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Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain
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Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. The truth is more brutal. More likely, writes Anthony Bourdain in Kitchen Confidential, that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. Such is the muscular view of the culinary trenches from one who's been groveling in them, with obvious sadomasochistic pleasure, for more than 20 years. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen. Those without the stomach for this kind of joyride should note his opening caveat: "There will be horror stories. Heavy drinking, drugs, screwing in the dry-goods area, unappetizing industry-wide practices. Talking about why you probably shouldn't order fish on a Monday, why those who favor well-done get the scrapings from the bottom of the barrel, and why seafood frittata is not a wise brunch selection. But I'm simply not going to deceive anybody about the life as I've seen it." --Sumi Hahn
From Publishers Weekly
Chef at New York's Les Halles and author of Bone in the Throat, Bourdain pulls no punches in this memoir of his years in the restaurant business. His fast-lane personality and glee in recounting sophomoric kitchen pranks might be unbearable were it not for two things: Bourdain is as unsparingly acerbic with himself as he is with others, and he exhibits a sincere and profound love of good food. The latter was born on a family trip to France when young Bourdain tasted his first oyster, and his love has only grown since. He has attended culinary school, fallen prey to a drug habit and even established a restaurant in Tokyo, discovering along the way that the crazy, dirty, sometimes frightening world of the restaurant kitchen sustains him. Bourdain is no presentable TV version of a chef; he talks tough and dirty. His advice to aspiring chefs: "Show up at work on time six months in a row and we'll talk about red curry paste and lemon grass. Until then, I have four words for you: 'Shut the fuck up.' " He disdains vegetarians, warns against ordering food well done and cautions that restaurant brunches are a crapshoot. Gossipy chapters discuss the many restaurants where Bourdain has worked, while a single chapter on how to cook like a professional at home exhorts readers to buy a few simple gadgets, such as a metal ring for tall food. Most of the book, however, deals with Bourdain's own maturation as a chef, and the culmination, a litany describing the many scars and oddities that he has developed on his hands, is surprisingly beautiful. He'd probably hate to hear it, but Bourdain has a tender side, and when it peeks through his rough exterior and the wall of four-letter words he constructs, it elevates this book to something more than blustery memoir. (May)
Copyright 2000 Reed business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
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The Love Season
by Elin Hilderbrand
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From Publishers Weekly
Hilderbrand's fifth book is a fulfilling tale of familial excavation and self-exploration. Marguerite is a lonely chef on Nantucket Island who hasn't cooked for anyone since she sold her restaurant 14 years ago, following the death of her best friend Candace and her own brief stint in a psychiatric hospital. A quirky, endearingly insecure recluse, Marguerite is startled from her solitude by a late-night phone call from Renata Knox, whose question, "Aunt Daisy?" sends Marguerite scrambling to come to terms with her past. Nineteen-year-old Renata is Candace's daughter and Marguerite's estranged goddaughter, visiting the island with her wealthy fiancé. The novel takes place over the day Marguerite spends preparing a meal to welcome Renata, whose own problems include an overbearing mother-in-law-to-be and an incomplete sense of her own mother. Desperate for nurturing and guidance, Renata turns to Marguerite, the woman who knew her mother best—and whom Renata has been forbidden to see most of her life. The story is crafted as expertly as Marguerite's dishes, seasoned with well-measured flashbacks and convincing details of island life and the restaurant business. It's a refreshing, resonant summertime treat. (June)
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
Despite her father's warning, Renata Knox wants to go to Nantucket with her new fiance to meet her godmother, Marguerite, who has been a mystery to her. Finally, she can visit the place where her parents met and fell in love--and where her mother died. Renata also experiences the superficial, upscale world of her fiance's family. Marguerite's solitary life is turned upside down. As the former restaurateur prepares for one of the most important dinners in her life, she reminisces about her flawed past and worries about what to tell the daughter of her beloved friend. Hilderbrand intertwines the separate discoveries of the two women as they examine what is important to them and consider who they want to please and what pleases them. Hilderbrand's sensitive portrayal of a young, motherless woman on a journey of self-discovery, and her guilt-ridden godmother's attempt to find the courage to confront the past, is very moving. Patty Engelmann
