Category Archives: Food

Book Review: Peppers of the Americas, by Maricel E. Presilla

Peppers of the AmericasWhile not the pepper encyclopedia I was hoping for, I still found Maricel E. Presilla’s Peppers of the Americas to be informative and helpful. For those with the same hopes I had for the book, Presilla explains that this book is “not an encyclopedic catalog, but a highly subjective record of my own garden and kitchen encounters with these remarkable plants” (p.vii). Keep that in mind when considering whether or not to pick this one up.

The first eighty pages or so are full of dense text on history and archaeology related to peppers. There are then about 115 pages of peppers with pictures accompanied by Presilla’s subjective (see above), yet helpful notes—these pages are periodically peppered with pertinent prose on past and present particulars. About twenty-five pages of dried peppers written in similar fashion, seven pages of very general pepper gardening and tending, and 100 pages of working with peppers (vinegars, powders, recipes, etc.) conclude the book’s content.

I really like peppers, especially hot ones, and have grown and sold them in the past; so, I’ll probably find this book a bit more interesting than those who are looking for something more specific and complete. There were a tremendous number of varieties I’d not yet heard of, including a few I’m going to need to track down and try, and I appreciated Presilla sharing her experiences with them (taste, cooking, etc.). I certainly look forward to trying some of the sauces and ground spice mixes, but what I appreciate most are the properties and attributes of the fresh and dried pepper varieties.

 

*I received this book from Blogging for Books for this review.

Book Review: The Dumpling Galaxy Cookbook, by Helen You

Four Views on HellThe Dumpling Galaxy Cookbook by Helen You is your new cookbook for Chinese dumplings made easy. With easy, step-by-step instructions, You (pronounced “yō”) guides readers through the basics of forming, shaping, and the three cooking methods of boiling, steaming, and panfrying. Full of traditional and innovative recipes (I can’t wait to try the pork and pu’er tea dumplings), You encourages the reader not only to follow her recipes, but to experiment and try new things, offering plenty of helpful tips for pairing ingredients and cooking methods, as well as tips for avoid dumplings that are too wet, too dry, and too chewy.

Surviving the hardships of China’s Cultural Revolution, You began making dumplings as a way to stay connected to her hometown. Fast-forward years later, she now has an innovative dumpling restaurant with a menu that boasts over one hundred items. Though we may not be able to visit the restaurant, You gives us the steps, tips, and encouragement to experience her passion right in our own homes.

This is a great little book for all current and future dumpling fanatics!

 

*I received this book from Blogging for Books for this review.

Book Review: The Dim Sum Field Guide, by Carolyn Phillips

The Dim Sum Field GuideIf you’re looking for the best introduction to dim sum and the cuisine of many Chinese teahouses and specialty restaurants, then look no further than Carolyn PhillipsThe Dim Sum Field Guide. This educational tool and potential travel companion (roughly 6″x6″x3/4″ and easily stowed in a purse or bag) has been carefully thought out and formatted to provide anyone (I’d even include Chinese natives in this boat) with a solid foundation for an excellent dim sum experience! Of course, much of the cuisine is focused on what one may find in a Cantonese establishment, but that doesn’t mean all originated in the southeast region of mainland China.

 

Phillips begins with a little bit on categories of tea and etiquette for selection, ordering, serving, drinking, and paying in a traditional Chinese culture. She follows with the same for dim sum, but goes well beyond categories and into a plethora of specific savory and sweet types, noting further variations on each when applicable. Every item takes up two pages: the left page contain the English name and hand drawn sketch of the food, including estimated dimensions—helpful when determining how much to order given one’s appetite; and the right page includes the food’s name in Chinese characters, pinyin, and Cantonese, how to identify it, basic fillings and default sauces/dips when applicable, plating and arrangements, its origin (contestation acknowledged when applicable), and then some applicable varieties, each labeled in English, Chinese characters, pinyin, and Cantonese. Stylistically, I enjoy the sketches provided in this book over photographs, harking back to culinary texts of old—it also speaks to the time and care taken in the book’s planning, development, and execution.

Not only informative and useful as a point-and-order volume, this is sure to whet one’s appetite and encourage readers to experiment and try new things.

