The book, to be released this week to coincide with what would have been Julia's th birthday on August 15th , illuminates the shifts in culture, cuisine, customs, and class, and examines the struggles of a woman, born in California in , searching for identity. The book is hard to put down, despite its heft pages , but few lives are worthy of such delicious scrutiny. Julia's life, while charmed and privileged, came with its own profound struggles for self-identification and meaning. I was struck by the meandering of Julia's journey - until her thirties, when she enlisted in the war effort as an office worker for the OSS.
The underbelly of her early story includes a lackluster attitude towards school with grades to match at Smith , a spiritual yearning that never seems to materialize, a jagged relationship with her ultra-rich, ultra-conservative father, and the subsequent idealization of men. Despite all of it, what becomes crystal clear is Julia's extraordinary self-confidence and almost super-human work ethic that continued until her late eighties when she was still master of stage and TV screen.
Spitz, however, does not shine Julia up for public consumption; he keeps her flaws and foibles intact. Julia's husband, Paul Child, emerges as an equally compelling personality, one who was hugely responsible for who, and what, Julia became. Spitz observes.
Her story is also a powerful look at the allure of food that today is perhaps too available to all of us. For Julia it was that first meal in Rouen, France - a fish, cooked in butter and parsley, with insouciant simplicity, at La Couronne in -- that hypnotized her. For a Pasadena society girl to ultimately find a calling when nearing 40 is an interesting enough read, but to become a media icon at age 50 is quite another story. All 6 feet, 3 inches of Julia emerged on television in homes all over America, and from that time forward -- more than three decades worth -- we were treated to indelible images of omelettes, a chorus line-up of raw chickens, bubbling copper sautoirs of boeuf bourguignon, laughter, and learning.
Even more than her recipes, however, was her out-sized personality that served generations of women well beyond the kitchen. In Dearie , Julia's multi-generational imprint on what then was our gastronomically myopic culture is expertly textured by Mr. Spitz, who makes Julia's personal and professional trajectory of targeted historical importance.
Whether or not you grew up watching Julia on TV, or ever mastered the art of French cooking, you will no doubt get a vicarious culinary education by the book's end. Julia's dining experiences, cooking adventures, and culinary travails are enough to make you swoon. Julia encouraged Bob to write her story. It's amazing how recipes circulate around the world. Back in the early '80s it took about two years for "blackened redfish" to migrate from New Orleans, where it was invented by Paul Prudhomme, to Chicago. But that's because the primitive media of culinary exchange were cooking magazines and Wednesday's newspaper food sections.
By the time the blackening fad arrived in Australia, redfish had been over-harvested to near-extinction, recovering only after trendinista chefs moved onto something else. These days, of course, food news and recipes shoot around the globe in no time flat via the Internet -- which is why we're suddenly inundated with gilded "gourmet" hamburgers and bizarre pizzas everywhere in the United States.
I'm reminded of this by an email that just arrived from Singapore, where one of my own recipes recently appeared. Two years ago, Michael Whiteman, my husband The Restaurant Consultant, worked with Richard Helfer, the former far-thinking president of Raffles Hotels, to help create a fast-casual rotisserie chicken restaurant prototype that was slated to colonize numerous corners of Singapore and then beyond. Every recipe is healthful and colorful, with major emphasis on swapping fresh vegetable purees for otherwise fattening cream and butter.
For example, zucchini gets whirled into a gorgeous jade-green sauce for pasta primavera; cauliflower gets star billing in a delicious side dish called "Looks Like Mashed Potatoes;" and creamed spinach is enlightened with a puree of yes! Helfer named his chicken chain Charly T's, after a fictional gastronome who roamed the globe in search of recipes that would sate his infinite lust for chicken.
