Tag: LCCBC

November 6, 2024 – My Greek Table: Authentic Flavors and Modern Home Cooking From My Kitchen To Yours

November 6, 2024 / / 0 Comments

Welcome to the November selection for the Left Coast Culinary Book Club. This is once again a cookbook with the focus on Greek food. Of course I have heard of Greek food, but I never realized that there was a show on PBS focused on it.

When a cookbook is a monthly selection, I usually read the text but not all of the instructions. I read the recipe header and scan through the ingredients list. This one is no different. I try to pick a few recipes that I might want to try as well as keep an eye on what I might want to make to share at the monthly meeting.

Truthfully, I haven’t quite finished reading all of it, I will but I have read enough to get the gist of what is going on. This cookbook is self described as not specifically authentic but ‘in the spirit of’ Greek food. It is meant as more of a framework to get started. This isn’t an exhaustive list but I have determined that the common thread is tomato, artichoke, cucumber, olive oil, oregano as the primary flavors. It does appear that most recipes have one or more of these ingredients.

I suppose I can blame my heritage and upbringing that is northern European. As a result, I definitely don’t groove on Mediterranean food. I don’t find my tastes to be universally one deminsional however. Mexican, Indian and Korean are cuisines that I find myself drawn to. I suspect that Mediterranean is close enough but not quite what I expect or want.

That being said, I can always find a few things to try. I haven’t totally decided but I think that I am going to make either meatballs or a Greek sloppy joe. Reading the book, I learned that there is a concept called Meze which is like sharing small plates. This is like the more familiar Spanish tapas with a group. It is small bites with a lot of variety. Sounds perfect for a group setting.

We have some frozen pastry that I would desperately like to get rid of but I haven’t found the right recipe yet. Maybe by the time I get to the end of the book, I will find something. By the way, this technique ends up driving a lot of my cooking decisions. ‘What do we have that I would like to get rid of before it goes bad or I am tired of it in my way.’

What do I think of the book? Given that it is not my first choice of cuisine, I have to say that it is not my favorite. There are a lot of recipes that are all variations of the same kind of ingredients. I guess to me, it doesn’t seem given so many recipes (400+ pages), the variation is not very different or novel.

It’s nice to have choices. It sure beats not having any. Like most cultural cookbooks, there is an emphasis on good ingredients. Using tomatoes in mid winter kind of degrades the overall quality of the recipe. In my climate, there is probably only a couple of months where ‘good’ tomatoes are possible. That kind of narrows down the window to make a lot of these recipes as they are intended and likely best.

I’m sorry, the book just wasn’t for me. The truth is, a helpful review would have something to compare and contrast. If I didn’t like this one then what would I recommend? This is my problem with a lot of Amazon style reviews. The evaluation is only made on limited experience with one product. Powder puff reviews just talk about what you would find in the book and real vague language. I will let you do that.

End Your Programming Routine: This review is only my opinion, so don’t get hurt. If you like Greek food or if you are a fan of Diane Kochilas then by all means check this book out. We make gyros from time to time (I have no idea if these are officially Greek) and I like them. I have said this before, I usually find two or three recipes out of a particular cookbook. That shouldn’t be offensive, but a fact. I have stacks of cookbooks now. Some of them, I barely open.

October 17, 2024 – The Escoffier: Cookbook and Guide to the Fine Art of Cookery

October 17, 2024 /

October is a different month. The Escoffier by Auguste Escoffier is a suggested book of the month for for the Left Coast Culinary Book Club. I say suggested because technically there is no selected book but the theme is Escoffier himself. This is also a different kind of month because this is going to be the first time ever that I will not read the book.

According to what I have heard so far, Escoffier was the first celebrity chef. Born in 1846, he was a restaurant rock star by the turn of the century. Unfortunately, that came to a crashing end when he was fired for skimming at his flagship London restaurant. While formally accepting the charges and partially paying the losses, he never publicly admitted to guilt. This was the pinnacle of his career which continued on but in a much subdued fashion.

This book (pictured), is sort of the codification of French cooking. He took what people knew and did and put it into a formal reference. This was the revolution that he brought to the food scene, particularly in areas of Europe outside of France.

Let me speak to the elephant in the room. For someone that reads almost everything that I run across, why am I not reading this? I have skimmed through the book and it is a cookbook. It is a cookbook that is in the style of “The Joy of Cooking” meaning that that it is almost 1000 pages of words. It is more important to contain the information than actually making it useable.

