Tag Archives: cooking

Dining with the Famous and Infamous by Fiona Ross

This image has an empty alt attribute; its file name is diningrob.jpg

Recently and quite by chance, I came across mention of a book entitled Dining with the Famous and Infamous published in 2016 and authored by Fiona Ross.  Now, whenever the opportunity arises to mix different things I enjoy into one experience, I typically leap with little thought.  Since I consider myself a person with rather broad proclivities toward the gastronomic along with an inclination for the printed word, with this book involving both, I placed a reserve on it immediately.  When it arrived, I was not disappointed.

The book contains five chapters that divide the diners into categories, with each person begin given a mere four or five pages each: artists, movie stars, musicians, writers, and “the nuts.”  This is an outstanding format in that it allows the reader to jump from person to person based on his or her personal preferences.  I admit that I began with the writers, with Evelyn Waugh first up to bat and being introduced with the following:

Cecil Beaton’s diaries famously record the death of Evelyn Waugh in 1966: “Evelyn Waugh is in his coffin.  Died of snobbery.”

Well, a good laugh is an excellent way to begin any reading, really.  And it continued on to C.S. Lewis:

He had unusual views about boiled eggs, though: when Roger Lancelyn Green offered Lewis a hard-boiled egg on the train from Oxford to Cambridge, he refused.  “No, no, I musn’t!” insisted Lewis.  “It’s supposed to be an aphrodisiac.  Of course, it’s all right for you as a married man – but I have to be careful.” 

Indeed.

While unshakably partial towards the writer, I must be honest that the anecdotes relating to movie stars and musicians were quite a bit spicier (and I refer not to the food), and I am fond of spice.  From Liz Tylor’s love affairs with food (and men) to the whirlwind/tornado/tsunami that was the The Rolling Stones of the 1960s, the stories paint a picture of decadence that is apparently the status quo in the world of the halls of rock and the silver screen.

Naturally, Ms. Ross would be remiss if recipes were omitted.  Highlights include:

“Get Gassed” Vodka and Grapefruit Juice (Andy Warhol)

Chicken Cacciatore to Woo Arthur Miller (Marilyn Monroe)

Cornmeal Okra (Woody Guthrie)

Goat Curry (Ian Fleming)

Oysters (Casanova)

Of course, the full recipe details are provided in the book.

Savour: Chocolate, En Garde!

“Chocolate knows no boundaries; speaks all languages; comes in all sizes; is woven through many cultures and disciplines … it impacts mood, health, and economics, and it is a part of our lives from early childhood through the elderly years.”   — Herman A. Berliner (Economist and Educator)  

In preparation for a chocolate tasting program, I delved into all things chocolate.  I traveled around the world, into laboratories and bakeries, and through a tour of the senses.  It was a dizzying, yet undeniably enlightening, journey.  I learned that this delightful treat has a colorful and sometimes dark history.  I learned chocolate is powerful force in the economies of several countries.  I learned that rainforests are vital to the continued existence of chocolate.   I learned that chocolate is science in action.  I learned that tasting chocolate uses all the senses.  There were many more nuanced lessons that I absorbed but couldn’t necessarily recall on demand.  This is how any search for knowledge works, at least for me.

I could pontificate upon the many things I’ve learned, but I much rather have a little fun.  Let me challenge you with a little chocolate trivia.

To check your answers you can read all the fabulous books featured below, or you can wait for the answers to be revealed in Savour: Chocolate Tasting, an explanation of how to use all five senses to find your best chocolate(s)….I, for one, can never be satisfied with only one type of chocolate.

Chocolate by Dom Ramsey

 

This book is by far the best all-in-one resource.  It has the nitty-gritty on the agriculture, geography, processing, selection, and tasting of chocolate.  As is the case with most DK books it is full of beautiful illustrations and well placed text.  This books saves the best for last with a section entitled ENJOY.  Enjoy is 49 pages of recipes and beautiful photos of the finished product you, the reader, can make at home.  And if the finished product doesn’t look like the beautiful picture, that’s okay.  In the end, it’s all about the chocolate.

