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The French Chef at 100

DearieAuthor 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!”

 

Beth

 
 

A Feast of Knowledge

A Feast of Knowledge

posted by:
August 9, 2012 - 6:03am

The Cookbook LibraryNowadays 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.

Rachael

 
 

A Self-Made Culinarian

Yes, ChefMarcus 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.

Cynthia

 
 

Naturalist, Hunter, Inventor, Millionaire

BirdseyeAlthough 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.

 

 

Paula G.

 
 

The Pioneer Woman Does It All

Pioneer Woman Cooks: Food From My FrontierCharlie the Ranch DogBlack Heels to Tractor Wheels

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.

Beth

 
 

Kitchen Focus

Kitchen Focus

posted by:
May 3, 2012 - 12:11am

My Family TableIn 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.

Paula G.

 
 

Make the Popcorn, Buy the Potato Chips

Make the Bread, Buy the Butter

More and more home cooks are getting their due, thanks in part to blogging. Writer and mom Jennifer Reese, known for the popular, humor-laced site The Tipsy Baker (tipsybaker.com) shares insights from her kitchen as she works her way through recipes in her vast cookbook collection. The blog led her to pen her own tome, Make the Bread, Buy the Butter, What You Should and Shouldn't Cook from Scratch --Over 120 Recipes for the Best Homemade Foods, a guide for those tempted by the cook-it-yourself trends. Published in October, Reese’s book was named a notable cookbook of 2011 by the The New York Times, and with good reason.

 

Those of us who enjoy reading cookbooks can attest not only to the accessible, practical nature of the recipes, but to the page-turning quality of the prose. Reese’s personality shines through as she recounts her honest, insightful attempts at making such family kitchen staples as peanut butter and vanilla extract. Like a best girlfriend, she tells it like it is, advising whether it’s worth your time and energy to make homemade marshmallows (it is!) or if you should spend hours crafting hotdogs (don’t even think about it). Recipes for those items Reese deems worth making are clear, simple and easy to execute.

 

Make the Bread, Buy the Butter is the quintessential how-to, why-to, when-to manual for home cooks looking to save money, improve flavor, and avoid artificial ingredients.

Paula G.