Word: cookbooks
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...readers of his New York Times food criticism might realize. Sokolov's 1975 novel, Native Intelligence, told the story of a Harvard genius whose exploits in Africa in the Peace Corps seem to leave his abiding Ivy League smugness and a self-satisfaction unscathed; he followed it with a cookbook. As the often jocular tone of Native Intelligence indicates, he has less of a taste for dictating the ingredients of a successful life than a successful souffle...
...enjoyment and sensual wellbeing. Still, Johnson was at a beggar's banquet compared with the modern diner's choice of delectations: ingredients, recipes and techniques from the kitchens of the world. Not least of these blessings, to a Johnsonian, is the cornucopia of culinary literature. A good cookbook is a perpetual feast, and this year's table is well laden...
...Escoffier and the gurus of nouvelle cuisine, the Japanese chef insists: "Let little seem like much, as long as it is fresh and beautiful." Tsuji, a former journalist with a degree in French literature who trained with some of Europe's greatest chefs, has written more than a cookbook: his 517-page tome is both an essay on the culinary philosophy of his country and an explanation of the cultural background of its foods. Along the way, he shows in words and excellent artwork the basic repertory, from sushi to a gala banquet consisting of as many...
...many cooks make judging difficult when the time comes to hand out annual Tastemaker awards for the best U.S. cookbook. This year, after sifting through 92 entries, the judges pared the list to a prestigious few, including Food Writers Craig Claiborne and James Beard, as well as Jacques Pépin, 44, onetime chef for Charles de Gaulle. Pépin's book, La Methode, won the grand prize. Gathering to receive their awards, the three pitched into a mélange of asparagus, zucchini, cauliflower, carrots, tomatoes, eggs and rack of baby lamb. What was it such eminent...
...facing upward. The explosive has not gone off in America; there are only a dozen restaurants devoted to authentic Hunanese cuisine in the entire U.S. The first was founded by Henry Chung in San Francisco five years ago, and almost immediately won national acclaim. In his Hunan Style Chinese Cookbook (Harmony Books; 145 pages; $10), Chung relates charming anecdotes from his native Li-ling county and introduces many worthy dishes, notably hot and sour chicken, fried asparagus in hot black bean sauce and, for breakfast, steamed thin-sliced pork with fermented black beans. Ni hao, Mr. Chung...