Knowing that go-withs and flavorful sauces are at least as important as a well-lacquered bird, Helfer paid lots of attention to side dishes, one of which he happened upon in the aforementioned cookbook. A Singaporean food writer alarmingly named "Little Missy Greedy" recently visited the newly opened second outlet of Charly T's to write about how to make the restaurant's celebrated mac-and-cheese -- and there it is, straight from Eat Fresh Food : my singular recipe that incorporates, among other ingredients, red peppers, chipotle powder, honey and cauliflower florets.
Its gorgeous bright orange sauce is made from cooked red bell peppers and garlic that get pureed together until silky. The seven step-by-step photos all have captions in Chinese, which happens to be Greek to me -- but you can make this at home with your kids and be rewarded for being a terrific parent. You'll love it because it looks like it's oozing with cheese, but it has much less fat and is more nutritious than regular mac-and-cheese. And now it's among the trendiest dishes in Singapore. Singapore Sling, anyone?
Shred the cheese on the large holes of a box grater and set aside. Cut the peppers in half and remove the seeds. Cut the garlic in half, lengthwise, and add to the saucepan. Bring to a boil, lower the heat to medium, and cover. Cook for 15 minutes, or until the peppers are very soft. Transfer the contents of the saucepan, including the water, to a food processor or blender. Add the butter, honey, chile powder, and salt to taste and process until very smooth.
Return to the saucepan. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cauliflower and cook for 12 minutes, or until tender. Drain well and shake dry. Heat the sauce and pour it over the pasta. Add the cheese and stir well. Sprinkle with chives. Serves 4 to 6. Radically Simple: Brilliant Flavors with Breathtaking Ease might be most useful in the summer months, so here's a way for someone to get an autographed copy.
One lucky winner will be randomly chosen on Monday, July Here's how you can enter:. If you'd like to share a recipe, so much the better. She wrings stylish, streamlined, fabulous results with inspired combinations. Cucumber-Coconut Bisque This is incredibly refreshing and lasts, surprisingly, up to 5 days in the fridge. Even kids love it. Make sure all the ingredients are icy cold before assembling. Cut the cucumbers in half lengthwise and scrape out the seed with a spoon. Cut the flesh into pieces and put in a blender with the yogurt and coconut milk.
Sliver the dark green parts of the scallions and set aside for garnish. Chop the white and light green parts and add to the blender with the chopped mint, cumin, and oil. Process for several minutes, until smooth; add salt. Ladle into bowls. Garnish with slivered scallion greens, julienned mint, bell pepper, and a drizzle of oil. The first perfumes the fragrant tahina sauce; the latter contributes its aroma to the fish.
Combine the tahina, lemon juice, garlic, and cilantro in a food processor. Add salt and pepper. Drizzle 3 tablespoons of the oil all over the tuna steaks and season with salt. Mix the coriander and cumin on a plate; rub into the fish. Heat a ridged cast-iron grill pan over high heat. Sear the tuna 2 minutes on each side. Keep the tuna very rare. Toss the mesclun with the remaining 2 tablespoons oil. Add salt and divide among 4 plates. Place the tuna on the greens.
Pour the tahina sauce over the fish and scatter with the pomegranate seeds. Toss the berries with the orange flower water and 1 tablespoon of the granulated sugar. Put the remaining 5 tablespoons granulated sugar and mint in a food processor and process until incorporated. Divide the berried among 4 glasses and sprinkle with the mint sugar. Here are two wonderful summer reads about food and family from exotic climes: One is a memoir, the other, a cookbook.
Pomegranates and Grapes by Nuray Aykin, is the autobiography of a young Turkish woman, turned PhD, who finds love in America while holding onto her heritage -- especially her cuisine. Her personal journey, punctuated, or defined by obstacles, perseverance and an enduring love of food, is told through taste memories that make you hunger for more. Sally Butcher's cookbook, is a lovely companion to Ms. Aykin's evocative food tales. The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan , is a treasure trove of authentic recipes, bursting with flavor and sense of place.
