Junie B Can See

Junie B Jones is a delight that both children and adults can enjoy.  Junie B has to go to first grade, a new school and make new friends.  It can be so scary which is why her teacher is aptly named Mr. Scary.  When Junie B can't see, her teacher Mr. Scary takes Junie B to the school nurse.  Anyone who has had to wear glasses at a young age can relate to Junie B's "problem" and reluctance to wear glasses.  The music is fun and mirrors the emotions well.  You Need Glasses sounds like gloom and doom, while Now I See is uplifting and fun. When Life Gives You Lemons will turn your attitude around and have you humming in record time.  Junie B reminds us what it is like to be new, an outsider, and of course, to wear glasses.

I received this audio book from Blogging for Books in Exchange for my honest review.

For Julia Child Superfans

Unabridged production is right.  Nine compact discs, eleven hours -- this audio book is for Julia Child superfans with a lot of time on their hands and the ability to sit still (no multitasking) and listen.  Imagine a 1000 page biography being read to you.  You have to pace yourself, listen to maybe one disc or half a disc at a time.  Remember your audio mark. While Julia was a remarkable inspiring woman, there's too much information to absorb and really no compelling narrative to hold it together and make it more memorable.  Everything you wanted to know about Julia Child and then some.   Granted, Julia Child is a tough act to follow.  The good news is you can listen to this over and over again.  I received this audio production from Blogging for Books in exchange for my honest review

BONUS:  Here's a photo of Julia Child's former house in Cambridge.

Red-Hot

'Tis the season to be jolly, fa la la la la
and Red-Blooded American Male makes the perfect gift this season for anyone who loves art, loves to laugh and loves to think.  

The photographs by Robert Trachtenberg are all stunning, provocative and ask you to re(define) what is masculinity and how pop culture has perverted our ideas of what is hot, what is not hot.  And yes, there are some Canadians photographed here -- Trachtenberg readily admits that upfront.   You won't care.  Modern man transcends borders, takes risks and laughs at himself.  Judd Apatow's food baby will likely make you laugh and cry, identifying with his daughter who said, "No, Daddy, no..."

Jackson Fox's letter from camp also elicited laughter.  Each time you open this book, you will discover something new and delightful.  It is a gift that keeps on giving.

I received this book from Blogging for Books in exchange for my honest review.

London Calling

The London Cookbook takes you on a wonderful culinary journey and would make a lovely gift for any cook.  While the recipes featured hail from noted restaurants and noted chefs, the recipes themselves are easy enough for the home chef.  The photographs will whet your appetite.  If you're homesick or nostalgic for London, this cookbook will cure your blues and transport you across the pond.  And if you've never been to London, you'll want to go soon, and book your reservations to many of these fine restaurants.

I received this book from Blogging for Books in exchange for my honest review.

Lucky Peach Vegges Out

Power Vegetables goes where few vegetables have gone before...

Indeed, this cookbook is filled with many bold flavors and fun presentations.  Even better, most of the recipes are easy.   I can't wait to sample the kung pao celeries and braised daikon with mustard seed. The easy all-purpose brine promises to be idiot-proof, and the stack of golden latkes will have you yearning for your sour cream and applesauce. This book is great for anyone who thinks vegetables are boring, and for anyone who wants eat more vegetables.

I received this book from Blogging for Books in exchange for my honest opinion.

C'est Magnifique!

I admit it, I'm a Francophile.  I've always been, visited France more than any other country, and if I could afford to move to France and live there for awhile, I would.   Mimi Thorisson's book is the next bet thing.  She showcases "meals and moments from a village in the vineyards" so you can create and taste the dream in your own kitchen.   Some of the recipes are simple like roast bone marrow with herbs where the trick is getting good marrow bones.  Others are more involved time and prep-wise like the old-fashioned summer veal roast and the cassoulet.  All photos are worth a thousand drools each.  If you win the lottery and are headed to France, take me with you and we'll cook our way through this wonderful book.

I received this cookbook in exchange for my honest review at Blogging for Books.

Vegetables, It's more than a Good Thing

Vegetables are incredibly sexy, and this Martha Stewart's new book has the photographs to prove it.   This cookbook offers numerous helpful tips on buying, storing, prepping and cooking these wonderful vegetables.  The recipes are easy and drool-worthy.  For example, the roasted wax beans with peanuts and cilantro is a sure fire winner with its caramelized sweetness.  Adding broccoli rabe to a ham cheese croque monsieur elevates a simple sandwich into a fabulous sandwich.  I've made plenty of kale chips, but never thought to dip them in balsamic glaze.  As a gardener, I am always looking for new ways to use a bountiful harvest and this book will serve as an inspiring reference guide. 

I received this book from Blogging for Books in exchange for my honest review.

A Modern Way to Cook

A Modern Way to Cook is a terrific companion and followup to A Modern Way to Eat.  In some ways, I love A Modern Way to Cook even more.  Perhaps it is because of the way it is organized, by time.  Meals that take you 15 minutes, 20 minutes, 30, 40 and then, the investment cooking where you spend more time to make something that could last all week.