For the myriad of readers disappointed after having picked this up expecting a cookbook, which it certainly is not (Nor is it disappointing in the slightest when properly used), I highly recommend Carolyn Phillips’ All Under Heaven: Recipes from the 35 Cuisines of China, the best and most comprehensive Chinese cookbook I’ve ever seen, as well as Andrea Nguyen’s Asian Dumplings: Mastering Gyōza, Spring Rolls, Samosas, and More.

 

*I received this book from Blogging for Books for this review.

Book Review: Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery & Cafe, by Ana Sortun & Maura Kilpatrick

SoframizMy wife lived in Syria and traveled in neighboring nations during her graduate work with a focus in Middle East studies. She really misses the food of that region, so I knew I needed to pick up Soframiz: Vibrant Middle East Recipes from Sofra Bakery and Cafe by Ana Sortun and Maura Kilpatrick. After flipping threw it, she concluded that it was heavy on the sweet side and didn’t really highlight the staples of the region. While I can’t speak to the authenticity, it is a book from a US café and two white American women who admittedly present nontraditional recipes inspired by the Middle East. Much of what makes these recipes Middle Eastern must be purchased. It appears that the authors do not provide recipes for basics because they don’t even make them, which is why they provide sources (brands and websites) they recommend. All this makes me wonder why one would need this cookbook for any reason other than attempting to replicate something one tried at their café. I found only four recipes I’ll use from this book (Monk Salad, Pita Bread, Yufka Dough, and Za’atar Bread), all of which are rather basic and easily manipulated to preference.

 

*I received this book from Blogging for Books for this review.

Book Review: The Bread Baker’s Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread, by Peter Reinhart

The Bread Baker's Apprentice, 15th Anniversary EditionThose who know me well know that I love grains. A lot. Rice, pasta, and bread are staples in the Durough home, and we don’t necessarily need anything else with them. So, I actually got a little giddy when I saw Peter Reinhart’s The Bread Baker’s Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread was being published (my wife can affirm), and I’m pretty sure I immediately said a quick prayer that there would still be at least one review copy remaining by the time I was able to get it. Sure enough, two were available and I snagged it as fast as I could.

Honestly, given that Reinhart has published several bread books since this one was first published in 2001, I assumed this 15th anniversary edition would be much more than a virtual reprint. I don’t much care for Reinhart’s writing and storytelling, but am appreciative of the details and information specific to bread making. This is certainly beautiful with both helpful and appetizing full-color photographs, but I did expect more in the way of formulas (the term used in lieu of “recipes” because they are quite literally treated as scalable formulas for both home and large scale bakery use). Perhaps the author doesn’t consider them proper breads, but an entire category is missing that, I believe, should be included in any thorough bread book: unleavened. Again, with a book as great and popular as it is, I assumed there would be more additions to this edition. I’d also like to have seen an appendix that included all the helpful charts and such found throughout the book, which are otherwise not quickly found.

Just two years after The Bread Baker’s Apprentice was first published, Rose Levy Beranbaum’s The Bread Bible came out in 2003. That massive tome is a must-have bread book, useful for both homes and bakeries. It doesn’t have glossy photos, but the sketches are just as good and helpful. Since Reinhart’s update isn’t much of an update, I’d still go with The Bread Bible. That does not, however, mean the book at hand is undeserving of praise—it is, but at twice the price I’m not sure it’s worth it.

 

*I received this book from Blogging for Books for this review.

Book Review: All Under Heaven: Recipes from the 35 Cuisines of China, by Carolyn Phillips

All Under HeavenAll Under Heaven: Recipes from the 35 Cuisines of China by Carolyn Phillips is the most comprehensive cookbook of Chinese cuisine I’ve ever seen, and I’ve looked through many in both the US and China. There are certainly others that go into greater detail on a specific type of cuisine (e.g., I have one just for dumplings), but this is the first that covers such a broad range of local cuisines with such depth and intentionality. If you only have one Chinese cookbook, this is indeed the one to have.

