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What's Cooking in Chemistry?: How Leading Chemists Succeed in the Kitchen edited by Hubertus P. Bell, Tim Feuerstein, Carlos E. Gntner, Sren Hlsken, & Jan Klaas Lohmann (Wiley-VCH) Looking for future employment as a postdoc? Or desperately looking for the perfect present for a chemist friend? Maybe you simply enjoy cooking and reading about current developments in chemistry research?
Then look no more: What's Cooking in Chemistry?, the very first Who's Who in organic chemistry to show what top scientists like to cook up on the bench and stove and how they have made their way. Now you can use K. C. Nicolaou's recipe for fish and chips and read about his scientific work while preparing the meal that helped him finance his studies back in England .

Each scientist has a biographical sketch, a favorite recipe and a scientific sketch of their current work.

Contents include:

  • Martin Banwell - Marinade for BBQ Kangaroo
  • Robert G. Bergman - Potato Latkes (Potato Pancakes): A Traditional Jewish Chanukah Dish
  • Dale L. Boger - Cannoli Shells
  • Carsten Bolm - Kaiserschmarren
  • Ronald Breslow - Veal and Sausage Stew
  • Reinhard Bruckner - Pears, Beans and Bacon
  • Gianfranco Cainelli - Tagliatelle alla Bolognese
  • Erick M. Carreira - Black Bean Soup
  • Armin de Meijere - Spaghetti con Schluntz
  • Scott E. Denmark - Scotts Fondue
  • Ulf Diederichsen - Green Eel a Ia Marie with Dill Dip
  • Alessandro Dondoni - Wild Duck in Olive Oil & Maccheroni con salmi di lepre alla Mantovana
  • Dieter Enders - Chicken a Ia Maritje
  • David A. Evans - Brunswick Stew (Lonely Soup)
  • Marye Anne Fox - Carolina Dirt Cake
  • Burchard Franck - Labskaus
  • Robin L. Garell & Kendall N. Houk - Ahi Tuna Sashimi Napoleon
  • Cesare Gennari - Domino Cake
  • Robert H. Grubbs - Pecan Pie
  • John F. Hartwig - Sorrel Soup & Variant of Nioise Salad
  • Clayton H. Heathcock - Texas Chili
  • Wolfgang A. Herrmann - Filled Trout
  • Donald Hilvert - Pasta with Artichoke Cream Alessandro
  • Reinhard W. Hoffmann - Lamb Fillets
  • Dieter Hoppe - Sweet and Sour Mushroom Salad
  • Hiriyakkanavar Ila - Chicken Curry
  • Karl Anker Jorgensen - A Crustacean Catastrophe Tenderloin of Wild Boar The Royal M&M Almond Cake
  • Alan R. Katritzky - Sauerkraut Salad
  • Horst Kessler - Red Gritz
  • Horst Kunz - Arzgebirgsche Schusterklieβ
  • Richard C. Larock - Chili Crock Pot
  • Steven V. Ley - Leys Low-Calorie, Chemical-Free Risotto
  • Lewis N. Mander - Chicken Diyonnais
  • Johann Mulzer - Powidltatschkerl
  • Ei-ichi Negishi - Goma-ae, Goma-yogoshi
  • Kyriakos C. Nicolaou - Fish & Chips
  • Leo A. Paquette - Paquettes Favourite Lasagna
  • Manfred T. Reetz - Herb Sauce Frankfurt Style
  • Daniel H. Rich - Ciappino
  • Herbert W. Roesky - The 1:1:1 Mix
  • Gyula Schneider - Tiszai halszl
  • Lawrence T. Scott - Fruitcake
  • Victor Snieckus - Cold Beetroot Soup
  • Martin Suhm - Fish Souffl Clausius-Clapeyron
  • Marcello Tiecco - Tagliatelle with Bologna-style Meat Sauce
  • Lutz F. Tietze - Pork Roulades with Cheese
  • Claudia Trombini - Lasagne Verdi
  • Rocco Ungaro - Pasta al Forno Southern Italy Style
  • Edwin Vedejs - Pat Anderson-Vedejs Wisconsin Linzer Torte
  • K. Peter C. Vollhardt - Dulce de Leche
  • Herbert Waldmann - Cinghiale in Dolce e Forte
  • Ekkehard Winterfeldt - One-pot Fish Soup
  • Peter Wipf - Lemon-Kiwi Pie
  • Yoshinori Yamamoto - Tofu Tempura
  • Axel Zeeck - Filled Peppers a la Benjamin

This one is a rare find: What's Cooking in Chemistry? is an exquisite delicacy for anybody who likes cooking, eating and chemistry.