I will use an example. I was looking up fish recipes and I go to the one that I want. It then refers to another section of the book for the foundation technique/sauce. This is also something that is done in the “Joy of Cooking”. While this is a good way to re-enforce consistency, it is very hard on the user.

The book is also written in a dialect of English that is not familiar. I believe that it is a direct printing from the original. As a result, I believe that it is dated with colloquial phrases and words that are just difficult to read. You add to that French words and page flipping to get the whole picture and you can see that reading is going to be difficult.

I bought the book even though I was not planning on reading it, it seems like the authority of cooking seemed appropriate. To be honest, there are very few books that I buy with the intent of never reading. I probably should have purchased a biography or something that would have been more interesting than another cookbook but the decision was made.

Can I recommend the book aside from my hesitations? Generally speaking I would say no. There is always someone outside with the perfect puzzle piece fit. I cant think of any in this canned, mushroom soup era. You would have to be a dedicated fan or historian or something of that nature to really get energized about this book. I know, it is a little disingenuous to poo poo something that I have not fully given it a shot. I didn’t really know anything until I ordered it.

End Your Programming Routine: I don’t really mean to be negative, I just don’t see myself using this book. I barely open the “Joy of Cooking” for the same reasons. I don’t like turning the page to continue the recipe or to refer back to previous recipes. It doesn’t mean that it is a bad reference, it is about the spatial relationship and organization of information which we have much better mechanisms through technology today. By all means, feel free to disagree.

August 28, 2024 – The Dark Vineyard

August 28, 2024 /

The Dark Vineyard by Martin Walker is the August selection of the Left Coast Culinary Book Club. Our meeting was held about two weeks ago however I was not able to make it, nor had I started reading the book. Not that it is a requirement. Truthfully, I am one of the few that read the books anyway.

I finished the book in about two weeks. It is short at a little over 300 pages. I also did something that I rarely do which is read a couple afternoons on the weekend. As a teenager, it would be nothing for me to read 100 pages a day. You would find me reading most of the time I didn’t have something else assigned to do. In a way I enjoyed it a lot, it took me back to my youth. This is also a clue that I was enjoying my reading.

It is true that I have done a lot of reading this summer but that is because I didn’t have anything else I could do. Now that I have been home a couple of weeks, that has changed significantly. I have things lined up that I want to get to. So, this was a choice, dare I say a luxury.

One thing that I appreciate about the LCCBC is my exposure to authors and genres that I would never find on my own. Left to my own devices, a thriller or a Tom Clancy action story would be where I stay. A mystery set in France I would pass right by. I enjoyed the story. All the heavy reading that I do makes it a nice treat to read something light and entertaining.

Walker has created a series with a small town detective named Bruno who solves crime. While I was reading the book, I kept envisioning PBS shows like Masterpiece as the characters and scenery in my mind. This book is the second in what I know three so far. This has been the only one that I have read.

Wine is the subtle thread of the story. Many of the characters are vineyard owners, winemakers, bottle shop owners and all are consumers of wine. This was a perfect book for the book club in my mind. Food plays a minor role, wine plays a major role and entertainment is the star. It sure beats reading cookbooks for pleasure.

I won’t give away the story. But, there are several crimes that occur throughout the book. I also won’t say it is predictable even though I guessed the perpetrator pretty early on. You have to read to the end to see it all woven together. Walker does a pretty good job of not leaving too many clues other than to say there is one character who’s actions don’t make a lot of sense and yet seem to be popping up in most chapters.

Is it a must read? No. Was it enjoyable? Yes.

End Your Programming Routine: For books we have read this year, I would rank it below Lessons in Chemistry. That makes it the second best book of the year. I would put it above Kitchens of the Great Midwest and Delicious ranking it pretty high in recent reads. Given that I have only read Dante and these books, it ranks pretty high amongst what I have read this year. So, if you are looking for something to make you hungry or an easy plane read, this is not a bad choice.

August 6, 2024 – Living In a Foreign Language

August 6, 2024 /

Living in a Foreign Language by Micheal Tucker is the Left Coast Culinary Book Club selection for July. I am not just the a member but the President. Remember that one? Unfortunately, I am keeping up with the reading but I have been missing the gatherings. Fortunately, the group is doing a good job carrying on without me.