Even though I'm not the type of person to actually time myself in the kitchen, we are all busy people. After a hard day, often the last thing you want to do is spend a long time in the kitchen.  Especially when it's hot as hell.  Jones' book reminds us that healthy and delicious actually doesn't take that long. You don't have to reach out for junk fast food when there is delicious healthy food at your fingertips. If you have a sweet tooth, you're in look as Jones includes a chapter on quick desserts and sweet treats.

This book will make a great gift for anyone who doesn't want to sacrifice long hours, or flavor for health.

I received this book from Blogging for Books in exchange for my honest review.

Taste & Technique

Taste & Technique is a wonderful resource for home cooks and passionate foodies.  Like many home cooks, Naomi Pomeroy is an accomplished chef without formal culinary training and like me, she hails from humble beginnings.  She was seven when she made her first souffle, and learned at a young age how to respect all ingredients, and that even our imperfections can taste good.

This book is also a tome, but you won't want to use it as a doorstop.  She starts with her goes-with-almost-everything sauces like parsley sauce verte, walnut-parsley pistou, hazelnut romesco.   The photos are gorgeous and will, no doubt, elevate your plating.  The recipes vary in the amount of time required, but none are difficult.

Pomeroy said she cooked her way through The Elements of Taste, The Kitchen Sessions with Charlie Trotter, and learned a lot from The New Making of a Cook (confit), Chez Panisse Vegetables (how to shop for vegetables) and Pastries from the La Brea Bakery (pate sucree).   We can benefit from her experience, dedication and hard work by cooking through Taste & Technique.

Unfortunately, the paper is cheap and doesn't always lay flat even when the book is closed.  This book is for any home chef looking to elevate his or her cooking.

I received this book from Blogging for Books in exchange for my honest review.

Much to Celebrate in Celebrations

Hallelujah!  There is much to celebrate in Danielle Walker's cookbook Against All Grain, Celebrations.   Celebrations are a time for joy and gatherings of friends and family, but they can stressful too, because almost all celebrations involve food and traditions.  Some of these foods are terribly fattening, and we tell ourselves, relax, we're here to give thanks.

At the same time, some of these foods are just not good for us, and we need to celebrate our health too.  With Danielle Walker's new book, you can celebrate life and health at the same time.  No compromises.  Mashed cauliflower with garlic instead of mashed potatoes.  The apple parsnips soup shooters sounds like a delicious and refreshing way to greet the new year.  The recipes are easy, the plating artistic, and the photographs lovely.

Walker explains what pantry staples to stock, how to store, and what they are best used for.  For example, cashew flour imparts a neutral flavor and fluffy texture for baked goods.  The grind of the almond flour greatly affects the texture of your baked goods.  Almond meal makes a good bread crumb substitute.  You can benefit greatly from her research and experience.  Next time you have guests that are paleo or gluten-free, no need to panic.  Celebrations is also a valuable resource for anyone yearning to be healthier without sacrificing deliciousness.

I received this book from Blogging for Books in exchange for my honest review.

Victuals

Victuals is a wonderful cookbook and travelogue.   Ronni Lundy takes you on a journey into Applachia, and shares her tasty discoveries.   Every recipe has at least one story, and Ronni went in search of those stories and recipes.  The photographs are stunning, and we learn a lot about the history of the south, the memory of place, the evolution of food.  This cookbook offers so much that I suggest reading it in sections, but cooking by what's in season and by appetite.

I received this book from Blogging for Books in exchange for my honest review.

The New York Earl of Sandwich

The only thing super upsetting about this cookbook is I've never eaten one of Tyler Kord's sandwiches.  You'd be upset too, after reading this book.

OK, the other thing this book upsets is...our preconceived notions of what a sandwich can be.  I didn't grow up eating sandwiches, and it was really something relegated to a school lunch.  Even then, we always liked our food piping hot, so room temperature sandwiches were met with dread and disdain. Ham and cheese. Turkey and cheese.  Nitrates and cheese.   No bologna.

If only Tyler Kord had opened his shop in Akron, Ohio!   No matter, thanks to Blogging for Books, I know better.  Roasted broccoli and lychee sandwiches.  Hmm.  A General Tso sauce over fried tofu that can make you proud and salivate instead of squirm and apologize?   Broccoli falafel sandwiches. Tyler had me at roast beef -- that is, from the beginning -- with his irreverent sear.

This book will make you laugh and crave a zucchini parm sandwich at the same time.

I received this book from Blogging for Books in exchange for my honest review.

Cook Korean!

Cook Korean is a fun.  You don't even have to like cooking, or be an aficionado of Korean food to enjoy this comic book, but I bet after looking at these graphics, you will feel hungry and inspired.  The recipes are easy and inviting.  Steamed eggplant. Beef and daikon soup.  Watermelon soju.  Robin Ha has your palate covered.  This comic book would make a great gift to a young cook.

I received this book from Blogging for Books in exchange for my honest review.

Modern Potluck

Potlucks are as American as apple pie.  I remember my mother being baffled by this concept.  You mean, I don't have to cook everything?

You only have to bring one dish.

