Spring 2023 Book Reviews

by Colleen Cambridge

It is a rare book that manages to be both cozy and mysterious, and this one truly does it brilliantly. It’s set in post-war Paris, and our sleuth is a friend and neighbor of Julia Child—whose lovely chef knife turns out to be a murder weapon. As you might imagine, there is a wealth of food writing as well as action-packed twists and turns. I found Tabitha, the main character, delightful and interesting, and I enjoyed a very believable look at Julia, her husband Paul, and her sister Dort.

by Tamar Adler

The name of this book might ring a bell, as Adler’s modern classic shares part of it. That inspiring book introduced many people to her philosophy of embracing leftovers and avoiding waste by being mindful about the scraps of one meal and how they might enter the next. This cookbook is a more substantial look at how that is done and offers an encyclopedic array of ideas for what to do with everything from old mushroom and mozzarella sticks to a whole section on how to get the most benefit out of empty jars with remnants of flavor left in them. Far beyond a cookbook, it’s a celebration of leftovers and food scraps—the things we don’t always find exciting or sexy. It’s the perfect invitation to think in a new way, which is the highest praise I can give a cookbook.

by Taleen Voskuni

This is a fun romantic novel about an Armenian American heroine who breaks up with a long-term boyfriend when he proposes and plunges herself into her cultural heritage to appease her matchmaking mother (at first). It’s a beautifully written book covering a lot of heavy ground with a gentle touch (it’s a talent to cover bisexuality, cultural history and genocide in a romance novel). One of the things I loved most about this book was immersing myself in the rich food traditions—it was tough to read on an empty stomach and sent me searching for Armenian food and restaurants near me.

The Foods, People and Innovations That Feed Us

by Lisa Kingsley

This book is first and foremost intended to be a work of history writing. If you’re so inclined, it whets the appetite for a deep dive into the geographical places, people and cuisines that have contributed so much to the way we eat in the United States. I’m grateful that it does this without shying away from some of the less beautiful parts of this country’s history. It’s beautifully photographed, and a wealth of recipes offer you the chance to cook your way through history.

by Flora Ahn

This book is written for elementary school-aged students, but the themes of family, food, and memory will resonate with many ages—they certainly did for me. This is a story of time travel and Korean heritage, with a generous helping of culture and traditional foods (there are some recipes included if you get hungry while reading). A great book to give a young person in your life, use as a read-aloud, or just read on your own.

A Science-Based Guide to Nutrition for Baby’s First 1,000 Days

by Evelyn Rusli and Arianna Schioldager

I usually shy away from cookbooks with any ties to brands, but this one caught my eye because I couldn’t find anything quite like it when I was pregnant and trying to feed a baby. Yumi is a baby food company, and you should know that up front, but that doesn’t negate the well-researched, informative info in the book. From what to eat while pregnant to how to start introducing solids (and what to include), it’s a helpful guide to one of the most stressful parts of one of the most challenging situations a person can encounter.

Loria Stern

I’ve been interested in the growing movement toward adding edible flowers to foods of all kinds, and this book hits the mark of giving an excellent overview in a beautifully photographed way (crucial for the aesthetic, but also for identifying the right flowers to eat!). There is an excellent range of sweet and savory recipes and a variety of tips and tricks to help edible flower newbies.