Phillips divides the cuisines into five regions with several subcategories:

  1. The North & Manchurian Northeast
    1. Shandong
    2. Beijing
    3. Tianjin
    4. Hebei
    5. The Northeast
  2. The Yangtze River & Its Environs
    1. Huai Yang
    2. Jiangsu
    3. Shangjai
    4. Zhejiang
    5. Northern Fujian
    6. Anhui
    7. Henan
    8. Jiangxi
  3. The Coastal Southeast
    1. The Kakka
    2. Chaozhou
    3. Southern Fujian
    4. Taiwan
    5. Taiwan’s Military Families
    6. Hainan
    7. Guangdon and Southern Guangxi
    8. Pearl River Delta
    9. Macau
    10. Hong Kong
  4. The Central Highlands
    1. Sichuan
    2. Hunan
    3. Yunnan
    4. Guizhou
    5. Northern Guangxi
  5. The Arid Lands
    1. Shaanxi
    2. Shanxi
    3. Gansu
    4. The Northwest
    5. Inner Mongolia
    6. Tibet

Each section begins with a couple pages about the region and a short paragraph or two on each subcategory, followed by a plethora of recipes organized by appetizers & small plates, soups, entrées, side dishes, starches & street food, sweets, and beverages. Therefore, the recipes are not organized according to subcategories, though each recipe is labeled accordingly. Over 300 recipes are provided, and I can personally vouch for the authenticity of many. This is a rather large tome (514 pages and 8.3 x 1.9 x 10.2 inches!), and there are, of course, decisions to be made as to the inclusion and exclusion of certain regional dishes. Given the wide variety found herein, including both simple and complex, as well as the aforementioned street food, it is obvious that this is not merely a set of recipes of fine Chinese restaurants. So, I am not quite sure why Phillips would leave out something as nationally recognized as Yangzhou fried rice or the Tibetan dietary staple of barley with yak milk, but the recipes that are provided are indeed authentic to their regions. Perhaps “fried rice is fried rice is fried rice” to some, so a simpler recipe found in the book would perceivably suffice, and it is not likely that many will find yak milk at their local grocers nor online; thus the recipes may have been chosen based on both authenticity and accessibility, for which I have no complaints. Again, it is a treasure as is!

The last 120 pages (The Fundamentals) include basic recipes and techniques for things found throughout the book, especially for those who wish to make rather than purchase certain ingredients and/or specific preparations thereof. A glossary and buying guide is organized alphabetically according it English name or transliteration with both their Chinese character and pinyin translations—both helpful and important when shopping in ethnic stores, as one should! Finally, included are recommended menus for each region according to mealtime and number of people served.

The book itself is beautifully and simply designed with black and red text (very Chinese) and hand-sketched pictures indicative of traditional art and cookbooks—none of the gorgeous photography of cookbooks I normally review, but beautiful all the same. Those who can read Chinese may find an intentional comedic moment or two therein.

I highly recommend this book to those looking for a wide variety of China’s distinct and authentic cuisines, as well as those who only eat at Chinese-American fast food restaurants and don’t know what they’re missing by buying cookbooks that cater to those tastes! I imagine this will quickly become a staple work in culinary endeavors.

 

*I received this book from Blogging for Books for this review.

Book Review: Vegangelical: How Caring for Animals Can Shape Your Faith, by Sarah Withrow King

VegangelicalFirst, let me offer a little autobiographical information. I love animals—I love all of creation. All I wanted to do up until I was sixteen years old was to be a zoologist and promote healthy, environmental living. My life direction changed, but my passions didn’t. I was president of the Alabama Animal Rights Fellowship (AARF—ha!) at the University of Alabama, attended a nationwide animal rights convention in Washington, D.C., and marched in protest of animal cruelty. I decided overnight to be vegan on February 22, 2002, and remained as such for five years. Many of my beliefs have not changed, nor my feelings on many related matters, but as I continue to grow and learn I want to be consistent in my life in service to God. I know what it’s like to be the only Christian vegan in a room of hundreds who hate religion. I’ve heard the arguments of vegans and non-vegans alike, many of which are emotion- and sensationalism-driven “facts” not primarily founded on careful consideration of many perspectives and bodies of evidence. I could probably affirm the decision of just about anyone to choose a vegan lifestyle, but I cannot affirm all reasoning. I made that decision based on a number of factors, so when people asked me why, I simply said, “Pick a reason; it’s probably in there.” Love, ethics, and economics played large parts in my decision, but not once did I use my Scripture references to say someone was sinning by eating animal flesh or wearing animal products and the like. Why? It can’t be found in Scripture. There is absolutely no Scriptural foundation upon which one may say not living a vegan lifestyle in all circumstances is a sin. However, Sarah Withrow King, in Vegangelical: How Caring for Animals Can Shape Your Faith, does just that with much hypocrisy, sensationalism, sloppy theology, and a lack of wisdom. This is typical “too little on too much in too few pages” pro-vegan literature.

