February 23, 2009
Steven Gilbar, '63
Chicken à la King & the Buffalo Wing: Food Names and the People and Places That Inspired Them, Writer's Digest Books, 2008.
The book: We all know that the sandwich and eggs Benedict are named after people and that Dover sole and Irish stew are named after places. But what about the Granny Smith apple or the Bing cherry, the Bermuda onion or Anaheim chile? In this book you'll find bite-sized entertaining histories of how certain foods and beverages came to be named after people or places--complemented by more than 45 pull-out recipes. This fun and informative reference "menu" is perfect for foodies and language lovers alike.
The author: Steven Gilbar is the author of several references and anthologies, including "Reading in Bed: Personal Essays on the Glories of Reading," "Bibliotopia," "Published & Perished: Memoria, Eulogies, and Remembrances of American Writers" and "Natural State: A Literary Anthology of California Nature Writing." He lives in Santa Barbara, California.
Posted by tobiaslw at 05:45 PM | Comments (0)
September 04, 2008
Max Sussman, '07, and Eli Sussman
Freshman in the Kitchen: From Clueless Cook to Creative Chef, Huron River Press, 2008.
The book: Written for cooks who are younger, budget-minded, food-conscious and socially aware, this book expands your culinary education. Even experienced gourmets will learn new techniques and tips. Readers are guided through seven chapters of food preparation, starting with the simplest (no heat) to chapters on vegetarian food for vegetarians and non-vegetarians alike and on one of the most popular cuisines for college-age cooks: grilling. Each chapter adds a new technique or style, culminating in recipes for themed feasts and, of course, dessert.
The author: Max Sussman has a wide range of culinary experiences, from cooking with his brother, Eli, at a summer camp, to his experience in upscale establishments. It is this range that gives him his unique attitude toward food, unpretentious and yet passionate about creativity and quality.
Posted by lingjiex at 09:29 PM | Comments (0)
January 08, 2008
Holly Burrows, '95, and Katie Walter, '95
Some Like it Hot: 50 Drinks to Warm Your Spirits, Chronicle Books, 2005
The book: As the days get shorter and the nights grow colder, a nice hot drink is the next best thing to hibernating under the covers till spring. Here are 50 drink recipes—with or sans alcohol—that offer a great alternative to the usual holiday libations and are destined to spice up any gathering. Caramel Apple Sips come complete with a gooey, caramely-covered stir stick. Or instead of dessert guests can sip into something a little more comfortable–Pumpkin Potion No. 9 topped with ginger whipped cream. Sugarplum Punch packs a good-to-the-last-drop wallop while a calming Chai Spiced Tea provides the perfect complement to a book and an overstuffed chair. With equipment and ingredient tips and super ideas for fabulous garnishes, when the weather outside is frightful, the sensational sippables in Some Like It Hot are oh-so-delightful.
The author: Holly Burrows partners with Katie Walter—whom she met at the University of Michigan. The two were regulars at Zingerman's Deli. Katie resides in Chicago and Holly in San Francisco.
Posted by tobiaslw at 10:17 AM | Comments (0)
January 02, 2008
Paul Ruschmann, JD'76, and Maryanne Nasiatka
Michigan Breweries, Stackpole Books, 2006
The book: Mchigan's brewing industry has grown from just a handful of brewers to more than 70 in the space of two years. They produce everything from pilsners to imperial stouts that are stronger than most wines. This book relates the story of the people who built the state's breweries and who brew the beer. It also provides information for readers who would like to visit Michigan breweries.
The author: Paul Ruschmann has produced seven books in the "Point/Counterpoint" series by Chelsea House Publishers, including: Legalizing Marijuana; Mandatory Military Service; The FCC and Regulating Indecency; The War on Terror; Media Bias; Tort Reform; and Miranda Rights. Another title, Private Property Rights, is due to be published in 2007. He lives in Canton, Michigan.
Posted by tobiaslw at 10:40 AM | Comments (0)
Jay Levin, '78
The Inn at Little Washington: A Pictorial Guide to the Famed Restaurant and its Cuisine, Lebhar-Friedman Books, 2000.
The book: This is the story of how a businessman and an artist combined their talents to open a magnificent inn, one of America's most renowned country retreats.
The author: Jay Levin is a writer and editor for The Record of Hackensack, N.J. (northern New Jersey). He has written extensively about food and travel for newspapers and magazines.
Posted by tobiaslw at 09:56 AM | Comments (0)
December 21, 2007
Joan Nathan, MA'65
The New American Cooking, Alfred A. Knopf, 2005
The book: In this new book, Joan Nathan presents a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history.
The huge influx of peoples from all over Asia--Thailand, Vietnam, Cambodia, India--and from the Middle East and Latin America in the past forty years has brought to our kitchens new exotic flavors, little-known herbs and condiments, and novel cooking techniques that make the most of every ingredient. At the same time, health and environmental concerns have dramatically affected how and what we eat. The result: American cooking has never been as exciting as it is today. And Joan Nathan proves it on every page of this wonderfully rewarding book.
Crisscrossing the country, she talks to organic farmers, artisanal bread bakers and cheese makers, a Hmong farmer in Minnesota, a mango grower in Florida, an entrepreneur of Indian frozen foods in New Jersey, home cooks, and new-wave chefs.
Among the many enticing dishes she discovers are a breakfast huevos rancheros casserole; starters such as Ecuadorean shrimp ceviche, Szechuan dumplings, and Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; and main courses of Ecuadorean casuela, chicken yasa from Gambia, and couscous from Timbuktu (with dates and lamb). And there are desserts for every taste.
Old American favorites are featured, too, but often Nathan discovers a cook who has a new way with a dish, such as an asparagus salad with blood orange mayonnaise, pancakes made with blue cornmeal and pine nuts, a seafood chowder that includes monkfish, and a chocolate bread pudding with dried cherries.
Because every recipe has a story behind it, The New American Cooking is a book that is as much fun to read as it is to cook from--a must for every kitchen today.
The author: Joan Nathan was born in Providence, Rhode Island. She has earned a master's degree from both the University of Michigan and from Harvard University. She writes for the New York Times and other publications and is the author of numerous books, including "Jewish Cooking in America,? which won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award in 1994. Drawing on her research for this book, she was the guest curator of Food Culture USA at the 2005 Smithsonian Folklife Festival. She is the mother of three grown children and lives with her husband in Washington, DC.
Posted by tobiaslw at 11:55 AM | Comments (0)
Holly Burrows, '95, and Katie Walter, '95
Some Like it Hot: 50 Drinks to Warm Your Spirits, Chronicle Books, 2005
The book: As the days get shorter and the nights grow colder, a nice hot drink is the next best thing to hibernating under the covers till spring. Here are 50 drink recipes—with or sans alcohol—that offer a great alternative to the usual holiday libations and are destined to spice up any gathering. Caramel Apple Sips come complete with a gooey, caramely-covered stir stick. Or instead of dessert guests can sip into something a little more comfortable–Pumpkin Potion No. 9 topped with ginger whipped cream. Sugarplum Punch packs a good-to-the-last-drop wallop while a calming Chai Spiced Tea provides the perfect complement to a book and an overstuffed chair. With equipment and ingredient tips and super ideas for fabulous garnishes, when the weather outside is frightful, the sensational sippables in Some Like It Hot are oh-so-delightful.
The author: Holly Burrows partners with Katie Walter—whom she met at the University of Michigan. The two were regulars at Zingerman's Deli. Katie resides in Chicago and Holly in San Francisco.
Posted by tobiaslw at 11:53 AM | Comments (0)