Karen Resta

Let's see if I can also add to this thread a book I haven't yet read, but which was gifted to me (and which has excellent reviews). 'Eating Animals' by Jonathan Safran Foer.

That was a good one! Also, 'A Stew or a Story' (a collection of short works put together by Joan Reardon) was fascinating in parts to read, as there were narratives in this book in which she did not write autobiographically (at least on the page, though the content undoubtedly remained autobiographic at a very short reach of the imagination). Another option for a book-club idea would be to go retro and hit up some Nero Wolfe. He stands well over time, both in the reading and in the recipes.

Ha! The MFKF story chosen for the class was chosen particularly to illustrate 'war' from an American ex-pat's viewpoint, interestingly enough - rather than as a focus on 'food and eating'. The student's preferences seemed to lean heavily towards the less personal illustrations - they preferred reading things about straight-up 'blood and gore and guts and veiiiiiins in my teeth' (as Arlo sang it). The combination of food and pain/confusion/alienation/love was not to their liking - they thought it was boring. Personally I think she should be required reading. But having said that I tried reading through 'The Art of Eating' for maybe the fifth or sixth time last year and I couldn't slog it somehow. Whereas since then I'm reading straight through Henry James from A to Z and am thrilled no end. It's a pity Henry didn't try his hand at a little 'food-writing'. Woooo-hoooo that would be fun!

The only problem (well actually there are two problems) with MFKF as a cookbook selection for a bookclub of modern-day foodies is (first) that her recipes - though classic and useful - are not in many ways very 'cool'. Or to use a word I've gotten in trouble with before, they are not flossy at all, in any sense . . . at least outwardly. There's no sense of being wrapped up in a Tiffany's box to them, no preciousness or diamonds attached. This leaves some people cold. The other problem is her writing style. I have a friend who assigned parts of 'The Art of Eating' to a college english class and the majority of the younger readers simply could not stand her style of writing and did not enjoy the reading!!! She's dense and wordy and often seems to be declaiming, or singing in full rich tones. This is old-fashioned writing, of a good sort - but you have to be ready for it and in the mood for it or the snooze button sets in. If you do decide to do MFKF, I would take a look at 'How to Cook a Wolf' for it has fascinating insights into how people survived foodwise and emotionalwise - WWII. Economy, lack of money, stress. With the times as they are currently, there is a huge interest in being a frugalista or frugalisto, and she has the goods on this in no uncertain terms, and she weaves tales around this that hold one tight. If not 'How to Cook a Wolf' then perhaps 'Consider the Oyster', for here she talks food straight-up - solid recipes given with the eye on the plate rather than wandering off towards the universe surrounding the plate. Goosefat, gumbo, soubise, rockefeller . . . here they are! Ready your oyster knife and get ready for a great ride.

There is a very light series of mystery books written by an Amish woman with recipes - Tamar Myers. Not seriously substantial in a literary sense, but you can read them as if popping chocolates into your mouth - that is, quickly. And there are some very humorous parts in the books.

It's worth reading the whole piece (or rather, the piece as a whole) (the entire piece) (the piece that says more than one singular thing) in the Voice online mentioned in the post above. And worth reading the comments made to it in response, also.

Borage is interesting. Sturdy and easy to grow. Different than the norm. Plus, because of its name, you can talk to it as if it were a Russian spy.

The Fruit Hunters by Adam Leith Gollner. (Described on the cover as 'A Story of Nature, Adventure, Commerce and Obsession.) Yes, it is indeed. And a good one too.

God. I'm ready to go waste some food myself after trying endlessly once again to copy and paste a link with Firefox here. Why I think it will work 'this time' when it didn't work 'last time' is beyond me, but anyway . . . Here's what I'm trying to say: Y'all might enjoy this story from the estimable GuardianUK on the topic.Here it is. Thank you, Safari.

Oh yeah! I'll join the Ruth Reichl fan club, for sure. Yes, it was that first edition that looked strange, as you note, Zora. But she certainly made up for it - very nice gesture with the book inscribed and sent to you. Yes, she's made Gourmet into something exceptional once again, in my opinion. And adding up the projects she's involved in and/or manages (my god editing that cookbook alone would have made me want to lay in a hammock for a good long amount of time doing nothing, just to recover) . . . . whew. Funny thing about 'free books'. Last summer I got an invitation from one of the larger publishing houses to get sent free cookbooks for review purpose. It sort of surprised me, because I always think 'Don't take anything for free or you may be accused of collusion' (or some word like that). But apparently this is common practice. The public relations/marketing departments of publishers send out lots of them. I didn't accept, because it felt a bit odd to me. I'd rather buy my own or go to the library. But you guys probably already knew this stuff. I'm the only one that is likely slightly shocked by it. It's probably like that little ditty: See the happy moron, He doesn't give a damn. I wish I were a moron - My God, perhaps I am!

