What do frying pans, spit-jacks, and molecular gastronomy have in common? They are all kitchen technologies that have affected how humans accomplish the very basic task of feeding themselves. Some are ancient, like the wooden spoon, which has been around for thousands of years. Some are complex, like the SousVide SVK-00001 Supreme Water Oven, which can hold a vacuum-sealed package of chicken breast at a constant temperature of 137 degrees Fahrenheit until the meat becomes succulent, juicy, and somehow safe enough to eat. And some, like the basic cooking pot, are more influential than others. They all have a place in Bee Wilson’s insightful and entertaining new history, Consider the Fork: A history of how we cook and eat.
In a work that spans time from before the development of agriculture through today’s high-tech kitchen gadgetry, it is impossible to be comprehensive. Wilson, instead, focuses on certain culinary implements that have had an impact on what we eat and how we go about preparing to eat it. Each chapter explores a different kitchen tool or concept, with charming hand-drawn illustrations of the various equipment sprinkled throughout the text. Wilson also includes short spotlights on particularly useful, unique, and interesting examples of kitchen technology that punctuate the end of the every chapter.
Witty and filled with wonderful obscure facts about famous and long-forgotten kitchen equipment, Consider the Fork is perfect for anyone who has ever looked in their kitchen drawers and wondered, “Where did all this stuff come from?” Food history enthusiasts and fans of Mark Kurlansky’s Salt: A world history will devour this delightful read.
Care for a stroll down memory lane? How about a local history lesson? Check out this trio of books focusing on Bawlmer and its ‘burbs. Baltimore Beer: A Satisfying History of Charm City Brewing joins Days Remembered: Iconic Photography of the Baltimore Sun and Baltimore County: Historical Reflections and Favorite Scenes in a remembrance of things past.
Local author, former Sun food columnist, and founder of Baltimore Beer Week, Rob Kasper knows his food and drink. In Baltimore Beer, he traces the growth of the brewing industry beginning with the influence of the German immigrants who brought their craft with them from Europe. Loaded with anecdotes and moving from early biergartens to modern brewpubs, Kasper explores the breweries’ social and economic influence on the Baltimore area. “Ain’t the beer cold?”
Baltimore residents Barton and Elizabeth Cockey teamed up to produce a charming look at ye olde suburbia in their book Baltimore County. Divided into sections such as Transportation, Public Buildings and Schools, and Wars, this book takes the reader on a tour of county peoples and places and offers an informative narrative laced with personal recollections. Instead of photographs, the book is illustrated with artist Elizabeth’s paintings of the area.
2012 marked the 175th year anniversary of the Baltimore Sun. While no longer a “penny paper,” the power of its photographs to inform and inspire remains a constant. Days Remembered is a collection of images from the Sun spanning from the 1901 debut portrait photograph of Judge Sherry of the Maryland Court of Appeals to the Blue Angels flight over Fort McHenry this past summer. Grouped by decade and including pictures of Babe Ruth, marble step-scrubbing, Blaze Starr, the Berrigan brothers, and the integration of Southern High, this visual history perfectly captures the past one hundred-plus years of Maryland living.
When legendary restaurant critic Frank Bruni challenged his colleagues Julia Moskin and Kim Severson, both writers for the New York Times, to duke it out in the kitchen, they readily accepted. Their culinary contest is detailed in the unique new cookbook CookFight: 2 Cooks, 12 Challenges, 125 Recipes, An Epic Battle for Kitchen Dominance. Moskin and Severson first faced a challenge to cook a dinner party for six guests on a budget of only $50. Bruni judged the contest for the newspaper and ruled it a tie. After that initial challenge, their friendly rivalry evolved into a yearlong series of contests that ranged from their Farmers’ Market challenge based around local, seasonal cooking to a Thanksgiving challenge in which both cooks crafted their spin on the perfect Thanksgiving feast. Each month, Moskin and Severson battled for culinary glory. Every chapter chronicles one month’s battle with the contestants’ menus, narratives explaining their different approaches to the battle, beautiful color photos of their dishes, and recipes. So who won their contest? You decide.
