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Currently our most popular title is “Everything Now” by Rosecrans Baldwin. We call it the “gateway drug” to Los Angeles literature. It’s a great book for transplants and native Angelenos to better understand Los Angeles through its history, its artists and its authors. African American contributions to mixology are too often overlooked, says Toni Tipton-Martin, and her book “Juke Joints, Jazz Clubs & Juice” operates as a way to remedy that. Tipton-Martin focuses on Black traditions in imbibing going back centuries, to African fermentation practices. You’ll find versions of recognizable favorites like Manhattans, Sidecars and mint juleps as well as drinks you might be unfamiliar with, like something called a Beet-A-Rita, from chef Hoover Alexander’s restaurant Hoover’s Cooking in Austin.
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'You must not become too friendly with them,' she said. ' When seven-year-old Irish orphan Lavinia is transported to Virginia to work in the kitchen of a wealthy plantation owner, she is absorbed into the life of the kitchen house and becomes part of the family of black slaves whose fates are tied to the plantation. I still remember the first time I tried Monica Lee’s combination soon tofu at Beverly Soon Tofu, which was open for 34 years before it shuttered during the pandemic. It arrived with its crimson broth sputtering and threatening to spill over a weathered jet black ttukbaegi.
Good & Sweet: A New Way to Bake With Naturally Sweet Ingredients
Because Lavinia’s parents are unable to pay their fare, James takes Lavinia back to his plantation and puts her in the “kitchen house,” or servant’s quarters for house slaves, as an indentured servant. (James sells Lavinia’s brother into servitude to a blacksmith, and he dies soon after.) At Tall Oaks, Belle oversees Lavinia, and the two eventually form an unbreakable bond. One of Jenny’s favorite books is “Breast and Eggs” by Meiko Kawakami, a novel translated from Japanese that sheds light on femininity through female relationships and a woman’s relationship to her own body. She just finished reading Han Kang’s novel “Greek Lessons ,” her follow-up to “The Vegetarian,” a thought-provoking thriller about how one woman’s choice to stop eating meat changes the course of her life and the lives around her. Nancy Silverton is a force of nature, bringing maximum imagination and exacting technique to anything she cooks or bakes.
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Lavinia finds herself perilously straddling two very different worlds. When she is forced to make a choice, loyalties are brought into question, dangerous truths are laid bare, and lives are put at risk. Hunter’s debut novel tracks the experiences of her family members during the Holocaust. Four Chicago sisters anchor a sharp, sly family story of feminine guile and guilt.
A spoonful of instant oatmeal adds moisture to her recipe for Swedish meatballs that are the best I’ve ever tried. And her recipe for cardamom coffee buns in “Fresh Midwest” is inspired, taking the traditional Swedish breakfast pastry and adding coffee to the dough and filling to both enhance and help ground the heady floral aroma of the cardamom. Her perspective is fresh and approachable, while still keeping the nostalgia of her family’s recipes intact. Looking back at our favorite cookbooks of the year, their depth and scope is impressive. Among the authors are chefs, home cooks, photographers, bloggers and other storytellers.
Brooklyn restaurant Win Son and its sibling bakery specialize in both Taiwanese American classics and dishes that celebrate the diaspora with a playful bent. Sesame-laced Caesar salad, bacon-egg-and-cheese-stuffed scallion pancakes, and bolo bao fried chicken sandwiches hit the table alongside traditional beef noodles, corn soups and stir-fries. Chef-owners Josh Ku and Trigg Brown, with food writer Cathy Erway, intersperse all of these recipes and more with dialogues and musings on Taiwanese (American) identity, history and favorite dishes for a cookbook that’s just as educational as it is fun. And with persimmons now in season, you’d better believe I’m keeping the garlicky persimmon hot sauce — along with pages of their other condiment recipes — in heavy rotation. Leah Koenig’s seventh cookbook, “Portico,” is her deep dive into the Jewish cuisine of Rome. Beautiful photographs and vignettes of Rome’s Jewish history, culinary personalities and accomplished home cooks are interspersed among recipes that reflect the foodways of Rome’s Jewish community past and present.
Lucy Barton's Experiments in Empathy - The New Yorker
Lucy Barton's Experiments in Empathy.
Posted: Mon, 12 Sep 2022 07:00:00 GMT [source]
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In the second half of the book, she takes us around the world with meat, fish, vegetable, sweet and more recipes that illustrate the many different ways salt and salt-based condiments (fish sauce, miso) are used in different cuisines. With Duguid’s guidance, you’ll not only make a delicious dinner, you’ll have a great story about the ingredients to tell your guests. Maren Ellingboe King’s take on Midwestern cuisine brushes off the convenience food kitsch in favor of honest-to-goodness home cooking that speaks to a region of the country steeped in more diverse culinary traditions than it gets credit for. She incorporates gjetost, a Norwegian cheese that tastes like toasted white chocolate, into a macaroni and cheese recipe that is now in my regular rotation for dinner parties.
