Michael Pollan, known for his best-selling nonfiction audio, including The Omnivores Dilemma and How to Change Your Mind, conceived and wrote Caffeine: How Caffeine Created the Modern World as an Audible Original. In this controversial and exciting listen, Pollan explores caffeine's power as the most-used drug in the world - and the only one we give to children (in soda pop) as a treat.
Pollan takes us on a journey through the history of the drug, which was first discovered in a small part of East Africa and within a century became an addiction affecting most of the human species. Caffeine, it turns out, has changed the course of human history - won and lost wars, changed politics, dominated economies. What's more, the author shows that the Industrial Revolution would have been impossible without it. The science of how the drug has evolved to addict us is no less fascinating. And caffeine has done all these things while hiding in plain sight! Percolated with Michael Pollan's unique ability to entertain, inform, and perform, Caffeine is essential listening in a world where an estimated two billion cups of coffee are consumed every day.
This is a fairly short Audible original audiobook written and read by Michael Pollan. Of course I had to listen to it!
It starts off with the author lamenting that to truly understand the affects of caffeine he had to go off of it for a while. He procrastinated for a long time and then quit his fairly mild caffeine habit cold turkey. This led him to believe that the whole idea of writing about caffeine was stupid and also that he would never write again. He spiraled a bit until his brain got used to this new reality.
I’ve never really been a person who absolutely needed caffeine to function. I’ve always felt like it didn’t have a lot of affect on me. Maybe I’m wrong about that. It turns out even small doses can make major impacts on sleep quality. I’m a good sleeper but who knows if I’m getting the best sleep I could be getting?
This audiobook covers a lot of ground in a short time. There is the history of coffee and tea, the science of caffeine’s affects on the brain, and the affects of caffeine on Western civilization. Did switching from beer to coffee drive the move out of the Middle Ages in Britain once everyone traded being mildly drunk all the time for being buzzed on caffeine?
If you’re a Michael Pollan fan, this is a good addition to your library.
1960's Somerset is no fun for cousins Polly and Annabelle Williams. Mourning their non-existent love lives, and the mundanity of village life, their only pleasure is baking - until a chance encounter has them magically transported to the bright lights of London... in 2019!
Promised a chance of love, first they must teach the people of the future about the simpler pleasures of life by becoming Cake Fairies. Over the course of a year they set off on a delectable tour of the UK, dropping off cakes in the most unexpected of places and replacing the lure of technology with much sweeter temptations.
But will their philanthropical endeavours lead them to everlasting love? Or will they discover you can't have your cake and eat it?
The Cake Fairies is the fifth novel by fantastical foodie author, Isabella May.
I jumped on the chance to read this book because of the title. I love books about food and books with fairies. Why not combine them?
I loved the idea that Polly and Annabelle meet their fairy godmother who is frustrated with them. She has set them up to meet many good husbands but their lack of adventurous spirits has derailed every plan. Now it is time to do something drastic.
They are good bakers who are brought forward to 2019 to spread joy through random gifts of cake. I always like time travel books where people need to figure out a new time. I especially like it when people move into the future since that is a rarer storyline. This book did make me a bit salty though. The problem that they are brought forward to combat is that people spend all their time on mobile devices instead of talking to the people around them. The fairy godmother wants people to look away from their screens.
Holy Introvert Nightmare! I am old enough to remember when people didn’t have screens to occupy themselves. People didn’t just go around talking to random strangers. We just had books and newspapers to hide behind. Besides, what do you think people are doing when they are typing on their phone? Communicating! Why would we ever want to go back to a world where I have to wait until we get home and can check the encyclopedia to prove to my husband that I was right about whatever we might be discussing when I can google it in the moment? Oh, and by the way, I read this ebook on my iPad in part while sitting in a restaurant apparently being antisocial and contributing to the downfall of society. /rant, maybe.
So anyway, the idea that this utopia that they thought they were building equals my idea of a crushing defeat of civilization may have altered my enjoyment of the book just a bit. I was sassy while reading especially when there was a reveal that the reason one character wasn’t nice was because her mother used to make cake for her father and not for the children. Her mother loved her father more than she loved her children. That’s the way I always thought things were supposed to work. I didn’t think it was cause for alarm. /rant, seriously this time.
If you are ok with the premise, it could be a cute, light read with a little bit of romance.
Australian bestselling novelist Karen Brooks rewrites women back into history with this breathtaking novel set in 17th century London—a lush, fascinating story of the beautiful woman who is drawn into a world of riches, power, intrigue…and chocolate.
Damnation has never been so sweet...
Rosamund Tomkins, the illegitimate daughter of a nobleman, spends most of her young life in drudgery at a country inn. To her, the Restoration under Charles II, is but a distant threat as she works under the watchful eye of her brutal, abusive stepfather . . . until the day she is nearly run over by the coach of Sir Everard Blithman.