King uses Scripture in reference to human interaction as equally applicable to animals. I can understand why someone would want to do that. Really, I can. But animals and humans aren’t the same. Humans were made as the image of God; animals were not. That is a distinction that ought not be overlooked. However, by using these Scriptures, King promotes equal treatment among all species—but really only the fuzzy, cuddly, charismatic kind in WWF magazines, domesticated pets, and farm animals with which we are all familiar; the cockroaches, earthworms, and beetles I think will not find so much compassion in the King household. She condemns those who engage in vivisection and mutilation, but both condones and encourages genital mutilation (spaying and neutering) of pets to keep their populations down and to euthanize them when they are too sick or in pain. So, do we harm or do we not? Do we say the same things about humans since we are equating them and using Scripture equally? Like Nazis much? “I see you have a bum leg, have cancer, and are suffering. I will hold you gently and love you as we put you out of your misery, [dog/cat/dad/child].” No, we are not equal, and Scripture ought not be so applied.

When she finally, at the end of the last chapter, asks herself the question about Jesus eating meat, she answers with the following: “I don’t know why Jesus ate fish…” (148) That’s it. No addressing of Jesus, the only perfect and sinless son of God sacrificed so that we may be redeemed, committing what King calls sin. If one is going to write a book about why it is sin for all people everywhere to be vegan because otherwise would be sin, one must have a thoroughly thought out and convincing argument regarding Jesus eating at least fish and the Passover lamb. But readers are left with a shrug and quick movement to, “Adopting a vegan diet and lifestyle is one of the easiest ways I have found to honor the gift of God’s creation and to follow the example of Jesus’ love for all” (149). That’s a great reason to make the vegan choice, and it’s part of why I was once vegan; but there’s a huge leap one must make from saying “I’m doing this to honor God” to “You’re sinning for not doing this!”

If I were to address every theological question, occasion of hypocrisy and sloppy research, this would get rather lengthy. This is emotion, emotion, emotion and data point, personal opinion, and “friend told me a story” information presented without discerning connectivity. So, for Christian readers (the intended audience), I hope the Jesus argument is enough to dissuade anyone from encouraging reading this book. There are many other works that are much more faithful to Scripture and reason that may prove beneficial. For larger works of a holistic Christian life that include creation care, I recommend Christopher J. H. Wright’s The Mission of God and The Mission of God’s People because they are two of my top recommendations you should have in your library anyway!

 

*Disclosure of Material Connection: I received this book free from the publisher through the BookLook Bloggers book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Book Review: The Rooftop Growing Guide: How to Transform Your Roof Into a Vegetable Garden of Farm, by Annie Novak

The Rooftop Growing GuideWow. There is no simple, shortcut way to describe the wealth of information found in The Rooftop Garden: How to Transform Your Roof Into a Vegetable Garden or Farm by Annie Novak without creating an outline with a plethora of bullet points. Text, charts, diagrams, sketches, interviews, tips from other professionals…greenhouse, potted, and complete rooftop farming…construction, tools, legal & safety warnings, business tips…water, soil, seeds, pest control…and so, so much more! The photography is not only helpful, but also inspiring for a number of contexts—large-scale rooftop farms with serious soil depth to small potted spaces. Informative and easily navigable for when working on projects, The Rooftop Garden is useful as both an educational tool and reliable ongoing resource. I highly recommend this book for anyone interested in using any existing space for some edible growth, but also for those who have space and haven’t even thought about it—the effort appears to be worth it on a number of fronts!

 

For my fellow Coloradans in the Denver-metro area with balconies and/or flat roofs not already covered in solar panels, this is definitely something to look into, pending any legislative barriers like our laws against collecting rainwater. Seriously, check it out!

 

*I received this book from Blogging for Books for this review.

