Cooking, Food & Wine Books - Page 2

Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)

Anthony Bourdain

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Customer Reviews:
Total reviews: 557 Average rating: 4.0 of 5

Editorial Review:

Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection.... But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn

Everyday Drinking: The Distilled Kingsley Amis

Kingsley Amis

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Customer Reviews:
Total reviews: 5 Average rating: 5.0 of 5

One Drunk Englishman 5 out of 5 stars.
27 of 31 people found this review helpful.

If you're interested in reading about the drinking life, where better to start than with a collection of writings on drink by Kingsley Amis, introduced by Christopher Hitchens? Though it weighs in at a mere 3.2 ounces, "Everyday Drinking" offers up enough drinking experience to float an aircraft carrier.

The book comprises three Amis titles. "On Drink" (1972) is a kind of informal treatise on drinking. "Every Day Drinking" (1983) is a collection of columns. "How's Your Glass?" (1984) is a set of drinking quizzes.

Though Amis provides a good bit of technical information and asks readers to produce no end of less-than-necessary information in the quizzes (he asks us to name a liqueur made with naartjies, for example), the main pleasures of "Everyday Drinking" are to be found in Amis's description of the drinking *life* and in his sublimely crotchety sense of humor.

Some people will object that Amis's repeated grousing about music in pubs is quaint, reactionary, and ridiculous. Such people are entitled to their opinions, of course, just as the rest of us are entitled to point out that such people are either drug-addled hipsters or ill-bred morons.

For those of you out there who are neither drug-addled hipsters nor ill-bred morons, here are a few choice sips of Amis:

* On the necessity of having a refrigerator to oneself: "Wives and such are constantly filling up any refrigerator they have a claim on, even its ice compartment, with irrelevant rubbish like food."

* On being a cheapskate of a host: "In preparing a gin and tonic, for instance, put the tonic and the ice and a thick slice of lemon in first and pour on them a thimbleful of gin *over the back of a spoon*, so it will linger near the surface and give a strong-tasting first sip, which is the one that counts."

* On the claim that the Irish taught the Scots the process of distillation: "The idea of a medieval Irishman inventing a rather complicated technique like that of distilling, or anything at all for that matter, is hard to credit."

* On Galliano: "Another Italian liqueur, Galliano, has gained a good deal of ground over the last few years, not as a drink on its own but as a constituent of the famous or infamous cocktail the Harvey Wallbanger, named after some reeling idiot in California."

* On drinking with wine snobs: "If asked what you think [about the wine], say breezily, 'Jolly good,' as though you always say that whatever it's like. This may suggest that your mind's on higher things than wine, like gin or sex."

Amis might be accused of being a bit harsh at times, as when he claims that the Pina Colada is "[j]ust the thing for the 95-IQ female" and that drinking lager and lime is "an exit application from the human race," but you have to admire a man who defends his convictions with such vigor. As someone who has been known to toss back lots (and lots) of Pina Coladas *and* lagers with lime when the weather's hot, I am more than willing to endure Amis's ridicule in exchange for the pleasure of having him ridicule wine snobs and Canadians.

He ridicules Canadians in a loving way, of course, just as he ridicules the Irish, Americans, and Kingsley Amis. As for wine snobs, they deserve their ridicule neat.

My one complaint about the book is that the introduction is on the short side. Hitchens is as entertaining as Amis, and an even better crafter of sentences, and I would have enjoyed a few more pages. Must have been pushing a deadline. Or running up against cocktail hour.

Editorial Review:

A gift for anyone who loves good liquor and high-proof prose: a collection of hilarious and deeply informed writings about drink from one of the all-time authorities.
Kingsley Amis was one of the great masters of comic prose, and no subject was dearer to him than the art and practice of imbibing. This new volume brings together the best of his three out-of-print works on the subject. Along with a series of well-tested recipes (including a cocktail called the Lucky Jim) the book includes Amis’s musings on The Hangover, The Boozing Man’s Diet, What to Drink with What, and (presumably as a matter of speculation) How Not to Get Drunk—all leavened with fun quizzes on the making and drinking of alcohol all over the world. Mixing practical know-how and hilarious opinionation, this is a delightful cocktail of wry humor and distilled knowledge, served by one of our great gimlet wits.