Nuray Aykin, author of the charmingly titled Pomegranates and Grapes , emerges as a masterful wordsmith, connecting readers to her story even though we don't know her, or her name. We learn about a remote upbringing in towns scattered across the landscape of Turkey and are moved by a solo journey to Buffalo, New York, to secure a doctoral degree amidst years of illness and "foreign-ness. The food of her country anchors her adventures and evokes a Mediterranean way of life that buoys her spirit throughout.
Yet strikingly, the story is not really meant for us at all. It is, instead, a retrospective diary of sorts to her year old son who is leaving for college. Lest the past go unremembered, Ms. Aykin uses the word avlu , a greeting or entrance area, to welcome her son into her life's story, in order for him to better understand his own. At the houses we visited, they would serve sikma , made by filling bazlama bread dough with feta cheese, onions and parsley. After you wrap the hot bazlama around the filling you need to squeeze it with your hands, almost leaving imprints of your fingers on it to warm up the fillings.
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We would drink ayran a salty yogurt drink. The foam of ayran would fill half of our glasses, just like beer, and leave a white mustache every time you took a sip. We had an abundance of fruits and nuts -- apples, pears, plums grapes, black and white mulberries, almonds, walnuts and pistachios.
With a PhD in industrial engineering, Ms. Aykin has a rare gift of combining laser intelligence with motherly passion. Her story is a cultural and emotional "dig" into the archeology of nuclear and extended family relations, stereotypes of grandparents and women, and the exquisite simplicity that binds us through food and love -- whether we are in Istanbul or Buffalo; whether we are child or parent, leaving or left behind. But where Ms. Aykin teaches us about her native cuisine in prose, I craved the immediacy of first-hand experience. Enter: Ms. Butcher's cookbook. It's rare for me to read a cookbook cover to cover, but a trip to Veggiestan a fictional region including Turkey, the Levant, and Middle East while sitting in bed with a cup of mint tea, was irresistible.
I longed to "taste" the food of places I had not yet been -- Turkey, Iran, Iraq, Greece and Lebanon, to name a few -- and so this evocative romp would have to suffice for now. Immediately I turned to the recipes from Turkey as Ms. Aykin had whetted my lips for aryan recipe below , and more. In Ms. Butcher's engaging book she boasts about the Turks' impressive array of bread. It extends in all directions: south to the Mediterranean, north to the Black Sea, permeating ever easterly. Its cuisine reveals a huge number of influences," and she has included recipes for the two most intriguing and versatile breads: yufka and pide.
The former is soft and chewy and made with yogurt; the latter, is a "wrap" of sorts and thin as a wafer. Knowledgeable as all get out, Ms. Butcher is a London-based food writer who, with her husband, runs the renowned Persepolis -- a Middle Eastern food store where, according to fans, her enthusiasm and tenacity is in no short supply. This comes bursting through the pages of her new book -- transforming scholarly authenticity into joy. And while you will find many vegetarian recipes from Turkey -- including the populist red pepper paste, olive oil-drenched egpplants, everyday beans, and lahmacun a kind of Turkish pizza , the array of recipes from elsewhere in Veggiestan is dazzling in their scope and in their use of exotic but findable ingredients: orange flower water, turmeric, saffron, rose petals, barberries and pistachios.
From Julia Child’s Kitchen
Swooning, yet? A recipe for Sweet Hummus, made with date syrup, cinnamon and cardamom, intrigues. As promised, here's her recipe for aryan : A perfect drink for these sweltering days of summer. Whisk and I do mean whisk the yogurt and water together. Add the salt and the mint, and chill well. Serve over ice. Not long ago, in the epicenter of Brooklyn's culinary scene, I had a delightful dinner in a place called Osteria il Paiolo. Williamsburg, Brooklyn, home to some of the world's hippest dining venues, is a multi-culti morass of righteous Jews, old-time Italians and Dominicans, and newly-converted food passionistas with young families and big dreams.
