Food & Cooking Book Reviews (page 53)

FOOD & COOKING
Released: Sept. 1, 1993

"Touted by the publisher as a successor to Peter Mayle's A Year in Provence, Sterling's tale merely proves that charm, like wine, often doesn't travel well. (Ten watercolors)"
Rambling, sometimes rankling account of a year spent producing, promoting, and peddling the wines of the noted Iron Horse Vineyards in California's Sonoma Valley. Read full book review >
A VILLAGE IN THE VINEYARDS by Thomas Matthews
FOOD & COOKING
Released: Sept. 1, 1993

"Sara's knockout photos bring everything to life as Tom's awareness of days gurgling down the drain adds poignancy to each passing page."
The best of the crop of recent French vineyard books, perhaps because the most modest—or because it gets its hands dirty. Read full book review >

FOOD & COOKING
Released: June 1, 1993

"No landmark, then, but the time is ripe for an introductory synthesis, and MacClancy knows, and covers, the territory."
A wide-ranging summary, by an Oxford anthropologist, of existing studies and ideas—as well as historical material—on the meaning we find in food and eating. Read full book review >
FOOD & COOKING
Released: June 1, 1993

"The West needs a new image, and she's given us many to choose from."
Take the cowboy, please, and send him packing, along with all his mythological baggage—or so argues Russell (Writing/Western New Mexico University) in this provocative and iconoclastic study. Read full book review >
BUSINESS & ECONOMICS
Released: May 20, 1993

An alum's inept attempt to discredit an unusually inviting target: Adolph Coors Co. Read full book review >

FEAST HERE AWHILE by Jo Brans
FOOD & COOKING
Released: May 7, 1993

"92 special, Brans fails to entertain with any fresh observations on food or foodies or to rise above the generally banal level of the genre."
Brans (Take Two, 1989, etc.) turns here to culinary autobiography but lacks the personality or style to make a unique mark. Read full book review >
FOOD & COOKING
Released: May 3, 1993

"Lofty but fun, with 34 very fine, personal photographs taken by the author."
Saucy guide to and social history of a wine-making village in France, first published in France in 1988 and then in Britain in 1992. Read full book review >
FOOD & COOKING
Released: April 1, 1993

"Unlike last year's entertaining and scholarly analysis from German historian Wolfgang Schivelbusch (Tastes of Paradise), 1992, this is a facile, frothy mix that goes down smoothly and proves diverting enough. (Twenty line drawings.)"
New York Times reporter Grimes's preface characterizes the cocktail as a quintessentially American invention that expresses our fluent, nontraditional, fun-centered culture, and that fits our role as the world's supplier of idle amusement and cheap thrills. Read full book review >
FOOD & COOKING
Released: March 1, 1993

"Gallos, a would-be dynasty that, by her account, may be nearing the end of the line. (Eight pages of b&w photographs—not seen.)"
A fast-paced, gossipy rundown on the House of Gallo, whose octogenarian patriarchs helped make wine a mass-market commodity in the US while concealing a past replete with personal and business scandal. Read full book review >
FOOD & COOKING
Released: Jan. 1, 1993

"Still, Levenstein's examples and anecdotes of folly and worse, and his debunking of experts and authorities from Margaret Mead on, make lively reading. (Fifteen halftones.)"
Levenstein's Revolution at the Table (1988), which surveyed the changes in American food habits between 1880 and 1930, is widely deemed a major contribution to our culinary history. Read full book review >
TO BEGIN AGAIN by M.F.K. Fisher
BIOGRAPHY & MEMOIR
Released: Nov. 30, 1992

"That phrase as aptly describes Fisher's own approach to life, amply detailed here."
Fisher (who died earlier this year) is best known as a food-writer, but, whatever the subject, almost all her writing has been reminiscence. Read full book review >
OUTLAW COOK by John Thorne
FOOD & COOKING
Released: Nov. 1, 1992

"Both substantive and refreshingly quirky: Thorne's food- writing can feed your head and clear it of the prevailing burble."
Billed here as ``an iconoclastic eater,'' Thorne—author of a food newsletter and a 1987 anthology drawn from its pages, both titled Simple Cooking—is so far from the usual run of gushing food-writers as to make M.F.K. Fisher (reviewed above) look a little precious. Read full book review >
Kirkus Interview
Pierce Brown
author of GOLDEN SON
February 17, 2015

With shades of The Hunger Games, Ender’s Game, and Game of Thrones, Pierce Brown’s genre-defying Red Rising hit the ground running. The sequel, Golden Son, continues the saga of Darrow, a rebel battling to lead his oppressed people to freedom. As a Red, Darrow grew up working the mines deep beneath the surface of Mars, enduring backbreaking labor while dreaming of the better future he was building for his descendants. But the Society he faithfully served was built on lies. Darrow’s kind have been betrayed and denied by their elitist masters, the Golds—and their only path to liberation is revolution. “Stirring—and archetypal—stuff,” our reviewer writes. View video >