Friday, June 22, 2012

June 2012 Browsing Books---Finding the Feasts

Eating for Beginners: An Education in the Pleasures of Food from Chefs, Farmers and One Picky Kid by Melanie Rehak
Library Call Number: TX633.R45 2010
Library Location: Browsing Area (4th Floor) 
Author Rehak begins a year-long search as a thoughtful eater and new mother into the food choices of today’s world, trying to understand how to choose the right foods, do the right thing, eat the best meals possible and “make peace with our food,” even if it means her child will occasionally hit the Burger King later on.
American Terroir: Savoring the Pleasures of our Woods, Waters and Fields by Rowan Jacobson.
Library Call Number: TX631.J335 2010
Library Location: Browsing Area (4th Floor)
Terroir means “taste of place,” the local soil, air and water that gives many of our foods, from apples to maple syrup, chocolate to oysters, a distinct and local flavor. Like a Michigan apple grower who can bite into a local apple and tell you whose orchard it came from, Jacobson’s book explores the “flavor landscapes of America…where our great foods live.”  With recipes.

Twain’s Feast: Searching for America’s Lost foods in the Footsteps of Samuel Clemens by Andrew Beahrs 
Library Call Number: TX633.B393 2010
Library Location: Browsing Area (4th Floor)
Adapted from the dust jacket:  In A Tramp Abroad, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. Desperately sick of European hotel cooking, his menu included some 80 regional specialties, a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi.  Beahrs’ book sets out to discover whether eight of these forgotten regional specialties can still be found on American tables. The menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years

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