A Bite of the Spice of Life (Two Books by Julia Child and Too Many Cooks by Emily Franklin)

When I decided to start posting reviews of a few books at the same time, I still intended to write the reviews as I go as I did for my math and science reviews the other week. Although I wrote a separate review for the cookbook memoir I read by Emily Franklin, once I read the two books by Julia Child I realized I could not post my thoughts about Ms Franklin’s book in quite that way.

You see, I’ve been converted. There is, there has been, and there will have been, only one Julia Child in all of history. Her story (which I read in My Life in France) is fascinating and inspiring, her cooking style (which I experienced in part in Julia’s Kitchen Wisdom) is refreshingly simple, and together the two Julia Child books I read gave me hope for my own pathetic cooking abilities. It is, therefore, completely unfair to include Ms. Franklin’s book (and my criticisms of it) in the same post. Nevertheless, because I read Julia Child on the wake of Too Many Cooks, Ms. Franklin is a part of my experience in the past few weeks. Continue reading »

An Edge in the Kitchen by Chad Ward

I needed to sharpen our kitchen knives, so I found a book to help me along, specifically, An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives by Chad Ward.

Overall, I liked the information I read. I got excited about my kitchen knives! But when I went to try and sharpen my own knives according to the instructions in the book, I was a bit lost. My husband, who has sharpened kitchen knives himself before, seems to think the problem was me, and not the book. Nonetheless, for a novice knife sharpener, I’d suggest that a book is probably not a great place to start your knife sharpening education. Continue reading »

The Art of Simple Food by Alice Waters

In some respects, I miss the point of Alice Waters’ The Art of Simple Food.

Alice Waters is the original proponent of seasonal, local, and organic foods. But because I grocery shop for a family on a budget, I can never justify going “organic.” I also live in Chicago suburbia, which means that there are about two feet of snow on the ground for four months of the year, so I can’t ever imagine relying wholly on seasonal and local foods either. I’m sure organic and local foods taste better; I just can’t justify the cost difference.

All that said, though, I love The Art of Simple Food. I find myself referring to her pointers and recipes often. The aspect I love is this: Food should taste like itself. Don’t complicate things!

I’m a person that thinks a few fresh strawberries make a perfect dessert, so I really like her emphasis on simplicity. Her recipes are very basic essentials, so experienced cooks may find them dull or “too simple.” But as a beginning cook who loves simple dishes (both for cooking and for eating), I find her recipes refreshing. Continue reading »

Fundamentals of Photography by Tom Ang

Tom Ang’s Fundamentals of Photography is aptly subtitled “the essential handbook for both digital and film cameras.” As a very amateur photographer, I was fascinated by the technical explanations for photography: how cameras work, how light is best captured, and how to process photographs appealingly. While I will never again photograph using film cameras, I was likewise fascinated to learn the technical aspects of film photography. For, just as Tom Ang seamlessly wove both film and digital photography together throughout his handbook, understanding how film photography works should be seamlessly tied to understanding the tools available to a digital photographer. I am convinced that understanding film technology (of which I was woefully ignorant) will help me in my digital processes.

Fundamentals of Photography is a dense book, full of technical terms, explanations, and diagrams. As such, it was challenging to read it cover to cover. Besides, it was a new book at the library, so I had a three-week time limit, which made it all the more challenging. I would have loved to study it over the course of an entire semester in school or maybe during my lifetime – for there are so many details within it that were unfamiliar to me. Despite the difficulty, reading it was incredibly rewarding. Continue reading »

What the World Eats by Peter Menzel

What do you eat in one week? What does a typical American eat? What does a typical Brit eat? What does a family in the Darfur Refugee Camp in Chad eat? What do the people of the world eat?

These are the questions that photographer Peter Menzel seeks to answer through his coffee table book of pictures and information: What the World Eats.

The pictures of families from around the world with their week’s worth of food and the short accounts of their eating habits were interesting. In the end, however, I felt Menzel’s book was forcing a social problem on the reader, and it seemed to further contribute to stereotypes of eating habits around the world. Continue reading »

From Conception to Birth: A Life Unfolds by Alexander Tsiaras

When we found out in early 2007 that a little bundle of joy would be joining our family, we headed to the bookstore. Alexander Tsiaras’s lovely coffee table book, From Conception to Birth: A Life Unfolds, came back home with us. I loved pouring over the graphically enhanced photographs of babies in the womb, imagining how my own little one was developing. Now that he is almost a year old, I still enjoy it. Continue reading »

Eats, Shoots and Leaves by Lynne Truss, the illustrated version

I was looking for a nonfiction picture book for my son at the library the other day when I saw Eats, Shoots and Leaves: Why, Commas Really Do Make a Difference by Lynne Truss. I enjoyed the grammar guide (Eats, Shoots and Leaves: The Zero Tolerance Approach to Punctuation) by Lynne Truss so this caught my eye. If the grammar guide is too much for you, then this might be just right. Continue reading »

Masterclass in Photography by Michael and Julien Busselle

With the advent of digital cameras, any person can take a photograph. Now we must ask, What makes that person a photographer? In Masterclass in Photography, we find some guidance as to the essential elements in a photograph and how to produce an appealing photograph. As a very amateur photographer myself, I find Michael and Julien Busselle’s Masterclass in Photography to be just the guide I need to find inspiration and images around me. It is a lovely coffee-table book that I will refer to again and again. Continue reading »

Home Buying for Dummies and Three Other Books

We found out two weeks ago that we’re moving back to the USA (from Australia) next month. I began the process of searching online for an apartment we might want to rent. Our former home was one bedroom: we are now a family of three. That won’t work.

Lo and behold, I found that buying a home and paying a mortgage would be a similar cost to renting. It just might be the time to buy, thanks to the low cost of homes right now. It is truly a Buyer’s Market.

However, I know nothing about real estate and mortgages. The thought of closing on a mortgage and owning a hugely expensive piece of property fills me with dread. I am pretty clueless. I decided to jump right in to some books to get me started and to get me ready. Continue reading »

The Elements of Cooking by Michael Ruhlman

The Chef’s Craft in Every Kitchen?

I have mixed feelings about Michael Ruhlman’s The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen.

The Elements of Cooking is one-part opinionated essays about cooking (pages 1-50) and one-part alphabetic encyclopedia of opinionated “essential” elements to cooking. There are things I liked about both parts and other things that bordered on ridiculous. (For example, Sharpie is included in the list of essential elements to cooking. Its definition: “This brand of permanent marker is excellent for dating and labeling food; keep one in your tool drawer along with painter’s tape.” p. 215)

I didn’t realize why I was annoyed by this book until I started reading Ruhlman’s previous best-seller, The Making of a Chef. I haven’t finished that book yet. It is the story of how one is trained at the Culinary Institute of America to become a chef. Only as I read this second book do I realize what the problem is with the first book: I don’t want to be a chef. Therefore, it’s not necessary to translate the chef’s craft for my kitchen. Continue reading »