Fast Food Nation

Eric Schlosser

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Customer Reviews:
Total reviews: 1398 Average rating: 4.5 of 5

Editorial Review:

On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat.

Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behavior," he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything)

Mark Bittman

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Total reviews: 67 Average rating: 4.5 of 5

Editorial Review:

Author of a dozen bestselling cookbooks and beloved columnist for The New York Times ("The Minimalist"), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure.

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5 Questions for Mark Bittman

Q. What motivated you to write a comprehensive cookbook of vegetarian recipes right now?

A: What motivated me--several years ago--was seeing the handwriting on the wall: That although being a principled, all-or-nothing vegetarian was not a course of action that would ever likely inspire the majority of Americans, the days of all-meat-all-the-time (or, to be slightly less extreme, of a diet heavily dependent on meat) could not go on. Averaging a consumption of two pounds a week or more of meat (as Americans do) is not sustainable, either for the earth or our planet. And, as more and more of us realize this, I thought it was important to develop a cookbook along the lines of How to Cook Everything, but without meat, fish, or poultry. Needless to say, there's plenty of material.

Q: In the course of writing How to Cook Everything Vegetarian did your approach to food shopping, cooking or dining change significantly?

A: Completely. The more I tried new ways of cooking with vegetables, whole grains, and legumes, the more I enjoyed them. I probably eat sixty or seventy percent fewer animal products than I did three years ago.

Q: Because meatless cooking isn't limited to a single cuisine, your recipes introduce the flavors and techniques of many different cultures and cuisines. How did you manage to cover so much ground? Seems like a daunting task.

A: It's what I do.

Q: Out of the more than 2,000 recipes in the cookbook do you have a favorite dish or dessert that you turn to again and again?

A: No. There are hundreds I wish I could cook all the time, but one can only cook and eat so much. But in the last week, for example, I've made Fava Bean and Mint Salad with Asparagus; Lemon-Ricotta Pancakes; Cornbread Salad; and Red Lentils with Chaat Masala.

Q: Why is simplicity so important in cooking? What does the novice home cook need to know to cook and eat well?

A: Simplicity is only important because it's the way to learn to cook; it's very difficult to start cooking with complex dishes. For people to learn to cook, they must start simply--the way everyone used to cook. And, for most of us--including me--there's no reason to carry things much further. Even the simplest cooking is rewarding, enjoyable, and--obviously--the healthiest and best way to eat.

An Exclusive Recipe from Mark Bittman


Crunchy Corn Guacamole
Here's a new twist on the traditional guacamole (which you can find in the form of the first variation). The fresh corn kernels add texture and flavor without taking away from that of the avocado.

Serves 4
Time: 15 minutes
Ingredients
--1 lime
--1 cup corn kernels, preferably just stripped from the cobs, but thawed frozen is acceptable
--1/2 teaspoon minced garlic
--1/2 cup chopped scallion
--1 serrano or jalapeño chile, stemmed, seeded, and minced (optional)
--2 tablespoons chopped fresh cilantro leaves
--1/4 cup roughly chopped toasted pumpkin seeds
--3 medium ripe avocados, preferably Hass --salt

1. Grate the lime zest (or use a zester to make long strands) and reserve; cut the lime into wedges. Put the lime zest, corn, and garlic in a food processor; squeeze in half of the lime wedges and pulse to make a chunky purée.
2. Put the corn mixture along with the scallion, chile, and a large pinch of salt into a medium bowl and mash until the mixture is well combined. Add the cilantro and pumpkin seeds and mash a few more times.
3. Cut the avocados in half and reserve the pits if you will not be serving the guacamole right away. Scoop the flesh into the bowl and mash, leaving a few chunks of avocado. Squeeze in lime juice from the reserved lime wedges to taste.
4. Season with salt to taste and serve or tuck the pits back into the mixture and cover the surface with plastic wrap (this will help keep the guacamole from turning brown), then refrigerate for up to 4 hours. Remove the pits before serving.