Frozen Assets: How to Cook for a Day and Eat for a Month by Deborah Taylor-Hough (Introduction) (Champion Books) is small in stature but jam-packed with meal-planning advice. It contains recipe ideas plus detailed instructions on how to get the maximum value from your food dollar while also slashing meal preparation times. Deborah Taylor-Hough, mother of four, is highly organized. 

She shops one morning in less than an hour, chops and prepares ingredients the next night after dinner, and then spends one long day cooking. Her method of preparing numerous meals and freezing them for later consumption was a survival strategy the author employed after the birth of her first child. After a decade of experimentation, she shares her menu ideas, recipes, and tips for shopping and preparing thrifty, frozen treasures that simplify the daily meal rush.

Making double and triple batches of 10 recipes, she ends up putting 30 meals for two adults and two children into the freezer, ready to heat and eat. Taylor-Hough's plan uses simple, familiar recipes, her familys favorites. Her family eats meat loaf, baked ziti, and chicken and broccoli casserole made with canned soup. Each dish is repeated several times a month. To keep her grocery bill under $200 a month, she uses store brands and buys ground meat in bulk, and only when it's on special. As much a manual for a way of life as a cookbook, Frozen Assets tells how to create your own meal plans, cope with a small, "in refrigerator" freezer, and use this bulk-cooking method even if you are single. There are suggestions appropriate for all sizes of families and forms to help organize the cook.

If you are into efficiency and want a guide to reorganizing your culinary life, this book is a must-have. It even offers advice on how to recover from a whole day of cooking. Taylor-Hough's recommendation: go out to dinner that night. For those old enough to know who Im talking about, Peg Bracken would be proud!

Cooking Wild in Kate's Camp by Kate Fiduccia (Creative Publishing International) contains over 150 easy-to-prepare recipes ideally suited for meals on the shore of your favorite lake or stream, at the deer-hunting shack, on a backpacking trip, or on the grill during a weekend at the cabin. Some of the tantalizing recipes make use of the day's catch or last fall's venison or game birds. All of the recipes use basic ingredients and short, simple preparations. After all, when you're on vacation, who wants to spend hours making a complicated meal?
Satisfying dishes like grilled hickory trout, venison hash, hearty trail mix, and campside crepes with fresh berries will ensure that you eat well with a minimum of fuss. Sidebars provide a wealth of valuable information on topics such as meal planning and packing for your trip, keeping food fresh in the field, and finding and utilizing edible plants.

Simplified Diet Manual edited by Judy Fitzgibbons, Iowa Dietetic Association (Iowa State Press) has been an on-going project of the Iowa Dietetic Association and an invaluable guide and resource for hospitals and long-term care facilities in every state and many foreign countries. In a straight forward and uncomplicated way, this manual presents basic diet principles, general and modified diets, and menus to help health care workers and dietitians provide clients with nutritious and pleasing meals. This new edition under the excellent editorship of Judy Fitzgibbons incorporates many of the food trends and changes in health care that have affected nutrition therapy in recent years, such as Americans' concern about limiting dietary fat and the increased ethnic mix in American food choices. Features include menu planning guidelines based on the "Food Guide Pyramid"; Vegetarian, Finger Food, and Limited Concentrated Sweets diets; other diets have been revised, replaced and renamed; and adjustments to the appendix include a chart of body mass index, a revised potassium per household measure chart, and revised safeguards for food that address recent public health concerns. Simplified Diet Manual sets the standard in its field.

On Cooking: A Textbook of Culinary Fundamentals (with software) (3rd Edition) by Sarah R. Labenskey, Alan M. Hause (Prentice Hall) is very thorough, and covers everything from history, nutrition and sanitation to classic and innovative recipes using the latest trendy ingredients. This text is geared specifically for the cooking student, however, with most recipes written to serve 12 or more, and ingredients listed by weight rather than volume. It tremendously useful reference for a library of cook books, and can be used to provide a solid foundation of the basic principals of cooking. Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. For Chefs, Restaurant Managers and others in the food service industry.