If CookFight whets your appetite for culinary competition, follow it up with Top Chef: The Quickfire Cookbook. The recipes are taken from Quickfire segments of the first five seasons of Bravo’s hit television show Top Chef. This collection of 75 recipes from fans’ favorite “cheftestants” includes color photos, recipes, and behind-the-scenes information about the contestants. Intrepid fans will also learn how to hold their own Quickfire Challenges at home.
James Beard-nominated author, columnist, blogger, and dessert expert Nancy Baggett is back with a well-timed compendium of America’s favorite baked goods: Simply Sensational Cookies: Bright Fresh Flavors, Natural Colors & Easy, Streamlined Techniques. Baggett, who has been cooking and baking from her Maryland farmhouse for many years, explains her purposes for writing this cookbook and how cookies have changed over the past few decades. No longer are people satisfied with one-note flavors or simple textures. The demands for the freshest spices and chocolates, unusual infusions, and above all, natural ingredients, have made the home baker of the 21st century reconsider many tried and true methods. Even savory ingredients, such as chiles, lavender, and cheese varieties have made their way into some of her new recipes. Purists need not despair, as there is a bounty of well-known favorites that have been improved for the contemporary baker.
After covering the basics of choosing the best ingredients, equipment, and baking methods, Baggett answers a Cookie FAQ, and then gets down to the business of the appealing recipes. She is dogged in her insistence that the ingredients should be easy to obtain, and the amount of time to create the cookies and to clean up is reasonable. Each recipe clearly indicates the ease or difficulty of the cookie, and how to best store them. While not all cookies are photographed, the pictures that are included are attractive and highlight the finished products delectably. With cookie swaps and the holiday season fast approaching, this contemporary collection of recipes is sure to satisfy anyone with a sweet tooth, and those who bake for them.
Author Bob Spitz spent several weeks traveling through Sicily with Julia Child in 1992 and admits that he developed “a powerful crush on her,” which inspired him to write Dearie: The Remarkable Life of Julia Child. The book’s release coincides with the 100th anniversary of her birth, and it’s the perfect way to celebrate the rich life of this culinary legend, television pioneer, and cultural icon. Both the author’s admiration and Julia’s larger-than-life personality shine through in this in-depth new account of her life.
In 1942, Julia wanted to join either the Women’s Army Corps or the Navy WAVES. She was rejected by both organizations because at 6’3” she was considered too tall. Instead, she began to work for the Office of Strategic Services (the precursor to the CIA). While working for the OSS, she met Paul Child, and they married in 1946. Paul and Julia moved to Paris in 1948, and Julia had a life-changing experience eating sole meunière on her first day in France. Food became Julia’s passion. She attended the Le Cordon Bleu in Paris and began to teach cooking. She also co-authored Mastering the Art of French Cooking, which is now considered a classic cookbook.
In 1962, Julia was featured on a segment of People Are Reading on Boston's WGBH to discuss her cookbook. She shocked the host by making an omelet on a hotplate on live television and unknowingly launched a revolution. That first television appearance led to her successful cooking show The French Chef, the growth of educational television and what later became PBS, and the current popularity of the Food Network and celebrity chefs. Julia was fearless in the kitchen and had a unique ability to make cooking seem completely accessible and fun. She made America wanted to cook along with her. Julia passed away in 2004, but her ground-breaking work will always be remembered. She changed the landscapes of both American food and television. In the words of the lady herself, “Bon appétit!”
Nowadays it seems that every day a new cookbook is published, filled with gleaming pictures of succulent dishes and step-by-step recipes for tantalizing sweets. But where did the idea of the cookbook come from? And when? Anne Willan, founder of the La Varenne Cooking School and cookbook author, with help from her book collecting husband Mark Cherniavsky, tackle these and similar questions in The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook. Willan intelligently explores the evolution of the European and American cookbook as cooking and the culinary arts blossomed over the course of the fifteenth through eighteenth centuries.