Throughout their marriage, Marshall consistently rapes one of the slaves, fathering two children. In March 1954, Clarence “Buck” Stahl and Carlotta May Gates drove from Los Angeles to Las Vegas and got married in a chapel. They each worked in aviation (Buck in sales, Carlotta as a receptionist), had previous marriages, and were strapping, tall, and extremely good looking—California Apollonians out of central casting. Back home in L.A., as the newlyweds pondered their future, they became preoccupied with a promontory of land jutting out like the prow of a ship from Woods Drive in the Hollywood Hills, about 125 feet above Sunset Boulevard. It was as conspicuous as it was forbidding, visible from the couple’s house on nearby Hillside Avenue. “This lot was in pure view—every morning, every night,” Carlotta Stahl recalled.
In L.A., thousands of newer apartments have rent caps. Tenants don’t always know.
I imagine the name of the book is a play on McClenny’s popular Buzzfeed Tasty series, “Make it Fancy,” where millions of viewers watch her turn Takis, Costco chicken and candy into gourmet meals. This book is just as creative, and possibly even more fun. Andrea Nguyen’s desire to eat more meals that star plants, in a flexible, flavor-charged way, resonates loudly. Through the lens of Vietnamese food and flavors, it’s especially compelling. All of my recent homemade dinners have improved tenfold from a single section in the book on pantry secrets. There’s a jar of her pickled mustard greens in my fridge as I type this.
I give it 13 out of 10 potato-chip-topped fried bologna sandwiches. Lavinia tells the authorities it was she who killed Marshall. She is sent tojail but soon acquitted with the help of Mr. Madden, who is a lawyer. Mr.Madden also lends her money to fund a small farm at Tall Oaks, and Laviniajoyously plans to bring her family with her. They all live together at TallOaks and when Belle eventually passes away, she is buried next to herfather.
But you don’t have to be a Zen Buddhist or even a vegetarian to appreciate these recipes, author Nancy Singleton Hachisu points out. In tune with nature and the seasons, many of the dishes are simple and elegant. A tangle of young burdock and asparagus kakiage (fritter) comes across as especially fresh with height-of-spring ingredients. For some reason, the chapter of simmered dishes is especially appealing, and I’m starting to think that simmering and steaming are underrated techniques. A simple peak-summer dashi-simmered tomato with a sprig of sansho leaf for garnish is stark and beautiful.
Sliced sweet potato rounds are gently cooked in a broth punctuated with lemon and gardenia fruit pod. When simmering dashi transforms winter turnips so that they’re translucent and juicy (and then they’re garnished with scallions and yuzu), I’m all in. A few years ago, I spent a memorable day with Emily Meggett, known affectionately as Miss Emily, in her home on Edisto Island, just southwest of Charleston. It was a day of pure warmth and joy, of cooking, education and community. “When I first started cookin’,” Meggett says in her book, “Gullah Geechee Home Cooking,” “I made $11.13 per week.
Se’uda shlishit (the third meal of the day) might feature a crispy eggplant and goat cheese tart or roasted kohlrabi, cherry tomato and feta salad. Perhaps apricot tahini shortbread bars, pistachio frangipane and blood orange galette or frozen mango and pomegranate pops. In “Southern Cooking, Global Flavors,” Kenny Gilbert, a personal chef for Oprah Winfrey, shares Southern recipes from his Midwest and Southern upbringing as well as what he’s gleaned from cooking in kitchens around the world. In over 100 recipes, Gilbert builds on Southern staples like fried chicken and biscuits, offering a Korean-inspired version with gochujang and an Italian take that adds garlic, basil and Asiago cheese to the biscuit.
A compelling, powerful and poignant coming-of-age story about the fragility of family, and where love and loyalty prevail. Red-hot romances, poolside fiction, and blockbuster picks, oh my! We’re located in Historic Filipinotown near Echo Park, Silver Lake and downtown Los Angeles.
However, when James marries Martha, he moves Belle to the kitchen house to become a slave so that Martha won’t be aware of the girl’s kinship to her husband. James still favors Belle, and Martha and their son, Marshall, assume that Belle is James’s mistress. James eventually offers Belle her freedom, but Belle rejects it, choosing to stay close to her home and the fellow slave that she loves, Ben. Ben marries another slave, but he and Belle have an ongoing affair. When the novel begins, Lavinia is a little girl whose parents are attempting to come to America, but they die aboard James’s ship.
The trattoria from powerhouse couple Rita Sodi and Jody Williams (of I Sodi and Buvette, respectively) hits every note, its rustic Italian offerings often served simply and so elegantly amid all the reclaimed wood and marble and antique hutches and chairs. We’re woefully a long flight away, but thanks to Williams, Sodi and co-author Anna Kovel we can re-create its signatures at home — yes, including that towering Insalata Verde, a requisite order every visit. Included are recipes from celebrated chefs all over the world, like a greatest hits cookbook with no geographic boundaries. It will make you want to cook, eat and travel the world. Dan Buettner has spent the last 20 years studying and writing about Blue Zones, where he reports that people live longer and with less disease than anywhere else in the world.
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