What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke (Norton) Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke. Does the alcohol really boil off when we cook with wine? Are smoked foods raw or cooked? Are green potatoes poisonous? With the reliability that only a scientist can provide, Robert L. Wolke provides plain-talk explanations of kitchen mysteries with a liberal seasoning of wit. A professor of chemistry and a lifelong gastronome, he has answered hundreds of questions about food and cooking in his syndicated Washington Post column, "Food 101." Organized into basic categories for easy reference, What Einstein Told His Cook contains more than 130 lucid explanations of kitchen phenomena involving starches and sugars, salts, fats, meats and fish, heat and cold, cooking equipment, and more. Along the way, Wolke debunks some widely held myths about foods and cooking. Whether kept in the kitchen or on the reference shelf, What Einstein Told His Cook will be a friendly scientist at your elbow.

Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation by Clifford A. Wright (Harvard Common Press) One cannot find a better book on how to cook a great variety of vegetables.

Mediterranean food is the home cooking of many local cultures, a way of cooking derived from generous people, rustic foods, and simple pleasures. Its clear, robust flavors and uncomplicated preparations have made it a favorite of Americans and have earned it an honored place in our culinary tradition.

What makes Mediterranean vegetable cookery so wonderful is the way its ingredients have been combined to create a host of delicious dishes virtually unknown until now in American kitchens. Vegetables are high on the list of foods we all want to eat more of, and we're always looking for new ways to prepare them.

With Mediterranean Vegetables, a masterful A‑to‑Z culinary reference and cookbook, Mediterranean food expert Clifford A. Wright gives us a new world of great tastes. Never before has such a wealth of information on vegetables of the Mediterranean been collected in one place.

Each entry describes a vegetable and its varieties, explains its origins and its culinary history from ancient times right up through the present, and details how to grow and harvest it and where to buy it. Included are many vegetables that you may use every day, such as spinach, carrots, peppers, and tomatoes, as well as those you regularly see in markets but are unsure how to prepare, such as celeriac, kohlrabi, and taro. There are also those that you can easily cultivate in your garden or find growing wild, such as borage and garden cress.

The countries that border the Mediterranean Sea are exotic and diverse, as is their multitude of vegetable preparations. These 200 recipes, incorporated into appropriate entries, tell stories about the people who created them and the cultures from which they were born. Such a connection between food and history makes cooking, and eating, even more satisfying. Here you will find authentic recipes for such classics as ratatouille, gazpacho, and tabbouleh, as well as recipes for less familiar, but no less delicious, dishes including Artichoke Hearts in Citrus Sauce and Golden Breadcrumbs, Fried Eggplant with Yogurt, Etouffee of White Beans, Carrot Frittata, and more.

Comprehensive and eminently accessible, Mediterranean Vegetables is for anyone who wants to read about, grow, cook with, and eat vegetables. It is, quite simply, a must‑have reference and cookbook.

Travel, Fine Food and Fantastic Photography:

HOT SOUR SALTY SWEET: A Culinary Journey Through Southeast Asia By Jeffrey Alford and Naomi Duguid (hardcover/jacketed 11 x 9 3/8, 368 pages Full-color throughout; over 100 glorious food, location, and ingredient photographs Over 175 recipes, please visit,

Award-winning authors/photographers Jeffrey Alford and Naomi Duguid (Seductions of Rice, Flatbreads & Flavors) continue their utterly unique blend of culinary travelogue, photojournalism and cookbook in the deliciously beautiful voyage along the Mekong river that is captured in Hot, Sour, Salty Sweet. The book arrives at the ideal time for an American audience that ranks Asian food as the hottest trend of the moment and Southeast Asia as the most attractive travel destination. Alford and Duguid honor both of these aspects of our national interest with recipes that share. the secrets of Asian food, and photographs and personal reflections that create the feeling of accompanying the authors on their fascinating journey.

HOT SOUR SALTY SWEET promises to take its place in a line of distinguished publications that identify and introduce a culinary region to our popular culture. In the 1970s, food writer Elizabeth David established the Mediterranean as such a region and helped propel its cuisine to the forefront of cooking over the last twenty-five years. In Hot, Sour, Salty, Sweet, Alford and Duguid confirm, with contagious enthusiasm, that the Mekong river region will be the major influence on the cooking scene for the next quarter century.

Starting in Yunnan in southern China, crossing into Burma and Laos, and running southward into Thailand, Cambodia, and Vietnam, the Mekong is a thread that unites culinary traditions and creates a distinctive palate based on creative ways of combining hot, sour, salty, and sweet flavors. Having traveled the Mekong's course, Alford and Duguid share more than 175 recipes that they gathered along the way, as well as more than 200 full color photographs that bring the food and the region to life.