Sir Everard, a canny merchant, offers Rosamund an “opportunity like no other,” allowing her to escape into a very different life, becoming the linchpin that will drive the success of his fledgling business: a luxurious London chocolate house where wealthy and well-connected men come to see and be seen, to gossip and plot, while indulging in the sweet and heady drink.
Rosamund adapts and thrives in her new surroundings, quickly becoming the most talked-about woman in society, desired and respected in equal measure.
But Sir Everard’s plans for Rosamund and the chocolate house involve family secrets that span the Atlantic Ocean, and which have already brought death and dishonor to the Blithman name. Rosamund knows nothing of the mortal peril that comes with her new title, nor of the forces spinning a web of conspiracy buried in the past, until she meets a man whose return tightens their grip upon her, threatening to destroy everything she loves and damn her to a dire fate.
As she fights for her life and those she loves through the ravages of the Plague and London’s Great Fire, Rosamund’s breathtaking tale is one marked by cruelty and revenge; passion and redemption—and the sinfully sweet temptation of chocolate.
Let me just start this review by saying that I really liked this book. It was over 600 pages but it flew by. I felt fully immersed in the world of 1660s London. However, this book also really made me angry. The reason for that is the treatment of the female characters.
The story starts with Rosamund, as a teenager, working as a serving girl in the inn that her mother and stepfather own. You quickly find out that her stepfather and two stepbrothers have been sexually abusing her since she moved in with them years earlier. This is not spelled out in detail but is made clear from their interactions.
In an attempt to run away from her brothers to avoid being raped again, she meets a wealthy man. He offers to take her to London with him for reasons that he doesn’t make clear. Her mother sees this as an opportunity to get her daughter away from the men in her life and get her a better life. She arranges a fast marriage ceremony and then sends Rosamund away with orders never to return.
Her new husband turns out to be a controlling man who owns slaves and who tells her that he doesn’t want to her any opinions or ideas from her. Her job is to learn to make chocolate. Her husband is going to be opening a chocolate house and he wants her to serve the chocolate.
You learn a lot of chocolate at this time in England. It is just being introduced. It is considered a very racy drink. The English are started to add sugar and milk and herbs to it to fit their tastes instead of drinking it straight like Central Americans and Spaniards.
Rosamund is an anomaly. She is in the chocolate house. She is seen in public. So of course in the minds of the men in the area she is up for grabs. There are more attempted rape just because she is on the street. In the chocolate house she is molested and called all kinds of names just for existing in public. The attitude of the men of the era is completely repulsive. I want to shove this book into the hands of everyone who tells me that women had it better when they lived at home and were protected. This is what it was like to have zero rights even as a noblewoman. It is even worse for the few other female characters. There is a widow who cleans the chocolate house, there is a young girl who starts working there, and there is a female slave in the household of Rosamund’s new husband. Add the sexism into the hatred of the poor and into the racism of the time and these women were just hanging on.
Real events of the time period like outbreaks of plague and the Great Fire are detailed to show how this affected people living in London at the time. I really did learn a lot in this book. I appreciate a book that can make me angry at the injustices that fictional characters are faced with. So, read this book – just don’t be surprised if you feel like yelling at men afterwards.
About Karen Brooks
Karen Brooks is the author of twelve books, an academic of more than twenty years’ experience, a newspaper columnist and social commentator, and has appeared regularly on national TV and radio. Before turning to academia, she was an army officer for five years, and prior to that dabbled in acting.
She lives in Hobart, Tasmania, in a beautiful stone house with its own marvellous history. When she’s not writing, she’s helping her husband Stephen in his brewery, Captain Bligh’s Ale and Cider, or cooking for family and friends, travelling, cuddling and walking her dogs, stroking her cats, or curled up with a great book and dreaming of more stories.
Discover favorite foods from all over India with the first regional Indian cookbook authorized by Instant Pot!
Rinku Bhattacharya -- cookbook author and founder of Spice Chronicles -- has put together a collection of 100 authentic recipes that showcase the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Whether you crave takeout favorites or want to be introduced to lesser-known specialties, this cookbook brings the best of India to your table in an instant!
The Instant Pot(R) lends itself perfectly to Indian recipes, making flavorful, nutritious Indian fare (like simmering-all-day dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options, and nearly all recipes are gluten-free.
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance.
Sample recipes:
Chicken KormaKofta Pulao (Saffron Rice Pilaf with Chicken Meatballs)Goan Pork Ribs VindalooNo-Knead NaanKerala Shrimp CurryParsee Steamed Fish with Coconut-Mint ChutneyCucumber Raita with Homemade (Instant Pot) YogurtHakka NoodlesTamatar Masala Anda (Poached Eggs in Tomato Sauce)
I received this book and Spices and Seasons by the same author for book tours. I got Instant Indian first which sort of ruined me for a lot of the recipes in Spices and Seasons. In my mind all I was thinking was, “Ok, but can you make it in an Instapot?”