It is also home to one of the only places I know that features polenta as its calling card, authentically made in an "il paiolo" -- a large unlined copper pot -- the traditional vessel in northern Italy in which to s-l-o-w-l-y stir ground cornmeal into boiling water and salt until thick and creamy. It is sturdier than porridge and more sublime than its humble ingredients might imply. I was no more than 19 years old when I first met its acquaintance during a trip to northern Italy. It was there that I had one of the my most memorable dishes of my life: A thick slice of Gorgonzola dolce onto which was poured a stream of hot buttery polenta across its girth.
An exercise in simplicity, its creamy texture and unexpected melding of flavors and fragrances, was downright sinful. And while not the traditional form polenta usually takes, it remains a love-at-first bite memory. While the good people of Tuscany are known as "bean-eaters" because of their culinary proclivity towards legumes, the Piemontese locals are known as polentone.
Apparently, everyone in Piedmont eats polenta all the time, and have done so before the Roman empire! At that time, polenta was made from other grains such as millet, barley, and farro. Corn, or maize, appeared in the 16th century. That said, I was excited to try the polenta, and all the other good things I had heard about, at the dining spot loosely translated as "the polenta pot. Alex, a native of northern Italy's Piedmont region, was primed to bring the signature dish of his family's kitchen to slightly tonier environs.
Amidst a sprawl of white table-clothed tables in an industrial modern space, one can dine very well indeed. In addition to the myriad ways to eat polenta, topped with tomatoes and quail, with shrimp and rosemary, with fontina, are exemplary antipasti and main courses -- we especially loved the homemade sausage with savory cabbage served in a terracotta casserole, and my husband said his roasted quail, prepared with pancetta, cream and sage, was the best he ever had.
Good, too, was the unusual pappardelle al cioccolata , chocolate pasta with a wild boar and vegetable ragu. Unbeknownst to me, authentic polenta is made with only water and salt, not the butter and cheese we have come to expect. But along the way, the latter ingredients have become commonplace. And while the ingredients may be , the mastery is in the preparation: Polenta must be slowly stirred for up to 45 minutes for its requisite creaminess and flavor.
There are huge copper paiolo pots that have electric motors attached, but at Alex's osteria, everything is lovingly stirred by a mano by hand. Alex gets his heirloom polenta -- which is coarse and toothsome -- from a "secret source" in Italy and claims that no one else in New York ergo the country has it. At last count, the kitchen is stirring up more than 60 pound per month, up from 10 pounds when he first got started, not so long ago. Clearly, the locals are catching on. In my own kitchen at home, I make polenta with tomatoes and Parmigiano-Reggiano as one of my ultimate comfort dishes, and on occasion, indulge in that time-honored memory of gorgonzola topped with steaming polenta.
Only now I gild the dish with a tuft of balsamic-tinged wild arugula and anoint it all with my best extra-virgin olive oil on top. And I am still enamored of Colman Andrews' polenta with oranges and olive oil from his wonderful book, Flavors of the Riviera. The potential for polenta is promising, perhaps turning us all into polentone one day. Chile has emerged as the promised land for premium extra-virgin olive oil, the kind of unconventional gift that leaves a lasting impression on your palate and finesse on your dinner table.
Green and wet as droplets of morning dew, olive oil from Chile boasts a tree-to-bottle experience right in the orchard. A bit poetic perhaps, but the tiny country is counting on its miraculous climate and feral "terroir" to hoist its sparkling olive oil onto the world market. Where to start? On a clear night in June in New York City, 30 journalists and eager foodies sat at one long table to sample the inspired food of Chef English, but more importantly to learn why Chile has landed as prize winner in international competitions -- titles previously held by the more familiar domains of Italy, Israel, and even the U.