This book is an easy read by an actor that had his heyday in the 1990s. Tucker was the star of a TV show called LA Law and when the show ended he kind of checked out according to the book. The book is about what happened next which seems to be a shift toward spending more time in Italy.

As many Mediterranean cultures go, there is a heavy influence of food and leisure in their lifestyle. This story is no exception. There is a lot of talk about pasta and meals take a heavy role in the story. The search for the best butcher or cheese monger or fruit vendor. Then there is the ever present garden of peppers, tomatoes, eggplant and zucchini. A giant bread oven sits dormant in the back yard and looms foreboding to be used.

As much as food plays a role in this book, the real star is the is the house. There is the torrid love affair on first meeting. After it has been secured, there is a major remodeling project to double the size of the structure. Each time there is a separation, Tucker longs to come back again.

The story is set in Umbria. I would say that is the lesser known Tuscany. What I mean is that it is rolling hills, picturesque and is mostly rural. The region is commonly referred to as the breadbasket of Italy. At least that is what I learned when I watched the Stanley Tucci Netflix series on Italy.

The book is light. There were elements of humor throughout the book. I liked that. It was one of the nicer memoirs that I have read about people that I don’t really care about. The self deprecating approach that Tucker takes is much preferable to the smugness of Tucci. As you know, I like to work on houses as well as cook.

While I have been to Italy, I am not drawn to Italian cuisine. I certainly appreciate their love and appreciation of food culture, I could care less about pasta. I guess that I hail from butter culture and not olive oil culture. I keep thinking that if I admire the culture enough, I will eventually like it. So far, it is not true.

End Your Programming Routine: Would I recommend this book? No, not necessarily. If you are a Tucker fan or can’t get enough of Under the Tuscan Sun then I think the imagery would be appealing. I can’t necessarily get behind a celebrity buying his second home in Europe and in the process having to give up his personal assistant in the process. Especially when he hasn’t worked in several years. I am not bitter, I just can’t relate. To each his own.

May 1, 2024 – Ratio: The Simple Codes Behind the Craft of Everyday Cooking

May 1, 2024 /

Ratio by Michael Ruhlman is the Left Coast Culinary Book Club selection for May. How about that, it is the first of the month and I am already done? Well, you can guess that I have had a lot of reading time lately. It is waiting in the waiting room for doctor’s appointments or sitting by while my wife watches TV or is sleeping. Consequently I finished this month’s book and I am way ahead on Dante’s Divine Comedy.

I didn’t know it at the time, but growing up I was spoiled. My Grandmother was the best pie maker that I knew. The truth is, everybody on that side of my family made good pies. It was only when I got exposed to store made pies that I realized not all pies were equal.

One day I asked my Grandmother what the secret was and she said that my Great Grandmother was a pie maker for a diner and she said that the ratio of the crust was not only easy but also the secret. It was 1 cup flour, 1/2 cup shorting and 1/4 cup water. That turns out to be 4:2;1 in terms of ratios.

Not long after that, I assumed the role of process chemist. I spent a lot of my time scaling batches between the lab, the pilot reactor and full scale batches. I soon learned that it wasn’t the units of things that made a difference but the ratios of ingredients. Once I had the ratios figured out, I could convert to the exact units of measure to my hearts content.

I was excited to read this book. I intuitively knew that ratios were the secret but I had never given much thought to it other than the pie crust. After reading it, I have more mixed feelings about it. Here are some of my thoughts.

First, I would say that probably half of the book was about baking. While I don’t want to split hairs, typically baking and cooking are different disciplines. Certainly at home, it is often the cook is also baking but it set some different expectations from the title and the content. To cement matters, I am not much of a baker nor do I have a ton of interest in it. That is not to say I don’t enjoy a good desert, but I just don’t crave them much along with the clean-up that goes with it.

Of some of the items in the cooking one example was stock making. I find it a stretch that there is a proper proportion of bones to water. This is especially true when Ruhlman agrees with Samin Nosrat that if you cannot use homemade stock, you are better off using water than store purchased stock. I use what I have on hand and that is just fine with me.

Many of the final items were pretty highbrow. There were more French dishes in this book than I have ever read. Many of them I had never heard of either. The final chapter was about custards and he goes on to describe a smoked salmon custard with shrimp halves. Additionally, he talks about making crème brulee. I am not saying home cooks shouldn’t attempt this but it after you make your shrimp custard to top steak, who is making crème brulee?

