Book Description
The bestselling author of The Botany of Desire explores the ecology of eating to unveil why we consume what we consume in the twenty-first century
"What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't-which mushrooms should be avoided, for example, and which berries we can enjoy. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance. The cornucopia of the modern American supermarket and fast-food outlet has thrown us back on a bewildering landscape where we once again have to worry about which of those tasty-looking morsels might kill us. At the same time we're realizing that our food choices also have profound implications for the health of our environment. The Omnivore's Dilemma is bestselling author Michael Pollan's brilliant and eye-opening exploration of these little-known but vitally important dimensions of eating in America.
Pollan has divided The Omnivore's Dilemma into three parts, one for each of the food chains that sustain us: industrialized food, alternative or "organic" food, and food people obtain by dint of their own hunting, gathering, or gardening. Pollan follows each food chain literally from the ground up to the table, emphasizing our dynamic coevolutionary relationship with the species we depend on. He concludes each section by sitting down to a meal--at McDonald's, at home with his family sharing a dinner from Whole Foods, and in a revolutionary "beyond organic" farm in Virginia. For each meal he traces the provenance of everything consumed, revealing the hidden components we unwittingly ingest and explaining how our taste for particular foods reflects our environmental and biological inheritance.
We are indeed what we eat-and what we eat remakes the world. A society of voracious and increasingly confused omnivores, we are just beginning to recognize the profound consequences of the simplest everyday food choices, both for ourselves and for the natural world. The Omnivore's Dilemma is a long-overdue book and one that will become known for bringing a completely fresh perspective to a question as ordinary and yet momentous as What shall we have for dinner?
Customer Reviews:
needful concerns.......2007-10-11
A book containing easy,delightful facts,that anyone can understand.and realize,put into what is required in our daily consumptaton of food.
Wonderful musings..........2007-10-11
Not to beat a dead review horse, but this is one of the best I've read this year. He provides a new and unique perspective on our food sources, with his welcomed style of detail: everything you've wanted to know about corn and cows (similar to the Botany of Desire's everything you've wanted to know about apples). A totally enjoyable read!
Gives you substantial "food for thought".......2007-10-11
This is a well-written, detailed book about the sources of various agricutural products and foods in the USA. The audiobook made it easier to get through some rather heavy and over-descriptive material. But that is the beauty of Pollan's style. I have certainly become more informed about mass ("industrial") food production in the USA. Pollan has made me just a bit cynical about the "organic" foods avaialable on supermarket shelves.
If only a few politicians would read (or listen to) this book, we may see some meaningful changes to the US farm subsidy programs!
Dense, but eye-opening.......2007-10-11
The first "meal" of this book will change how you think about food. I've never realized just how much our food supply is affected by not just politics, but wars, global markets, historic events, science, etc. I've also never realized how much corn I was eating.
I have two faults with this book. One, it's a little too dense and sometimes boring to read, especially the middle two meals. Two, it provides no great answer to our industrial agriculture problem. The book tells you, in great detail, what's wrong, but it fails to really guide you in how to eat right. In the end, when Pollan hunts and gathers his own meal, it sounds largely idealistic. But Pollan isn't shy to point out that our numbers can no longer support a hunting and gathering society. Therefore, our most natural and healthy food supply is really unavailable.
However, his book has helped me to at least make some better choices when I go to the supermarket. I'm no longer so easily swayed by "cage free" or "organic" as I used to be, and I'm more careful to choose the most local, cruelty-free option I can find.
One thing is for sure, you'll come away from reading this book much smarter about what you eat and where it comes from.
Rigo's review........2007-10-09
Testing the review. Looks like a good call to the conscience's health for eating habits.
Amazon.com
You can't tell the story of Chez Panisse, Berkeley's famed restaurant, without relating that of its diminutive founder, proprietor, and sometime chef, Alice Waters. This is what Thomas McNamee does most handily in his Alice Waters and Chez Panisse, a chronicle that begins with the seat-of-the-pants opening night of the "counterculture" venture in 1971, and ends 35 years later with Waters's restaurant an American institution--one credited with birthing California Cuisine, a style devoted to simplicity, freshness and seasonality. The book also limns, with tasty gossip, the ever-evolving Chez Panisse family, including the cook-artisans uniquely responsible for dish creation; follows the attempts, mostly failed, to put the restaurant on sound financial footing; shows how dishes and menus get made; and of course pursues Waters as she broadens her commitment to "virtuous agriculture" by establishing ventures like The Edible Schoolyard and The Yale Sustainable Food Project.
The success of Chez Panisse--Gourmet magazine named it the best American restaurant in 2002--has everything to do with Waters, yet she remains an elusive protagonist. Sophisticated yet naive, professional and amateur, hard-driving but emotionally blurry, she invites reader interest but doesn't always satisfy it, as least as presented here. If McNamee cannot quite bring her to life, and if his tale lacks an insider's full conversance with his subject, he still engages readers in the considerable drama of people finding their way--blunderingly, with talented intent--to something new. With menus, narrated recipes, and photographs throughout, the book is vital reading for anyone interested in food, period. --Arthur Boehm
Book Description
In an authorized biography-the story of Alice Waters, Chez Panisse, and the San Francisco 1970s counterculture food revolution that invented "American cuisine"
Not so long ago it was nearly impossible to find a cappuccino or a croissant in this country, and goat cheese and mesclun lettuce were virtually unheard of. Most people had no idea what "organic" food was, and even fewer thought about "sustainable farming." But in 1971, in a corner of Berkeley, California, a young Francophile named Alice Waters opened a small counterculture restaurant for her friends called Chez Panisse and launched an entirely new way of thinking about and serving food in America. Without an ounce of business sense or financial discipline, Alice relied on the coterie of devoted friends and followers who developed around her and on her strong principles of, among other things, using only locally grown and organic ingredients at the peak of their seasons, to keep her restaurant afloat. It was a reckless, extravagant, inexperienced venture that would have failed at any other time and place, but that instead-somehow-turned into a food revolution.
Today, Alice Waters may be the most important figure in the culinary history of North America. Chez Panisse revolutionized what it means to eat out and gave birth to a new nationwide cuisine-the first in this country not associated with a single region or ethnic group, the first "American" cuisine. Gourmet's 2002 appraisal ranked Chez Panisse as the best restaurant in America, and The New York Times has called Alice "the mother of American cooking." Alice has become a public figure, revered and idolized by many. The first "foodie," she has become a famous chef, activist, advocate, and spokeswoman whose personal beliefs have become the values of an entire food movement. But her complex personal character is hardly known at all.
Thomas McNamee was selected by Alice to document her story and was given exclusive access to her and her closest friends, to the Chez Panisse archives, and to private collections and memorabilia. As the story unfolds over the decades, we learn of her many passionate loves, her marriage, her divorce, the birth of her daughter Fanny, her failures, her critics. We come to know the extraordinary cast of characters who have formed the ever-shifting Chez Panisse community-a make-shift family with complex relationships, competing interests, and a strange, almost cultish, devotion to each other and to their work.