One dish?!  That's it?  Anything I like.

Yes.

Are you sure?  Please read the invitation again.

One dish.  

Wow.

Wow, indeed.  Of course, as our tastes have evolved, and we've learned more information about healthy, organic, sustainable eating, potlucks have also evolved.   If, like me, you flock with foodies, well, there is pressure to bring something that is worthy of its consumption.  And not to repeat yourself too often.  Oh, that again?

Modern Potluck to the rescue.  The book is filled with easy, healthy recipes that are also easy on the eye.  There's a potato salad for every season.  Roasted beet vegetable salad that looks almost too pretty to eat.  Slow-roasted lemon-soy-honey pork shoulder.  The potluck prep tips are especially useful as it offers advice on how early to make it, where to assemble, how long it can or should stand room temperature before serving.

Potlucks are a modern way of getting together.  This is book is a wonderful resource and inspiration point for anyone who potlucks.

I received this book from "Blogging for Books" in exchange for my honest review.

the naked cookbook

The naked cookbook reminds us that diet is a way of life, from its Latin origin diata.

The recipes are inspired by Ward's own journey back to health, her travels and experiences cooking all over the world including places like the River Cottage and the Ritz.  Don't let her Cordon-Bleu training scare you; the recipes in this book are straightforward and easy.   For example, her Hainanese chicken is one of the simplest recipes I've seen for this dish, and looks no less delicious.

Stripped down, the book cover feels like cheap cardboard stock and the binding cheap glue which feels unfortunate if diet is a way of life, not about deprivation.

I received this book from Blogging for Books in exchange for my honest review.

Quest for the Best

SOMETHING TO FOOD ABOUT

Roots Musician Questlove is constantly traveling, and discovering new foods, new tastes and new cultures on the road.  After a pilgrimage to eat at Jiro's restaurant (Jiro Dreams of Sushi fame), his Instagram account blew up.   This food dialogue and frenzy inspired him to write this book.   Questlove interviewed ten of the best, most innovative chefs across the United States.   

Dave Beran, Chicago, talks about how they came up with the concept of Next, where every three months, they reinvent themselves.  I tried to get a reservation when Next first opened, so reading about how and why he wanted to do this after Alinea was the "next" best thing.   Ludo Lefebvre, Los Angeles, shares why he opted to do popups after working in very high end restaurants serving the one percent.  While I was able to eat at L'Orangerie and Bastide once each to celebrate a special occasion (Table 14!, Ludo exclaimed when I told him), I am so grateful that he is serving delicious food at a lower price point.  He proves that you can still show off your best with a menu priced at $35 instead of $195.  Ryan Roadhouse, Portland, discusses how they channeled novels or shows like Haruki Murakami and Twin Peaks to create inspired, delicious menus.  

The section on Donald Link was also one of my favorites because I fell in love with his Herbsaint at first bite, and once on a short trip, ate there several nights in a row!   I used to as send anyone bound to N'awlins to that restaurant, and they would always thank me profusely later.  

I recognized most of the chefs interviewed, and thank Questlove for introducing me to the ones I hadn't.  There's only one woman chef interviewed, Dominque Crenn in San Francisco, and she's one of only two women in the U.S. with two Michelin stars.  She says food is art, and her brush is her knife.  A friend's all-time favorite restaurant is Zahav, and keeps urging me to fly into Philly just to dine there. so I enjoyed learning more about Michael Solomonov and his five restaurants.  Daniel Humm talks about how Miles Davis was instrumental in how he and his partner Will Guidara re-invented Eleven Madison Park in New York.  Jesse Griffiths, Austin, loves to hunt, and shares how hunting makes you more mindful about what you eat.  Daniel Patterson, San Francisco, wants to give people real food at fast food prices. 

Something to Food About opens and closes with Nathan Myhrvold of Modernist Cuisine, in Seattle. Questlove visits Myhrvold and is treated to a 13 course eye-opening, palate popping meal.  The science, history, art and magic that you find in food is in this book.   The photography looks more like museum quality art than mouthwatering dishes in a recipe book.  It forces you to stop and reflect.  

I received this book from Blogging for Books in exchange for my honest review.

Simplicity is Best

FOOD WITH FRIENDS

The Art of Simple Gatherings

Food with Friends is a good resource for anyone who wants to entertain more but without the fuss, the nerves, the nagging need for perfection.  Let go of your inner Martha Stewart.  Embrace friendship, simplicity and spontaneity.   

The recipes and ideas here are indeed simple.  Easy.  The book is heavy on sweets and breakfasts, not my favorites.  Not for the health conscious or carb avoider.  Cyd has traveled all over so her recipes reflect a global perspective.  For example, she has a recipe for matcha egg cream which would send my in-laws over the edge.  Then again, my in-laws now love that sprig of watercress in my matzoh ball soup.

 Her section on potlucks and picnics is probably my favorite because 'tis the season.  The season of summer where we all face the question, what deliciousness to bring.

I received this book from Blogging for Books in exchange for my honest review.