Chocolate: Sweet Science and Dark Secrets of the World’s Favorite Treat by Kay Frydenborg

I have to confess the “dark secrets” made a bigger impact on me than the “sweet science.”  This book is weighted on either end by the history and future of chocolate.  The book opens on April 25, 1947 with four little boys who discover their beloved chocolate bars have risen from 5 cents to 8.  The boys organized a strike, and although it was ultimately unsuccessful, it drove home the point that “life without chocolate had become unthinkable.”  This rolls right into an August 1502 story about Columbus, in which he observes that the Native Americans he has seized are placing great importance on something he describes as “strange-looking almonds.”  What follows is a succinct but engaging narrative of the history and science of chocolate.  The book culminates in a segment titled Chocolate Rainforests and discusses how chocolate might help save Rainforests.

Chocolate: Riches from the Rainforest by Robert Burleigh

This next book, part of our children’s collection, is recommended for readers eight and older.  It has many of the elements of the previous two books, in a much more condensed fashion.  What makes this book stand out is the art and layout.  The book uses geometric shapes, rich colors and a blend of photos, historical artwork and nostalgic ads to keep the reader engaged.  Even the font is color coordinated and varied for impact.  My favorite factoid from this book is that chocolate has traveled from the North Pole to Outer Space and been present in both WWI and WWII as a necessary ration.

 

This is by no means an exhaustive list of books, rather the core of what was used for the Trivia in this blog and what was featured in our program last year.  Be sure to follow up for more great chocolate related reads in Savour: Chocolate Tasting.

Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power…it is the best friend of those engaged in literary pursuits.” — Justus Von Liebig 1803-1873 (German Chemist)

Formats Available:  Book

Article by Angel, Bon Air Branch

A Love Letter to Autumn and Isa Chandra Moskowitz

Although the Ohio River Valley weather hasn’t received the memo yet, it’s officially Autumn! If you make your way to one of Louisville’s many beautiful parks you might not see that much change in the tree canopy, but you might get hit in the head by an acorn or a pine cone. Call me crazy, but I think that’s infinitely better than getting smacked in the face with humidity first thing in the morning. The days are shorter and Pumpkin Spice is in the air. It is officially, very nearly, sweater weather!

This is the time of year when I feel the urge to begin planning for all the upcoming excuses for me to show my love through hearty meals with friends and family (pretending I care about sports, being thankful, and whatnot). I’ve got to start putting in the time for research now because I am a lactose intolerant vegetarian (otherwise known as sort of a vegan). Veganism is the easiest dietary option for me, but if I’m going to warm the hearts and tummies of those around me with delicious comfort food it’s best if they can’t tell what they’re eating is vegan.

isa-does-itEver since Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes That Rule came into my life in 2006 I’ve been secretly feeding my loved ones tofu and they’ve loved it. If you’re trying to be sneaky or ease people into vegan food all of their dessert books are a fantastic option and a great way to learn about vegan baking. If I’m getting fancy for a potluck or a dinner party I’m sure to find something in their massive tome Veganomicon: The Ultimate Vegan Cookbook.

However, my favorite cookbook of all time is definitely Isa Chandra Moskowitz’ most recent solo book, Isa Does it: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week. It’s chock-full of simple, well-explained, delicious recipes organized into sections such as: Handheld, Bowls (& a few plates), and Sunday Suppers. The Dilly Stew, Curried Peanut Sauce Bowl, and Tofu Mushroom Stroganoff are in heavy rotation at my house, but anything in this book is sure to satisfy.

vegan-cupcakes-take-over-the-worldCookbooks by Isa Chandra Moskowitz & Terry Hope Romero

Cookbooks by Isa Chandra Moskowitz

Cookbooks by Terry Hope Romero

Format: Book

Reviewed by Magen, Highlands-Shelby Park Branch