I love Indian food but I don’t get to eat it much anymore. My husband has developed an allergy to some ingredient in Indian food. From process of elimination I think it might be fenugeek but the only way to test that is to feed it to him and see what happens. He only broke out in hives from eating Indian food before but since he has another anaphylactic allergy I’m not inclined to push it. So, I either need to eat Indian food when he isn’t around or cook it myself for solo meals.
I’ve been having fun making different flavors of rice. I love making rice in the instapot anyway so getting combination of spices to mix in is an easy way to dress up otherwise simple meals.
Another recipe I want to try is the version of channa masala that is in here. I love chickpeas and tomatoes and this simple enough to make on a weeknight after work.
This book contains full color pictures of every dish. That’s something I want to see in all cookbooks.
If you aren’t familiar with the different spices or ingredients used in Indian cooking, there are explanations of the purpose of and helpful hints of sourcing things that you might not already have in your pantry.
This is a great book for anyone wanting to start making simple Indian dishes at home.
With her daughter to care for and her abuela to help support, high school senior Emoni Santiago has to make the tough decisions, and do what must be done. The one place she can let her responsibilities go is in the kitchen, where she adds a little something magical to everything she cooks, turning her food into straight-up goodness. Still, she knows she doesn’t have enough time for her school’s new culinary arts class, doesn’t have the money for the class’s trip to Spain — and shouldn’t still be dreaming of someday working in a real kitchen. But even with all the rules she has for her life — and all the rules everyone expects her to play by — once Emoni starts cooking, her only real choice is to let her talent break free.
This is the follow up to Elizabeth Acevedo’s extraordinary debut, The Poet X. I was thrilled to see that this book was coming out and extra excited to see that the story was about food.
Emoni is a senior in high school who loves to cook. She wants to go to culinary school, which wouldn’t normally be a problem except that Emoni got pregnant as a freshman and now has a daughter to raise. That limits her choices because she needs to work to support herself and her daughter. When she gets a chance to be in a culinary program at school she has to decide if she is able to fit it into her life.
Emoni is a character who I haven’t read often. Usually stories with teen mothers tell the story of the pregnancy. This is several years later when she is trying to juggle school, work, and a child. It doesn’t make any of these seem easy or glamorous. She has problems with the father of the child and his parents. She works when her classmates only have school to worry about. She knows that classmates make assumptions about anyone who found herself in her situation. She’s pushing through and ignoring what anyone else thinks.
Emoni was raised by her abuela after her mother died and her father moved back to Puerto Rico. I loved Abuela. She is a woman who keeps getting pulled back into child rearing when she is ready to live an independent life. First her son all but abandoned his daughter on her doorstep and then when she gets her granddaughter mostly raised, her granddaughter gets pregnant and now Abuela needs to help raise her great-grandchild. I found her very realistic. She’s doing what she has to do to make her family work but she’s starting to spread her own wings too as Emoni gets ready to graduate.
Even if YA isn’t normally your cup of tea, I’d encourage you to pick up Elizabeth Acevedo’s books. They are powerful.
A compelling look at animal welfare and factory farming in the United States from Mercy For Animals, the leading international force in preventing cruelty to farmed animals and promoting compassionate food choices and policies.
Nathan Runkle would have been a fifth-generation farmer in his small midwestern town. Instead, he founded our nation's leading nonprofit organization for protecting factory farmed animals. In Mercy For Animals, Nathan brings us into the trenches of his organization's work; from MFA's early days in grassroots activism, to dangerous and dramatic experiences doing undercover investigations, to the organization's current large-scale efforts at making sweeping legislative change to protect factory farmed animals and encourage compassionate food choices.
But this isn't just Nathan's story. Mercy For Animals examines how our country moved from a network of small, local farms with more than 50 percent of Americans involved in agriculture to a massive coast-to-coast industrial complex controlled by a mere 1 percent of our population--and the consequences of this drastic change on animals as well as our global and local environments. We also learn how MFA strives to protect farmed animals in behind-the-scenes negotiations with companies like Nestle and other brand names--conglomerates whose policy changes can save countless lives and strengthen our planet. Alongside this unflinching snapshot of our current food system, readers are also offered hope and solutions--big and small--for ending mistreatment of factory farmed animals. From simple diet modifications to a clear explanation of how to contact corporations and legislators efficiently, Mercy For Animals proves that you don't have to be a hardcore vegan or an animal-rights activist to make a powerful difference in the lives of animals.
I’ve had this book on my Audible wishlist for a while but hadn’t gotten around to it. I’m glad I finally started to listen to it. I was surprised when it opened with a story of a stealth rescue of chickens from Buckeye Egg Farm in Croton Ohio. At the time of the story I was living in the area and driving past there a lot. The place was hugely hated because of its affects on the people living around it. There would be hoards of flies every summer. The smell was awful and all the groundwater was contaminated from the feces.