And, like epic filmmakers who understand that a grand story requires an intimate relationship at its core, Alford and Duguid invite the reader to share in the immediacy of their travels through anecdotes, observations, and location photographs. For example, the recipe for Morning Market Noodles begins "Early morning in the village markets in Southeast Asia, there's a chill in the air and the smell of wood smoke from cooking fires. Women cook at open-air stalls, each with a table and a few tools, some bowls and jars of condiments, and a platter of fresh ingredients.

Clouds of steam rise from simmering pots of soup. Shops ...find themselves perched on stools, side by side with strangers, eating Morning Market Noodles, usually a hot soup."

Adding to the sense of place that the authors create throughout the book is the note that accompanies each recipe title, explaining the location from which the recipe hails. Also provided is a glossary of flavorings, ingredients, and techniques that make it a joy to prepare this extraordinary cuisine at home.

Due to the influx of Asian immigrants to North America, we have come to know and love a variety of Asian foods. The cuisine is now mainstream, as evidenced by the explosion of neighborhood Thai, Vietnamese, and Malaysian restaurants; the attention paid to it in newspaper and magazine articles; and the proliferation of its key ingredients (e.g., jasmine rice, coriander, mint, lemongrass, and flavorful condiments) on supermarket shelves.

This is the right moment in time for this book, which unlocks the secrets and wonders of the region that gave the world the alluring blend of hot, sour, salty, and sweet. Alford and Duguid left their home in North America, traveled to other side of the world, and have returned to find an audience ready and eager to learn from and savor the flavors of their one-of-a-kind culinary adventure.

Excerpt from the Preface....

We first started travelling (and eating) in southeast Asia years ago, in the seventies. For a long time, because of the war in Vietnam and changes brought about by the war, we could travel only in Thailand and for short stays in Burma. In the mid-1980's travel restrictions in China loosened up, and parts of China's Yunnan Province became open to outsiders. In the late 1980's, restrictions on travel to Laos, Vietnam, and Cambodia also loosened; we first went to Laos in 1989, and to Vietnam a few months later. By the mid-1990's we were able to travel by land from mountainous northern Vietnam into China, and from China into remote northern Laos, crossing land borders which had been for decades closed to outsiders.

The more we traveled, the more we become aware of close relationships within the region in terms of food and culture. Our culinary map of southeast Asia slowly changed, no longer grouping Thailand together with Malaysia and Indonesia, as is traditionally done, but seeing it as a close cousin to parts of southwest China (Yunnan) and to the Shan States in Burma as well as to Laos, Cambodia, and Vietnam. Just as we think of the Mediterranean having a common palate, we began to see mainland southeast Asia in the same way. That uniquely wonderful food, the food we'd originally been introduced to in Thailand, we came to realize was unique to an entire region, not just to one country.

In 1997, confident that southeast Asia would continue to open its doors, we eagerly began work on this cookbook. Our goal was to eat our way from village to village, town to town, sometimes returning to places where we'd been before, sometimes crossing borders into regions new to us. Would there, we wondered, be fish sauce in southern Yunnan? Would cooks in Cambodia brown their garlic the way Thais do, and would they rub grilled meats with black pepper and ground coriander root? If there is indeed a shared palate throughout the region, what would be its essential characteristics? In the Mediterranean there is a common approach to food, but Moroccan and Greek are hardly close cousins. In mainland southeast Asia, what would be the similarities between the cuisines, and the differences? When we first began, eating and travelling, taking photographs, we felt like we were working on a giant jigsaw puzzle, tracking ingredients, methods, dishes, names, etc. But as time went by we found ourselves gravitating toward the Mekong River, as if the river were a well-worn trail through the forest.

The Mekong (Mae Khong - or "river Khong" - in Thai) flows south through China from its source in Tibet, draws the border between Burma and Laos, then between Laos and Thailand. It flows on down through Cambodia before reaching its massive delta in the southern part of Vietnam. Along the way tributary rivers flow into it, swelling it with water from distant hills. The Mekong watershed doesn't define the food and cooking of southeast Asia, but like the Mediterranean, the Mekong and its tributaries are an indivisible part of the region's food. They carry and deposit fertile soil for dry season gardens. They irrigate rice fields and support an abundant fish and plant life. They help transport goods and people, and at times are the only roads around. And in the heat of the day, the river is always there for a cool swim...

The Mekong became our thread, our compass. Whenever possible we tried to travel down the river, from Huay Xai in Laos to Luang Prabang, from Cantho to Vinh Long, getting lost in the massive delta's tangle of waterways. When river travel wasn't possible, we took small roads nearby. Always we searched for key locations along the river to settle into, places that had been important historically, or places simply too beautiful, or too interesting, to pass by. And just as the river became our road, village life became our point of reference.

