Classics, Nonfiction, and Children's Literature
Although I am an amateur home cook that struggles to enjoy the daily “what’s for dinner?” question and I also am far from a scientific thinker, I still enjoyed reading some essays about the scientific aspects of the cooking process. The Kitchen as a Laboratory: Reflections on the Science of Food and Cooking (to be
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
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
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
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
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
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