Food & Cooking Book Reviews (page 55)

EVER AFTER by William Wharton
FOOD & COOKING
Released: June 1, 1995

"Wharton's ordeal is not easy reading, but his persistence in assailing the woeful cause for it is highly admirable."
A piercing cry from the heart, a resounding call for reform — and that rare thing: a unique book. Read full book review >
FOOD & COOKING
Released: May 3, 1995

"A well-rounded endeavor to help round off meals."
Restaurant owner and chef Phillips (Working a Duck, not reviewed) brings together old favorites and newfangled inventions in this very polished and helpful volume. Read full book review >

FOOD & COOKING
Released: May 1, 1995

"Maybe she should have looked at the landscape after all. (b&w photos, not seen) (Author tour)"
Harmless profiles of Napa Valley residents, mostly folks involved in the wine business, from freelancer Barron. Read full book review >
FOOD & COOKING
Released: May 1, 1995

"More than family history or mere coming-of-age memoir, Fish's first effort is a wise, clearheaded look back at a more selfless era that stressed community needs over individualism."
A sober, reflective inquiry into morality and values as practiced and passed down by six generations on a Vermont family farm. Read full book review >
FOOD & COOKING
Released: April 1, 1995

"Sweet, but so light it melts into air."
Tales from the Finger Lake countryside: gentle and folksy, but without much humor or insight. Read full book review >

FOOD & COOKING
Released: March 24, 1995

"Codependent recipes render this book dysfunctional."
Schloss and Bookman (Fifty Ways to Cook Most Everything, not reviewed) have a firm vision of what we eat todaythey just don't understand how we cook it. Read full book review >
FOOD & COOKING
Released: March 15, 1995

Shore and Townsend, the associate directors of Share Our Strength (a hunger-relief organization that will receive all authors' proceeds), have come up with a more sensible version of the fancy star-chef book by asking 44 of America's finest chefs to create menus that reflect the way they cook for themselves on their nights off. Read full book review >
FOOD & COOKING
Released: March 1, 1995

"Not thorough enough to be a definitive book on the subject, but a good, glossy overview."
Hayes and Leblang follow up their successful Rice (not reviewed) and Beans (not reviewed) with some advice on how to make those ``amber waves of grain'' into something special. Read full book review >
FATHER ORSINI'S PASTA PERFECTA by Joseph Orsini
FOOD & COOKING
Released: Feb. 23, 1995

That Orsini (Father Orsini's Italian Kitchen, not reviewed), a retired priest and the self-proclaimed ``pope of pasta,'' hails from Bayonne, N.J., still doesn't explain some of the culinary inaccuracies in this amateur take on Italy's regional cuisines. Read full book review >
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 >
Kirkus Interview
Fernanda Santos
author of THE FIRE LINE
May 17, 2016

When a bolt of lightning ignited a hilltop in the sleepy town of Yarnell, Arizona, in June 2013, setting off a blaze that would grow into one of the deadliest fires in American history, the 20 men who made up the Granite Mountain Hotshots sprang into action. New York Times writer Fernanda Santos’ debut book The Fire Line is the story of the fire and the Hotshots’ attempts to extinguish it. An elite crew trained to combat the most challenging wildfires, the Hotshots were a ragtag family, crisscrossing the American West and wherever else the fires took them. There's Eric Marsh, their devoted and demanding superintendent who turned his own personal demons into lessons he used to mold, train and guide his crew; Jesse Steed, their captain, a former Marine, a beast on the fire line and a family man who wasn’t afraid to say “I love you” to the firemen he led; Andrew Ashcraft, a team leader still in his 20s who struggled to balance his love for his beautiful wife and four children and his passion for fighting wildfires. We see this band of brothers at work, at play and at home, until a fire that burned in their own backyards leads to a national tragedy. View video >