Travelling in southeast Asia we have always been happier eating in small towns and villages than we have been eating in big cities. It seems that it should be the opposite, because in the city there is so much more food to choose from, and so many more ingredients for cooks to cook with. Bangkok, Ho Chi Minh City, and Kunming are all incredible places to eat, places where we have enjoyed some of the best meals we have ever had. But give us a choice, and we will almost always choose to eat, and to spend time, in smaller towns and villages. Perhaps it is because we are foreigners, and have so much to learn. In a village we can see how rice grows and how it is harvested. We can watch as noodles are made by hand, first by pounding soaked rice into a paste, then by pushing the paste through a sieve into boiling water. We can observe how a household fish pond works, and how river fish are fermented to make padek and prahok. A family pig is fattened with scraps and leftovers from the kitchen, paperthin slices of beef are set out in the hot sun to dry, and cracklings are made from scratch in a huge wok full of hot oil, set out over a charcoal fire in the backyard. In villages we feel we see the foundations of the cuisine, the building blocks. They are more visible, more accessible.

It is also true that our home is in Toronto, a big North American city, and for us time spent in rural areas in southeast Asia is very different than our life in the city. The pace of life, the sounds and smells, the daily rhythms, the night sky, the sense of scale, everything is different. Whenever we settle into a small town or village coming directly from home, it takes us time to find our feet, to get acclimated, to adjust our expectations for what each individual day will bring. Time genuinely slows down, and it affects everything. It affects our feelings about the food we eat, and how the food tastes.

As a consequence, our initial goal of eating our way through southeast Asia evolved into the somewhat specific goal of exploring the food of the Mekong region by eating our way along the river, from Yunnan to Vietnam. Like students in a life drawing course, instead of drawing the entire model, we found ourselves drawing only an arm, an elbow, a hand. HOT SOUR SALTY SWEET: A Culinary Journey Through Southeast Asia is as a result a cookbook, a photo essay, a journey down a river, and an introduction to one of the world's great culinary regions

ABOUT THE AUTHORS Jeffrey Alford and Naomi Duguid are photographers, writers, world travelers, and great cooks. Their first book, Flatbreads & Flavors: A Baker's Atlas, won the 1996 James Beard Award for Cookbook of the Year and the IACP Julia Child Award for Best First Book. Seductions of Rice, their second book, was chosen as the Cookbook of the Year by Cuisine Canada. Their articles and photographs frequently appear in Food & Wine and Gourmet magazines. Their stock photo agency, Asia Access, is based in Toronto, where they live with their sons, Dominic and Tashi, when they are not on the road.


SMOKE & SPICE by Cheryl Jamison and Bill Jamison ($16.95, paper, 414 pages, index, Harvard Common Press, ISBN: 1-55832-061-X) HARDCOVER

For the rookie who has just become passionate about backyard (or stovetop) smoking... For the seasoned veteran, whose repertoire is ready for new ideas... For anyone who savors the husky resonance and deep, subtle taste of wood-smoked barbecue... For all who knows that the flavor of smoke is sublime... then you must add these two smoke cookbooks to your repertoire.

Here are over 200 recipes that amply prove how creative and downright delicious smoke cooking can be.  In SMOKE & SPICE, the Jamisons take smoke cooking into new territory, with entirely delectable results. They celebrate a world of ethnic and global influences, and they focus on foods-leaner cuts of meat, as well as chicken, fish, seafood, and a host of vegetables-not typical of old-style barbecue. With dozens of useful technique tips, this is a book that reveals smoke cooking to be easy to master, surprisingly versatile, and unbeatable good.

Real barbecue, one of the treasures of home-grown American cooking, once was the specialty of a few chefs and aficionados. In their pioneering SMOKE & SPICE, Cheryl and Bill Jamison showed owners of home smokers-and grills adapted for smoking-how to cook traditional American barbecue. Now, thanks to the ready availability of smoke cookers—water smokers, wood-fired pits, and kettle grills—millions of Americans are cooking outstanding "Q" right at home. SUBLIME SMOKE is the cookbook for them, with over 300 mouth-watering recipes and expert tips on how to get the best results from any kind of barbecue equipment

Cheryl and Bill Jamison are distinguished travel and food writers and authorities on American regional cooking. They have also written The Rancho de Chimayo Cookbook, Texas Home Cooking, and The Border Cookbook (winner of a James Beard Book Award), (All Harvard Common Press).

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