Customer Reviews:
Interesting overview of the not-so-intentional leader of California Cuisine.......2007-10-08
Any foodie worth her sun-dried sea salt knows the name Alice Waters. Waters was the person who spearheaded the move to fresh, local produce that's grown sustainability and locally, and Chez Panisse is probably the most famous restaurant that most of us have never visited.
So I was particularly interested in Waters' story. I'm glad I read it, as I feel like I now know things that I ought to know... but I can't say that this is a Wow book. If you have the opportunity to read the book, do; but I don't think you have to drop everything to put it on the top of your Must Read pile.
Yes, Alice Waters created a revolution in the way that Americans, or at least food-conscious Americans, think about food. But she didn't set out to do so as though she was on a lifelong mission... she just wanted to open the sort of one-star Michelin restaurant that she had encountered across France. Through a set of remarkable happenstance (which makes me think simultaneously -- if oddly -- of both Forrest Gump and Connie Willis' Bellwether), Waters was always in the right place at the right time. The right person always showed up in her life, at the time needed. And -- here's a lesson far beyond foodiehood -- she repeatedly took disaster and turned it into opportunity.
For example, after she brought Italian wood fired pizza to the States (oh geez, she started *that* trend, too?), an oven started a huge fire. The restaurant had to be renovated in a hurry, so instead of recreating the small door between kitchen and dining room, she made a big open area... and began a trend towards the "open kitchen." Waters was just solving a problem, but her innovation started a trend.
This is all interesting stuff, and it's interwoven with the events of Waters' own life (such as a procession of lovers, her marriage, motherhood), as well as the strong personalities who have been associated with the restaurant (many of whom have become celebrity chefs or written cookbooks, too). Much of this is from quoted interviews. It's interesting, and the author does a good job (though not dispassionately, as it's clear that the author *likes* Waters). The result, though, is that I felt informed and educated, rather than blown away or inspired or fascinated. That is: I liked this book. I didn't adore it.
Saint Alice - hagiography of a restaurateur.......2007-09-25
McNamee's book is an excellent read, no doubt. The story flows, the characters build, the plot thickens. I've been fortunate enough to often eat at Chez Panisse, particularly in its first 5 years, and had seen more than a few of the scenes the author, or one of his correspondents, describes. Alice's determination and pursuit of the best possible ingredient have always been remarkable. She's a Taurus, isn't she!
My only quibble is the rather overly respectful view McNamee takes of her. She's more a flesh and blood person than a saint, and the author might take that into account if he continues to plumb this vein of research.
All in all a fairly well researched and well written tome. Perhaps not as evocative as the chapter on Chez Panisse in David Kamp's, United States of Arugula, but a good book to open to any page & foster a laugh, a sigh or an hurrah!
Life altering.......2007-09-06
Adored this book. It will change the whole way you look at food, from farming it to eating it. It also helped hone my palate and I am still running about buying ingrediants mentioned in it. Have bought three additional copies for friends.
Fine history of fascinating people and a wonderful place to eat.......2007-07-05
The background and history of Chez Panisse is a grand addition to the good meals I've eaten there over many years. Thanks to the author for capturing the early years with such vitality.
Alice Waters and the food revolution.......2007-06-08
This is an inspiring and clear-eyed view of the woman who is indisputably linked to the revolution in American cuisine. Before Alice Waters, thinking about organic food, local food, support for small farms, eating seasonal foods, food as essential to a return to civility, did not pervade the collective consciousness of our society. The book paints her, warts and all, breathtakingly well and Alice gets into your mind leaping off the pages to look over your shoulder as you buy and prepare dinner. Her revolution is not about food. It is about life and how to live it. It's a great read.
Average customer rating:
- A really nice book - some of the criticisms are off.
- A culinary masterpiece
- Excellent, Italian Betty Crocker on Speed,Extrememly comprehensive ... but...
- Great collection - a few quibbles
- Easy to use, even for dieters!
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The Silver Spoon
Phaidon Press
Manufacturer: Phaidon Press
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ASIN: 0714845310 |
Amazon.com
First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. Its chapters make every menu stop from sauces and antipasti through cheese dishes and sweets, with many standout dishes like Genoese Pesto Minestrone, Eggplant and Ricotta Lasagna, Pork Shoulder with Prunes, and Chocolate and Pear Tart; the book also includes a number of "eccentricities," like sections on patty shells and bean sprouts, surely not an Italian dining staple. Meant to be inclusive, the book also offers a wide range of non-Italian, mostly French formulas, supplemented by a few "exotic" and other non-traditional entries.
Though the recipe range is vast, it must be said that American readers, anxious to cook this authentic fare, will encounter problems. Translating a cookbook from one language to another requires cultural recasting as well as word substitution, and in this the book's editors have been lax. The problems include non-idiomatic usages, for example, calling for "pans" when "pots" is needed; awkward conversions from the metric system, resulting in requirements like eleven ounces of zite; and the inclusion of ingredients like cavolo nero (Tuscan cabbage), tope (a Mediterranean fish), and pancetta copatta (ham-stuffed pancetta) that are unavailable here and for which no alternatives are suggested. In addition, the recipes themselves are often insufficiently specific or detailed--even seasoned bakers will pause before cake recipes that don't specify pan size--and can also lack yields. Space considerations have also meant printing recipes in single, one-column paragraphs, which can make place-finding while cooking difficult, and there are typos and other goofs (one recipe for four specifies six cups of sliced scallions; another requires that a marinade be "stirred frequently for five to twelve hours").
All this said, many cooks--casual and serious alike--as well as cookbook collectors, will want The Silver Spoon. It's an essential document of the Italian table and as such a classic. Indeed, it would be hard to imagine a complete cookbook library without the book--a welcome evocation of a much-beloved repertoire by those who know it best. --Arthur Boehm
Book Description
First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. Its chapters make every menu stop from sauces and antipasti through cheese dishes and sweets, with many standout dishes like Genoese Pesto Minestrone, Eggplant and Ricotta Lasagna, Pork Shoulder with Prunes, and Chocolate and Pear Tart; the book also includes a number of "eccentricities," likesections on patty shells and bean sprouts, surely not an Italian dining staple.Meant to be inclusive, the book also offers a wide range of non-Italian, mostly French formulas, supplemented by a few "exotic" and other non-traditional entries.Though the recipe range is vast, it must be said that American readers, anxious to cook this authentic fare, will encounter problems. Translating a cookbook from one language to another requires cultural recasting as well as word substitution, and in this the book's editors have been lax. The problems include non-idiomatic usages, for example, calling for "pans" when "pots" is needed; awkward conversions from the metric system, resulting in requirements like eleven ounces of zite; and the inclusion of ingredients like cavolo nero (Tuscan cabbage), tope (a Mediterranean fish), andpancetta copatta (ham-stuffed pancetta) that are unavailable here and for which no alternatives are suggested. In addition, the recipes themselves are often insufficiently specific or detailed--even seasoned bakers will pause before cake recipes that don't specify pan size--and can also lack yields. Space considerations have also meant printing recipes in single, one-column paragraphs, which can make place-finding while cooking difficult, and there are typos and other goofs (one recipe for four specifies six cups of sliced scallions; another requires that a marinade be "stirred frequently for five to twelve hours").All this said, many cooks--casual and serious alike--as well as cookbook collectors, will want The Silver Spoon. It's an essential document of the Italian table and as such a classic. Indeed, it would be hard to imagine a complete cookbook library without the book--a welcome evocation of a much-beloved repertoire by those who know it best. --Arthur Boehm
Customer Reviews:
A really nice book - some of the criticisms are off........2007-10-10
A few people criticized the book in earlier reviews for not providing enough detailed information about how to cook certain recipes. I wanted to point out that this was probably a cultural difference, one that Americans should just get used to if they really want to understand Italian cooking. To show that it really is a cultural difference, i point to two pieces of evidence.