Mercy for Animals was started by Nathan Runkle as a teenager and has grown into a huge voice in the animal welfare community. They have sponsored a lot of undercover investigations into abuses at factory farms. The undercover investigators are tough. I couldn’t work in slaughterhouses or factory farms for months on end to document abuses. Sadly, it is getting harder to do this kind of work because of agriculture protection laws that punish investigators more than the people perpetrating the abuse.
This was a tough book to listen to because of the abuse that it details. I took a few breaks from it to listen to other books for a day or two.
The last section of the book discusses how technology might help solve the problems. Companies that make plant-based meat substitutes like Beyond Beef are profiled in addition to companies making meat out of animal stem cells. This will allow people to eat meat with any animals being slaughtered. It was nice that this book ended on an uplifting note after all the horrors that came before.
There is a new American culinary landscape developing around us, and it’s one that chef Edward Lee is proud to represent. In a nation of immigrants who bring their own culinary backgrounds to this country, what happens one or even two generations later? What does their cuisine become? It turns into a cuisine uniquely its own and one that Lee argues makes America the most interesting place to eat on earth. Lee illustrates this through his own life story of being a Korean immigrant and a New Yorker and now a Southerner. In Off the Menu, he shows how we each have a unique food memoir that is worthy of exploration. To Lee, recipes are narratives and a conduit to learn about a person, a place, or a point in time. He says that the best way to get to know someone is to eat the food they eat. Each chapter shares a personal tale of growth and self-discovery through the foods Lee eats and the foods of the people he interacts with—whether it’s the Korean budae jjigae of his father or the mustard beer cheese he learns to make from his wife’s German-American family. Each chapter is written in narrative form and punctuated with two recipes to highlight the story, including Green Tea Beignets, Cornbread Pancakes with Rhubarb Jam, and Butternut Squash Schnitzel. Each recipe tells a story, but when taken together, they form the arc of the narrative and contribute to the story we call the new American food.
Edward Lee is fascinated by what happens to food when people move to a new country. For example, what happens when Korean immigrants move to an area where they can’t get the types of peppers that they are used to using and have to substitute South American varieties instead? What new types of cuisines emerge?
He traveled around America to areas where new immigrant communities have grown up to sample the food. Along the way he tries to ingratiate himself in restaurants to find the best food. It doesn’t always go well.
This book challenges a lot of deeply held beliefs in the foodie world.
What does it mean to call a food “authentic”?
If authentic means “the way it was made at a certain time in the past in a certain place”, does that imply that that culture’s food scene can’t evolve? Must it stay stagnant so rich American people feel it is worth eating?
Who gets to be the judge of authenticity anyway?
Why is he looked at strangely if he decides to open a restaurant serving anything but Korean food? Should he be limited to cooking the food of his ancestors? Isn’t he allowed to evolve too?
There are a lot of recipes in this book. I actually made a few which is really unusual for me. I know now that I don’t like anything pickled except cucumbers. I was making coleslaw at the same time I was reading this and he had a basic coleslaw recipe. It was good.
A fun and irreverent take on vegan comfort food that's saucy, sweet, sassy, and most definitely deep-fried, from YouTube sensation Lauren Toyota of Hot for Food.
In this bold collection of more than 100 recipes, the world of comfort food and vegan cooking collide as Lauren Toyota shares her favorite recipes and creative ways to make Philly cheesesteak, fried chicken, and mac 'n' cheese, all with simple vegan ingredients. Never one to hold back, Lauren piles plates high with cheese sauce, ranch, bacon, and barbecue sauce, all while sharing personal stories and tips in her engaging and hilarious voice. The result is indulgent, craveworthy food - like Southern Fried Cauliflower, The Best Vegan Ramen, and Raspberry Funfetti Pop Tarts - made for sharing with friends at weeknight dinners, weekend brunches, and beyond.
This would be a great cookbook for people who want to move to a vegetarian or vegan diet but are hung up on all the foods that they won’t be able to have anymore if they give up meat. The book starts with several pages of recipes devoted to making substitutes for bacon from several different vegetables. It moves onto using cauliflower as a base for vegan fried chicken. A lot of the book concentrates on making vegan versions of meat-based favorites.
I don’t really have any comfort foods that contained meat. I don’t like fried foods. A lot of the recipes in this book don’t appeal to me for those reasons. Others are familiar to people who have been vegetarian for a long time.
What did appeal to me as a long time vegetarian was her section on sauces. She has a very simple vegan mayo recipe (Why does prepared vegan mayo cost a fortune?) and then uses it as a base for several dressings, including my favorite, Thousand Island. I’m definitely going to try that when my current bottle of dressing runs out. She also has basic recipes for cake and frosting and then shows multiple flavor variations. If I baked much, I’d be all over that.
I am going to make the cover recipe this week. It is a buffalo style baked cauliflower sandwich. I’m going to make the cauliflower in slices and combine it with salad fixings for dinner.
