Food & Cooking Book Reviews (page 54)

FOOD & COOKING
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
FOOD & COOKING
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
FOOD & COOKING
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 >
FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye Levy
FOOD & COOKING
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
FOOD & COOKING
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 >

FOOD & COOKING
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 >
FOOD & COOKING
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 >
FOOD & COOKING
Released: Aug. 1, 1992

"The concept of a cookbook for market day could bear a substantial treatment, but this is capricious, ephemeral stuff. (Line drawings throughout.)"
Fennel-and-carrot bisque; poached sole with chanterelle sauce; leek, red-pepper, and goat-cheese frittata; spaghetti squash with turkey meatballs—or with olives and sun-dried tomatoes: These are typical of the recipes contrived by Ferrary (Between Friends, 1991) and Fiszer (Season to Taste, coauthored by Ferrary, 1988) and presented here in alphabetically arranged chapters, from artichokes to tomatoes, as suggestions for what to do with the produce you might pick up at greenmarkets. Read full book review >
EATING WELL by Burt Wolf
FOOD & COOKING
Released: Aug. 1, 1992

"The recipes, though no more of a piece and no more necessary in today's overstuffed market than the notes, at least have more sense and style."
Timed to accompany his new PBS show of the same name, this latest grab bag from TV-chef Wolf (What's Cooking, 1989) starts off in a typically random manner with an unprepossessing Senate bean soup (already represented in who knows how many cookbooks) and then another soup dish composed of fried catfish, bread-and-catfish dumplings, and vegetable matchsticks that comes from a Salzburg hotel whose chef claims it was Mozart's favorite. Read full book review >
DR. ATKINS' NEW DIET REVOLUTION by Robert C. Atkins
FOOD & COOKING
Released: July 15, 1992

"Still, get ready for a blitz."
Dr. Atkins' Diet Revolution, published two decades ago, sold millions of copies but was denounced by medical authorities for its unsound high-calorie, low-carbohydrate regimen. Read full book review >
FOOD & COOKING
Released: July 4, 1992

The rollicking California-based authors of Hot Links and Country Flavors (1990)—Aidells, a sausage-maker with a Ph.D., and Kelly, who writes and teaches about wine and food—are back with an all-American beer book that combines: a history of beer-making and beer-drinking in America; 175 recipes for pickling onions and smoking fish and preparing other gutsy food that is cooked with beer or goes with beer; and a survey of the new microbreweries, regional breweries, brew pubs, and other small beer companies that constitute, the authors say, a ``genuine beer renaissance'' throughout the land. Read full book review >
FOOD & COOKING
Released: July 1, 1992

"A true pleasure. (Illustrations—125 b&w—not seen.)"
First published in Germany in 1980, this elegantly trim and readable inquiry is the final volume (after The Railway Journey and Disenchanted Night—neither reviewed) of social-historian Schivelbusch's musings on the origin of modern industrial consciousness. Read full book review >
Kirkus Interview
Gabrielle Zevin
March 3, 2015

A. J. Fikry’s life is not at all what he expected it to be. He lives alone, his bookstore is experiencing the worst sales in its history, and now his prized possession, a rare collection of Poe poems, has been stolen. But when a mysterious package appears at the bookstore, its unexpected arrival gives Fikry the chance to make his life over—and see everything anew. “Zevin writes characters who grow and prosper,” our reviewer writes, “in a narrative that is sometimes sentimental, sometimes funny, sometimes true to life and always entertaining.” View video >