(1) The book itself discusses how they had to increase detail in recipe-presentation for American tastes. That said, you shouldn't complain that its too vague - because this is just how Italians do recipes. (Chances are, they allow for a lot more variation in the outcome than Americans do, btw... if you watch Mario Batali, he notes that every Italian mother has her own version of each dish). The extreme specification of every last detail is a desire of American home cooks.
(2) If you look at the recipes by famous chefs at the end of the book, you'll notice a really funny difference. All of the chefs who are FROM ITALY provide directions for recipes that take up only 1/2 a page each. All of the chefs who are NOT FROM ITALY provide directions for recipes that take up the whole page. (The ones from the U.S. - Lidia Bastianich and Mario Batali are the best examples of this). This should be a good sign to everyone that it's a cultural difference that you should try and co-opt rather than reject, if you're trying to understand Italian cooking as a whole.
A culinary masterpiece.......2007-08-28
This book is a treasure trove of delicious treats. The overwhelming number of recipes is countered by an efficient cataloging system, making it simple to find precisely what you wanted. The addition of famous chefs' sample menus is an added bonus that makes this book truly unique. I highly recommend The Silver Spoon to anyone who wants to explore the delights of the kitchen: from novice to pro, this book takes the cake.
Excellent, Italian Betty Crocker on Speed,Extrememly comprehensive ... but..........2007-07-18
Great book, really excellent recipes applicable to the beginner up to advanced cooks. However, the book really doesnt describe techniques for preparing the food which are really needed in the american market. As an example there are several recipes for squid and cuttlefish but no cleaning techniques which can complicated. I highly reccomend this book as a standard part of your cooking library, it is truly a goldmine of recipes, sort of an Italian Betty Crocker cookbook on speed.
Great collection - a few quibbles.......2007-07-01
This is a mammoth collection and many recipes sound terrific. A few problems, though.
What REGION claims the recipe? Italians are tied to their family regions. This information belongs in the recipes.
AMERICAN VERSION OF ITALIAN INGREDIENTS. What type chilies or lettuce, for example, would make the recipes as close to authentic as possible?
PICTURES. There are beautiful pictures of prepared recipes. There are no captions for the pictures, and sometimes, the reader can't guess which recipe on the facing page is pictured.
I'm enjoying using and reading this book, but I wish the publishers had done a little more editing for the U. S. market.
Easy to use, even for dieters!.......2007-06-16
Needless to say, I LOVE Italian food. When I went on the SouthBeach Diet, I was terrified - a limitation on carbs meant no more pasta! However, this book provides SO MUCH outside the range of normal pastas that I can still enjoy great Italian food without compromising my diet. A definite winner!
Amazon.com's Best of 2001
On any given day, one out of four Americans opts for a quick and cheap meal at a fast-food restaurant, without giving either its speed or its thriftiness a second thought. Fast food is so ubiquitous that it now seems as American, and harmless, as apple pie. But the industry's drive for consolidation, homogenization, and speed has radically transformed America's diet, landscape, economy, and workforce, often in insidiously destructive ways. Eric Schlosser, an award-winning journalist, opens his ambitious and ultimately devastating exposé with an introduction to the iconoclasts and high school dropouts, such as Harlan Sanders and the McDonald brothers, who first applied the principles of a factory assembly line to a commercial kitchen. Quickly, however, he moves behind the counter with the overworked and underpaid teenage workers, onto the factory farms where the potatoes and beef are grown, and into the slaughterhouses run by giant meatpacking corporations. Schlosser wants you to know why those French fries taste so good (with a visit to the world's largest flavor company) and "what really lurks between those sesame-seed buns." Eater beware: forget your concerns about cholesterol, there is--literally--feces in your meat.
Schlosser's investigation reaches its frightening peak in the meatpacking plants as he reveals the almost complete lack of federal oversight of a seemingly lawless industry. His searing portrayal of the industry is disturbingly similar to Upton Sinclair's The Jungle, written in 1906: nightmare working conditions, union busting, and unsanitary practices that introduce E. coli and other pathogens into restaurants, public schools, and homes. Almost as disturbing is his description of how the industry "both feeds and feeds off the young," insinuating itself into all aspects of children's lives, even the pages of their school books, while leaving them prone to obesity and disease. Fortunately, Schlosser offers some eminently practical remedies. "Eating in the United States should no longer be a form of high-risk behavior," he writes. Where to begin? Ask yourself, is the true cost of having it "your way" really worth it? --Lesley Reed
Book Description
Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning.
Schlosser's myth-shattering survey stretches from California's subdivisions, where the business was born, to the industrial corridor along the New Jersey Turnpike, where many of fast food's flavors are concocted. Along the way, he unearths a trove of fascinating, unsettling truths -- from the unholy alliance between fast food and Hollywood to the seismic changes the industry has wrought in food production, popular culture, and even real estate.
Customer Reviews:
A hard look at not only fast food, but the beef industry.......2007-10-10
WOW...
And I don't say that so much because of the things this books brings to light about the fast food industry. I actually say it because of all the horrifying things I've learned about the BEEF industry! I never would have imagined what goes into raising cattle (the disgusting things they are fed), killing them and then turning them into meat. The dangers that these processes bring upon us as consumers of this beef (mad cow etc.) And the fact that the government is barely, if at all, regulating this?! Because they are "all in bed" with the beef industry! WOW. I am seriously considering from now on buying organic beef. I hope that in the next ten years that this government will start putting in place some better protection for us as beef consumers, at the time this book was written they were not allowed to re-call beef, nor were they able to inspect the factories....definitely a book worth reading and hopefully it continues to get noticed, make waves and bring upon some change.
As for the reading, it was dry at times, but for the most part interesting. I think it was very well written. It was helpful how it was broken down into chapters dealing with different aspects- made it easy to follow the argument and then grasp the sum-up of it all at the end, and how each part ties together. From the chapters on how fastfood/McDonalds got it's start, to the look at "why the fries taste so good", or what's in the beef, to the look at the meat processing plants...the author certainly seemed to do his homework, because he was nothing if not thorough. If Schlosser were to write a follow up, years down the road, I'd definitely read and will certainly recommend this to friends!