This book also has the most delightfully insane recipe I think I’ve ever seen. It is for a double decker veggie burger topped with both Thousand Island and BBQ sauce (yum) but then, then, the buns are made out of ramen noodles. Why are the buns made out of ramen noodles? Because you can.
I love everything in that recipe. Sure, I’ve only had them separately but what could go wrong? I’m a bit concerned about the ability to fit it in my mouth so I would make a single burger. You know, it’s healthier that way. I even bought some ring molds to make the buns. It will happen someday. In the meantime, Thousand Island and BBQ may be my go to burger dressing.
The inspiring and sometimes hilarious story of a family that quit the rat race and left the city to live out their ideals on an organic farm, and ended up building a model for a new kind of agriculture. When Brent Preston, his wife, Gillian, and their two young children left Toronto ten years ago, they arrived on an empty plot of land with no machinery, no money and not much of a clue. Through a decade of grinding toil, they built a real organic farm, one that is profitable, sustainable, and their family's sole source of income. Along the way they earned the respect and loyalty of some of the best chefs in North America, and created a farm that is a leading light in the good food movement. Told with humour and heart in Preston's unflinchingly honest voice, The New Farm arrives at a time of unprecedented interest in food and farming, with readers keenly aware of the overwhelming environmental, social and moral costs of our industrial food system. The New Farm offers a vision for a hopeful future, a model of agriculture that brings people together around good food, promotes a healthier planet, and celebrates great food and good living."
A lot of the time when you read memoirs about people moving away from the city and starting a farm they stop the story after a few years. This book chronicles ten years of the ups and downs of a small organic farm.
What I found most interesting was the multiple times that they found that they needed to stray from small organic farm “orthodoxy” in order to have a viable and profitable business.
They tried growing a large number of crops but realized that most people don’t want the exotic stuff so now they grow mostly greens and cucumbers.
They abandoned farmers’ markets and CSAs to sell directly to restaurants
They tried using wannabe farmers as interns for farm labor but they were such bad workers that they ended up hiring Mexican workers instead.
I was interested in the difference between the experience of Mexican migrant farm workers on this farm in Canada versus what I was familiar with in the United States. In Canada there are worker programs so they are in the country legally and have workers’ rights. The guidelines seem reasonable and we should have programs like that too.
I also liked that this book did not shy away from the cruelty involved in animal agriculture. I found the section about their pigs and chickens hard to read. They have moved away from raising pigs in part because they had issues with it too.
There is a truism in farming that you have to go big to survive. They discuss the conflicts that they have had about this. At what point do you stop trying to grow so you don’t destroy yourself or your marriage? They are very honest about the toll that the last ten years have had on their relationships.
I really enjoyed reading this book. I think that this is a good book for anyone interested in what it really takes to have a small farm.
Clara Gutierrez is a highly-skilled technician specializing in the popular 'Raise' AI companions. Her childhood in a migrant worker family has left her uncomfortable with lingering in any one place, so she sticks around just long enough to replenish her funds before she moves on, her only constant companion Joanie, a fierce, energetic Raise hummingbird.
Sal is a fully autonomous robot, the creation of which was declared illegal ages earlier due to ethical concerns. She is older than the law, however, at best out of place in society and at worst hated. Her old master is long dead, but she continues to run the tea shop her master had owned, lost in memories of the past, slowly breaking down, and aiming to fulfill her master's dream for the shop.
When Clara stops by Sal's shop for lunch, she doesn't expect to find a real robot there, let alone one who might need her help. But as they begin to spend time together and learn more about each other, they both start to wrestle with the concept of moving on…
This novella tells the story of a humanoid robot who is keeping her former owner’s beloved tea shop running almost 300 years after her death. Robots like her have since been outlawed. Robotics technician Clara is thrilled to meet Sal and offers to help fix up her ailing software. What does she want to have changed though? What makes her HER?
This book features a f/f romantic, asexual relationship.
Batter Upby Robyn Neeley on June 15th 2015 Pages: 172 Setting: New York
Bakeshop owner Emma Stevens has a secret. A delicious premonition she shares every Monday evening with the bachelors of Buttermilk Falls as they gather at the Sugar Spoon bakery for Batter Up night.
Investigative reporter Jason Levine just found himself as the man candy for a bachelorette party in Las Vegas. Roped into attending the Vegas nuptials, was he hearing things when the groom shares that the only reason he’s getting married is because a small town baker conjured up the name of his soulmate in her cake batter?
Sparks fly when Jason tries to expose Emma as a fraud, but reality and logic go out the window as he begins to fall under her spell.
This is a fun read that works if you just suspend disbelief and embrace the magical realism of the idea. Emma knows one spell. There really isn't an explanation for that.
I also wondered how they have Batter Up night every week in this very small town and never run out of bachelors who want to commit.
It is a fluffy, light romance with fade to black sex scenes and magical cupcake batter so if you are looking for an escapist quick read this one might be for you.
