bourbon-washed butter, and pollo a la brasa. Lee effectively transports readers next to him during his encounters and inside of his thoughts during moments of introspection. A few hard transitions and seemingly unrelated stories may cause some confusion, but the author ultimately leads readers to a better understanding of the dishes he experienced and the recipes he provides.
A heartfelt and forward-thinking book in which Lee’s experiences and travel accounts successfully create an eager appetite for adventurous recipes, the stories behind the relationships of the people that inspire them, and a strong appreciation for the cooking traditions they’ve upheld.Pub Date: April 17, 2018
ISBN: 978-1-57965-738-3
Page Count: 304
Publisher: Artisan
Review Posted Online: Feb. 5, 2018
Kirkus Reviews Issue: Feb. 15, 2018
BOOK REVIEW
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis...
Privately published by Strunk of Cornell in 1918 and revised by his student E. B. White in 1959, that "little book" is back again with more White updatings.
Stricter than, say, Bergen Evans or W3 ("disinterested" means impartial — period), Strunk is in the last analysis (whoops — "A bankrupt expression") a unique guide (which means "without like or equal").Pub Date: May 15, 1972
ISBN: 0205632645
Page Count: 105
Publisher: Macmillan
Review Posted Online: Oct. 28, 2011
Kirkus Reviews Issue: May 1, 1972
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
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