Book Review: The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home, by Ken Forkish

Elements of PizzaThough is was just published last month, Ken Forkish’s The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home is the homemade pizza cookbook I’ve always wanted. Educational on a number of fronts, I feel more competent having only read it, and I hope my practical skills increase in equal measure or more! The photographs of methods are easy to follow, and those of pizzas are inspiring and mouthwatering. Good stuff here!

 

Chapter 1 takes the reader on a journey through the history and methods of pizza making from Italy to the United States. (He even includes the unique pizza of Old Forge, PA—shout out to my in-laws!)

Chapter 2 provides a brief description of how different styles are made and a number of distinctive features to look for. This is especially helpful for someone wondering what kind of pizza to try (or bake!) next.

Chapter 3 gives the reader considerations in achieving any desired pizza crust, pointing out important ratios between moisture, heat, and time, climate differences, and fermentation processes, among many other details.

Chapter 4 discusses specific types of ingredients (e.g., flours, cheeses, and fresh vs. canned tomatoes and their myriad varieties and forms) and equipment used, including some pros and cons of some types (e.g., metal vs. wooden).

Chapter 5 takes 3’s considerations and provides step-by-step instructions in making one’s first pizza using the “water, salt, yeast, flour” method (order of incorporation).

Chapter 6 is full of amazing, detailed dough recipes for both the patient and impatient baker (but be patient and plan ahead!).

Chapter 7 takes those dough recipes and moves into complete pizza recipes. Among sauce recipes and ingredient suggestions for taking one’s own path, there are many tried and true traditional recipes (like my longtime favorite pepperoni, mushroom, and onion, pp.189–191), including some you may have never seen (the mortadella and pistachio needs to get in my belly!).

The book concludes with a couple pages of volume, weight, length, and temperature conversion charts for us ignorant folk.

 

If you want to get into making pizza at home, this would be a good place to start!

 

*I received this book from Blogging for Books for this review.

Book Review: The Whole Coconut Cookbook: Vibrant Dairy-free, Gluten-free Recipes Featuring Nature’s Most Versatile Ingredient, by Nathalie Fraise

The Whole Coconut CookbookI know there are those of you out there who don’t care for coconut (flavor or texture), and even those who just like it as an occasional flavor addition. However, there are those of us who love coconut; and if you love coconut, then you really love coconut. You know, Thai tea is one of your favorite drinks, coconut cream pie is one of your favorite desserts, and shredded coconut is equally appropriate on steak as it is on cake. So, when we see Nathalie Fraise’s The Whole Coconut Cookbook: Vibrant Dairy-free, Gluten-free Recipes Featuring Nature’s Most Versatile Ingredient, we’re likely having a myriad of responses, some more visceral than others! But this is not a coconut-lovers-only cookbook! The coconut is quite versatile, and not all parts and byproducts (aminos, butter, cream, flour, meat, milk, nectar, oil, sugar, vinegar, and water) have the same strength in taste—some have no “coconut flavor” at all! So, this is for everyone who is looking for variety and/or healthier alternatives to some traditional ingredients, especially those who have particular allergies or aversions.

Included are recipes for breakfast, main courses, salads and sides, snacks, drinks, and desserts, as well as homemade versions of some most byproducts listed above. Many recipes swap grain flours for nut and coconut flours and milk for coconut milk, which yield different consistencies and require alterations to traditional recipes as noted. However, not all recipes are dairy- and gluten-free (e.g., risotto, coconut rice, and kefir), but those of us who are not as concerned with these aversions will be thankful for their inclusion.

Most recipes are not going to be “new” or particularly surprising—they may simply swap ingredients for coconut-based alternatives. Others will bring welcomed “coconutty” goodness to your table. A couple of the more surprising dishes for me were the coconut risotto and coconut creamed corn (what?!), which will quickly be added to me repertoire.

The book itself is actually a relatively small hardback with fewer recipes than expected, but it’s still well designed. The beautiful photography by Erin Scott (love the textured wood backgrounds!) is too few—most recipes have no picture, but not all recipes obviously feature coconut in their appearance, which may have been a factor. Personally, I’d like to have seen some smaller photographs included for several recipes in order to have more of them—all photographs take up a whole page.

All things considered, I think this may be a helpful addition to many kitchen collections.

 

*I received this book from Blogging for Books for this review.