Minimalist Guacamole More traditional: Omit the corn kernels and pumpkin seeds. Add the zest and garlic to the scallion in Step 2 and proceed with the recipe.

Guacamole with Tomatillos. The tomatillos add a nice hit of acidity: Substitute 1/2 cup chopped tomatillo for the corn and pumpkins seeds if you like. Skip Step 1 and add the tomatillos to Step 2.

Avocado and Goat Cheese Spread or Dip. Spread this on bread and layer with grilled vegetables for a fantastic sandwich: Omit the garlic, chile, cilantro, and pumpkin seeds. Substitute lemon for the lime and 3/4 cup goat cheese for the corn. Put everything in a food processor if you want a smooth spread; for a chunkier spread, just use a potato masher or fork.

Pea Spread or Dip. Great on Crostini: Instead of the corn and the avocados, use 1 pound lightly steamed fresh or frozen peas. Omit the chile and pumpkin seeds. Use lemon instead of lime and process all the peas as you would the corn in Step 1. Substitute fresh mint leaves for the cilantro. If you like, thin the consistency a bit by adding a little cream, yogurt, or silken tofu.

Asparagus Spread or Dip. A great low-calorie alternative to traditional guacamole: Follow the variation for Pea Spread or Dip, but use 1 pound lightly steamed asparagus instead of the peas. Pat it dry, slice it into manageable pieces, and proceed with the recipe.

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On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee

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Customer Reviews:
Total reviews: 163 Average rating: 5.0 of 5

Technical but fascinating 5 out of 5 stars.
1 of 1 people found this review helpful.

This is probably more than the home cook ever wants to know but what a great reference book! It dispels lots of myths that bedevil the kitchen and are still spouted by too many TV chefs. For factual information it can't be beaten and I keep it to hand for a quick check whenever I am unsure of what to do with a recipe.

A True Classic 5 out of 5 stars.
1 of 1 people found this review helpful.

Not available in bookshops here, it took me a while to track down this much praised book, now in a 2004 updated edition. It can be read at many levels: history, folk lore, chemistry and just marvellous explanations of the 'why' of cooking. It must hold great appeal for anyone with a curiosity about the food we eat and what we do to it, for better or worse.

I found it well written with an easy style, making it a genuine pleasure to read, to skim and to quote. And you will quote. It's that kind of book.

Despite its sober title and apparent depth of research, this is no dreary treatise. The explanations are generally easy to understand and often amusing. While some distant memory of high school chemistry may be useful, the author assumes no knowledge of food sciences on the part of the reader. The last section of the book further brushes up on all the chemistry you have chosen to forget.

Food industry professionals may find the book's format perhaps a bit wandering, making it somewhat clunky for rapid retrieval of specific technical information. As a lay person I can't vouch for its academic rigour, but it does include a long list of references and an extensive index.

A book with over 800 pages about food but with no real recipes does sound daunting, but not so. It's full of those "Wow. So that's why... listen to this!" moments that can get just a little trying for everyone else in the room. I realise how much food instruction I have taken at face value in the past. I will never view the humble egg quite the same way again.

And of course, as an added bonus, the book makes a perfect weight to put on top of the Summer Pudding as it sets. It doesn't even show the stains. McGee really has thought of everything.

Editorial Review:

A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.

Why Men Love Bitches: From Doormat to Dreamgirl-A Woman's Guide to Holding Her Own in a Relationship

Sherry Argov

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Total reviews: 424 Average rating: 4.0 of 5

Editorial Review:

Do you feel like you are too nice?

Sherry Argov's Why Men Love Bitches delivers a unique perspective as to why men are attracted to a strong woman who stands up for herself. With saucy detail on every page, this no-nonsense guide reveals why a strong woman is much more desirable than a "yes woman" who routinely sacrifices herself. The author provides compelling answers to the tough questions women often ask:

-Why are men so romantic in the beginning and why do they change?

-Why do men take nice girls for granted?

-Why does a man respect a woman when she stands up for herself?