Finally, I disagreed with some of the ratios. I tend to think that ratios are a starting point in cooking. If you don’t have 2:1:1 ratio of onion, carrots and celery, is it still mirepoix? I think so. Sometimes I use the half of onion that is already cut rather than a whole one. Sometimes I want to finish off the old bag of carrots or celery that is long in the tooth.

Lest you think that I am totally down on this book, I would suggest that for people that are clueless in the kitchen this is a good resource. He does freely state that ratios can be modified in most cases. But, if people do not know how to start, this is a gateway to the science of cooking. There is freedom in not being a slave to a recipe. You can’t get the freedom until you understand each ingredient’s place in the dish.

End Your Programming Routine: As a former chemist doing chemical engineering work, I see ratios in recipes. I find myself scaling for the ingredients on hand or eaters. So, maybe this book isn’t for me necessarily but it might be for you. Especially if you are struggling in the baking department or fine French food. It may change your perspective from a mystery to an art.

April 2, 2024 – A Moveable Feast

April 2, 2024 /

A Moveable Feast by Earnest Hemmingway is the March Left Coast Culinary Book Club selection. By an unfortunate series of events, I had to cancel the actual moveable feast as my wife was having a procedure done in preparation for Chemotherapy. The plan was to go crabbing and then have a seafood boil afterwards.

I was introduced to the seafood boil in South Carolina, named the ‘low country boil’. It is sausage, corn on the cob, small boiling potatoes and some kind of regional seafood. We were planning on catching a couple local Dungeness crabs and feasting out. I have come to learn that there are many different versions using crawdads or lobsters or soft shelled crabs depending on what is available regionally.

A Moveable Feast was published posthumously and featured Hemingway’s years in Paris and some of France. It is really a series of writings that he made while he was there and tucked away in his belongings to be discovered after he died. As a result, it is kind of a incongruous set of chapters with different interactions of the period.

Hemingway served in World War I and kind of fell in love with Europe. He spent roughly 1921-1927 living in Paris as a result. While he was there, he tended to rub shoulders with all of the expatriates that were also there. The chapters were some of those interactions with people like Gertrude Stein, Ezra Pound and F. Scott Fitzgerald. By proximity and scene, he also befriended people like Pablo Picasso as well.

Hemingway was an interesting dichotomy. On one hand, he was an artist. He had passion, partied hard and loved hard. On the other hand, he was a man’s man interested in hunting and fishing and bull fighting. Clearly, he was worldly choosing Paris and Cuba for a lot of his life, but ending it in Idaho (literally).

I wouldn’t call myself a Hemingway fan per se but I definitely prefer him to many and most of the contemporary classic writers. I think about The Old Man and the Sea or The Sun Also Rises and remember not hating it like some of the others we read. But, I have to say that this book felt like a money grab. There was no real story, just anecdotes of his run ins with cronies. And not really interesting at that.

I believe that it is called Moveable Feast because nearly all of the chapters center around Ernest at a cafe and talking about writing or talking with other artists. They seemed to have a bit here, then move somewhere else all kind of dreaming and scheming about the work.

This isn’t a culinary book but there is plenty of food and drink in it. Beer, wine, cocktails and coffee flow freely as well. I proposed that if the book offended the senses of the hard-core cookbook readers of the group, they could also check out the PBS series of the same name. That I could get behind. I love Americana and people passionate about what they do.

End Your Programming Routine: My recommendation on this one is skip. If you are extremely interested in the life of Hemingway, then maybe this is your cup of tea. I simply did not find enough value in the book to recommend. I still want to have the seafood boil, but that will likely have to wait until after all of this cancer stuff. For now, I can keep on reading while I play the support role.

February 8, 2024 – The Joy Luck Club

February 8, 2024 /

The Joy Luck Club by Amy Tan is the February Left Coast Culinary Book Club selection. This was Tan’s first published work and it has been around 30 years. There was also a popular-ish movie based on the book in 1993. I remember the title distinctly but I never saw it.

The book is termed fiction, but Tan said that it was loosely based on her life’s experience. It is structed in four parts with four chapters. There are 8 characters four women and four daughters. The story bounces around with the first section being the stories of the young moms and the next section of the young daughters. Then it is old women and grown up daughters.