The ring leader in the effort is Hugo Regojo, a Spaniard no less, who turned down a coveted life in the Foreign Service to become a farmer. He has joined the ranks of other pioneers, modern Chilean "Olivareros," to cultivate the riches of Chile's Central Valley. Olive oil is a sacred food or ingredient and so I pay close attention to it. I also happen to love it. At home I use only two kinds of oil and they are both olive oils. A regular blended oil from a good producer, and extra-virgin olive oil -- from Italy, California, Israel, Greece, Spain, or sometimes France, when I can find it.
Yet I am intrigued with the new offering from Chile with its golden-greenish hue, notes of almonds and artichokes, and its fresh "alive" quality. Many years ago I tasted a similar "freshness" at the Antinori estate in Italy. They had just developed the technology to "freeze" their exquisite oil almost immediately after extracting. At room temperature, the olive oil tasted almost "molecular" -- an exaggeration of itself.
It was nice to get reacquainted with that decisive palate memory many years later. Olive oil was first mentioned in the Hebrew bible in the 13th century B. As we now know, it is extremely healthy -- high in antioxidants, and monounsaturated fats -- particularly oleic acid -- and cancer-fighting polyphenols. But buyer beware. There are too many flawed olive oils on the market that suffer from rancidity and fustiness -- a word used by olive oil experts to define the "off" flavor caused by anaerobic fermentation of the olives before they are milled.
Rancidity, on the other hand, is the result of a secondary oxidation process resulting in a strong smell of paint or varnish. Chile is selling its premium extra-virgin olive oil to chefs in great restaurants and it is slowly appearing on supermarket shelves. Since the olives are harvested, cold-pressed, and bottled right at the orchard with every bottle you know you're getting just their olives -- and so it has integrity. You are not getting a blend of olives from all over the world, like I discovered in the brand I was using!
The climate in Chile is perfect -- cold rainy winters and hot, dry summers let olives reach their optimum maturity -- revealing the great taste and perfume of the fruit remember olives are fruits.
It is also one of the few countries which is free from the dreaded olive fruit fly bacteria which severely affects the quality of the oil. I use olive oil for everything and I bake with it all the time. In my book Eat Fresh Food , my daughter and I invented a lovely Italian-style chocolate chip cookie made with olive oil, as well as tender muffins and a delicious zucchini-banana bread. You can find these recipes on my blog. Using olive oil in new ways has always fascinated me. I was the first to invent olive oil ice cream in the mids for the International Olive Oil Council.
Pastry chef Meredith Kurtzman makes it at Otto. I was the first to freeze olive oil to use instead of butter to emulsify sauces and make them healthier. And I often make a quirky recipe from Colman Andrews adapted from his book Cooking from the Riviera for hot polenta topped with fresh orange segments and drizzled with extra-virgin olive oil.
And that night at Olives, I had a mini martini laced with olive oil from Chile -- and it was very good, indeed. What did I have for lunch yesterday? One perfect pea pod. No kidding. I was rushing like crazy and forgot to eat lunch. I was at my favorite stand at the Union Square Farmer's Market buying micro-greens, edible flowers, pink-stemmed buckwheat sprouts, and more. Including me Anyway, I was also thirsty and the nice farmer said, "here, eat a pea pod. I felt satisfied That's it. A pea pod bursting with tiny fresh peas.
The essence. Nothing more. He said "be mindful when browning the scallops," but he also said that the timing was perfect and that it was delicious. I think he added a burst of fresh lemon juice and so may you. I hope you enjoy it as much as Arthur and his guest did. This dish is an adaptation of one of the most beloved recipes from my original Recipes , but I've updated it with dry vermouth and a garnish of trendy pea shoots.
It is a dish for any time of the year because frozen peas, always available, provide the base of the lovely buttery puree, but I suggest you try it soon with super-fresh peas from the farmers market. Make sure they haven't been "dipped" in a solution or you will have difficulty browning them. Put the peas in a saucepan with water to just cover. Bring to a boil and boil 2 minutes longer if using fresh peas. Drain well and save 6 tablespoons cooking water. Put the peas, 2 tablespoons of the butter, and the reserved cooking water in a blender. Puree until very smooth and thick. Return to the saucepan and keep warm.