Frightening Truths.......2007-10-09
Schlosser's exposé of the fast food industry makes for terrifying reading. Now that I am aware of the appalling corporate trade practices, I have been sure to avoid McDonald's (except in order to get hold of the complete Happy Meal collections of Hannah Montana and the Teenage Mutant Ninja Turtles- the mantelpiece would have seemed bare without them). However, it is equally worrying to learn about the produce found in major supermarkets. Chicken is frequently known to contain as much as 40% additives. If you ask me, 'chicken' should be just that and it should NOT involve added protein. It is for this reason that I must politely decline Uncle Bruce's invitations to dinner. Since I caught a glimpse of him through the kitchen window (during the final throes of 'injecting' a chicken) I have felt little urge to join him for a Sunday dinner.
Fast Food Nation - Eye opening read.......2007-10-04
This is a very well researched and written tome that I would recommend to anyone interested in how big agribusiness works. Cynical by nature, I'm even more so after reading the book, especially when it comes to politics and big business. If you read nothing else, check out the chapter on the slaughterhouse. Egad.
I look forward to reading Schlosser's other book, Refer Madness.
Eye Opening.......2007-09-29
After reading the book, I became so appalled at the thought of eating fast food again. It's not just about health either. The sad and horrific stories about how factory workers were treated and their working conditions will wake you up. One often knows how bad fast food is, but until you read this, you won't really know just how BAD it is.
Alarming!.......2007-09-28
I could not put the book down. I found it so intriguing that I had to buy another copy to pass among my family and friends. I was, like the rest of the people who have read this, shocked to know exactly how the large agricultural companies operate and the feebleness with which the FDA and USDA operate.
Being a government employee myself I feel the massive budget cuts and have experienced the mounds of work displaced to employees already overwhelmed. There's no way to catch up or catch anything that is not a blatant violation. So, I'm not surprised to find out that the majority of the time the agricultural business is left to police itself.
I was skeptical by the amount of negative information in the book and wondered if this could indeed really be happening. The author, however, delivers facts and names which when investigated would have to be accurate for those details to be published -otherwise this book would have been shut down before publishing.
That said I feel the book must be on the mark. Knowing that I am more cautious, than ever, about where I purchase my food. I could not stand fast food before I read the book, which gave me relief that not eating junk food is sensible advice. Knowing what I know now I choose to cook more meals at home. I have banned the supermarket for most items that I can purchase locally -meats and vegetables. Trust in the man at Winn Dixie or Food Lion is gone.
My advice; educate yourself. Do not let this be the only source of information about the food industry. Buy locally if you can. Make a friend of your local butcher or farmer's market. Purchase in-season items -this reduces the miles your food has traveled which lessens the environmental impact of what you are eating. It'll guarantee a better quality product too. Know where your food is coming from.
Average customer rating:
- Missing Julia
- Great Read
- French Food as Accessible Art Form Thanks to Julia
- A must-read for any foodie
- It's a Wonderful Life in France!
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My Life in France
Julia Child , and
Alex Prud'Homme
Manufacturer: Knopf
ProductGroup: Book
Binding: Hardcover
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ASIN: 1400043468
Release Date: 2006-04-04 |
Book Description
In her own words, here is the captivating story of Julia Child’s years in France, where she fell in love with French food and found ‘her true calling.’
From the moment the ship docked in Le Havre in the fall of 1948 and Julia watched the well-muscled stevedores unloading the cargo to the first perfectly soigné meal that she and her husband, Paul, savored in Rouen en route to Paris, where he was to work for the USIS, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn’t speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu.
After managing to get her degree despite the machinations of the disagreeable directrice of the school, Julia started teaching cooking classes herself, then teamed up with two fellow gourmettes, Simone Beck and Louisette Bertholle, to help them with a book they were trying to write on French cooking for Americans. Throwing herself heart and soul into making it a unique and thorough teaching book, only to suffer several rounds of painful rejection, is part of the behind-the-scenes drama that Julia reveals with her inimitable gusto and disarming honesty.
Filled with the beautiful black-and-white photographs that Paul loved to take when he was not battling bureaucrats, as well as family snapshots, this memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.
Le voici. Et bon appétit!
Download Description
Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.
From the Hardcover edition.
Customer Reviews:
Missing Julia.......2007-08-05
I just finished this book, and I am unashamed to say I have shed tears for the loss of this great woman. I am discovering the art of cooking later in life, as Julia did, and she has helped give me the courage I am needing to change careers and attend culinary arts training this spring. What a marvelous book, I felt that I was there with her in her "la belle France" and wish that I could have had the opportunity to spend time in the kitchen with her. You will not be disappointed in this fantastic read.
Great Read.......2007-07-27
This book was so enjoyable to read! I was fascinated by this look into post-war France, and into Julia's world there. It made me wish I would have know her and understand why it seems that everyone who knew her, loved her.
One thing I thought was fun was her encyclopedic recall of various meals they enjoyed, including the wine vintage.
You'll also love hearing how she came to write her first cookbook and become a host of her own show on PBS. For those of us who are over 40, it's also great to note that the most interesting parts of her life didn't even begin until then.
French Food as Accessible Art Form Thanks to Julia.......2007-07-20
My Life in France gives the reader a glimpse into the extraordinary and elegant life of Julia Child. The memoir adds another dimension to Julia the TV persona and looks beyond the lighthearted image. Indeed, beyond Julia's fun spirit was an unbelievable level of meticulous research and above all, fearlessness and stamina. My Life in France is a delight to read for anyone who wishes to understand the origin of Julia's passion for French cooking and her ability to transform one's vision of and taste for fine food. My Life in France
A must-read for any foodie.......2007-07-15
This has risen to the top of my favorite books list. It's so well written, with plenty of imagery and descriptive language that I felt I was in Julia's kitchen with her. I learned quite a bit about her relationship with her husband and both their careers. The best was reading about how the recipes and the books were written.
If you are planning to write a cook book or are very interested in cooking and chefs, you should definitely buy this book.
It's a Wonderful Life in France!.......2007-07-04
'My Life in France' is a superb book that effuses with that wonderful endearing quality we have all come to know and love in Julia Child. The book focuses mainly on the early years of developing her first cookbooks and television show.
