Hannah is worried about her upcoming trial, but the judge’s sudden death starts Hannah, and everyone who visits The Cookie Jar, Hannah’s and Lisa’s cookie and coffee shop, started on a new investigation. Even better, a trip to Las Vegas with her sisters for their mother’s surprise wedding helps Hannah finally make up her mind about which of her two longtime boyfriends, a dentist and a police detective, she should marry. A mysterious subplot involving Hannah’s kleptomaniac cat Moishe adds humor, and the included recipes add sweetness. This cozy mystery series set in Lake Eden, Minnesota, had been getting too predictable, but not anymore. I listened to the audiobook, so I’ll have to look at the print book to try some of the recipes. If you want to start at the beginning of the series, read Chocolate Chip Cookie Murder, or look for the movie version on television next month.
First Frost by Sarah Addison Allen
First Frost is a pleasant, mostly gentle read that may make you hungry. I didn’t realize at first that it’s a sequel to the author’s first book, Garden Spells, set ten years later in Bascom, North Carolina. Claire is living in the house she inherited from her Waverley grandmother, but now makes candy with edible flowers instead of catering. Her niece Bay enjoys helping out, but Claire is increasingly tense. The Waverley women all have minor magical talents. Elderly cousin Evanelle gives people unusual gifts they may need later, such as a spatula. Claire’s affinity is for flowers and cooking, while her sister Sydney is a wonderful hair stylist. But Claire’s young daughter seems quite ordinary. Bay knows where some people and things belong, making her a great organizer, but when she gives Josh a note telling him that he belongs in her life, he doesn’t know how to respond. When a stranger in town tries to convince Claire that she’s not really a Waverley, it takes the magic of first frost, when their apple tree blooms, to set things to rights. It’s nice to visit with the Waverleys again, and Bay is an appealing narrator, but I wanted more back story to remind me what happened in the first book. Actually, I’d really like a book set earlier than First Frost. Complaints aside, this was a very enjoyable book to read, and I will probably re-read Garden Spells.
Mastering the Art of Soviet Cooking: A Memoir of Food and Longing, by Anya von Bremzen
Anya von Bremzen describes life and food in 20th century Russia, the Soviet Union, and former Soviet republics. Born in Moscow in 1963, Anya and her mother Larisa moved to Philadelphia in 1974. By telling the stories of her grandparents and parents, Anya describes each decade of the 20th century, along with the food popular then. Her Jewish grandmother Liza was from Odessa on the Black Sea, her grandmother Alla was an orphan born in Turkestan and raised by a Bolshevik feminist in Uzbekistan. Her grandfather Naum was an intelligence officer, and her father Sergei helped preserve Lenin’s body through science. Through visits to family with her mother and later travels in the former republics with her boyfriend, Anya immerses the reader in the food and culture of each place and time. Trained as a pianist at Julliard, she became a James Beard award-winning food writer. We learn that standing in lines in Moscow could be a social event, as was the case when her parents met in a line for ballet tickets. The alternating availability and scarcity of various foods, such as bread and corn, could make anyone obsess over food, especially if forced to use a communal kitchen or eat caviar in kindergarten. While I don’t know if I’ll be trying any of the recipes at the end of the book, Anya’s memoir really kept my interest.
Here is a varied list of some of the best cookbooks published this fall. Enjoy! -Brenda
The Baking Bible. Rose Levy Berenbaum
A collection of recipes from simple to elaborate from an author known for her foolproof recipes, with plenty of baking advice and gorgeous photos.
Impressive but not too fussy recipes for a variety of French desserts from a well-known cookbook author who lives part-time in Paris.
Holiday Cookies. Chicago Tribune staff
Three decades of award-winning cookies created by Chicago Tribune readers.
How to Cook Everything Fast. Mark Bittman
Clear, step-by-step recipes with variations make efficient use of a cook’s time, but some of these delicious recipes are not what I’d consider fast.