Melt 1 tablespoon of the butter in a large skillet. Season the scallops and add to the pan. Sear over high heat 2 minutes per side until golden and just cooked through. Spread the warm pea puree in the centers of 4 large warm plates. Arrange the scallops on the puree. Add the vermouth and remaining 1 tablespoon butter to the pan. Cook over high heat until syrupy, about 30 seconds. Pour over the scallops and top with pea shoots. The lunch celebrated the efforts of Niman Ranch family of farmers whose community of more than farmers raises their cattle, hogs, and lambs with utmost care.
They have changed the standards of sustainable practice and have influenced a new generation of farming systems. The menu rocked with crispy pig trotters, "testa" headcheese , ravioli d'agnello lamb neck, tongue, sweetbreads, and pecorino in a lamb sugo, day dry-aged ribeye of beef, with greenmarket tomatoes, arugula and balsamico, and for dessert, something intelligently conceived and very delicious -- a triptych of chocolate torta with guanciale and sea salt, biscotti al lardo, and crostata ai frutti di bosco made with dry-aged beef fat! Much praise all around -- to DeBragga, Niman Ranch, the farmers, the chefs, and the beneficent earth.
Had a lovely young neighbor over for dinner. She's from South Carolina and told us about "chicken bog" a native dish and flounder gigging a local past-time. It may be time to learn more about the "low country lifestyle! We also enjoyed a last-minute carrot salad julienned and lightly steamed tossed with caramelized onions, balsamic vinegar, and slivered basil. Chicken bog, by the way, is a pilau of chicken, sausage, celery, and moist but not soupy rice and spices. The most creative and best pizzas ever at the newly-decorated Keste on Bleeker Street. Keste has gluten-free pizzas senza glutine , white pizzas, red pizzas, "night and day" calzone, and stuffed pizzas, too -- da morire to die for.
Fresh herring from Holland with Cantillon lambic beer. A great pairing! Thanks, Jimmy Carbone! As tasted on Cooking Today radio show. Cold slow-cooked country spare ribs with roasted beets and white bean salad at home, washed down with Vinas de Balbo bonarda-malbec blend from Argentina. Very good strawberries, lightly sugared and showered with slivered fresh mint from my window box. June is busting out all over. It was a great week. Check it out at www.
Should soar to the top of the charts. The magical rub -- made from sweet paprika, smoked paprika, and sumac may require a trip to an upscale food store or spice market, but these are three ingredients I now always have in my pantry. You should, too. They make a ruddy crust for the steak that lights up your taste buds -- with sweet, sour, salty, smokey notes.
Topping with homemade pimiento cheese makes this a sundae for a cowboy. It's a "hot chill" kind of dish. Serve with a bowl of my amazing cauliflower-potato puree recipe below. What looks like the most luxurious offering of buttery, smooth mashed potatoes is instead a puree of cauliflower bound with a bit of potato and sweet butter.
The underlying sweetness comes from garlic that gets boiled with the cauliflower. Drink wine! Or drink beer! Lots of great suggestions on the show from beer maven, Jimmy Carbone, owner of Jimmy's No. Preheat the broiler. Chop the cheese and put in a food processor with the pimientos, brine, mayonnaise, and garlic. Process until smooth; add salt and pepper. Rub the steaks thoroughly with the mixture and let sit 10 minutes. Rub the sumac thickly on both sides of the steaks. Place on a rimmed baking sheet; broil as close to the heat as possible for 3 to 4 minutes on each side for medium-rare, or until desired doneness.