The book begins when she and her husband, Paul, make their first trip to France because of his new job assignment. You feel her giddy excitement upon landing on the shores of a place she had for so long desired to go. We hear in minute detail the look, smell and taste of her first French meal, and from there we are introduced to "La Belle France". Before I began the book, I wondered for how long I could sustain reading each night about a person's breakfast, lunch or dinner meal that had been eaten 50 years prior, but Julia has such an adorable way of speaking, and her sometimes child-like observations of life and people around her are so heartwarming, you just wish you had been there. As the book progresses, she speaks about her collaboration with two women for her first book, and sometimes the claws come out. You're thinking, "Julia!" But, as with all friendships, there are things that agree with us and things that don't. Without some of these tidbits, the book may have been too trite, or frankly boring. Subsequently, it was interesting to hear of the minor squabbles that occurred between the women and the simple controversies concerning her husband and his role as a "diplomat". Paul and Julia Child made many friends overseas, whom they adored and loved. The majority of these people stayed in her inner circle until the end of their lives. For me, night after night, I couldn't wait to sit down and read about so many dinner parties with simmering meats and side dishes, lovely conversations, and eccentric friends. The only thing I didn't like about the book is that it ended too quickly, and I found myself missing the evenings with Julia.
Book Description
From the PEN/Faulkner Award-winning author James Salter and his wife, Kay—amateur chefs and perfect hosts—here is a charming, beautifully illustrated tour de table: a food lover's companion that, with an entry for each day of the year, takes us from a Twelfth Night cake in January to a champagne dinner on New Year's Eve. Life Is Meals is rich with culinary wisdom, history, recipes, literary pleasures, and the authors' own memories of successes and catastrophes.
For instance:
• The menu on the Titanic on the fatal night
• Reflections on dining from Queen Victoria, JFK, Winnie-the-Pooh, Garrison Keillor, and many others
• The seductiveness of a velvety Brie or the perfect martini
• How to decide whom to invite to a dinner party—and whom not to
• John Irving's family recipe for meatballs; Balzac's love of coffee
• The greatest dinner ever given at the White House
• Where in Paris Samuel Beckett and Harold Pinter had French onion soup at 4:00 a.m.
• How to cope with acts of God and man-made disasters in the kitchen
Sophisticated as well as practical, opinionated, and indispensable, Life Is Meals is a tribute to the glory of food and drink, and the joy of sharing them with others. "The meal is the emblem of civilization," the Salters observe. "What would one know of life as it should be lived, or nights as they should be spent, apart from meals?"
Customer Reviews:
Charming.......2007-05-11
I love reading cookbooks and cooking magazines so this book was a bit of a change of pace. But I enjoyed it immensely. I read it on vacation and shared with my husband some of the tidbits of history in the book. It is easy to read in short spurts. It has a little bit of everything. Recipes, history, anecdotes, menus. The writers did a very nice job.
Delicious Reading.......2007-04-19
This uniquely unclassifiable book is an utter delight. More than a cookbook, more than advice on how to entertain, more than a history of food and its preparation, it is both a memoir and veritable instruction manual about how to dine and live with style and gusto. Simultaneously worldly and sophisticated, casual and candid, every page offers a new treat. The illustrations are charming and perfectly complement the tone of the book. You'll want an extra copy to give to special friends.
Too rich!.......2007-03-27
Although I did finish this book, and I found some of the ideas and information very interesting, I doubt this is a book I would ever thoroughly revisit. Some of the anecdotes, while obviously meant to be charming, disarming, and heartwarming, had the opposite effect, and made the authors seem pretentious. This did not feel like a collection of casual observations about food written by people who love it. Rather, it felt more like an affected assortment of entries written by finicky epicures. As an aside, I found the passages that he wrote much more enjoyable than hers. Unfortunately, she seems to have written the majority of the book.
Of course, this is only my opinion, but these authors have a very strong voice, and if you don't enjoy it, it will be a constant irritation throughout the book. I would recommend Ruth Reichl's books as an alternative for a food lover.
Tender at the Bone: Growing Up at the Table
Comfort Me with Apples: More Adventures at the Table
Simply, a masterpiece!.......2007-02-24
This book is a treasure. To read it is to be reminded of the joy of living, AND eating. - Exquisite in every way, one savors each page as one would savor a great wine or haute cuisine.
There is no book that I can think of which begs to be enjoyed as much as this one. It is informative and witty at the same time. The illustrations are works of art, and the Salters set new standards of writing for a work such as this.
God bless them and this book. They have enriched us all. A MUST BUY!
"Life is Meals" a book to devour!.......2007-01-16
This was a delightful read. The recipes are marvelous, the stories most entertaining. It is a book you won't want to put down and you will refer to for a lifetime. The perfect hostess gift!!!
Amazon.com
Since 1987, Starbucks's star has been on the rise, growing from 11 Seattle, WA-based stores to more than 1,000 worldwide. Its goals grew, too, from the more modest, albeit fundamental one of offering high-quality coffee beans roasted to perfection to, more recently, opening a new store somewhere every day. An exemplary success story, Starbucks is identified with innovative marketing strategies, employee-ownership programs, and a product that's become a subculture.
Whether you're an entrepreneur, a manager, a marketer, or a curious Starbucks loyalist, Pour Your Heart into It will let you in on the revolutionary Starbucks venture. CEO Howard Schultz recounts the company's rise in 24 chapters, each of which illustrates such core values as "Winning at the expense of employees is not victory at all."
Book Description
Since 1987, Starbucks's star has been on the rise, growing from 11 Seattle, WA-based stores to more than 1,000 worldwide. Its goals grew, too, from the more modest, albeit fundamental one of offering high-quality coffee beans roasted to perfection to, more recently, opening a new store somewhere every day. An exemplary success story, Starbucks is identified with innovative marketing strategies, employee-ownership programs, and a product that's become a subculture. Whether you're an entrepreneur, a manager, a marketer, or a curious Starbucks loyalist, Pour Your Heart into It will let you in on the revolutionary Starbucks venture. CEO Howard Schultz recounts the company's rise in 24 chapters, each of which illustrates such core values as "Winning at the expense of employees is not victory at all."
Customer Reviews:
starbucks is special because it is personal.......2007-09-20
this book tells the very personal story of how Howard Schultz discovered, changed and created the Starbucks we know. Schultz grew up in the projects in Broooklyn, NY, moved away to college in the midwest and became a driven sales rep. He then discovered Starbucks which was a supplier of coffee beans of the best quality. The owner/managers were extremely fastidious about quality and Schultz adopted this obsession with excellent coffees. He realized the appeal not only of excellent coffee, but of the cafe, a place to socialize and enjoy the drink. Eventually he left starbucks to found Il Giornale, the precursor of starbucks cafes, then returned to buy starbucks and the name. From that time, he embarked on a dramatic, high paced quest to expand starbucks into a reknowned supplier of the best coffees and the most appealing coffee shops, enlisting a number of equally driven as well as scrupulous team mates along the way. Unmistakably, the journey was and is marked by integrity, fanatical devotion to quality, courage, care for the partners (employees) and customers as individuals. Moreover, the personal approach to the product is illustrated by the great care, almost trepidation, taken before a new product is introduced. And equally noteworthy is the source of the new product: requests by customers, as relayed by the store partners. For instance, the frappuccino. On the other hand, the team is able to invest on a fantastic scale and at impressive speed to expand the reach of starbucks.
To better understand starbucks, if you don't already, read this book.
Finally, this book tells why starbucks is radically different from fast food places which also happen to serve coffee.
