Today in January Magazine’s cookbook section, Linda L. Richards looks at Shellfish: The Cookbook by Karen Barnaby. Says Richards: The title of Karen Barnaby’s ninth cookbook puts me in mind of the first time I encountered this chef’s food. It was my first visit to Vancouver’s Fish House in Stanley Park and it was deep in the 1990s. In retrospect, at the time Barnaby could only have been executive chef there for a couple, three […]
Almost everyone knows that the true meaning of Easter is… chocolate. (If this interpretation shocks you, you’ve seriously come to the wrong place.) A lifetime of Easter Creme Eggs; of annual garden hunts for chocolate treats of various description; of family meals focused on all sorts of action, but hinged on a chocolate-laden dessert has taught many of us everything we need to know about Easter: the holiday is the celebration of spring in many […]
I was recently washed away in a brightly colored flood of fun by Peeps!: Recipes and Crafts to make With Your Favorite Marshmallow Treat (Chronicle Books). Let’s face it: this is a ridiculous book. In a world of serious cookbooks filled with recipes for all sorts of important and self-important foods, who needs a book on what to do with those weird marshmallow treats you possibly haven’t thought about since childhood? Yet Peeps! Is a […]
Today, in January Magazine’s non-fiction section, contributing editor Diane Leach reviews Good Food Tastes Good by Carol Hart. Says Leach: Where the self-help market was once awash in love books — how to fall in, how to fall out, how to survive or thrive, we are now deluged with treatises dwelling on another unavoidable human pastime: eating. The average reader cannot walk into a bookshop, open a paper, or log online without falling over the […]
Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating by Dreena Burton (Arsenal Pulp Press) 243 pagesYou don’t have to actually be a vegan to enjoy Dreena Burton’s cookbooks and to make them a part of your usual kitchen library. This is healthy, nutritious cooking suitable for a family or anyone interested in eating for optimum health. So, OK: all of that you can get other places, as well. The magic that Burton weaves […]
Today, in January Magazine’s non-fiction section, contributing editor Diane Leach reviews Alone in the Kitchen With an Eggplant edited by Jenni Ferrari-Adler. Says Leach: The adage of making silk purses from sow’s ears has lost its oomph for a generation of foodies raised on Fergus Henderson. Instead we might say a crispy pig ear salad cannot be got from the frozen foods section. So it is with Jenni Ferrari-Adler’s anthology, which borrows both concept and […]
Today, in January Magazine’s biography section, January contributing editor Diane Leach reviews The Tenth Muse: My Life in Food by Judith Jones. Says Leach: Judith Jones hails from another era, one where garlic-fearing bluebloods hired cooks who served fish on Fridays and no upright person consumed French food, a cuisine that, with all those sauces, surely had something to hide. Daughters, after educations at Spence and Barnard, were expected to make good marriages and carry […]
Today, in January Magazine’s cookbook section, contributing editor Diane Leach reviews Crescent City Cooking by Susan Spicer. Says Leach: Susan Spicer is proprietor of New Orleans restaurants Bayona and Herbsaint. With her long-awaited cookbook, I was hoping for a taste of a now lost New Orleans. I opened Crescent City with a mixture of sadness and anticipation. What was still there? What had been lost? The full review is here.
Today, in January Magazine’s cookbook section, contributing editor Cherie Thiessen gets us ready for some holiday fireworks with A Year of Spicy Sex by Gabrielle Morrissey. Says Thiessen: My apologies for the length of time it has taken to review this book. But you have to realize there are 52 recipes tucked between these licentious covers and they all have to be tried in order to give an honest evaluation of their worth. My hunk […]
Today, in January Magazine’s cookbook section (though it could have just as easily slotted into biography), Diane Leach looks at Heat by Bill Buford. Says Leach: I learned many things from Bill Buford’s Heat. The first is that I could never cook professionally. The second is how to prepare polenta correctly. But let us begin with the first. Bill Buford arguably already led a life many would find enviable. Having started Granta magazine in the […]
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