Food & Cooking Book Reviews (page 49)

PASTA by Silvano Serventi
FOOD & COOKING
Released: Jan. 1, 2003

"Sometimes endlessly informative (for instance, on pasta-making machinery) as it offers more in the way of pasta history than most readers have even begun to imagine."
Scholarly investigation of the quintessentially Italian carbohydrate. Read full book review >
FOOD & COOKING
Released: Nov. 12, 2002

"A good and leathery year abroad, an honest and deeply enjoyed experience that avoids skimming off only the fruity bonbons while neglecting the ruck of daily life."
A French village, a good restaurant, and a year's worth of time to spend in both add stock to the lives of Sanders and his family. Read full book review >

FOOD & COOKING
Released: Nov. 6, 2002

"Steingarten sings of his supper, grand cuisine, or Thanksgiving turkey with panache and canny wit."
The vaunted food writer for Vogue, a former lawyer who now practices the equally underappreciated vocation of gastronomy, discusses the world's first (or at least second) most overwhelming preoccupation: eats. Read full book review >
FOOD & COOKING
Released: Nov. 1, 2002

"Energetic and certainly lively, but the jokey personal comments soon wear thin."
Perky, contrived account of visits to the great bread-making cultures of the world—recipes included. Read full book review >
FOOD & COOKING
Released: Nov. 1, 2002

"Still, readers will salivate as they glimpse tables set with roasts and game birds, sauces and soups, fruits and ices, extravaganzas of pastry—and plenty of wine. (b&w illustrations)"
An extravagant paean to the import of dining, cast as historical reports of memorable meals. Read full book review >

FOOD & COOKING
Released: Nov. 1, 2002

"An exhaustive and lively assemblage, best for snacking rather than gorging."
Bestselling food historian Kurlansky (Salt, 2002, etc.) collects writing from two millennia that describes with wit and zest cooks, cooking, and cuisines. Read full book review >
FOOD & COOKING
Released: Oct. 24, 2002

"What Napa was, what it is, where it's going: Conaway weighs them in the balance, and shudders."
Visions and desires clash memorably in the bottle green valley of the Napa River. Read full book review >
FOOD & COOKING
Released: Oct. 15, 2002

"Here's whatever is worth knowing about Romanoff and Petrossian and the remarkable history of beluga, osetra, or sevruga eggs, all in this one basket, served with much style."
An experienced hand in Eastern Europe and Russia, now architecture critic for the Philadelphia Inquirer, reports extensively on a snack for the well-heeled that used to come from Russia with, if not love, then much salt. Her text surveys the art, science and lore of sturgeon roe: caviar, of course. Read full book review >
FOOD & COOKING
Released: Oct. 7, 2002

"Both amusing and dismaying. (8 pages color, 45 b&w illustrations, some not seen)"
A witty, acerbic, and, for those women who grew up in the mid-20th century, painful review of the social and marketplace pressures that reduced women to "soft, delicate, nurturing beings made of ‘sugar and spice and everything nice.' " Read full book review >
VEGETARIANISM by Colin Spencer
FOOD & COOKING
Released: Oct. 1, 2002

"A capable blend of dietary, religious, and political history that will please like-minded readers—but perhaps prompt contrarians to cook up a cheeseburger, rare."
Would the world be a better place if humans stopped eating things with faces? Indubitably, asserts English food-writer Spencer in this lively if sometimes debatable treatise. Read full book review >
FOOD & COOKING
Released: July 16, 2002

"This is advice? Why drink mediocre (or worse) wine at all?"
A rather unhelpful introduction to wine from Beardsall, a wine professional, that may well leave neophytes with more confusions and doubts than when they started. Read full book review >
FOOD & COOKING
Released: July 1, 2002

"An inviting and edifying introduction to the improvers, who 'offered an opposite kind of change from the blaze and shift of nineteenth-century America.'"
An engaging examination of the early proponents of restorative husbandry—their origins, motivations, and how their ideas played out—from Yale historian Stoll. Read full book review >
Kirkus Interview
Kendare Blake
November 16, 2016

Bestseller Kendare Blake’s latest novel, Three Dark Crowns, a dark and inventive fantasy about three sisters who must fight to the death to become queen. In every generation on the island of Fennbirn, a set of triplets is born: three queens, all equal heirs to the crown and each possessor of a coveted magic. Mirabella is a fierce elemental, able to spark hungry flames or vicious storms at the snap of her fingers. Katharine is a poisoner, one who can ingest the deadliest poisons without so much as a stomachache. Arsinoe, a naturalist, is said to have the ability to bloom the reddest rose and control the fiercest of lions. But becoming the Queen Crowned isn’t solely a matter of royal birth. Each sister has to fight for it. The last queen standing gets the crown. “Gorgeous and bloody, tender and violent, elegant, precise, and passionate; above all, completely addicting,” our reviewer writes in a starred review. View video >