Intriguing Entrepreneurial Story - Good Read.......2007-08-12
This book reads like a novel, keeps you interested, and also gives amazing insight into entrepreneurship and one of America's most interesting cultural icons. I enjoyed both the topics and the style of the book. highly recommended for anyone who is interested in business, entrepreneurship, and marketing.
Pour Some Truth Into It.......2007-07-31
One reviewer here points out that Howard, being from Brooklyn and later working out of New York, "failed to cross the bridge and discover Little Italy where they had been making lattes and cappuccinos for decades."
It suddenly occurred to me, not only did Scultz fail to discover Little Italy before he made his famous trip to Milan in 1983 as a Starbucks employee, but he actually contradicts himself in the book about America's intro to lattes and cappuccinos. Example: page 53 - his "first taste" of a caffe latte in Verona: "No one in America knows about this . . .etc." Then pages 58, 59: When he has his first "test run" of an espresso bar (April '84) "As far as I know, America was first introduced to caffe latte that morning."
Problem is, on pages 81-84 when he becomes associated with Dave Olsen to start Il Giornale, he gives the following background on Olsen: "In the Fall of 1974 he opened Cafe Allegro on an alley just opposite main entrance to UW campus. Few Americans knew the term caffe latte in those days. He made a similar drink and called it a cafe au lait." This was 10 years prior to his espresso experiment in downtown Seattle!
Did Schultz rewrite history in order to sell a book? That clearly wouldn't have been necessary. But there is an additional problem. I have a friend who worked at the University Village store in 1977 who has a story that similarly contradicts Schultz's timeline. He told me the following: "During our training at Starbucks they pulled out an espresso maker to show us how to make capuccinos (only to demo the machines since they weren't making drinks for sale). The person doing the demo started with more-or-less an apology - something like "foaming milk is hard to do and the goal is to just get the top of the drink completely covered with foam". Meanwhile I had discovered 2 espresso houses in Seattle (the Allegro and the Last Exit Off Broadway). They were making good lattes (then called café au-laits) with lots of foam. I realized that either our machines were merely toys, or the person giving the demo at Starbucks did not know how to properly foam milk. I went across the street to QFC, bought a gallon of milk, set up a machine in the shop, and proceeded to foam milk until I could do it the right way. It took most of the gallon to do it but I was able to produce 3 times the amount of foam (on a volume basis) as the milk I was using." This was in 1977, seven years before Schultz' test run of an espresso bar in downtown Seattle!
Although I thoroughly enjoyed the book, I would be interested to know if someone can shed any light on this obvious discrepancy.
An Entrepreneur's Guide to How to Make it Big.......2007-07-04
Schultz not only is a great storyteller; he provides the reader with so many ways to refer back to the book with his catchy subtitles and quotes. What struck me most was his ability to reiterate time and time again the importance of relationships and how you treat your people to the success of any organization. His remark that a business who is satisfied with serving a customer coffee from a pot that is sitting there for an hour is not one he wants to deal with shows just how important it is to set standards and keep them.
Love it!.......2007-06-02
I just graduated high school and my dream is to own a coffee shop. This book was the perfect read. I loved it! It gives great tips and its always nice to learn from other people's mistakes. :] I deffinately recommend it. Every entrepreneur should read it, whether or not you get into the coffee business.
Book Description
Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.
Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.
Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.
Customer Reviews:
Entertaining but not the best cooking reference.......2007-10-08
I was looking for something to use as a reference for how to prepare different types of food. This definitely is not it. It is an entertaining read but it does not really have the level of detail I was looking for when I got this book. The best I have gotten so far is On Food and Cooking: The Science and Lore of the Kitchen (or something like that) by Harold McGee.
We're that much closer to Jetson style food pills.......2007-06-19
Herve This is a genius and should be respected simply for the fact that he approaches cuisine with something other than blind awe of traditions that regarded as fact but are little more than a step up from superstitions and old wives' tales. Already a bit on the dry academic side and then translated from French to English, it can occassionally be a difficult read, but the unique nature of the subject makes sure it says a fascinating read. The book is broken up into sections each a few pages long asking if and why a preconceived notion regarding food is true (Does the juices of meat really contract to the center when you cook it?, Does it matter if you slowly heat your stock or use hot water from the beginning?), the nature of flavor (how salt affects sweet and bitter flavors), just what goes on with the food before we eat it (What causes cheeses to taste the way they do tracing it all the way back to the diet of the cow), and theoretical ideas to make the culinary field better (Developing new cooking techniques involving technology such as artificial vacuums and electrical fields). While the book uses specific examples, it's easy to take This's basic technique and apply it to anything food related, which you could imagine is his goal, having founded the field sharing its name with the book.
good, but.......2007-05-20
good, but, not very complete, inaccurate and simplistic. if you have read harold mcgee, it is a bit simplistic, un-scientific, and extremely biased. good for the beginner or home cook. short stories (and lack of scientific guidelines) are good for those without the patience for "on food and cooking"...
Disappointing.......2007-05-11
I was hoping to find something along the lines of Harold McGee's "On Food and Cooking". If this is what you are looking for, look elsewhere.
Trick in the kitchen.......2007-03-20
This hardcover is divided in small paragraphs which are dealing with the different topics in kitchen science. The first section is dedicated to the tricks in cooking and is the one I like better. Then the author goes through the new discoveries about how do we perceive taste and flavour.
Good start to get in the argument of molecular gastronomy;)
Book Description
“Mine is a personal story of an unexpected and terribly inconvenient Christian conversion, told by a very unlikely convert.”
–Sara Miles
Raised as an atheist, Sara Miles lived an enthusiastically secular life as a restaurant cook and a writer. Then early one winter morning, for no earthly reason, she wandered into a church. “I was certainly not interested in becoming a Christian,” she writes, “or, as I thought of it rather less politely, a religious nut.” But she ate a piece of bread, took a sip of wine, and found herself radically transformed.
The mysterious sacrament of communion has sustained Miles ever since, in a faith she’d scorned, in work she’d never imagined. In this astonishing story, she tells how the seeds of her conversion were sown, and what her life has been like since she took that bread.
A lesbian left-wing journalist who covered revolutions around the world, Miles was not the woman her friends expected to see suddenly praising Jesus. She was certainly not the kind of person the government had in mind to run a “faith-based charity.” Religion for her was not about angels or good behavior or piety; it was about real hunger, real food, and real bodies. Before long, she turned the bread she ate at communion into tons of groceries, piled on the church’s altar to be given away. The first food pantry she established provided hundreds of poor, elderly, sick, deranged, and marginalized people with lifesaving food and a sense of belonging. Within a few years, the loaves had multiplied, and she and the people she served had started nearly a dozen more pantries.