Top each steak with a scoop of pimiento cheese. Bring a large pot of salted water to a boil. Cut the cauliflower into 1-inch pieces. Add the cauliflower, potatoes, and garlic to the water. Continue to boil for 16 to 20 minutes, until the vegetables are soft but not falling apart. Drain well in a colander and shake dry. Add the cauliflower, potatoes, and garlic to the bowl of a food processor and process until smooth and creamy. Add the butter, milk, and 4 tablespoons of the cheese. Add salt and pepper to taste.
Serve immediately, sprinkle with the remaining cheese. Bake at degrees until heated through and run it briefly under the broiler until golden. We've been covering lots of hot topics, including the new fresh extra-virgin olive oil coming from Chile. Olive oil is a sacred ingredient -- first mentioned in the Hebrew Bible in the 13th century BC, but there is evidence that it has been cultivated for the last years.
So, I pay close attention to its importance. I use only two cooking oils at home -- olive oil and extra-virgin olive oil. That's it! I use one for cooking, sauteing and baking, and extra-virgin olive oil for salads, cold preparations and for "finishing dishes. I freeze it and use it instead of butter to emulsify a dish or to spoon over hot pasta for great texture; I was the first to make olive oil ice cream for the International Olive Oil Council along with the chef from San Domenico, Odette Fada in the 's!
For the recipes that follow, I use a good-quality extra-virgin olive oil if it is not too heavily flavored, regular olive oil, or a combination of both. Baking with olive oil is quite healthy and it results in a special textured "crumb. This would be a great Father's Day gift from your teens to their dad and a great activity to do together: to cook the book! The bonus is that they are much healthier than ordinary chocolate chip cookies. They are also delicious coated in sesame seeds instead of chocolate. Put the flour and sugar in the bowl of an electric mixer.
In a separate bowl, whisk together the eggs, olive oil, and vanilla and almond extracts. Add the wet mixture to the flour mixture and mix until a smooth dough forms. The mixture will be slightly crumbly and a little oily. Knead several times on the counter. Roll the tops and sides in miniature chocolate chips. Line a large rimmed baking sheet with parchment paper or a Silpat pad. Place the cookies 1 inch apart. Bake for 25 minutes, or until firm to the touch. Remove from the oven and let cool on the pan.
Remove with a spatula. Makes They are a cinch to prepare and last several days in a tightly covered tin. Line 9 muffins tins with paper liners. Stir together the flour, sugar and cinnamon in a large bowl. In a medium bowl, beat together the egg, buttermilk, and olive oil. Pour the wet mixture into the dry mixture and stir with a flexible rubber spatula until a batter forms. Gently stir in the fruit. Scoop the batter into the muffin tins. Sprinkle with the turbinado sugar. Bake 25 minutes or until golden and firm to the touch.
Let cool. Makes 9. Very Moist Zucchini-Banana Cake You will love this cake, also called tea bread, as its mysterious flavor and moisture comes from a ripe banana and a zucchini! Nice with a scoop of homemade ice cream for dessert, or with a cup of coffee for a mid-morning snack. Wash the zucchini and dry; do not peel. Grate the zucchini on the large holes of a box grater to get 2 cups. Using your clean hands, squeeze the zucchini dry.
In the bowl of an electric mixer beat the eggs and sugar on medium-high for 3 minutes. Add the oil, vanilla, and cinnamon and beat for 30 seconds. Peel the banana and break it into small pieces. Add the banana to the bowl. Beat until the banana is incorporated and the mixture is smooth. Stir in the zucchini and raisins, then slowly add the flour and mix well. Lightly oil a nonstick 8-xinch loaf pan. Pour in the batter and bake for 55 to 60 minutes, until firm and golden. Be sure to listen to Martha Stewart Radio tomorrow at 3 p.
June 4 through June 11, This was a crazy week of eating, press events, and socializing. How did we ever do it when we were young travelers -- eating two meals out, day after day. I really crashed at the end of the weekend when all I could do was eat animal crackers. What made me think of animal crackers?! I think it was a trip to my second carousel this month. This time it was at Prospect Park. Several weeks ago it was the new carousel in Dumbo. We were there to celebrate the th birthday of the beautiful carousel, complete with a beautiful "carousel cake" made by Hudson Cakery located in Weehawken, NJ.
