The Buzz...About Books

I'm always hungry. It's true. Grazing, snacking, gorging — I'll take it all, thank you very much.

When I searched "always hungry" into our library catalogue, I found this title:

Always Hungry?: Conguer cravings, retrain your fat cells, and lose weight permanently by David Ludwig, 2016

I mean, sure, great answer to a question I didn't exactly ask, but, really, it's July. I don't think about dieting and retraining anything until at least October. And even then, after Thanksgiving.

I did think this looked like kind of a fun memoir, however, about a self-professed, 'fat vegan'. Author Jasmin Singer notes, Oreos are, in fact, vegan and deep-fried tofu can be downright delicious.

Always Too Much and Never Enough: a Memoir by Jasmin Singer, 2016

There are so many books about food – whether it's our relationship with it, the ways we prepare it, and how it can really affect our lives – it's hard to choose just a few. Here are just a smattering of titles that are sure to get your mouth watering, heart melting and mental gears turning.

The Glass Kitchen by Linda Francis Lee, 2014

The Lost Art of Mixing by Erica Bauermeister, 2013

In a follow up to Bauermeister's title, The School of Essential Ingredients (Large Print link), comes The Lost Art of Mixing. 

From Bon Appetit Magazine:

"[The Lost Art of Mixing is] about a chef and the cooking class she holds at her restaurant. We pick up again as the chef turns her attention to her own search for love, and is drawn into the lives of her regulars and co-workers. If you’ve ever wondered whether the chef at your regular joint thinks about you, this may be for you."

Cinnamon and Gunpowder by Eli Brown, 2013

(I tried to choose between the two covers, but both were so great.)

The year is 1819, and the renowned chef Owen Wedgwood has been kidnapped by the ruthless pirate Mad Hannah Mabbot. He will be spared, she tells him, as long as he puts exquisite food in front of her every Sunday without fail. Cinnamon and Gunpowder is a swashbuckling epicure's adventure simmered over a surprisingly touching love story—with a dash of the strangest, most delightful cookbook never written. Eli Brown has crafted a uniquely entertaining novel full of adventure: the Scheherazade/1001 Arabian Nights story turned on its head, at sea, with food.

The same article from Bon Appetit mentioned also included a recipe from this book. Pirate-style desserts, anyone? Yum!

Vanilla Rose Amaretti 
Prep time 15 minutes. Total time 1 hour.

Owen Wedgwood was obliged to make his own rose extract from the flower scraps in a stolen potpourri. You can find rose extract in specialty groceries or online. In a pinch, food-grade essential rose oil will work as well–simply replace the rose extract with one drop of rose essential oil; a little goes a long way.

INGREDIENTS
1 1/2 cup shredded coconut, packed
3/4 cup almond flour, packed
1/2 cup maple syrup
3 tablespoons coconut butter
1 tablespoons almond butter
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons rose extract
1/4 teaspoon sea salt

PREPARATION
Preheat oven to 350 degrees. Line a baking tray with parchment paper.

In a medium mixing bowl combine ingredients with a fork until well mixed. Using your hands, squeeze dough into plum-sized dollops and distribute evenly on the tray. You may need to rinse your hands with warm water if they become too sticky.

Bake 10 minutes, then rotate the tray. Reduce oven temperature to 200 degrees and continue baking for 25 minutes.

Remove from oven and let cool before serving.

A few more non-fiction titles and memoirs:

Finding the Flavors We Lost by Patric Kuh, 2016

In Memory of Bread: a Memoir by Paul Graham, 2016

Can we all just take a moment to recognize the beauty and grace that is bread?
After being diagnosed with celiac disease at age 36, Paul Graham was certainly forced to.

In writing that is effortless and engaging, Paul explores why incidences of celiac disease is on the rise while also grappling with an identity crisis–given that all his favourite pastimes involved wheat in some form. His honest, unflinching, and at times humorous journey towards health and acceptance makes an inspiring read.

Honourable Mentions:

Cooked: A Natural History of Transformation by Michael Pollan, 2013

One of my most memorable things from the documentary series of the same name was a quote from Harry Balzer, who encourages us to eat – eat it all! – but the catch? You gotta make it yourself.
"Eat whatever you want, as long as you’ve cooked it yourself." – Harry Balzer

Comfort Food by Kate Jacobs, 2008

Seconds by Brian Lee O'Malley, 2014