Take This Bread is rich with real-life Dickensian characters–church ladies, child abusers, millionaires, schizophrenics, bishops, and thieves–all blown into Miles’s life by the relentless force of her newfound calling. She recounts stories about trudging through the rain in housing projects, wiping the runny nose of a psychotic man, storing a battered woman’s .375 Magnum in a cookie tin. She writes about the economy of hunger and the ugly politics of food; the meaning of prayer and the physicality of faith. Here, in this achingly beautiful, passionate book, is the living communion of Christ.
“
The most amazing book.” – Anne Lamott
Customer Reviews:
Anne Lamott loves this book.......2007-10-03
Time magazine asked various writers to reveal their guilty summer reading pleasures. Anne Lamott wrote: The third summer book I've already read is Take This Bread: A Radical Conversion by Sara Miles, a memoir that blew me away although I am a nice Protestant girl not normally drawn to book-length writing on the Eucharist. I am going to foist this on every single hard-core left-wing religious nut I know. And make no mistake: there are many of us.
Shocking. . .and that's a good thing.......2007-10-02
You know, there are those books you read and quickly forget. There are those books that give you an interesting thought or two. And then there are books that get under your skin and completely and forever change the way you look at things. This is one of the third kind. This book is powerful, it is overwhelming. You can not read this book and approach the Lord's Supper the same way again. You can not read this book and think of Christianity the same way. This book will change you.
It might also bother you, especially if you are an evangelical. Sara is raw. She's rough. She uses language and lives a lifestyle that would make many Christians furrow their brow. She throws out statements like this: "You know," Swami Jeff told me once, "God couldn't care less about the church. We don't understand the Eucharist, or that bread and wine live within us, so we ritualize the things that hold the mystery. We focus on the container and formalize the mystery. But you can't do that." Which is, of course, so wrong in so many ways. God does care about the Church. The Church is God at work in the world. The book of Ephesians rightly teaches that the greatest metaphor for Christ and the Church is a husband and wife (and the metaphor goes the other way, as well). And there are many other things about this book that are so bothersome. And offensive.
And yet, her voice is necessary, because she get so much right. She understands the radical, accepting love of Jesus Christ for this world. She gets that love for Jesus demands a love for all his children. She gets that serving Christ is more important than showing up to church and looking pretty. "Doing the Gospel rather than just quoting it was the best way I could find out what God was up to." She gets that feeding the poor is one of the essentials of following Christ. And she gets the fact that Christ is for the poor, the outcast, the marginalized, the hungry. She understands that the Kingdom of God is right here, right now, right under our noses, if we would only open our eyes to see it. She hammers home the idea that community is core to Christianity - but not the community we choose; it's the community God calls to us, and calls us to. She gets the Modern Church. "My suspicion was that committees in churches served the same purpose as committees in other institutions: They were holding tanks for people who professed interest in an issue but didn't always want to act." And, I've got to tell you, the story of her conversion, of how she walked into church, received Communion, and was overcome by God, is breathtakingly powerful. I wish all could read her story.
In the end, a lot of Christians will be scandalized by much of who she is and what she says There are certainly parts that make me uncomfortable. And yet there is so much to learn here, so much the Church needs to wrestle with, to understand, to hear - it ought to shock Christians right out of their complacency, into a place where they take Jesus' mandate seriously.
A Conversion to Action.......2007-09-24
Sara Miles shares her story pre-conversion, which is exciting but not necessarily a tragedy. The conversion moment is better described as a process.
Miles tells of her life before converting to Christianity. Raised in an atheist home, she finds little to no sympathy for religious causes. She hints that this is, at least for her mother, a rebellion against her own religious upbringing. There is not much of an overtone that her household was an "active atheist" home...that is, one that taught her to go out of her way to disprove God, join the fight against public faith, and sign petitions against the pledge. She tells more of an upbringing of avoidance....that religion was best ignored.
This is followed by two chapters of her job life, first as a cook in New York City and then as a reporter in Nicaragua around the time of the cartels. She describes the people she meets and the sights and sounds of her experiences in the kitchen and in war, and in both instances very careful to describe the food: how it is prepared, how it is served, how it tastes. She's obviously building to something as she learns cooking shortcuts from her restaurant co-worker and the meals she ate alongside revolutionaries and murderers in Central America. In both cases, it is food prepared generously, earnestly, and with feeling, and shared with much the same intentions. She is always in mixed company, and she wants to emphasize that point as well.
Next begins her life in San Francisco. Everything else serves as background for what she is about to do in this place. If her chief memories up to this point center around food, then it makes sense that her conversion happens because of food as well. For reasons unclear to her, she wanders into a liberal creative Episcopalian Church and receives communion, and there is something about that moment for her that makes sense. It is in the offering, the chewing, the drinking, that the act of receiving Jesus becomes real to her. It takes place in this way, rather than in an evangelist sharing a tract or by someone accosting her with their most carefully crafted arguments. She is welcomed and she is offered bread, and that is when she begins wondering how to follow Jesus.
What she comes up with is forever tied to that first experience. As Sara becomes more involved with her church, she seeks to share this experience with others, and finds that the best way to do that is to organize a food pantry. Usually, when we think of food pantries, we may picture a closet or a section of the church basement set aside with rows of canned goods. When St. Gregory offers their pantry, they set the food--which includes fresh produce--right around the communion table in the sanctuary. The theology of communion is always front and center for Miles and for what she wants to organize. She finds no other way to properly offer food to others than to state it's because Jesus offered it first.
This project is undertaken not without some setbacks and roadblocks. Sara notes the mixed crowd that shows up: the homeless, the addicts, the schemers...she has plenty of stories to tell about them all. More than one person expresses thankfulness; even eventually volunteers to help. But for every one of these, there is the man who tries to take advantage of a timid girl's hospitality, there is a rude Russian with a sense of entitlement, there is the uneasy feeling that Miles gets at points when she delivers food to shut-ins. She sugarcoats none of it; she doesn't romanticize the people she helps or lament when they don't immediately change upon entering the doors of the church.
Perhaps Miles' most biting critique is reserved for the Church itself. One may actually be surprised that, while more conservative churches are mentioned from time to time, she's hardest on the liberals. She openly wonders about the dissonance between their wanting to welcome all people and then her need to fight to offer the pantry a second day. She frequently compares the uniquely creative and vibrant liturgy she experiences at St. Gregory's with the dry traditionalism at a denominational leaders' retreat ("If these are the people who want to hear about experimental liturgy, what are the conservatives like?"). She critiques "limosine liberal" activism-at-a-distance, and at almost every turn it's the white educated middle-class who bear the brunt of what she says.
Miles' story and advocacy comes in the form of experiencing Jesus in sharing bread and then turning right around and experiencing it with others. In many churches, we point to Jesus' preferred crowd of prostitutes and tax collectors, but Miles' story is one of witness to what this actually looks like in a particular place, and the underlying question always concerns why more churches aren't doing the same thing. One of her strongest themes to this effect is how simple it really is to feed others, and how needlessly complicated the church makes it either out of its own institutionalism or avoidance. This is as challenging a book as it is encouraging.