The cake was delicious and all around it were small horses made out of a kind of hard sugary fondant. All the mysteries and thrillers you haven't acquainted yourself with yet. Selections of must-reads from a few of the Strand's most beloved authors and artists. And if you want to, you can read the plays and the poems online. Over the next few weeks, "Creepy School Bus" became so popular that Snopes.
It makes sense that a generation that grew up online would gravitate toward text- and chat-based horror tales. After all, they came of age in the era of 'creepypastas'—the catch-all term for web-based share-and-scare stories that have long been part of internet culture, but have grown especially popular in the past decade. Download Top Quick Reference Guide here. Provocative parables of the Jewish faith. A year-old girl goes to Detroit to care for her pregnant mother. Hilarious tale of a salesman who takes in his paroled brother.
Topping the list, tying for first place: The Great Gatsby by F. Tied for third: Catcher in the Rye by J. Here's the list in printable form. See original: James M. The Academy of Achievement asked its awardees, "What book did you read when you were young that most influenced your life? Creative Nonfiction: best titles for teens curated by Leslie Whidden, Scoop. The delightful Tom Bedell's list of golf books he'd want on hand if stranded on a desert island. Could be subtitled "gifts for golfers.
Will Schwalbe talks about the joys associated with the book club he started with his mother, who at the time was dying of cancer. Wonderful site. Get book recommendations from people you know, keep track of what you've read and liked, share frank opinions. Greco-Roman works some Chinese and Persian , all in English translation. Science fiction blog, featuring discussions with authors. See collective lists of weekly picks of fiction scroll down for picks of nonfiction. See some past programs along left side. Let's Talk About It , the Idaho Libraries reading and discussion program, provides similar material on various themes: Reading and Discussion Themes theme essays, book descriptions, author information, discussion questions and lists for further reading are available for download.
Loganberry Books: Solved Mysteries: M
Delany and A. A guide for others! Here's the that list on Wikipedia easier to print and see all at once -- and it also puts the club in perspective, writing ABOUT it and about Oprah's market power. For example, it quotes Scott Stossel, an editor at The Atlantic, writing, "There is something so relentlessly therapeutic, so consciously self-improving about the book club that it seems antithetical to discussions of serious literature.
Literature should disturb the mind and derange the senses; it can be palliative, but it is not meant to be the easy, soothing one that Oprah would make it. Oprah's Book Club 2. Patrick's story , as captured by Cynthia Leitich Smith Cynsations. Rejected by one "snooty" bookclub, she started a MUCH bigger one. The List. Ditch Netflix for a novel. And not just because a novelist is telling you to. It will be continually updated through the end of this year to give you a comprehensive resource. Very thorough. The 1.
In Cold Blood by Truman Capote, 2. The Journalist and the Murderer by Janet Malcolm, 3. Columbine by Dave Cullen, 4. Shot in the Heart by Mikhal Gilmore, 5. Son of a Gun by Justin St. Germain, 6. Under the Banner of Heaven by Jon Krakauer, 7. Killings by Calvin Trillin, and The Other Side by Lacy Johnson. Watch videos about various developing countries. Learn more about the country here.
Funded by the Gates Foundation. Based on a survey of editors, and a follow-up to What do editors read? One of my books -- Dying -- is on it! Learn about the various formats Kindle, ePub. You can often get access to these books through your local public library. Helps you get books for free without subscribing to Amazon's Kindle Unlimited. Working with U. They do not limit Open Library to people with print disabilities. Rather, they are displaying and distributing full-text copies of copyrighted books to the entire world without authorization, in flagrant violation of copyright law.
All you need is a library card. Books for book groups. Send me a note. In , I decided that for the entire year, I would not read books written by white authors. It showed me just how white our reading world is.