Food & Cooking Book Reviews (page 54)

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 >
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 >

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 >
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
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 >

Released: Oct. 1, 1992

"Many cross-cultural cuisines seem arbitrary; Devi's is both well-grounded and inspired."
Devi, who wrote the esteemed and estimable Lord Krishna's Cuisine (1987), now offers a less extensive, less traditional collection of vegetarian recipes that have the same sumptuous appeal. Read full book review >
WINE SNOBBERY by Andrew Barr
Released: Sept. 23, 1992

"Snob or antisnob, read on and you, too, dear hypocrite lecteur, may squirm yet."
Wine drinkers of America, get ready for a roasting. Read full book review >
WHAT'S FOR DINNER? by Michael Roberts
Released: Sept. 18, 1992

Roberts, executive chef at Trumps restaurant in L.A., presents recipes for the dishes he likes to cook at home. Read full book review >
Released: Sept. 14, 1992

"Like so many recent cookbooks, this exercise in recycling and streamlining can serve a utilitarian function but doesn't expand our cooking horizons. (Eight pages of color photographs—not seen.)"
There's no shortage of chicken recipes, or even chicken cookbooks, among the output of the last few years. Read full book review >
THE SUPPER BOOK by Marion Cunningham
Released: Sept. 11, 1992

"If you know the latest Fannie Farmer, you'll recognize the unoffending sensibility; here, in small format with some autobiographical chat, it can have a comfortable appeal."
Cunningham, who was in charge of the latest revision of The Fannie Farmer Cookbook (1990), offers a companion to her Breakfast Book (1987—not reviewed)—this one a modest collection of undemanding but not boring dishes for the everyday evening meal or informal company occasion. Read full book review >
Released: Sept. 1, 1992

"Isn't there something a little tacky about this kind of recycling job when our shelves are already bulging with bright but ephemeral creations and adaptations?"
The compilers of this collection—a cookbook editor and a restaurant owner—have gathered easy recipes for a contemporary assortment of simple dishes (the publishers call it ``new-style comfort food'') from dozens of other well-known cookbook authors and recipe writers, many of whom are perky interpreters themselves. Read full book review >
Released: Aug. 18, 1992

"Though its impact on the planet may be negligible, this should appeal to novice natural-food fans and browsers, and it might add some dash to the diets of the long committed. (Twenty-five color illustrations—not seen.)"
To the old nursery-song list of oats, peas, beans, and barley, today's ecological cooks add aduki beans, quinoa, seitan (a wheat product that claims to mimic meat), tempeh, udon (Japanese buckwheat noodles), basmati and wild rice, shiitake mushrooms, and a recently imported Asian barley called ``Job's Tears.'' From such as these, plus some currently obligatory ingredients like arborio rice (for risotto), jalape§os, and roasted red peppers, Sass has put together a nicely balanced recipe collection with a global reach, a contemporary edge, and a good feet-on-the-ground respect for real food. Read full book review >
Kirkus Interview
Bill Browder
author of RED NOTICE
March 24, 2015

Bill Browder’s Red Notice is a nonfiction political thriller about an American financier in the Wild East of Russia, the murder of his principled young tax attorney, and his mission to expose the Kremlin’s corruption. In 2007, a group of Russian law enforcement officers raided Browder’s offices in Moscow and stole $230 million of taxes that his fund’s companies had paid to the Russian government. Browder’s attorney Sergei Magnitsky investigated the incident and uncovered a sprawling criminal enterprise. A month after Sergei testified against the officials involved, he was arrested and thrown into pre-trial detention, where he was tortured for a year. On November 16, 2009, he was led to an isolation chamber, handcuffed to a bedrail, and beaten to death by eight guards in full riot gear. “It may be that ‘Russian stories never have happy endings,’ ” our reviewer writes about Red Notice, “but Browder’s account more than compensates by ferociously unmasking Putin’s thugocracy.” View video >