Although when it was first released something bothered me about the 'new' Gourmet Cookbook (the enormous size of the thing? the pale yellow cover which reminded me of the color some walls were painted in elderly school-rooms?) I am now a convert. The book has just about one of everything that happened (apart from haute restaurant cookery) post-Joy-of-Cooking . . . post-Julia. ('One' here meaning recipe.) This is the tome I'll send my kids out into their cooking lives with. It is a bit biblical in size but every page is worthwhile. ............................ Another favorite: Clifford Wright's 'Real Stew'. Not a lot of media hype for this book, ever, I don't think. But it covers stews to infinity and beyond. It is the only book on my shelves that has a recipe for Son-of-a-Bitch-Stew. This, in itself, makes it worthwhile.

Blacksburg I'll add some notes on Blacksburg. We have a new 'mall'. It's a walking-around-outside type of mall. And there are some new restaurants in it. Here's the link to the place: First and Main

I daresay it's possible, Debra. But the Code of Silence is upon us.

1. I'm not sure if it matters but similar things seem to occur in every culture I can think of. Of course I may have missed a few. 2. Yes. But much less expensive. In that sense it is quite democratic, being an affordable pleasure. 3. Well now. Shall we muse on that for a bit? 4. I would but I can't stand that word 'hegemony'. I'd warrant that there is no word in the English language as hegemonious as hegemony (excepting the word 'epistemology' which is on equal footing). Repulsive critter of a word and I have to run like hell when it appears. * * * Option: A: In a nutshell, the epistemology of the hegemony has been misconstrued. People have been looking at this thing upside-down. And though the view is an interesting one from this position, the woods are not being seen for the trees. It is important in this analysis to remember that (measurably) the more a thing is talked about the more inner power it holds. There is actually a secret hegemony, but one unspoken, unnamed. To give it a name it would reduce it to the everyday, to the mundane, and actually to the academic which finally, may be the worst fate of all.

Weird. Can't get your quote of my quote to appear, Waitman. Ghostly-like, it is. Anyway. Can't say I blame him if he hates it. But you know how these reputations start. Sad. Well then. That must have been a parallel universe I read that about him in, and we'll have to leave it at that so as not to upset him unduly. And I will try to avoid triple-spacing. Thank you!

A few years ago I read somewhere that he was an ex-porn star. I've thought of him that way ever since.

More yogurt-making information is to be found in the newly released book "Milk" but I still prefer my method of making yogurt overnight from the heat given off on the top surface of the cable-TV box. Makes the monthly bill seem slightly more worthwhile.

Just finished Anne Mendelson's Milk - The Surprising Story of Milk Through the Ages and was pleasantly surprised. I was ready for a book that had a lot of historic detail, and this one does - in a very serious sort of way. But tucked right in alongside all this is a lot, a lot, of recipes for all Manner of Things Milky (Mennonite Buttermilk Salad, anyone? No? Cremets de Angers then?). I don't impress easily (sadly), but this book did it well. If there's anyone out there who thought about reading this one but avoided it for fear of being bored to death by food history without the mooring of real food/real recipes - you might want to take a second look.

I would guess that making the number so high is useful for the idea of attracting potential advertisers - ad revenue supports most traditional print media, after all. Something really does click with the number '100' with a lot of people, though. A sort of magical number. '100 Places to See Before You Die' (I always get a little nervous, myself, reading that book title . . .) etc. The meme of '100 things one should eat' that was going around the blogosphere several months ago was tremendously popular. It felt like bloggers were almost tripping over themselves trying to get their lists posted quickly. Well. After all, there are only so many moments left in life to spend eating.

I pulled several of Gaston Lenotre's books off my shelf to review (re-read) after hearing of his death the other day - and am as pleased with my favorite one (Lenotre's Desserts and Pastries) as I was when first reading it. Which means very.

Yes, the whole thing seemed gentler overall. A kinder gentler Saveur 100. Nothing wrong with that, I guess. Meow. ........................................ From Amaranth to Zucchini . . . yes, it's a useful and inspiring book.

I'll add that Farmer's Market to the list of potential places to go to, then. My problem is usually time, with a teenage daughter generally alongside me who believes that before even entering DC the Tyson's Corner Malls require the attention usually given to a museum then afterwards the Georgetown shops require the attention generally given to Great Novels. Add a teenage son alongside who will demand equal time for visits to stores that stock pets and stuff for terrariums and I'm lucky if I am able to lobby for my third of time spent going where I would like. Add the fact that I usually get lost driving around, ending up in traffic jams centering around unusual happenings like fires and/or police activity with fire trucks trying to go the wrong way up a one lane one way street aiming directly at my car (of course it's always my car, this never happens to anyone else) and usually I just try to lobby for one good place to that I want to while trying to withstand the warring siblings who both are lobbying for their own stuff. Nice image, though. The split pig's head. I'm going to need to bring a small refrigerator that can be hooked up to the car to store it in. Now you've given me an idea. I could start a pig's head delivery service.

The Cupcake Camp II Winner this year was a cupcake which looks like spaghetti and meatballs.