Willan draws most of her information and recipes from her and her husband’s personal library of antiquarian cookbooks, and the text is studded with captivating illustrations and woodblock prints from their collection. Each chapter encapsulates a century and contains first a history of the cookbooks and cuisine of the time and then is followed by a selection of recipes that have been reworked for a modern kitchen. These recipes give the reader a sense of reaching backward in time to explore dishes that are both foreign and strangely familiar. Recipes vary widely in difficulty from a very simple pork loin roast from the fifteenth century to the tremendous Yorkshire Christmas Pie of Five Birds from the eighteenth century. But perhaps the most intriguing portions of the book are the inset articles that are sprinkled throughout each chapter. These short sections feature fascinating and often quirky themes, like the menus for the court of Mary Queen of Scots, a history of ice as a cooking ingredient, and how to set an elaborate eighteenth century table. Each vignette tangentially relates to the larger chapter that frames it and contains interesting factoids and trivia.
Part cookbook, part culinary history, part history of the book, The Cookbook Library is as accessible as it is entertaining. You don't have to be a scholar to get some serious enjoyment from this unique read. Cookbook enthusiasts and history buffs should definitely add this title to their to-be-read list.
Marcus Samuelsson has a fascinating story to tell in his refreshingly candid memoir, Yes, Chef. At its heart is food and family, guided by years of discipline and sacrifice. His lifelong quest to engage customers through their senses with a denouement of flavors has resulted in a winding culinary journey for the Ethiopian-born 42-year old. Today he sits atop the restaurant world.
Samuelsson's passion began at an early age. Orphaned as a toddler, he remembers berbere, the reddish-orange spice mixture his mother sprinkled liberally on their food. Adopted by a middle class couple from Goteborg, Sweden, it was his Swedish grandmother, Helga, who encouraged her young grandson's interests. She introduced him to rustic cooking and layering of flavors. Her signature dish was a roast chicken, which she killed old-school style ("Come here, boom!").
The wiry, soccer-playing Samuelsson viewed all his cooking assignments as opportunities. From mopping as a kitchen boy in Sweden to restaurant stints in Switzerland and France and aboard cruise ships, Samuelsson absorbed the diversity of ethnic flavors. At age 24 he earned the position of executive chef of New York's Aquavit restaurant, and a three-star rating from The New York Times.
Samuelsson tells his story in an honest, retrospective manner. Growing up in a mixed race family, he didn't become aware of his black identity, and its challenges until older. He once ignored the only other black worker in a kitchen because he was worried what others would think if they were seen talking. That candor is refreshing, as is his poignant description of his return to Ethiopia. A bellwether in an industry known for ego-driven personalities, the reserved, award-winning Samuelsson is as comfortable cooking for a state dinner as he is in the kitchen of his latest New York restaurant, Red Rooster Harlem. Aspiring chefs and foodies will feel at home.
Although the name Clarence Birdseye immediately conjures up images of frozen vegetables, the subject of historian Mark Kurlansky’s Birdseye:The Adventures of a Curious Man accomplished so much more. This fascinating biography shows the man as a curious problem solver and opportunist, always quick to devise inventive solutions while making money along the way. Birdseye was a naturalist from an early age, as well as an avid hunter. At the age of ten, young Clarence earned his first shotgun with the profits he made by shipping live muskrat to an English aristocrat who was stocking an estate. He promptly taught himself the art of taxidermy, even attempting to teach others for money.
As a student at Amherst studying the sciences, Birdseye spent his free time “wandering the fields with a shotgun on his shoulder.” He was forced to drop out due to lack of money. His job as an assistant naturalist with the U.S. Biological Survey stoked his interest in cooking such exotic meats as chipmunk, mice, and rattlesnake. A later job with the Department of Agriculture sent him packing to the Bitterroot Valley of Montana as part of a group looking to study Rocky Mountain spotted fever. Birdseye put his hunting skills and enthusiasm to good use, killing a variety of mammals that host the carrier of the disease, the wood tick. His contribution to the study was notable.