  

Ma Maison, Ma Plaisir

Ma Maison, Ma Plaisir

Chef Laurent Quenioux is a culinary genius.  A true master chef.   I should know, I've plenty of experience feasting upon his cuisine.  I've been a big fan of Chef LQ since his days at Bistro K at South Pasadena, and so it's fun to discover that he and I both credit and revere Jean-Louis Palladin.  It's one of those moment when suddenly, life even makes more sense.

I discovered on his website, under his favorites, LQ credits Jean-Louis Palladin as a mentor and the greatest chef ever!   What a coincidence.  Jean-Louis Palladin was my introduction to fine dining, gastronomy, and I credit him for making me what we now call a "foodie."    

Palladin gave me a whole new respect and perspective about food.  The first time I tasted foie gras was at Jean-Louis Palladin's restaurant Jean-Louis at the Watergate Hotel, in Washington, D.C.   It is said that Jean-Louis taught Washingtonians how to eat.

Similarly, Chef LQ is teaching Los Angelenos how to eat.  With pleasure.  His and ours.  Expanding our palates.  Delighting us with flavor combinations and profiles we didn't know existed.  Osmanthus is not getting cheaper? Say what?  Oh, osmanthus panna cotta, sure, I'll take two!

Sologne caviar?  Mais oui!

When I first visited Paris, everyone asked me do you want some cheese?

Silly me, I often said no.  In my defense, I probably said that because I grew up on terrible American cheese.  

Chef Laurent taught me cheese makes you happy.   

Jean-Louis was known to drive 150 miles in an afternoon to acquire the perfect ham.  He pushed himself, our flavor profiles while embracing American ingredients.

Laurent Quenioux is also known for his gathering, foraging and hunting adventures far and wide to acquire the best ingredients and products.   LQ also has his own garden but where he finds time to garden, I'll never know as I garden too.

Jean-Louis welcomed you in without attitude, as documented by Eric Asimov in a New York Times article the year he died November 2001, "As he broadened the boundaries of what was considered French food, he also relaxed the typically formal service in the dining room. It all made a table at Jean-Louis one of the hottest seats in town."

Ma Maison with its intimate outdoor setting, under a pergola, is one of the hottest seats in town.   Underground supper club.

I know, you want proof.   

The menu

Wild Monterey Bay Squid Tempura with Chickpeas, Eggplant Hummus, Arugula

Stuffed Zucchini Blossoms, Hokkaido Scallop, black truffles

This dish made me feel guilty that I do not stuff my zucchini blossoms

Washington Troll King Salmon, Pacific Northwest Porcini, Cucumber, Sorrel Emulsion, Bottarga Breadcrumbs

Everyone at the table wanted bread to soak up the Sorrel Emulsion.

No one wanted to risk being ostracized and ejected for licking the plate.  

Wild Alaskan Halibut, Chorizo, Preserved Lemon, Chipotle, Crevette Grise, Roasted Tomato Slew

White Asparagus, Morel Mushrooms, Parmesan, Green Garlic Sabayon

Confession:  Asparagus is one of my least favorite vegetables, but I loved this dish.  Everyone did.

So don't be surprised if Chef Laurent surprises you!  I'd be more surprised if he didn't!

Hudson Valley Foie Gras, Smoked Eel, Smoked Steelhead Caviar

Oh, Jean-Louis Palladin, I know you'd love this dish!  

Dry-Aged Hangar Steak, Roasted Shallots, Passion Fruit, Roasted Carrots, Spinach Espuma,

Confession:  I didn't know the word Espuma was either, but my advice; Eat first, look it up later.  

Espuma = Foam.

More, please.

Duck breast, sweet peas and watercress coulis, potato and Comte ravioli, apricot

Make sure you taste the truffle honey!

Chocolate Marquise, Cherry Compote w/Star Anise, Saffron Orange Ice Cream, Cherry Gel

I couldn't get enough of the saffron orange ice cream.  Ice cream and gelato are my weaknesses.

Remember, you don't have to eat with your eyes only.  Treat yourself.  Or, find someone to treat you because life too short and you deserve it.  One of the guests that dined at our table was gifted this feast as her Mother's Day gift.   The wine pairings are exquisite and also leave you wanting more.

Merci beaucoup, Chef Laurent Quenioux!  

Home Cooked

BEL CAMPO

Anya Fernald, the founder and CEO of Bel Campo, has led a life many of us can only dream and read about.  Fortunately, she shares some of her secrets and discoveries in her cookbook Home Cooked.   Fernald reminds us that home-cooked meals can be rich in flavor, enormously satisfying and simple to make.   Family meals need not be fussy, overly complicated and labor-intensive for us to enjoy and take pride in serving.  The recipes that whet my appetite most include the cracked crabs with lemon chile vinaigrette, her veal meatballs, twice-cooked orange duck, sealed quail (if I can find any!).   Her tips on entertaining are quite useful for anyone who has a small kitchen and a bad case of nerves trying to be the perfect hostess with the mostess.

I received this book from Blogging for Books in exchange for this review.