I don’t know if I mentioned this or not but I am now the head of the book club. I have decided to nudge the club in a slightly new direction. I am breaking the direct coupling between the the books and the food. Half the members don’t read the book anyway and part of them don’t make recipes or food from the book either. I really wanted to have some kind of Chinese New Year dinner. I may have been able to find some kind of cookbook or something but I wanted to loosen the book affiliation more.

It is often hard to find a relevant book to fit the theme of dinner or vice versa for that matter. The group voted on the book but I suggested it. I did some internet searches for novels with Chinese food. I am sad to say that there was not that much in the way of food but that is OK. I really don’t want to read technical manuals all the time either.

I cant say too much about the story because it really wasn’t cohesive. It was basically 16 anecdotes. They were really only related because all the mothers were part of the social group Joy Luck Club or it was the mother daughter story. I have to say that I really didn’t find this story that enjoyable.

I found Joy Luck Club to be manic and disjointed. It reminded me of the TV show Gilmore Girls with emotional bickering and little resolution with each sub story other than they loved each other. The book ended with a stronger want to know this Chinese component of the inner soul but the entire story did little to help it get there.

My wife has not read the book yet. I have a feeling that she will like the book because I think women would probably identify with the struggles and dynamics. Additionally, I suspect that people of Chinese descent might like because there just aren’t that many written, familiar stories. Of course, these are just speculations on my part.

My opinion is to pass on this one. I get it that it is literature and that I do not appreciate the subtlety and nuance being a white male. For that reason, I guess I would simply say that I don’t identify with the characters or the story. It doesn’t mean that the story is worthless, just does not resonate with me.

End Your Programming Routine: I read almost anything that comes across my path. It is interesting that since I have been reviewing books, I have definitely become more discriminating in my opinions. It is the activity of thinking about what I like and didn’t that has developed that skill. I noticed that acutely with my dystopian reviews lately. So, the lesson is that you have to focus on objective qualities to refine your opinions. Even with that, just because I didn’t like something doesn’t make me right, just my thoughts.

January 5, 2024 – Lessons In Chemistry

January 5, 2024 /

For once, I am ahead of the game. It helped that I took some time off during Christmas to do things like read. Lessons in Chemistry by Bonnie Garmus was the January Left Coast Culinary Book Club selection. I think that I would also be remised that if I didn’t say that this is not the normal Friday book review. I will talk later about what is happening next week.

This is not the typical type of book that we have been reading. For the last five years, it has been cookbooks and memoirs. We are not going to abandon those completely but lighten things up dispersing genre related fiction. This one you might say loosely relates to food as the main character Elizabeth Zott hosts a TV show about cooking.

This was one of the hottest books of 2023. It was the most checked out in the New York Public Library. It was the number one download in audiobooks and a New York Times bestseller. Of course I have never heard of it, but it was suggested by one of the book club members. It is safe to say that this is on the leading edge of trendy fiction last year.

There is a lot to say about this book. The plot has some things very familiar to me as well as things I know nothing about. It is set in the 1950s and 1960s about a woman who is in a man’s world in many ways. She is a chemist (something I know a little about) trying to be taken seriously in a science which I could imagine.

Elizabeth is a bit of a dichotomy. She wants to make waves in research but refuses to play the game in order for her to compete or gain respect for that matter. I am certainly not excusing wrong doing or even pretend that I totally understand the mindset of the 1950s because I wasn’t there. I was born post women’s revolution and a child of the 1980s, Women were always in the workforce, including a very few chemists.

I do have a bit of an Elizabeth streak in me too. Maybe it is a chemist thing, but sometimes you get a bit of right is right and it doesn’t matter what the consequences are. That attitude is not without its drawbacks however. I think that the trick is to deploy that tactic at the proper time. It is really hard to do and something that Elizabeth really doesn’t master either.

The major theme of the book to me is women’s rights. In my class of ten or so graduates, I think two of them were women. So, I have been watching the small tidal change of females in STEM for the last thirty years. What I am seeing is the shift of the sex demographic in higher education. The numbers are overwhelmingly female at all higher education institutions so it eventually has to trickle into the male dominated fields at some point.

