Pretend Soup by Mollie Katzen and Ann Henderson

Most mornings, after my son (age 23 months) finishes his breakfast, he jumps out of his chair and runs to the kitchen stool, yelling, “Cook! Cook!” He climbs the stool and pounds the counter, a big smile on his face, for he knows I’ll probably give in and cook something with him. (I normally prepare a batch of breakfast granola twice a week, so I think that’s when this obsession started.)

I’ve been looking for something to nurture this interest, and then I recalled a book that months ago Eva mentioned her niece enjoyed: Pretend Soup by Mollie Katzen and Ann Henderson.

I didn’t realize how wonderful Pretend Soup was until I consulted another preschool cookbook and compared the two.

The second book had cooking activities, and each treat was either in a shape (such as fruit pudding decorated like a cat, bread shaped to look like a bear) or the treat itself was a sugary desert (chocolate dipped fruit, fruit tarts arranged in a pretty pattern). These recipes seemed far too artistic for my creative design talents, let alone those of my one-year-old (or even an older preschooler).

While Pretend Soup does include some “decorated” food (“Bagel Faces,” decorated with vegetables, for example), the emphasis in the entire book is different. Katzen and Henderson assert that for a preschooler, the fun part of cooking is the actual act of cooking. Watching my son, I believe it. 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 »

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 »

The Making of a Chef by Michael Ruhlman

What I Learned from the CIA
As I mentioned when I read Michael Ruhlman’s The Elements of Cooking, I’ve also been reading one of his other books about food, The Making of a Chef. This book is Ruhlman’s behind-the-scenes look at what a “culinary education” entails, particularly what it takes to earn a certificate or degree at the CIA (the Culinary Institute of America).

I have become very interested in cooking and what makes a “good” cook. What does it take to be a “chef?” About one-third of the way through this book, I began to realize that I never want to be a chef: it does not sound like fun.

However, as I read about what a chef must learn, how a chef must prepare each day before the restaurant doors open, and how to approach each day in the kitchen, I began to think differently about food and cooking. 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 »