Ozu East

OZU EAST

Where East Meets West At Its Best

I wanted to dine here a few times before writing a review, especially since many of the menu items have changed in between visits. I also loved and miss the spinach noodles, and sadly I never got to sample the pork roll. The charred edamame was quite interesting and tasty, but as we worked our way half way to the bottom, the edamame were too soggy and drenched to finish. The ramen bowls were both tasty, and much lighter than we were accustomed, but sadly, both broths were too salty.

Chicken Ramen

Pork Ramen

In fact, I've noticed over several visits that many dishes suffer a little from too much salt (easy fix), and I favor salt and salty snacks. When the scallion pancakes arrive, your heart skips a beat. The generous pile of brisket, the pickles, the radishes, the jalapeno crema -- it's a beauty to behold. Indeed, the scallion pancakes are quite delicious with complex flavors, a work of art, but again, too much salt on the brisket -- I couldn't finish. 

Scallion Pancake

My favorites, so far, are the marrow bone noodles and the chicken wings. I love chicken wings, and these were lightly battered, moist, not greasy. The marrow bone noodles was the surprise star, being so unusual in taste and presentation. You scoop the marrow out and mix it with the noodles. My first bite rewarded me with the luscious taste of black garlic. It is quite light and refreshing with citrus and peppery notes. 

When I learned that Chef Joshua Han previously worked for Saint Martha's and Trois Mec, I knew I had to eat here. I gained a greater appreciation of the menu and his culinary vision. Han's dishes are innovative, fresh, playful and affordable. A few dishes like the scallion pancakes and edamame could use a little editing, and a lot less salt, but overall, I'm happy to support a restaurant that delights and expands my palate. Han elevates even the simplest things. The ajitama egg, for example, was so satisfying that I ordered one to go. And yes, I do wish they'd extend their lunch menu to include many of their dinner items -- the lunch menu is limiting (that said, friends I sent over this past week were quite happy with their bento boxes) -- but perhaps the happy hour menu marks a delectable compromise.

Ozu East offers some wonderful craft beers. The atmosphere is casual, yet there is no resting on their laurels.  I loved Saint Martha so I have full faith that Ozu East will evolve into a place where East Meets West At Its Best, especially with owner Paul Yi's commitment to quality and service.   Yi is quick with a smile and on my last visit, he made the round to every table to ask how everyone liked their food. You can catch a Dodgers game there, and they just rolled out a Happy Hour. There are plenty of reasons to frequent Ozu East. See you there.

Grill Masters

Memorial Day Weekend will soon be upon us, and we all know what that means:  Time to Gather Around the Grill.  Although we're blessed in CA and can grill outdoors almost all year around, Memorial Day Weekend is still marks the beginning of summer barbecues and summer grillfests.

Greg and Gabrielle Denton elevate grilling to an art.   They also use a fancy grill modeled after an Argentinian parrillas, which most of us don't have at home.  Still, this book offers many recipes and tips that ultimately improve your grilling skills as well as flavor.  As a big fan of skirt steak, I appreciate their recipe that promises to make me look like an incredible cook for very little effort, and allows me to enjoy my guests more.   The grilled head-on spot prawns looks like a sure-fire winner.  There are plenty of luscious vegetable-centric recipes as well -- grilled butternut squash, grilled artichokes, grilled maitake mushrooms to name a few.

Gather your friends Around the Fire and you will be all rewarded with great flavors, great happiness and great memories.   I received this book from Blogging for Books in exchange for my honest review.

Welcome to Basque Country

Wonderful Basque cuisine can supposedly be found in Bakersfield, CA, and I've made a note to stop there next time en route to the Bay Area.   Stuck in traffic, which is the norm in Los Angeles, I tuned in to The Splendid Table with Lynne Rossetto Kaspar, and lo and behold, it was Alexandra Raij on the air discussing her latest book.  Listening to her love for Basque cuisine whetted my appetite for the book.

Raij quickly dispels the notion that Basque cuisine is too difficult.  She explains that Basque cooking is a cuisine of subtraction, fancy embellishments are stripped away to focus on the essential ingredients.  She claims if you have a bottle of olive oil, a head of garlic and a can of tuna, you can make Basque food.

With encouragement like that, she invites you in.    Some of her recipes sound vaguely familiar. You've probably eaten a lot of pintxos, the Basque equivalent of Spanish tapas.  Her recipe for pimientos de Gernika is essentially blistered shishito peppers -- a staple in Japanese restaurants as well as fine restaurants these days.  The charred eggplant is paired with bonita tuna sounds delicious and simple enough to start you off on your love affair with Basque cuisine.  One of my favorite chapters is Huerta, The Basque Kitchen Garden, since I am an avid gardener, always looking for simple, creative ways to savor the bounty.

Simple doesn't always mean easy, which Raij points out early on in the book, but hopefully you won't mind.  You won't mind because you've started to fall for Basque food, the same way Alexandra and Eder fell for each other, and the same way diners fell in love with Txikito, the only authentic Basque restaurant in New York City.

I received this book from "Blogging for Books" in exchange for my honest review.

California Dreaming

Helene Henderson defines her Malibu Farm as a home, a community, and a desire to live local and eat local.   As she describes all the animals, fruit trees, bees, beach -- you will pine to live there.   The photos are beautiful, vibrant and warm, evoking the casual, friendly and approachable attitude of Malibu and beach culture.   