Gladys Gatsby has dreamed of becoming a restaurant critic for New York's biggest newspaper--she just didn’t expect to be assigned her first review at age 11. Now, if she wants to meet her deadline and hang on to her dream job, she’ll have to defy her fast-food-loving parents, cook her way into the heart of her sixth-grade archenemy, and battle Manhattan’s meanest maitre d’.
Gladys loves food. She loves to read about it, cook it, and eat it. Her parents don’t care about food at all. They pick up dinner from fast food restaurants every night. If they do try to cook, they believe that everything can be cooked just as well in a microwave as on a stove or oven.
Because of this Gladys as been cooking in secret for years. She gets caught the day that her parents come home early just as she sets the kitchen curtains on fire while trying to crisp the top of a creme brulee.
Now she’s in trouble. Cooking is forbidden for six months and/or until she makes some friends and gets involved with what her parents consider normal kids’ activities.
She’s trying to comply but when her entry into a newspaper essay contest in confused for a job application for a freelance food writer, she gets an assignment to review a dessert restaurant. Now she has to find a way to get to New York City from Long Island for her chance to make it big.
This book was really cute. It would appeal to anyone who is more into food than the people around them. If your family doesn’t understand why full fat is better to cook with than nonfat or why you can’t use coffee shop sweetener packets instead of sugar when baking, then you understand Gladys’ troubles.
My only complaint is that I wish there were recipes for the desserts she made.
Fleeing from a romance gone wrong, Ellie Farmer arrives in the pretty little village of Sunnybrook, hoping for a brand new start that most definitely does not include love! Following an unscheduled soak in the village duck pond, she meets Sylvia, who runs the nearby Duck Pond Café. Renting the little flat above the café seems like the answer to Ellie's prayers. It's only for six months, which will give her time to sort out her life, far away from cheating boyfriend Richard.
But is running away from your past ever really the answer?
Clashing with the mysterious and brooding Zack Chamberlain, an author with a bad case of writer's block, is definitely not what Ellie needs right now. And then there's Sylvia, who's clinging so hard to her past, she's in danger of losing the quaint but run-down Duck Pond Café altogether.
Can Ellie find the answers she desperately needs in Sunnybrook? And will she be able to help save Sylvia's little Duck Pond Café from closure?
Books set in cafes in England are my favorites. This story features both a bakery and a cafe.
This is the first of a planned series of three books in this small town. This section has the task of setting up all the characters and situations which is a lot to do in such a small space. As a result it felt a bit like the author was ticking off the boxes of what is expected in this genre.
A woman who just was dumped by her long term boyfriend for another woman
A conveniently single man at her new location complete with an adorable child
An aging proprietor of a failing cafe who wants to take in a total stranger
The story was enjoyable but it never rose above the predictable. There wasn’t enough depth of emotion in the story to draw me in fully. This may be a series read best when it is all completed so the characters have room to develop and grow.
I’m most interested in seeing the development of some of the secondary characters like the secret baker who is learning to stand up for herself.
An enlightening narrative history—an entertaining fusion of Tom Wolfe and Michael Pollan—that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine.
Food writer Jonathan Kauffman journeys back more than half a century—to the 1960s and 1970s—to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon’s America and turned to a more idealistic and wholesome communal way of life and food.
From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers’ brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today’s quotidian whole-foods staples—including sprouts, tofu, yogurt, brown rice, and whole-grain bread—were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food’s journey from niche oddity to a cuisine that hit every corner of this country.
A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.
Obviously I had to listen to this book. They should have just titled it “A Book for Heather.”
This is a history of the health food and vegetarian food movements in the U.S. It starts with briefly talking about health food people like the Kelloggs and Dr. Graham at the end of the 19th century and early 20th century. It then segues into the macrobiotic movement which came to the U.S. from Japan. The bulk of the book focuses on the post-WW II push back to the marketing of processed convenience food.
What I really learned from this book:
White Folks Can’t Cook
The hippie/back-to-the-land movement was overwhelmingly white. That’s briefly addressed but not explored deeply. A lot of these people seemed to come from a background where they didn’t learn to cook without convenience foods. So when they tried to cook whole food ingredients, they pretty much failed. Spices? What are they?
That’s how vegetarian food got a reputation for being bland and boring. It only started to get good when they started stealing ideas from other cultures. Japanese influences came in through macrobiotics. This gets linked to politics because of the 1965 immigration reform that allowed more immigrants from non-European countries. Those people opened restaurants and suddenly people realized that you don’t need to eat food with the texture and taste of tree bark. If the movement was inclusive from the start, hippie food might not have had such a bad reputation.
I loved hearing about how all sorts of foods that we consider staples now came to the United States. Again this is presented from a white, middle class perspective. It talks about starting tofu production in the States but I’m sure there were people in Asian communities who were doing this before white people adopted it and started mass production. The same can go for different spices and/or vegetables that I’m sure were in use in black or Latinx communities. That’s my major criticism of this book.