The Kitchn Cookbook. Sara Kate Gillingham and Faith Durand
Part cookbook and part friendly advice on stocking, organizing, cleaning, and designing kitchens, from the editors of a popular food blog.
Make it Ahead. Ina Garten
One Pot. Editors of Martha Stewart Living
120 recipes for weekday dinners, including desserts, using skillets, slow cookers, large pots, roasting pans, and more.
Plenty More. Yotam Ottolenghi
New recipes from a London chef known for his very creative Mediterranean and Middle Eastern-inspired vegetable dishes.
Prune. Gabrielle Hamilton
Unconventional, minimalist recipes with hand-written notes from a New York chef.
Twelve Recipes. Cal Peternell
Originally written for his son in college, these detailed recipes (actually several dozen) may inspire a love of food and cooking.
Delancey: A Man, A Woman, A Restaurant, a Marriage by Molly Wizenberg
Molly, a food writer, marries Brandon, a graduate student in music composition. Brandon has lots of interests and ideas, but Molly is surprised and somewhat dismayed when his dream of owning a pizzeria becomes reality. They both love wood-fired pizza, but Molly prefers to cook at home for friends and family. This engaging, honest memoir gives the reader a close look at the challenges and accomplishments of finding, renovating, and opening a pizzeria in Seattle. Molly starts out as the salad and dessert cook, but finds the pace overwhelming. Cooks come and go, servers become friends, and Molly and Brandon learn to be true partners in Delancey, their restaurant. Molly writes a very popular blog, Orangette.
The Tao of Martha, by Jen Lancaster
Jen, a Chicago area writer, closes out a very bad year by deciding to tackle her house, garden, and life with tips from Martha Stewart. She figures that if Martha can bounce back from adversity, the practical advice in her books and magazines should help Jen. For his New Year’s resolution, her laid-back husband Fletch resolves to grow a beard. Jen is funny, tends to take on more than she can handle, swears a lot, and is devoted to her dogs, especially Maisy, who has major health issues. Guests arriving for a party are likely to be handed a recipe card and directed to the kitchen. Thinking like Martha helps Jen clear out her kitchen’s “Drawer of Shame”, organize and decorate her house, learn about gardening, throw some great parties, become an obsessive disaster prepper, and get her priorities straight when life throws her a curve, such as forgetting that Thanksgiving was just around the corner. Jen finds that while learning new crafts can be rewarding, if you’re not having fun, it’s not for you. For example, pumpkin carving is tough and messy, but decorating pumpkins and gourds with glitter is a breeze. And if you’re going to stop wasting food and cook more, you might as well learn to make comfort foods that are expensive to buy, such as cheesecake. I enjoyed this entertaining and insightful memoir of the year Jen chose organization and happiness.
Consider the Fork: A History of How We Cook and Eat by Bee Wilson
As many sweet and savory treats are prepared and enjoyed in the winter, it seems like a good time of the year to learn about the history of food by looking at the tools and equipment used in cooking and dining. British food writer Bee Wilson describes important inventions over the centuries, and how our tastes in food have changed along with the equipment. The first big inventions were roasting spits and clay pots. Wilson describes the evolution of the stove and refrigerator, appliances we would struggle without today. Chopsticks versus eating knives reveal the difference in culture, and how a cuisine that began by conserving fuel by quick cooking in a wok now consumes billions of disposable chopsticks annually, many now made in Georgia. Many cooks occasionally enjoy using a mortar and pestle, but a food processor can save large amounts of time and labor. Why do American recipes use measured amounts while other cultures give weights? Wilson has a theory. Even the grating of nutmeg and cheese get their turn here, as does an amusing look at the spork. And who would have guessed how much forks changed during and after the English Civil War? I really enjoyed Wilson’s look at food and history. Readers might also enjoy At Home: A Short History of Private Life by Bill Bryson, and John Saturnall’s Feast by Lawrence Norfolk.