Food & Cooking Book Reviews (page 54)

FOOD & COOKING
Released: Feb. 23, 1995

"It may be little, but it's not the greatest."
Beans certainly deserve to be appreciated, but this small (five by seven and a quarter inches) volume will turn more people off legumes than it will turn on. Read full book review >
FOOD & COOKING
Released: Feb. 22, 1995

"Not so hot. (Author tour)"
Bonanno, a second-generation firefighter with New York City's Ladder Company 129, has worked hard to transform his meat-favoring colleagues into healthier eaters, and here he shares many of his recipes, along with those of other firefighters, collected through an ad in Firehouse magazine. Read full book review >

CUPCAKES by Ceri Hadda
FOOD & COOKING
Released: Feb. 1, 1995

"As compact and fun as its subject."
Despite a chapter devoted to ``classic'' cupcakes, such as yellow cupcakes with buttercream frosting, this collection of single-serving treats is not for purists. Read full book review >
FOOD & COOKING
Released: Jan. 15, 1995

"Upscale advertising. (Illustrations, not seen)"
This collection of seasonal menus from restaurants located in New York City's TriBeCa neighborhood has a distinctly '80s feel. Read full book review >
SAVORY STEWS by Jacques Burdick
FOOD & COOKING
Released: Jan. 1, 1995

"Sumptuous antidotes to winter, but you'll crave them year- round. (Book-of-the-Month Club selection)"
Burdick adds to his homey oeuvre (French Cooking en Famille, not reviewed) with this collection of warm, filling meals. Read full book review >

ENOLA PRUDHOMME'S LOW-FAT FAVORITES by Enola Prudhomme
FOOD & COOKING
Released: Dec. 20, 1994

"It may be low-fat, but it ain't healthy."
Prudhomme (Enola Prudhomme's Low-Calorie Cajun Cooking, 1991) has flooded this volume with enough processed foods to turn the Louisiana bayou into a chemical bath. Read full book review >
FOOD & COOKING
Released: Dec. 15, 1994

"An intriguing idea ruined by unfortunate oversights."
Kempston, a self-taught cook and former manager of a country hotel, has dissected the eating and cooking processes; he believes that a scientific understanding can free cooks from recipe slavery. Read full book review >
THE ULTIMATE PASTA MACHINE COOKBOOK by Tom Lacalamita
FOOD & COOKING
Released: Dec. 5, 1994

"Although purists may scoff at these gadgets, this book is comprehensive enough to impress all kinds of noodleheads. (8 pages color photos, not seen) (Book-of-the-Month Homestyle Club alternate selection)"
As he did in The Ultimate Bread Machine Cookbook (not reviewed), Lacalamita takes a newfangled appliance and shows how multifaceted it can be. Read full book review >
SPAGO DESSERTS by Mary Bergin
FOOD & COOKING
Released: Dec. 1, 1994

"A treat that's sure to become a classic. (Author tour)"
A collection of scrumptious sweets that maintains the long- standing tradition of delicious Spago cooking. Read full book review >
FOOD & COOKING
Released: Dec. 1, 1994

"Messy presentation of mostly marvelous food. (Map; 2-color art, line drawings, not seen)"
Quintana (The Tastes of Mexico, not reviewed, etc.) and food writer Bishop throw readers off the deep end in this guide to the regional cuisine of coastal Mexico: It is inaccessibly organized according to 16 coastal states, contains local characters of the author's creation who introduce each chapter with personal histories, and calls for difficult-to-find ingredients without offering substitutions or a resource guide. Read full book review >
THE SPUR OF THE MOMENT COOK by Perla Meyers
FOOD & COOKING
Released: Nov. 28, 1994

"A life preserver for dealing with unexpected guests, although purchasing ingredients like candied ginger and garam masala may prove impractical. (50 illustrations, not seen)"
A less able recipe writer than Meyers (Perla Meyers' Art of Seasonal Cooking, 1991) might not have been able to make this wide selection fit together. Read full book review >
PRODUCE PETE'S 'FARMACOPEIA' by Pete Napolitano
FOOD & COOKING
Released: Nov. 22, 1994

"Corny year-round. (75 illustrations, not seen)"
It is a sign of this book's lackadaisical presentation that even the subtitle (``from apples to zucchini, and everything in between...'') is inaccurate. Read full book review >
Kirkus Interview
Michael Eric Dyson
February 2, 2016

In Michael Eric Dyson’s rich and nuanced book new book, The Black Presidency: Barack Obama and the Politics of Race in America, Dyson writes with passion and understanding about Barack Obama’s “sad and disappointing” performance regarding race and black concerns in his two terms in office. While race has defined his tenure, Obama has been “reluctant to take charge” and speak out candidly about the nation’s racial woes, determined to remain “not a black leader but a leader who is black.” Dyson cogently examines Obama’s speeches and statements on race, from his first presidential campaign through recent events—e.g., the Ferguson riots and the eulogy for the Rev. Clementa Pinckney in Charleston—noting that the president is careful not to raise the ire of whites and often chastises blacks for their moral failings. At his best, he spoke with “special urgency for black Americans” during the Ferguson crisis and was “at his blackest,” breaking free of constraints, in his “Amazing Grace” Charleston eulogy. Dyson writes here as a realistic, sometimes-angry supporter of the president. View video >