Copyright © American Library Association. All rights reserved
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Mockingbird: A Portrait of Harper Lee
by Charles J. Shields
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From Publishers Weekly
Few novels are as beloved and acclaimed as To Kill a Mockingbird and even fewer authors have shunned the spotlight as successfully as its author. Although journalist Shields interviewed 600 of Harper Lee's acquaintances and researched the papers of her childhood friend Truman Capote, he is no match for the elusive Lee, who stopped granting interviews in 1965 and wouldn't talk to him. Much of this first full-length biography of Lee is filled with inconsequential anecdotes focusing on the people around her, while the subject remains stubbornly out of focus. Shields enlivens Lee's childhood by pointing out people who were later fictionalized in her novel. The book percolates during her banner year of 1960, when she won the Pulitzer Prize and helped Capote research In Cold Blood. Capote's papers yield some of Lee's fascinating first-person insights on the emotionally troubled Clutter family that were tempered in his book. Shields believes Lee abandoned her second novel when her agents and her editor—her surrogate family in publishing—died or left the business, leaving her with no support system. There's a tantalizing anecdote about a true-crime project Lee was researching in the mid-'80s that faded away. Sputtering to a close, the final chapter covers the last 35 years in 24 pages. It's also baffling that this affectionate biography ends with three paragraphs devoted to someone slamming her classic work. (June 6)
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
Harper Lee is famous not only for her perennially best-selling first novel, To Kill a Mockingbird (1960), but also for never having published a second one and for being relatively reclusive, not having granted interviews since the mid-1960s. Born in Monroeville, Alabama, Lee was a childhood friend of another famous writer, Truman Capote, and their friendship lasted until his death. In fact, Lee accompanied Capote to Kansas and contributed considerable time assisting him in researching the murders that were the basis of his masterpiece, In Cold Blood (1966). Lee was always unconventional, never adhering to rules established by, first, her mother, and, then, society. She attended college because she was supposed to, but dropped out and moved to New York to write. Without having heard the words directly from Lee (this book was written without her cooperation), Shields cannot explain exactly why there has never been a second novel, but his estimation of the situation is credible. An informative and genial biography that literary fiction lovers will flock to. Brad Hooper
Copyright © American Library Association. All rights reserved
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The Low GI Diet Cookbook: 100 Simple, Delicious Smart-Carb Recipes-The Proven Way to Lose Weight and Eat for Lifelong Health (New Glucose...
by Jennie Brand-Miller, Kaye Foster-Powell, and Joanna McMillan-Price
List Price: $19.95
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From Publishers Weekly
Forget about low fat, low cal and low carb, say the authors, join the New Glucose Revolution, a weight-loss plan based on the "glycemic index," (GI for short) which ranks foods by their affect on blood-sugar levels. Low GI cuisine produces "only gentle rises in your blood glucose and insulin levels," which supposedly keeps hunger down and energy up. The authors don't produce any studies to back up these claims, but the diet seems reasonable, as it's high in fiber, low in fat and encourages exercise. But the true test of any cookbook is in the kitchen, and based on this criterion, the book is only a qualified success. The recipes are admittedly superior: they're clearly written, with accurate preparation times and scrupulous nutritional information. The wide spectrum of dishes (chickpea burgers, meat and fish entrees, French toast) will appeal to many tastes, and the food is tasty. The problem is a low-GI diet just doesn't seem easy to follow. The authors do include a section on what to keep in your kitchen, as well as a brief passage about food labeling, but it's difficult to imagine how anyone with a job will have time to keep track of all this information. And, although the authors assert that there are "no special foods to buy," it seems unlikely that you'll find quinoa or chermoula at the Piggly-Wiggly.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
Based on the healthy low-GI eating principles established in The Low GI Diet Revolution, New York Times bestselling authors Jennie Brand-Miller and Kaye Foster-Powell, along with Joanna McMillan-Price, offer readers a companion cookbook packed with 100 delicious recipes that incorporate the top 100 low-GI foods. The New Glucose Revolution Cookbook covers everything from breakfast, snacks, and juices to dinner, dessert, and smoothies and features a special section on cooking essentials. Complete with important information on food shopping the low-GI way, kids meals, menu plans to suit our busy lifestyles, and gorgeous four-color photographs throughout, The New Glucose Revolution Cookbook makes sticking to a low-GI diet easy and enjoyable.
