Tag Archives For: foodies read

01 Aug, 2016

August Foodies Read

/ posted in: Reading



Welcome to August’s Foodies Read

We had 21 entries in July!  The winner of the drawing for her choice of books is Amy from Read a Latte.  She’ll be able to chose from Death, Taxes, and a Chocolate Cannoli, Hometown Appetites, and My French Family Table.

All of the entries in August will be in a drawing for your choice of:

Sweet Sugar, Sultry Spice: Exotic Flavors to Wake Up Your BakingSweet Sugar, Sultry Spice: Exotic Flavors to Wake Up Your Baking by Malika Ameen

“A diverse and accessible collection of spice-enhanced recipes that will transform your baking and awaken your senses–from a classically trained pastry chef. Welcome to a world of exotic spices and flavorings from the warm embrace of clove and ginger to the fiery touch of peppercorns and chiles, from the sensual kiss of cardamom and rose to the surprising sensations of sumac and za’atar.

With encouraging language, invaluable tips, and a passionate approach to flavor, Malika Ameen seeks to push spices beyond the realm of savory to the world of sweet where they can add everything from a delicate whisper to a surprising punch to cakes and tarts, cookies and bars, ice creams and sorbets, barks and brittles, and more.”


Truffle Boy: My Unexpected Journey Through the Exotic Food UndergroundTruffle Boy: My Unexpected Journey Through the Exotic Food Underground by Ian Purkayastha


“Ian Purkayastha is New York City’s leading truffle importer and boasts a devoted clientele of top chefs nationwide, including Jean-Georges Vongerichten, David Chang, Sean Brock, and David Bouley. But before he was purveying the world’s most expensive fungus to the country’s most esteemed chefs, Ian was just a food-obsessed teenager in rural Arkansas–a misfit with a peculiar fascination for rare and exotic ingredients.

The son of an Indian immigrant father and a Texan mother, Ian learned to forage for wild mushrooms from an uncle in the Ozark hills. Thus began a single-track fixation that led him to learn about the prized but elusive truffle, the king of all fungi. His first taste of truffle at age 15 sparked his improbable yet remarkable adventure through the strange–and often corrupt–business of the exotic food trade.”

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21 Jul, 2016

The Hindi-Bindi Club

/ posted in: Reading The Hindi-Bindi Club The Hindi-Bindi Club by Monica Pradhan
on May 1st 2007
Pages: 431
Genres: Fiction
Published by Bantam
Format: Paperback
Source: Library

For decades they have remained close, sharing treasured recipes, honored customs, and the challenges of women shaped by ancient ways yet living modern lives. They are the Hindi-Bindi Club, a nickname given by their American daughters to the mothers who left India to start anew—daughters now grown and facing struggles of their own.

The Hindi-Bindi Club


Survived breast cancer this year and has found that this experience has opened her mind to things that she would have rejected in the past


Had to flee her beloved hometown of Lahore as a child during Partition.  Now is considering traveling back to Lahore to find the childhood friends left behind.


Disowned by her father after marrying an Irish man, she wants to translate her late mother’s poetry from Bengali to English if she can get her relatives to give her access to the journals

The Daughters


Meenal’s daughter disappointed her family by marrying a man they disapproved of and then getting a divorce.  Now, 5 years later, she is considering a semi-arranged marriage.


Saroj’s daughter was always the perfect one but she’s haunted by a romance that her mother put a stop to because the man was Muslim.


Uma’s daughter left her prestigious job to be an artist.  Now she isn’t sure that she made the right choice.

The women would have never been friends if they hadn’t ended up in the same university when they came to the U.S. and then all moved to the outskirts of Washington D.C. Their daughters were never friends despite being thrown together all the time. Each of them is now struggling with major life decisions and finds that they need each other.

I expected this book to be much lighter than it was. There are some serious issues here but there are also funny moments.

There are some amazing sounding recipes here. I want to try the rice dish. I can never get rice to taste as good as it does in Indian restaurants.

A photo posted by @dvmheather on


07 Jul, 2016

The Mango Season

/ posted in: Reading The Mango Season The Mango Season by Amulya Malladi
on October 26th 2004
Pages: 229
Genres: Fiction
Published by Ballantine Books
Format: Hardcover
Source: Library
Set in India

Every young Indian leaving the homeland for the United States is given the following orders by their parents: Don’t eat any cow (It’s still sacred!), don’t go out too much, save (and save, and save) your money, and most important, do not marry a foreigner. Priya Rao left India when she was twenty to study in the U.S., and she’s never been back. Now, seven years later, she’s out of excuses. She has to return and give her family the news: She’s engaged to Nick Collins, a kind, loving American man. It’s going to break their hearts.

Priya is horrified to realize that she considers India differently now than when she left. It is too noisy and chaotic.  She is scared to eat food in the market without washing it first.  She also can’t fit easily back into her family.  Now she sees the racism and misogyny that she grew up with and considered normal.

She knows that her family will probably disown her when she admits to loving a foreigner.  She isn’t going to tell them that she’s been living with him for two years.