I would get excited whenever some of my favorites where mentioned. Diet for a Small Planet! (Yes, her made up theory of the necessity of “complete proteins” has been repeatedly debunked. Can we let that die now? Please? Asking for all vegetarians who get asked about it ALL THE TIME.) The Moosewood Cookbooks! Those were some of the first I read.
Read this one if you love food history as it relates to personal ethics and politics.
Cooking a wonderful meal is an art. An act of love. An act of grace. A gift that affirms and gives life—not only does it nurture those who partake of the meal; it also feeds the soul of the creator. These are lessons Gina learns from her mother, daughter of an unfortunate French chef.
Gina is a young woman born to poor parents, a nobody keen to taste life outside the world she was born into. A world that exposes her to fascinating people gripped by dark motives. Her passion for cooking is all she has to help her navigate it.
She gets lucky when she’s chosen to cook at a Michelin-starred restaurant in the San Francisco Bay Area where customers belong to a privileged class with money to spare for a dinner of inventive dishes costing hundreds of dollars. In this heady, scintillating atmosphere, she meets new friends and new challenges—pastry chef Marcia, filthy rich client Leon, and Brent, a brooding homicide detective. This new world, it turns out, is also one of unexpected danger.
The main character is working at a restaurant. She has a chance to serve one of the dishes she created to a favored client. He is there on a date with her childhood best friend. He immediately, like while sitting in front of his date, starts talking about his interest in the main character. That’s super creepy behavior. Then he starts to stalk her in spite of her repeated requests for him to stop.
Apparently every time her friend’s boyfriends meet our main character they immediately fall for her without her doing anything at all to encourage them.
I actually checked several times to confirm that this was written by a woman. You usually don’t see the ‘vapid heroine who doesn’t do anything to attract men but they fall all over her just for existing storyline’ in books written by women. You especially don’t see it to the point where other women are physically attacking her – repeatedly. This book also doesn’t really seem to consider stalking to be a bad thing. It is just proof he loves you. If he won’t stop, you just haven’t said no hard enough and why are you wanting to say no anyway?
I thought our stalking dude was obviously the bad guy of the story but I was wrong. Our MC decides to move in with her stalker because he’s rich and she wants to live that lifestyle until he gets tired of her and kicks her out. That’s her plan. When her mother tells her that it is a completely stupid idea she is presented as out of touch.
I didn’t care about anyone in this story except maybe Christi, the main character’s childhood best friend. Everyone else was only out for themselves and didn’t give you any reason to root for them. I’m not a fan of books with amoral characters. Books where everyone is just using each other with no concern about the right or wrong of their actions don’t usually work for me. That’s definitely the case here.
Evy Journey, writer, wannabe artist, and flâneuse (feminine of flâneur), wishes she lives in Paris where people have perfected the art of aimless roaming. Armed with a Ph.D., she used to research and help develop mental health programs.
She’s a writer because beautiful prose seduces her and existential angst continues to plague her despite such preoccupations having gone out of fashion. She takes occasional refuge by invoking the spirit of Jane Austen to spin tales of love, loss, and finding one’s way—stories into which she weaves mystery or intrigue.
Shelby Preston, a young single mother, is at a crossroads. She feels suffocated by her hardscrabble life in rural Georgia and dreams of becoming a professional chef. Lord knows her family could use a pot of something good.
In Atlanta, Mallory Lakes is reeling from a bad breakup. The newspaper food columnist is also bracing for major changes at work that could put her job at risk. Determined to find the perfect recipe for how to reinvent herself, she gets involved in the growing farm-to-table movement. But an emotional setback threatens to derail everything she’s worked for. Shelby and Mallory couldn’t be more different. But through their shared passion for food, they form an unlikely friendship—a bond that just might be their salvation.
This book has been sitting on my ereader for a long time. Now I’m upset that I didn’t read it sooner.
Shelby is a young single mother who follows food blogger Mallory and loves to make her recipes. She wants to be a chef but that would require her to leave her daughter with her mother in southern Georgia and move to Atlanta to work and go to school.
The newspaper Mallory writes for has just moved totally online and she has thrown herself into creating a new, indispensable, digital persona.
Shelby and Mallory cross paths at the grocery where Shelby gets a job. Their lives start to intersect more and more until the day when they are bound together by an accident.
The writing in this book was very beautifully done and pulled me in immediately. I loved the contrast between the poor, rural Shelby who dreams of a better life and urban Mallory. One of the themes in the book that haven’t seen written about much in foodie fiction was the accessibility of foodie culture. Shelby decides which of the meals that she will make based on what is available and affordable at her local grocery store. She talks about how she understands that Mallory feels that all the produce needs to be organic but that isn’t possible for her. When Shelby tries to get a job in a deli at the grocery store, she wears her best clothes for the interview but realizes that they are shabby compared to the affluent people she sees there. The grocery store in question just rebranded as an upscale store, losing some neighborhood clients in the process.