Likewise, the recipes are user-friendly and inviting at the same time.   Their emphasis on fresh and local means most of these ingredients are easy to find, and many of the dishes are healthy.   Even though they raise pigs and chickens, they are not vegetarian or vegan.   Henderson doesn't eat meat, but she offers some mouthwatering red meat recipes.  

If you've ever struggled to cut up a kabocha squash, you'll love her tip to boil the squash for five minutes to make it easier to cut open.   What a life/hand saver!   I can't wait to try her recipe for basil ice cream.  Now, if Henderson only had some tips on how I can afford to buy some real estate in Malibu....I'd love to have my own farm.   Until then, Malibu Farm is the next best thing.  

I received this book from Blogging for Books in exchange for my honest review.   

Ten Things I Learned From Jonathan Gold

1.  Don't judge a restaurant by its strip mall.  You will be tempted to, this is L.A., after all, where looks reign supreme.

2.  Your favorite restaurant may well turn out to be located in a very ugly strip mall and yet, dinner for two will still cost you $200.

3.  Be willing to drive.  All over.  L.A.  The food might be that good.

4.  Google Translate can decipher any menu. No speakee Chinese, No problemo!

5.  Don't review a restaurant until you've eaten there more than once.   Everybody has a bad day.  Plus you could've ordered "wrong."  It could be you.  Don't be surprised if it takes you 17 times to decide what to write about in your review.

6.  Hoard books.  Read!  Research!  When I saw how many books graced the Gold home, I cheered.   Books were stacked everywhere in Jonathan Gold's home.  In shelves.  On the staircase.  On the table.   Just say no to The Life-Changing Magic of Tidying Up.  Instead, say, "Honey, I'm keeping my books just the way they are."

7.  Read Calvin Trillin.

8.  Impress chefs like Sarin Sing (AKA Jazz) of Jitlada by reciting some of her "secret" ingredients. Bonus points if you pronounce the ingredients correctly.

9.  When it's time to write your review, avoid the word "AMAZING!" at all costs.  As in, the food was amazing!  The service was amazing!  The view was amazing!

10.  Most importantly, discover the next great eatery before Jonathan Gold reviews it.  Go often, 17 times in a row if you must, because once the place receives a "Gold" star, you will never get in again.

Meet Me in the Middle

Sooner or later, every food lover faces this dilemma -- the big bad scale of life.  You love to eat, you want to live.  Preferably a long life so you can eat all the food you love.  Life.  Food.  Life. Food. Well, sooner or later, and usually sooner, your health demands top priority.  It's not just your weight you have to reexamine, as Andie Mitchell learned when she saw 268 lbs staring back at her at the tender age of 20 -- it's your whole relationship to food.  

This book helps you transform your relationship to food to a healthier diet without the "sacrifice."   Her recipes look tasty, rich with flavor, and use commonly found ingredients.   Parmesan-crusted chicken tenders with buttermilk ranch dressing.  Lightened pad thai using shredded cabbage instead of noodles to cut down on carbs.  Muffin-sized lasagna to induce portion control.  Her version of fish and chips looks so mouthwatering you'll want to make it tonight.  And maybe I will.

In essence, Mitchell is not asking you to give up anything for life.  She readily states she will never give up cake.  She doesn't want to live in a world without doughnuts.  So yes, there's a section on sweets with recipes that advocate pleasure and celebration, not deprivation.  When you stop to treat yourself, treat yourself to moderation.   Life.  Food.  Life.   Food.  Gosh darn it, you want both.  You work hard, and you deserve both.  Just be mindful.  A lifetime diet.  

I received this book from Blogging for Books in exchange for my honest review.

The Gold Standard

If you love food, and live in Los Angeles, it is no accident that you know who Jonathan Gold is.   In fact, if you are a foodie living in Los Angeles, it's very likely that your dining adventures are shaped by what I call the "Gold Standard."

When you're new to the city or a cuisine, you're likely to comb through Gold's 101 Best Restaurants, tally up which ones you've tried, and make a note to visit the other restaurants.  You and your friends make a date to meet at the new restaurant and find it packed.  Long waits.  In some cases, higher prices because hey, now they can afford to charge more.   As some restaurant owners in the documentary say, Jonathan Gold saved them, brought in hordes of people.

So, if you're a true explorer and a hearty appetite, you find the real trick is to find a gem before Jonathan Gold reviews it.  This requires a lot of stealth, stamina and a full tank of gas. Jonathan Gold may drive everywhere, but let's remember, he's getting paid to write those reviews while we're not.

Glendale has a lot of Armenian restaurants so when I first moved here, I tried to emulate Gold's stomach.  The Year I Ate Pico Boulevard inspired me to sample as many restaurants I could on Brand Avenue and Glenoaks.  I thought, what the heck?  There may be less diversity of cuisines on Brand and Glenoaks, but I'm curious and hungry.   I skipped fast food chains.   I often went for lunch, alone because it was more convenient and efficient.

