Three New Foodoirs

I only finished two of these, but I'm going to tell you about all three anyway. First up is a new release that's a read-in-one-sitting deal, in case you want a quick but fairly intense and even gritty read: Phyllis Grant's Everything is Under Control. Grant was a dancer training at Julliard, living in New... Continue Reading →

Ruth Reichl’s Beginnings in the Kitchen

Book review: Tender at the Bone, by Ruth Reichl (Amazon / Book Depository) Food writer, magazine editor, and restaurant critic Ruth Reichl's first memoir, Tender at the Bone, is a significant one in the "foodoir" genre, blending recipes into stories and scenes from a life. It covers the connections she made in her early life... Continue Reading →

How Cooking Made Living Seem Possible

Book review: Midnight Chicken, by Ella Risbridger (Amazon / Book Depository) There is a German word, kummerspeck, that translates literally as 'grief-bacon,' and metaphorically as 'comfort eating'. This book is the grief-bacon book...This is the book I wanted to read when I was sad, but it's also a book for good days. I'm not going... Continue Reading →

American Identity As Seen Through Food

Book review: Fed, White, and Blue, by Simon Majumdar (Amazon / Book Depository) Food writer and "food expert," whatever that means, Simon Majumdar relocated from his beloved England to Los Angeles to be with his girlfriend. Some time after their marriage, he was faced with the decision of becoming a US citizen. This unleashes a... Continue Reading →

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