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The Ivey Guide to Law School Admissions: Straight Advice on Essays, Resumes, Interviews, and More
by Anna Ivey
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Book Description
As dean of admissions at the University of Chicago Law School, Anna Ivey decided the fate of thousands of law school applicants. In this book-the first of its kind by a former law school admissions officer-she draws on her expertise to cover topics from the application and the essay to the interview and the recommendations, touching on hot-button issues like how much the LSAT, ethnicity, and age really matter. Offering an insider's advice on how to produce the very best application, this guide gives straight answers to questions such as: • What kind of essay should I write to set me apart from the rest of the pack? • Should I explain my low LSAT score, my D in chemistry, my attention deficit disorder, my time in rehab? • Is law school worth the debt I'll face when I graduate? Full of invaluable examples and anecdotes about real admissions decisions, The Ivey Guide to Law School Admissions is certain to become the new bible for would-be law students everywhere.
About The Author
ANNA IVEY earned her law degree at the University of Chicago Law School, where she later served as dean of admissions. Ivey now runs a successful admissions counseling firm for college, business school, and law school applicants, helping clients make the most compelling sales pitch for admission. She divides her time between Boston, Massachusetts, and New Orleans, Louisiana.
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Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue
by Cheryl Alters Jamison and Bill Jamison
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Product Review
Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket. The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle
--This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Nine years and a half million copies after its first edition, this handy resource for barbecue done the right way returns in an expanded volume. The Jamisons have added an extra 100 recipes as well as 20 new recipe variations. Classics like a Humble Hot Dog, which demands a bun of "squishy white bread," and Cajun County Ribs sopped in cider vinegar and Worcestershire share the pages with Jerked Salmon done Jamaican style in a sauce of tamarind, honey and ginger. Sometimes worlds collide as with Southwest Stew on a Stick, chili-powdered sirloin glazed in beer and molasses and served as a kebob. Given the proper amount of smoke and time, even the lowliest of meats find dignity, as with the Triple Play Tube Steak, wherein a two-pound chunk of bologna is draped in sauce and smoked for two hours; the sauce caramelizes, making for a sticky-sweet sandwich. An at-first-surprising inclusion is the Kentucky Burgoo, but it turns out to be merely a mix of chicken, beef and lamb, forgoing the possum and squirrel that sometimes turn up in the stew. The authors end the book with a selection of chilly desserts, such as Peach Melba Ice Cream, and cool drinks like Cold Buttered Rum.
Copyright 2003 Reed business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
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On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
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A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
--This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Starred Review. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style—rich with exclamation points and everyday examples—allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience Reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear, like the creation of fruity esters in dry-cured ham—the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science—and produced a fascinating, charming text.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
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Rick Steves' Europe Through the Back Door 2006: The Travel Skills Handbook (Rick Steves' Europe Through the Back Door)
by Rick Steves
List Price: $21.95
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Book Description
From train and rail pass skills to strategies for visiting open-air folk museums, who else but Rick Steves can teach travelers the skills they really need when traveling through Europe? Learn how to deal with all of the small details of planning a trip to Europe with Rick Steves' Europe Through the Back Door 2006. America's number one authority on travel to Europe, Rick Steves has done the legwork, discovered the secrets, and made the mistakes — so travelers don't have to. Completely revised and updated, Rick's time-tested recommendations for safe and enjoyable travel in Europe have been used by millions of Americans in search of their own unique European travel experience. Rick's travel tips include: sticking to a budget; smart packing; planning ahead for visiting major sites; personal safety; avoiding tourist traps; and finding Europe's "back door" attractions. Smart advice is also offered on everything from social etiquette to booking a hotel and ordering food. Rick Steves' Europe Through the Back Door 2006 is an essential item on any European traveler's checklist.
Inside This Book
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First Sentence:
A European adventure is a major investment of time and money. Read the first page
Statistically Improbable Phrases (SIPs):
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travel speccs, official hostels, international calling cards, independent hostels, good guidebook, flash drive, solo travel, travel partner, initial zero
Capitalized Phrases (CAPs):
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Rick Steves, United States, Eastern Europe, Cinque Terre, New York, Romantic Road, Western Europe, Czech Republic, Great Britain, European Union, Lonely Planet, Graffiti Wall, World War, Amalfi Coast, British Isles, Swiss Alps, Lake District, Eiffel Tower, American Express, Arc de Triomphe, Dingle Peninsula, King Ludwig, Hostelling International, Lake Como, Middle Ages
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