Gold says he never finished eating at every establishment on Pico Blvd so I feel less guilty that I gave up my mission.  I learned a lot and gained too much weight.   I discovered new flavors, and new markets.   And how one is treated as a single female diner versus in a group across all cuisines -- Whoa! -- I'll save for a book or my next comedy act.

Three Amigos, Three Branzino

My cousins like to gather for Sunday supper, usually at my aunt and uncle's.  I don't usually attend since I'm the black sheep.

This year my BD falls on Good Friday March 25th, so my cousins asked me if we could celebrate my BD the weekend earlier, on the 20th to avoid being subjected to long fiery sermons on Easter Sunday. Some folks wanted to get away for the holiday weekend as well, so it just made sense to celebrate my birthday as an extended family one Sunday earlier.

My relatives kept teasing me.  "When are we going to taste your cooking?"  "I hear you're a good cook. Prove it."

Even though branzino isn't typically found in Chinese restaurants, my relatives love seafood. Seafood is plentiful in Taiwan.  Plus whole roasted branzino is one of my favorite dishes.  I made it last year for my BD and it was a huge hit with my guests.  What's not to like about this mild, white-fleshed fish?  Besides, fish in Chinese culture symbolizes good luck.  We could all use more luck.  But to make sure, I shared my vision for the dish with my cousin Wesley and he said he couldn't wait.

Next task at hand was securing the fish.  Luckily, Fish King Seafood had some clear-eyed branzino for sale at $12.98/lb.   I bought 3 fishes, about 2 pounds each.

To minimize any trauma in someone else's kitchen (what, you don't have this!?  am i in your way again?), I prepped as much of the dish at my home.  I stuffed and twined all three fishes, and even brought my All-Clad roasting pan.  My relatives were impressed.  OMG, that is so much fish!  This All-Clad roasting pan is so heavy!  They took photos and they aren't even foodies!

When I first arrived, however, the early birds at the party chided me.  Fish!  Who told you to bring fish and three bigs ones!?   We ordered take out and one of the dishes we ordered was fried fish fillets.  Inside, I was thinking fried fish fillets, ugh.    I looked at my cousin Wesley, who gave me a sheepish look.  I'm sure we'll still eat it.

My heart sank, I was out $80 for the fish alone, and they preferred fried fish fillets to fresh branzino?   I tried to look on the bright side.  If no one liked my dish, my husband and I would gladly take the fishes home. Leftover branzino makes great fish tacos.

Silly me.   OMG, when we set the piece de resistance in the center of the table, it looked majestic.   It is the first dinner I've attended where everyone dives for the fish head!

There were no leftovers.  None.  The large all-clad and fish bones were scraped clean.  Suddenly "too much" fish was "too little" fish.  All the garnishes were eaten too.

My aunt told me she's never ever cooked a whole fish before and doesn't know how.  I found this astonishing because whole fish is ubiquitous in all Chinese restaurants so I erroneously assumed...

We were also astonished by everyone's reaction to my husband helping me flip the fish.   "He helps you?"  "He knows how to cook?"  "Does he like to help you?"  We were barraged with questions.

I felt like I was transported back to medieval times.   To my father's house because my father would never lift a finger in the kitchen to help me.  When my mother left, cooking became my responsibility, and when I left, my father called his mother and asked her to come to America to cook.  She did.

 It is the first dinner I've attended where everyone dives for the head!  Dibs!

Towards the end of the meal, a cousin asked, "Is this dish Chinese?"

Is it?   Hmmm.   How to answer.   Fennel, Italian, not Chinese.   Yuzu, Japanese.   Soy sauce, Chinese parsley (cilantro), Chinese.   Worcestershire sauce, American.   I plead the fifth.

One hurdle at a time.

The More of Less

After reading Marie Kondo's The Life-Changing Magic of Tidying Up, I was curious what wisdom and insights Joshua Becker might have to offer in the More of Less.

Becker defines minimalism as the intentional promotion of things we most value and the removal of anything that distracts us from them.   Minimalism doesn't mean owning nothing and giving up everything.  He argues that when we let possessions own us, we don't enjoy what we value most in life.

Kondo shares a lot of her personal life stories about what sparked and didn't spark joy, Becker shares a lot of other people's stories and stories from the Bible.  Becker offers a list of familiar questions to help you zero in on your passions and reevaluate if your lifestyle matches your values.  He gives you homework like Declaring Your Why, Write Down Your Goals to guide you. Becker reminds us of how easy it is to buy mindlessly, or for the wrong reasons.  How we've been conditioned to always want bigger, better, more, and how liberating it is to live more mindfully.

Perhaps the most interesting part of this book, for me, was learning about how others have defined minimalism their way, and letting that set my imagination afire.

I received this book from Blogging for Books in exchange for my honest review.

Crispy Lentils with Orange & Yellow Carrots, Peas, Shallots & Chives

Sometimes a Dish

Changes How You Feel About Something.   That's partly why even though I love to cook and experiment at home, I love to eat out.   At friends', at restaurants, in different countries.    Sometimes when a restaurant closes, you don't just mourn the restaurant and the staff, you mourn dishes that you cannot find anywhere else.   For example, my mother-in-law at 89 still recalls quite lovingly and in great detail the best bay scallops she's ever eaten at a long-closed restaurant in Chelsea, Manhattan.  