Take this bread: A radical conversion.......2007-09-20
I loved this book, i could not put it down. Sarah had such a way of presenting her life and her love of Jesus who she met through the communion in the eating of bread. As a woman priest i appreciated the role food played in the development of her ministry and those people she encountered in the process of feeding people.
I was interested in how she changed the shape and look of her church in the simple act of feeding the poor. While the Church she belonged to was well known for its development of liturgy, with her conversion she was able to put an action to her faith that helped the Church add another component of being relevant in its community to Christians but more importantly to those on the edge of society.
Rev Wendy Scott
St Peters Parish
Pahiatua
New Zealand
Communion is for Everyone.......2007-09-13
Sara Miles tells an inspiring story of how she found her connection to Christ and his Church. A friend said "I read it in about two days. Awesome awesome. ... " Saying that "... congregations that will live on the edge [like Sara's] are tapping into their energies and become alive and energized that way..." After you read it, seeing what one person can do, you will also be inspired.
Average customer rating:
- Lively vignettes and fine recipes.
- A Special Guest
- A wonderful read and great look into the daily routine of White House living
- needs some help
- White House Chef: Eleven Years, Two Presidents, One Kitchen
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White House Chef: Eleven Years, Two Presidents, One Kitchen
Walter Scheib , and
Andrew Friedman
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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History
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| Cooking, Food & Wine
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Book Description
"An engaging book about life at the Executive Mansion. . . . Hillary Clinton had charged this fiercely competitive, meticulously organized chef with bringing 'what's best about American food, wine, and entertaining to the White House.' His sophisticated contemporary food was generally considered some of the best ever served there."
—Marian Burros, New York Times
White House Chef
Join Walter Scheib as he serves up a taste—in stories and recipes—of his eleven years as White House chef under Presidents Bill Clinton and George W. Bush.
Scheib takes readers along on his whirlwind adventure, from his challenging audition process right up until his controversial departure. He describes his approach to meals ranging from the intimate (rooftop parties and surprise birthday celebrations for the Clintons; Tex-Mex brunches for the Bushes) to his creative approach to bringing contemporary American cuisine to the "people's house" (including innovative ways to serve state dinners for up to seven hundred people and picnics and holiday menus for several thousand guests).
Scheib goes beyond the kitchen and his job as chef. He shares what it is like to be part of President Clinton's motorcade (the "security bubble") and inside the White House during 9/11, revealing how he first evacuates his staff and then comes back to fix meals for hundreds of hungry security and rescue personnel. Staying cool under pressure also helps Scheib in other aspects of his job, such as withstanding the often-changing "temperature" of the White House and satisfying the culinary sensibilities of two very different first families.
Customer Reviews:
Lively vignettes and fine recipes........2007-09-02
Walter Scheib provides stories and recipes of some eleven years as White House chef under Presidents Bill Clinton and George W. Bush, so anticipate a collection which is far more than your usual cookbook - and which will appeal to collections strong in culinary history and presidential trivia. Scheib was hired by Hillary Clinton in 1994 to become White House chef and faced taking an outdated kitchen focused on traditional French cuisine and making it a showcase for modern American foods. His memoir embraces some eleven years of culinary history at the White House under two different administrations and pairs original recipes with accounts of Presidential family encounters, making for both lively vignettes and fine recipes.
A Special Guest.......2007-07-03
My husband and I own the Genesee Country Inn in Mumford, New York. Walter Scheib, the former White House Executive Chef, stayed with us while he attended and spoke at the "Hail to the Chief" fundraiser at the Genesee Country Village and Museum. Mr. Scheib has a plethora of fanscinating stories of life in the White House and especially in the White House kitchen. His eleven years serving two presidents is revealed in this "cookbook" filled with stories about living and working in the WH kitchen. From Chesela's favorite cookies to the First Ladies luncheons, Mr. Scheib takes you behind the scenes to what it is like to cook for the most powerful leaders in the world. This is a must read for anyone who enjoys cooking and kitchen poitics.
A wonderful read and great look into the daily routine of White House living.......2007-06-05
Scheib has given us a pretty good look into the life of a White House chef under two administrations: one (the Clintons) that really wanted to make the White House into a place of entertainment and a place to show off America's best foods, and one that, well, isn't interested in that.
The recipes are good, interesting, and worth the cost of the book as well.
But what I find most interesting in the book, and what I was most hoping for when I ordered it, was a look at the non-flashy daily grind of life in the White House, and Scheib provides us many anecdotes, from Bill Clinton ordering huge steaks when his wife was away, to George Bush popping his head into the kitchen after a run and asking "What's for lunch?"
I enjoyed the stories of the giant dinners and elegant soirees, but it was the daily stuff I found most interesting: where the First Families enjoyed eating, their comfort foods, Chelsea Clinton making cookies with friends, Chelsea's first adult-style evening of entertaining, Scheib fighting with the purchasing staff to get better quality produce, that Bush likes his toasted cheese sandwiches cut at an angle, how the White House staff fill the elevator at lunch time making it difficult for the chef to get food to the president while still hot, the personalities of different people, and so on. While it is a world famous house, with incredibly important stuff going on, it's still a workplace for many with all the personality adventures of a workplace, and it's also home for one family that, for the most part, act like any other family or any other people. That is the aspect of the book I most appreciated, and which I wish had a lot more.
I also appreciate that Scheib refused to dish dirt on either family, or use the book as avenue to embarrass to sensationalize.
While the book is wonderful as it is, I think that a book about more than a decade in the White House deserves a lot more text. It reads much too quickly for subject matter that is this interesting and fascinating. Color photographs would have been more appropriate, too.
"White House Chef" shows some of the excitement of the big state dinners and other large entertainments, but is mostly an intimate look at some of the daily grind of the presidential family and the White House. Although we cannot all be president, we all eat, and so a book looking through the lens of food makes for a compelling read, tying us together on a more human level than just a biography or history book. But it should have been bigger, more in-depth, and with color photographs. Not many people are in a position to write a first-person account about being the chef at the White House. The rarity of that situation, I think, deserves a much more in-depth cover of the experience, and that's why I give this four stars.
needs some help.......2007-05-14
Cookbooks are great as teaching tools, inspirations for new meals, or often just plain interesting reading....this book, teaches and sometimes inspires but it is bland, without color photos to share the chefs excitement, and therefore way overpriced...thumbs down.
White House Chef: Eleven Years, Two Presidents, One Kitchen.......2007-03-25
Don't buy it if you're a Republican. The author can't help getting political as he contrasts the Clinton and Bush White Houses (the Clintons are wonderful, the Bushes not so great). Clintonites will eat it up. Good recipes, okay writing with excellent editing, fine pictures. Independents and hungry non-politicos will give this four stars.
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- The Pressure Cooker Cookbook Revised
- The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes
- The Prince (Bantam Classics)
- The Professional Chef, 8th Edition
- The Professional Chef, 8th Edition
- The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less
- The Taste of Country Cooking: 30th Anniversary Edition
- The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes
- The Wedding Cake Book
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What to Eat
Suite Francaise