Things come to a head during a few days at her grandmother’s house to make mango pickle. Her entire extended family is there. She sees how horribly everyone treats her unmarried aunt and the woman of the wrong caste that her uncle married. Her mother and another aunt spend the whole time in a power struggle. When Priya starts speaking her mind she throws her family into an uproar.

This book made me nervous.  I knew that at some point Priya’s family was going to try to arrange a marriage for her.  So I did the unthinkable.  I read the last chapter to see how it ended.


I knew if it was up in the air for me that I would rush through the book to find out. This is a book that should be savored more than rushed.

“I looked at all the women in the room and wondered if behind the facade all of us wore for family occasions we were strangers to each other.

I was trying to be the graceful granddaughter visiting from America but my true colors were slipping past the carefully built mockery of myself I was presenting.  Maybe the masks worn by the others were slipping, too.  Maybe by the end of the day I would know the women behind the masks and they would know me.

I tried once again to talk to Ma but she shunned me and I concluded that she didn’t want to look behind the label:  DAUGHTER, and didn’t want me to look behind the label:  MA.  If she wouldn’t show me hers, how could I show her mine?”

When discussing her grandfather:

“The man was a bigot, a racist, a chauvinist, and generally too arrogant for anyone’s liking, yet I loved him.  Family never came in neat little packages with warranty signs on them.”

I saw this video just after I finished the book and it fit the story perfectly. I laughed at loud at the line about chapati.




10 Mar, 2016

Thug Kitchen Party Grub

/ posted in: FoodReading Thug Kitchen Party Grub Thug Kitchen Party Grub Guide by Thug Kitchen, LLC
on October 13th 2015
Pages: 240
Genres: Cooking, Vegetarian & Vegan
Format: Hardcover
Source: Owned
Buy on Amazon (affiliate link)

From the duo behind New York Times bestseller, Thug Kitchen, comes the next installment of kick-ass recipes with a side of attitude. Thug Kitchen Party Grub Guide answers the question that Matt and Michelle have heard most from their fans: How the hell are you supposed to eat healthy when you hang around with a bunch of a**holes who don't care what they put in their pie holes? The answer: You make a bomb-ass plant-based dish from Thug Kitchen. Featuring over 100 recipes to attend or host parties of any kind, Party Grub Guide combines exciting, healthy, vegan food with easy-to-follow directions and damn entertaining commentary. From passed appetizers like Deviled Chickpea Bites to main events like Mexican Lasagna, Thug Kitchen Party Grub Guide is here to make sure you are equipped with dishes to bring the flavor without the side of fat, calories, and guilt. Also included are cocktail recipes, because sometimes these parties need a pick-me-up of the liquid variety.


I love my Thug Kitchen cookbook so I was really excited to see that they had a second cookbook out.  I got it from the library first and then bought my own copy.  My husband was concerned about this.  He rightly pointed out that I am not in fact a “social mother-f*cker”.  I told him that I liked to make the recipes for myself and maybe I’d share with him.  He went off muttering about me being the exact opposite of what the book was for.

I keep pushing back posting this review because I keep making more recipes from this book that I love!

I’ve made the Butternut Squash Queso-ish Dip.  No one is going to actually think this is cheese based but it is a nice creamy sauce that I like to put on pasta along with some salsa.  Good way to sneak some extra squash into your diet too!

I’m excited about the Artichoke Dip and the Rosemary Caramel Corn.  The dip was slightly disturbing to look at but tasted great, especially mixed with some salsa.  The caramel for the caramel corn didn’t melt for me as nicely as it was supposed to but it still tasted pretty good.

The Meatball Subs made with kidney beans and lentils were a hit with the omnivorous husband.  Definitely making those again.

The Creamy White Bean sandwich spread is good for a vegan who wants something on a sandwich but can’t have hummus because of food allergy concerns.

Everything I’ve made out of these cookbooks have been great so far.  If you have any interest in food made with healthy ingredients even if you aren’t normally eating a vegan diet, you should check these out.  The emphasis is on people who don’t cook often so the basics are explained.

14 Nov, 2015

Foodies Read 2016 Sign Up Page

/ posted in: FoodReading


Welcome to Foodies Read 2016!


Do you love reading books about food?  Do you want to find more recommendations of books to read and to sing the praises of books that you’ve loved?

You’re in the right place.  Starting in January 2016, I’ll be taking over Foodie Reads.

We will still have a challenge levels and for those of us who don’t like to plan that much there will be an a la carte option.

Want to challenge yourself?  Pick a level below.

Short-Order Cook: 1 to 3 books
Pastry Chef: 4 to 8 books
Sous-Chef: 9 to 13 books
Chef de Cuisine: 14 to 18
Cordon-Bleu Chef: More than 19

Don’t like to plan?  Choose the a la carte option and let us know when you read a book about food.

What counts as a food book?  Any genre – fiction, nonfiction, cookbooks, etc.  If food is a major part of the plot then it counts!

Each month I’ll have a new page for book reviews that you post.  You can find the page for the month linked here and on the blog’s right sidebar.  Each month will feature some posts from the last month.  Posts will be pinned to Pinterest and publicized on Twitter to get the word out.  Along the way there may be giveaways for participants.


January Link Up Page



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Help me get the word out! Write a post to let everyone know that you are going to joining Foodies Read. Link it up here.

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