THE LOCAVORE'S KITCHEN

A COOK'S GUIDE TO SEASONAL EATING AND PRESERVING

Riding the crest of ever-evolving food trends takes some real ingenuity. This carefully configured cookbook manages to chart the course in an unexpectedly old-fashioned way.

For those not in the know, locavore is a newly minted word used to loosely describe one who purchases and eats foodstuffs grown, raised and produced exclusively within a 100-mile radius of home. It’s a pretty tall order, one within the expertise of food-savvy Suszko (Farms and Foods of Ohio, 2007). In her hands, it’s just a palate-pleasing turnaround from making do with supermarket food from anywhere to preparing, eating and preserving unadulterated local fare, season by season, as our ancestors did. In the process, locavores boost a growing niche in local economies by patronizing farmers’ markets and getting to know the passionate new crop of young produce-raising, baking and cheese-making artisans nearby. A wide variety of spectacular recipes showcase the stars of each season, from Spring Asparagus Frittata and Roasted Strawberries with Cornmeal Poundcake to Chicken Pesto Cheesecake and Farmhouse Chowder for winter. The author offers valuable advice on how to choose, store and cook a long list of locally available items to the most delicious advantage. As a bonus, she takes the mystery out of freezing meat, poultry and vegetables, and her instructions on canning fruits make success a real possibility. Easy-to-follow tutorials explain how to make your own applesauce, Raspberry Lime Jam, butter, sauerkraut, Crème Fraiche and herb-infused vinegars. As Suszko demonstrates, sometimes staying ahead of the foodie pack means going back to one’s culinary roots.

 

Pub Date: Aug. 1, 2011

ISBN: 978-0-8214-1938-0

Page Count: 260

Publisher: Ohio Univ.

Review Posted Online: July 5, 2011

Kirkus Reviews Issue: July 15, 2011

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Analyzing his craft, a careful craftsman urges with Thoreauvian conviction that writers should simplify, simplify, simplify.

SEVERAL SHORT SENTENCES ABOUT WRITING

New York Times columnist and editorial board member delivers a slim book for aspiring writers, offering saws and sense, wisdom and waggery, biases and biting sarcasm.

Klinkenborg (Timothy; or, Notes of an Abject Reptile, 2006), who’s taught for decades, endeavors to keep things simple in his prose, and he urges other writers to do the same. (Note: He despises abuses of the word as, as he continually reminds readers.) In the early sections, the author ignores traditional paragraphing so that the text resembles a long free-verse poem. He urges readers to use short, clear sentences and to make sure each one is healthy before moving on; notes that it’s acceptable to start sentences with and and but; sees benefits in diagramming sentences; stresses that all writing is revision; periodically blasts the formulaic writing that many (most?) students learn in school; argues that knowing where you’re headed before you begin might be good for a vacation, but not for a piece of writing; and believes that writers must trust readers more, and trust themselves. Most of Klinkenborg’s advice is neither radical nor especially profound (“Turn to the poets. / Learn from them”), and the text suffers from a corrosive fallacy: that if his strategies work for him they will work for all. The final fifth of the text includes some passages from writers he admires (McPhee, Oates, Cheever) and some of his students’ awkward sentences, which he treats analytically but sometimes with a surprising sarcasm that veers near meanness. He includes examples of students’ dangling modifiers, malapropisms, errors of pronoun agreement, wordiness and other mistakes.

Analyzing his craft, a careful craftsman urges with Thoreauvian conviction that writers should simplify, simplify, simplify.

Pub Date: Aug. 7, 2012

ISBN: 978-0-307-26634-7

Page Count: 224

Publisher: Knopf

Review Posted Online: May 14, 2012

Kirkus Reviews Issue: June 15, 2012

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MOMOFUKU MILK BAR

With this detailed, versatile cookbook, readers can finally make Momofuku Milk Bar’s inventive, decadent desserts at home, or see what they’ve been missing.

In this successor to the Momofuku cookbook, Momofuku Milk Bar’s pastry chef hands over the keys to the restaurant group’s snack-food–based treats, which have had people lining up outside the door of the Manhattan bakery since it opened. The James Beard Award–nominated Tosi spares no detail, providing origin stories for her popular cookies, pies and ice-cream flavors. The recipes are meticulously outlined, with added tips on how to experiment with their format. After “understanding how we laid out this cookbook…you will be one of us,” writes the author. Still, it’s a bit more sophisticated than the typical Betty Crocker fare. In addition to a healthy stock of pretzels, cornflakes and, of course, milk powder, some recipes require readers to have feuilletine and citric acid handy, to perfect the art of quenelling. Acolytes should invest in a scale, thanks to Tosi’s preference of grams (“freedom measurements,” as the friendlier cups and spoons are called, are provided, but heavily frowned upon)—though it’s hard to be too pretentious when one of your main ingredients is Fruity Pebbles. A refreshing, youthful cookbook that will have readers happily indulging in a rising pastry-chef star’s widely appealing treats.    

 

Pub Date: Oct. 25, 2011

ISBN: 978-0-307-72049-8

Page Count: 256

Publisher: Clarkson Potter

Review Posted Online: Jan. 13, 2012

Kirkus Reviews Issue: Oct. 15, 2011

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