Overall, I wasn’t as invested in the story by the end as I was in the beginning. I wasn’t a fan of the romance angle for Mallory or of the accident plot that seemed like it wasn’t necessary. However, I think that the well done characterizations of Shelby and the secondary characters is still enough to recommend this book.
There are recipes in the back of this book like there are in a lot of books that feature food. But guys, I actually made one of the recipes. I know, shocking, right. I think that reading all the people who link up at the Foodies Read pages is getting to me.
There was a recipe for Pimento Cheese. I eat 99% vegan at home but back in time I really did love some pimento cheese. I decided to try to veganize it. I used vegan mayo and Daiya cheddar shreds. I love Just Mayo’s vegan mayo but I actually hate Daiya fake cheese. I think they taste like wax. There wasn’t another cheddar selection in the store though so I gave it a try.
It was amazing! Totally had the right taste and texture. I can’t take attractive food pictures to save my life and I contend that there is nothing that can make pimento cheese photogenic anyway, but here it is.
Reading this book contributed to these challenges:
Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the 'third plate,' a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat
This is the kind of book that I absolutely love. It is a detailed look at ways of growing food with environmental sustainability in mind. It gave me warm fuzzies every time I picked it up.
The author runs a restaurant on a farm in New York. You would think that would be great for the environment but he starts to realize that they plant want he wants to use instead of him using what it is best for the farm to grow. For example, there are cover crops that are ground to help fix nitrogen or add other nutrients to the soil that are just plowed under because they don’t have a commercial use. Why shouldn’t he try to use those crops because it is part of what his farm needs to grow to survive instead of forcing the farm to grow the few things that he wants?
He visits a community of organic farmers in a small town in New York. They are doing extensive work on their soils by using crop rotation. They grew from one family doing this work who spread the word around the town. I loved this part. There is something about reading about building healthy soil that thrills me every time. I accept that I might be weird.
Then he visits the area of Spain famous for jamon iberico. This is a ham made from free-range pigs that ate a lot of acorns. There is a farmer here who is trying to do the same thing with geese to make fois gras without force feeding his ducks. Also in Spain he visits a fish farm next to a national park that is helping to rebuild an estuary to house their fish. Birds use the area as a stop over in migration. The fish farmers consider losing fish to avian predation a sign of a healthy farm ecosystem.
These were stories were interesting to me but I kept thinking about how unnecessary they are. If you really want to get into environmentally healthy eating, why eat meat at all?
At the end the book went back to plants and I was so happy. It discusses heirloom vegetable raising versus breeding for better varieties. So much of the plant breeding going on is for durability. Flavor isn’t considered. This section covers some people who are trying to fix that.
This book reminded me a lot of Omnivore’s Dilemma, especially the section on Joel Saladin. If you loved that book, you’ll love this one.
Reading this book contributed to these challenges:
A beautifully written food memoir chronicling one cook's journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining and back again in search of her culinary roots.
Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City s finest kitchens for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten she grew up in a northern Minnesota town home to the nation s largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking pulsed with joy, family drama, and an overabundance of butter.
Inspired by her grandmother s tales of cooking on the family farm, Thielen moves with her artist husband to the rustic, off-the-grid cabin he built in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads to the sensory madhouse of New York s top haute cuisine brigades. When she goes home, she comes face to face with her past, and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions, and that taste memory is the most important ingredient of all.
I spent a good portion of this memoir wondering why I listen to books like this. It is no secret that I like foodie books but why do I listen to books where the lovingly drawn out descriptions of the food make me think, “Oh my god, that sounds disgusting!”
I’m not sure I found an answer to that. I guess that will be the lot of wanna-be vegans who listen to chef memoirs. You’ve been warned if descriptions of organ meats and loving talk of bloody juices and fond rememberances of torturing live lobsters bother you.
Amy Thielen was an English major before becoming a chef and it shows in this memoir. The writing is of a more literary quality than a lot of memoirs.
This book starts with the story of how she and her husband started to live a seasonal existence. In the summer they were in their off-the-grid cabin in Minnesota with a huge garden and in the winter they lived in New York. This part of the book ends with their decision to move back to Minnesota full time.
The next part of the book goes back in time for a series of essays about events that take place before the first section. You never find out what happened after the move back from New York. I had never heard of the author prior to reading this book so I wasn’t sure what happened besides writing this book. I guess you are either expected to know that or expected to Google.
I was most fascinated by the story of her husband who actually managed to make a good living as a working artist in New York. I thought that was a fairy tale. The story of making a home in the woods was amazing to me.
The author narrates the audiobook which is normally a horrible decision but she did a very good job. She infuses her story with a lot of emotion as she reads.
Reading this book contributed to these challenges:
Caffeine: How Caffeine Created the Modern World on 2020 
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