How Do I
Melissa's Picks
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Bullock-Prado, Gesine Confections of a Closet Master Baker Nonfiction |
| This light, satisfying read reminds me of a good pastry.
It has multiple layers, comforts and delights you, and leaves you
wanting just a little bit more. Through an hour by hour account of
her day as master baker and owner of a patisserie in Montpelier, you
learn about the author’s past and present -- connections between her
childhood and family, experiences in soulless LA, and the formation
of her sweet treats. At the end of each chapter is a recipe so you
can recreate one of her decadent pastries. I read four chapters before
I figured out the author’s sister, Sandy, was that Sandra. Bullock,
that is. Part anti-Hollywood exposé, part diary of a Vermont baker
and shopkeeper, and part cookbook, I thoroughly enjoyed it all. Recommended November 2009 |
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Ebershoff, David The 19th Wife Fiction |
| The 19th Wife contains chapters that alternate
between the historical story of Ann Eliza Young, one of Brigham Young's
many wives, and a young man, Jordan Scott, who was kicked out of his
fundamentalist sect in present-day Utah. Ann Eliza left her powerful
husband and then gave many notable speeches against the practice of
polygamy in the late 1800’s. Her chapters trace her childhood, marriage,
subsequent "divorce," which was hotly contested, and her mysterious
later life. The chapters on Jordan constitute a modern-day murder
mystery and center around his efforts to vindicate his mother, the
nineteenth wife of a polygamist, who is accused of killing her husband.
If you’re interested in the private lives of those who practice plural
marriage, this book will not disappoint. Recommended October 2009 |
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Handler, Chelsea Are You There, Vodka? It’s Me, Chelsea Nonfiction |
| If you watch E! late at night, you'll be familiar with
the author of this collection of personal essays. Chelsea Handler
is the star of Chelsea Lately, Girls Behaving Badly
on the Oxygen network, and is an accomplished stand-up comedian. If
you've seen Chelsea’s shows or routines you won't be shocked by her
subject matter (her own life), and the language she uses. After reading
these essays, you won’t be surprised that Chelsea became a comedian.
With her penchant for spinning outrageous lies, it was either that
or become a criminal. None of her family members or friends escape
her sharp tongue and sarcastic view of life’s events. You'll likely
recognize someone from your own past or present in her colorful collection
of characters. And no doubt you'll laugh out loud. If you're looking
for a quick read to pass an amusing afternoon, Are You There,
Vodka? is a good contender. Recommended September 2009 |
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Shulman, Martha Rose and The Culinary Institute of America Culinary Boot Camp: Five Days of Basic Training at the Culinary Institute of America Nonfiction |
| If you’ve ever dreamed of going to culinary school, but
reality got in the way, one answer might be to attend a CIA Boot Camp.
These sessions introduce food enthusiasts to basic cooking techniques,
combined with fine dining at award-winning campus restaurants. Part
cookbook, part memoir, part campus restaurant review, Culinary
Boot Camp is the result of the author’s attendance at two such
camps. I enjoyed reading about the personalities and quirks of the
chef instructors, as well as their sometimes contrasting procedures
for creating the same dish. Recipes for most of the menus created
in the author’s camps are included. But the real heart of this book
is the explanation and understanding of primary cooking methods: simmering,
braising, poaching, roasting, frying, searing, etc. Each technique
is covered fully, in language familiar to non-chefs – no exclusive
techie terms here. The lesson is that good food doesn’t have to be
fancy, even when coming from one of the premier cooking schools in
the world. Inspired by a short paragraph on how the author’s group
prepared scallop appetizer, using the same simple technique, I pan
fried scallops in butter for only minutes on either side. They were,
in my husband’s opinion, the best scallops he'd ever had. You can
never beat easy and delicious! Recommended August 2009 |
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