Luckily his wife, Eleanor, was a patient woman who didn’t seem to mind her husband’s frequent absences. A later adventure saw him in the frozen land of Labrador where his interests turned to fox farming. His journal and letters to his family (which eventually included six children) were full of descriptions of food, especially recipes featuring unusual provisions like seal meat and porcupine.A deep interest in food preservation led him to begin experimenting with various freezing techniques, beginning with snow pack. Birdseye realized that freezing food is far from a straightforward process if one desires a palatable thawed product. Eventually his determination and sharp sense of observation paid off, leading to innovations that revolutionized the way people eat.
Birdseye:The Adventures of a Curious Man, holds wide appeal for anyone who enjoys intriguing nonfiction. The self-made man comes alive through Kurlansky’s evocative descriptions and choice details. Readers who enjoyed his previous classic titles (which included mentions of Birdseye) Cod: A Biography of the Fish That Changed the World, and Salt: A World History, will find much to like here.
Ree Drummond is a successful blogger, Food Network star, and author. Her down-home comfort foods have really struck a chord with readers and cooks from all walks of life. Drummond’s success began with her blog The Pioneer Woman, which has a legion of followers, receiving 24 million hits monthly. The blog covers her family life on an Oklahoma cattle ranch, her efforts to homeschool her children, and of course, cooking. The recipes are delicious and easy to follow, and readers love that Drummond illustrates them with step-by-step photos.
It seemed like a natural transition for Drummond to publish cookbooks. Her most recent, The Pioneer Woman Cooks: Food from My Frontier, is filled with tasty recipes color photos, and Drummond’s anecdotes and comments. You’ll want to try the recipes for yourself when you see her homemade glazed doughnuts, cowgirl quiche, and “Knock You Naked” brownies! The book quickly became a bestseller, and there are now more than 480,000 copies in print.
Drummond recently started filming the second season of her Food Network show “The Pioneer Woman”. Like her blog, the show features her life on the ranch, her family, and her favorite recipes. Viewers will also be interested to know that she has published a picture book called Charlie the Ranch Dog that features her family’s beloved basset hound.
It’s not all about the recipes, though. To learn more about Drummond’s life, try her memoir Black Heels to Tractor Wheels: A Love Story, which tells the story of how she met her husband Ladd Drummond who she affectionately calls Marlboro Man in the book and her blog. Ree originally planned to go on to law school, but everything changed when she met Ladd. She shocked her family by marrying him and moving to the ranch. The rest, as they say, is history.
In My Family Table, A Passionate Plea for Home Cooking, famed New Orleans chef and restaurateur John Besh shares his philosophy for putting together simple, delicious meals on a regular basis at home. Besh emphasizes the importance of what he calls Kitchen Focus: creating simple, refined dishes using just a handful of the best quality ingredients. He recommends stocking your pantry in a strategic way in order to be able to bring meals together without a need for last-minute runs to the grocery store. Many of Besh’s suggested pantry items reflect the multicultural way modern cooks approach the kitchen, listing ingredients such as rice noodles, risotto rice, Israeli couscous, stone-ground grits and sambal chili paste. Fresh produce and meats complete the flavorful recipes.
Casual home cooks will appreciate Besh’s clear explanations and easy to follow directions for what he terms “master recipes,” easily customizable recipes for things like risottos, frittatas, and fruit crumbles. Narrative passages instruct on practical topics such as one-pot meals, braising meats, cooking fish, and planning ahead in order to pull together quick weekday meals for families. True to his promise, recipes throughout this approachable cookbook are uncomplicated yet interesting and delicious.
Designed in an oversized format, My Family Table is rife with inviting photos of ingredients, finished dishes, and Besh and his family, clearly enjoying these home-cooked recipes in their daily lives. This volume has all of the hallmarks of a cookbook you will return to again and again. My Family Table has been nominated for a 2012 James Beard Foundation cookbook award in the general cooking category.