I hate lentils.  Too mushy.  It doesn't help they are super healthy.  Dr. Oz can't stop raving about the benefits and how on the eve of his colonoscopy, he snuck some in, and they were found the very next morning in his intestine.  Busted!  

Cobras & Matadors changed how I feel about and looked at lentils.  The restaurant closed, but if you google crispy lentils and Cobras & Matadors, you'll see how many people loved that dish.   Crispy French puy lentils, jamon serrano, scallions and a splash of balsamic.  I ordered that dish every time I was there, and anyone dining with me also fell in love with that dish.   

Every once in a while, I would attempt to recreate the dish and failed.   Last night marked a victory.  I brought a pot of water to a boil, turned it off, and then soaked the Zursun Idaho heirloom black beluga lentils in that hot water for 20 minutes.  After 20 minutes, I drained the lentils.

I proceeded with my mise en place.   Diced yellow and orange carrots.  Cut up some Chinese chives in 1" lengths.  One shallot.  Two slices of bacon.   Shelled some English peas.  Chopped up some parsley.  Threw in a bay leaf.  

Once the carrots softened, I added the beluga lentils.

Good to the Bone

BRODO

a bone broth cookbook

Marco Canora reports that Brodo sells more 40 to 50 gallons of hot broth every day and 50-80 quart jars of frozen broth.   Where is this demand coming from?

Well, I never met anyone who didn't want to live a healthier life.  Most people just don't know how, or equate healthy with bland.   We need to be shown the light, the way.  Enter Canora who says his broth is a nutritious and delicious alternative to that umpteeth cup of coffee.   These mugs of wellness offer a multitude of benefits including healthier hair, gut, skin, and reduced joint pain and inflammation.

So the question is how long do these broths take to make a home?  Luckily Canora busts the myth that you will be simmering broth for days.  Make that hours.  The recipes are simple, but time consuming.  The key is getting the best bones you can.  His hearth broth and golden chicken broth simmer for 3 to 5 hours.  The grass fed beef broth, veal broth and duck broth simmer for 12-16 hours.  No wonder people are lining up at Brodo's window.  You need time, but the good news is your health is worth the investment and these broths are good to the bone.   Also, these recipes yield large quantities and can last up to 6 months in your freezer. 

I received this book from Blogging for Books in exchange for my honest review.

Spice it Up!

Indian Family Kitchen

Classic Dishes for a New Generation

by Anjali Pathak

When I used to live in the East Village, NYC, I lived walking distance to "Curry Row."  You'd walk by, minding your own worries of the day, and the spicy flavorful aromas wafting through the air would beckon you.   Ease your mind and nourish your body with hope.   I didn't know much beyond the basics of tandoori this, vindaloo that so I made a point of trying a different restaurant each time.  

I rarely cook Indian food at home because I don't know how, or where to start.  Anjali Pathak to the rescue.  The photos are colorful, mouthwatering and bold.  I love her kitchen shortcuts and "My Secret" tips as we all have those days where we need cooking to be a cool summer breeze.  This cookbook is not for timid or bland palates.   Most of the recipes call for a liberal use of spice.  A few ingredients like curry leaves are hard to find, but most can be found at your local supermarket.

I received this book from Blogging for Books in exchange for an honest review.

Koreatown

Koreatown is more than a cookbook.  Sure, there are plenty of recipes including recipes for those tasty banchan you can never get enough of.  Finally, I make that killer potato salad because I know the secret is to use some Biofeel or Yakuit yogurt drink.

But it's also a travelogue.  I now know where I must eat next in Atlanta, New York, Chicago. Heirloom  Market BBQ, save me a brisket!  There's a section where guest chefs like Hugh Acheson, Edward Kim, Vinny Dotolo and Jon Shook, Paul Qui, and Eric Ripert contribute a favorite recipe with Korean flavors.  You see how Korean food is expansive and inclusive.    There's a section on drinks and sweets.   I especially enjoyed learning more about makgeolli, a drink I first sampled at Madangsui in NYC.

There are interludes where famous people like Jonathan Gold, Adam Johnson, Andrew Zimmern and Andy Milonakis weigh in and share their passions for Korean food.   A lot of name dropping as if that enhances the pleasure of experiencing Korean cuisine.

Laughed when I read the tips on "how not to piss off your neighbors"   Every once in a while, the power goes out and neighbors offer space in their refrigerator.  They love it because I have Asian refrigerator -- a syndrome where every nook and cranny in my refrigerator is jam-packed -- and I share my goodies.  In the interest of keeping my neighbors friends, however, I'm always afraid to hand over the kimchi and fermented foods b/c of the odors.  

Here's my kimchi marinade

Three containers of hot Persian cucumbers.

This book is for anyone interested in Korean food.  Everyone will learn something from this book.  Now for the disclosure:  I received this book from Blogging for Books in exchange for an honest review.