Food & Cooking Book Reviews (page 51)

Released: April 1, 2001

"Surprisingly thought-provoking and original table talk from the academy."
Perhaps the ultimate refutation to anyone claiming there is a single, simple answer to the question of why France invented and continues to set the world standard for haute cuisine.Read full book review >
Released: March 19, 2001

"Despite an early arc to the narrative, this renders an engaging portrayal through its author's detailed, sensitive writing and apparent affection for his subject."
This moving foray into the world of restaurateuring in modern America proves that cuisine is as crucial to 20th-century history as technology, rock music, and television. Read full book review >

Released: Jan. 17, 2001

"An exemplary blend of polemic and journalism, guaranteed to put you off your lunch."
A tale full of sound, fury, and popping grease. Read full book review >
Released: Jan. 1, 2001

"Initially solid case study of American business degenerates into a vanity publication."
A fawning biography of the restaurateur who brought glitzy haute cuisine to New York. Read full book review >
Released: Jan. 1, 2001

"A smart, engaging history of the uses of, attitudes toward, and wars over the world's most mysterious plant. (Illustrations throughout)"
From ancient, South American, meter-long cigars (and you thought Cheech and Chong rolled big) to modern Chinese teenagers lighting up because it "looks cool," a fast-paced, comprehensive look at tobacco and its consumers. Read full book review >

BEST FOOD WRITING 2000 by Holly Hughes
Released: Dec. 1, 2000

"Plenty of satisfying entrees here, but next year the editor should try to provide some more adventurous fare as well."
The debut of a planned annual collection, this stellar selection of mostly American food writing has everything but the unexpected. Read full book review >
Released: Nov. 16, 2000

"There is currently a debate in wine circles about whether all bottles of wine need to breathe. But there is little debate that American winemaking history has had sufficient aeration—with the result that the subject is getting flat."
The history of American winemaking, by now pretty well-turned ground, gets a further spading from Washington Times wine columnist Lukacs. Read full book review >
Released: Nov. 1, 2000

"Highly satisfying."
A clear-eyed, affectionate exploration of traditional cuisine's place in the culture and politics of an ever-changing France. Read full book review >
Released: Oct. 1, 2000

"More meditative than fiery, Manning provides a revealing, heedful 'window into what the world is doing about agriculture, and what urgently needs to be done.'"
Manning (Grassland, 1996, etc.), a shrewd and passionate environmentalist, strikes a reserved, cerebral chord here as he discusses how some third-world countries are facing the looming food shortage. Read full book review >
Released: Aug. 24, 2000

"Unfortunately, Cooper has bitten off more than she can chew, and the effectiveness of her many food-related messages is weakened by a lack of focus."
A concerned chef puts the food supply under scrutiny and comes up with some bad news about what's wrong with the way we're growing our food and eating it too. Read full book review >
Released: June 15, 2000

"A slow-to-boil (if impeccably researched) history and reference source for the cooking student and scholar."
Trubek's slim overview of the French influence on culinary history suffers from the dry rhetoric of academese. Read full book review >
Released: April 1, 2000

"Although the narrative is occasionally plodding, Baum's history is incendiary, providing fuel for many a political fire."
An anecdotal history tracing the fortunes of the American brewing family known as much for its right-wing politics as for its suds, written by former Wall Street Journal reporter Baum (Smoke and Mirrors, 1996). Read full book review >
Kirkus Interview
Maria Goodavage
October 24, 2016

Wherever the president goes, there will be dogs. They’ll be there no matter what the country or state. They’ll be there regardless of the political climate, the danger level, the weather, or the hour. Maria Goodavage’s new book Secret Service Dogs immerses readers in the heart of this elite world of canine teams who protect first families, popes, and presidential candidates: the selection of dogs and handlers, their year-round training, their missions around the world, and, most important, the bond—the glue that holds the teams together and can mean the difference between finding bombs and terrorists or letting them slip by. Secret Service Dogs celebrates the Secret Service’s most unforgettable canine heroes. It is a must-read for fans of Maria Goodavage, anyone who wants a rare inside view of the United States Secret Service, or just loves dogs. “Goodavage’s subjects and their companions are quirky and dedicated enough to engage readers wondering about those dogs on the White House lawn,” our reviewer writes. View video >