Full of much-needed advice, hilarious real-life relationship scenarios, "she says/he thinks" tables, and the author's unique "Attraction Principles," Why Men Love Bitches gives you bottom-line answers. It helps you know who you are, stand your ground, and relate to men on a whole new level. Once you've discovered the feisty attitude men find so magnetic, you'll not only increase the romantic chemistry in the relationship-you'll gain your man's love and respect with far less effort.

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

Sally Fallon

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Total reviews: 294 Average rating: 4.5 of 5

Nourishing Traditions 5 out of 5 stars.
1 of 1 people found this review helpful.

Having already assembled an extensive library of nutritional information it's an understatement to say I was pleasantly surprised and pleased at both the quality and practicality of so much long lost knowledge so well presented in Ms. Fallon's excellent book, Nourishing Traditions. Reading it transports me back to my own childhood years (the 50s) on my grandparents little farm, where nearly everything we ate was home grown - and we were never sick! Nourishing Traditions confirms in simple, concise layman's language what I always suspected, that most modern processed foods aren't fit for man or beast. It also reveals many of the little "secrets" that my grandmother's innate and old-fashioned knowledge utilized to keep all who entered her house well fed and healthy.
So far I have personally purchased 10 copies (1 for each of our kids, 1 for my doctor, the rest for wedding gifts) and recommend it to anyone with a health issue who will listen to nutritional information. Anyone can read and understand it.
Besides all of the above, I quickly came to consider it the most user-friendly health-related book in my library. It is now my first "go to" for health or nutritional information. Thanks to the authors and publisher for a superb and valuable piece of work and thanks to Amazon for making it available at such a reasonable price.
Keith Lunders
Elk River, Idaho

Editorial Review:

A full-spectrum nutritional cookbook with a startling message--animal fats and cholesterol are vital factors in the human diet, necessary for reproduction and normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Includes information on how to prepare grains, health benefits of bone broths and enzyme-rich lacto-fermented foods.

Ben & Jerry's Homemade Ice Cream & Dessert Book

Ben Cohen, Jerry Greenfield, Nancy Stevens

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Customer Reviews:
Total reviews: 185 Average rating: 4.5 of 5

Editorial Review:

With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend.

BEN & JERRY'S HOMEMADE ICE CREAM & DESSERT BOOK tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station.

But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods. The 90-plus authentic recipes are spiced with Lyn Severance's bright, quirky, full-color illustrations. Over 383,000 copies in print.

The South Beach Diet Taste of Summer Cookbook (The South Beach Diet)

Arthur Agatston

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Customer Reviews:
Total reviews: 29 Average rating: 4.5 of 5

Editorial Review:

What better way to enjoy the relaxed, healthy South Beach Diet lifestyle than with a cookbook that celebrates the best foods of summer from garden and market? The 150 all-new quick and healthy recipes in The South Beach Diet Taste of Summer Cookbook capture the casual, sunny essence of Florida’s popular South Beach--and other warm climates around the world.

Whatever phase of the diet you’re on, you’ll find ideas for breezy breakfasts; crisp salads and light summer sandwiches; innovative grilling ideas for meats, poultry, fish, and shellfish; tempting vegetarian entrées; refreshing desserts; and cooling summer drinks. Imagine sitting at an outdoor table with family and friends enjoying Heirloom Tomato Gazpacho, Grilled Shrimp Caesar, South Beach Diet Tiramisu, and Iced Pom-Mojito Spritzers—just a few of the refreshing recipes to be found in this book. But this is more than just a summer cookbook. Tips throughout remind readers that grilling is a year-round pastime and that many of the recipes can be easily adapted to what’s freshest in the season. You’ll also get Sample Meal Plans for Phases 1 and 2, a glossary of key ingredients used in the book, and dozens of ideas for maximizing the bounty of the garden. The 60 beautiful full-page color photographs show just how appealing summertime recipes can be.

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

Jeff Hertzberg, Zoe Francois

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Total reviews: 130 Average rating: 4.5 of 5

Editorial Review:

There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.



Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.



With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.