I enjoyed the book. I suspect that if it had not been set in chemistry, maybe I wouldn’t have as much. It has that Mississippi Burning kind of appeal to it. The injustice is so strong that you root for the character to get vengeance. I suppose that I never gave it a thought about what life would be like for a woman in the 1950s trying to make a go of science in the academic world.

I have never read a work of fiction where chemistry played such a major role. I am also saying that I never really read Michael Creighton, so maybe that would qualify my statement a little. But, the Back to the Future/Weird Science/Honey I Shrunk the Kids type of portrayal is much more common way to put science out of reach for most people. The writers don’t understand it, so they are not going to make an attempt to make it approachable.

Heads up for next week I am starting Dante’s Devine Comedy. Dystopian fiction has kind of run it’s course for the time being. I thought that we might investigate the afterworld, not just our current one and so that is what I am picking for the next book. I have read the first third before. That is what we typically refer to as ‘Inferno’ and talks about the layers of hell and their corresponding sins. I am trying to figure out exactly how to break it down at the moment.

End Your Programming Routine: There is a good reason that this book was so popular last year. It is a fresh subject and a new approach to mystery. It reminds me a little of an alternate Julia Child plot. She shares many of the traits of Elizabeth with a little more worldly acumen. The story line kind of follows a similar arc but you can read that for yourself.

November 21, 2023 – Review: Kitchens of the Great Midwest

November 21, 2023 /

Kitchens of the Great Midwest by J. Ryan Stradal is the November selection of the Left Coast Culinary Book Club. I have to say that I didn’t have high hopes for this book but it ended better than I had expected. The reason that I say that is because one of Stradal other works, The Lager Queens of New York was a book read by my wife’s other book club that also reads romance books with shirtless firemen and lumberjacks.

The story is a bit disjointed and it took most of the book to weave together. Each chapter has a culinary experience loosely happening with or around the main character Eva Thorvald. Some chapters she is the focus while others she just makes an appearance. I don’t think I have ever read a book that had the main character portrayed in this style.

Ultimately, this is a rags to riches story. Eva suffers personal tragedy and social trauma throughout her young life. As the chapters progress, so does her age and the book covers roughly 25 years in just over 300 pages. Many of the supporting characters vary from gritty to psychotic and the all the while Eva keeps on moving forward.

I was listening to a podcast recently about the structure of SEAL training. What the former instructor was saying was that the premise was pretty simple. It wasn’t necessarily what they testing but how. They wanted to wash out people that were going to give up when the circumstances were not fair. He said many people could handle the physical part, it was the seemingly ruthless and unwarranted punishment that they couldn’t take. I think that it is fair to say that Eva Thorvald is a SEAL of the culinary world.

The story was interesting because it wasn’t a feelgood one. There were self-absorbed, idiot chefs as well a characters getting addicted to pain pills. I found myself asking ‘what is going to be this fool’s malady’? Fortunately, we only had to put up with the bad characters for a chapter. The good ones seemed to make cameo appearances throughout the book.

My overall opinion of this book is really clouded by one thing and that was the over the top extravagance of Eva’s career and life as the book moves on. Honestly, I think that this book would have been better and more believable if they would have toned down her success a little. I will give an example, Eva hosted a dinner where all the diners had to repel down a cliff to get to the table.

Maybe I am just a fuddy duddy but this sounds like cheesy, Mission Impossible stuff. I realize that most people don’t buy into that, but it definitely kind of soured the book for me. I am already kind of on the fence with haute cuisine the ostentatious descriptions but add James Bond to it and it is too much.

I think that you will like this book if you like food and fantasy. I don’t mean the Game of Thrones kind but more like the Cinderella kind. It’s hard to tell if Eva is a exotic beauty or a sasquatch by the different character’s descriptions. I will say that after all of the heartache, it is nice to know that perseverance and humility is rewarded, even if it is unbelievable.

End Your Programming Routine: It’s nice to step away from cookbooks and ‘chef-y’ memoirs, even if they are not necessarily my cup of tea. I am willing to give Stradal another chance because of his approach to stories. I can’t say that I knew where this story was going based on the disjointedness of the book. I didn’t hate it, I just didn’t like it.

November 14, 2023 – Review: Delicious!

November 14, 2023 /

I am running behind on things. “Delicious!” by Ruth Reichl was actually the August Left Coast Culinary Book Club selection. I think I found out about the book in late August and we had two books that month. I scanned through the cookbook in September and started reading this book about mid-October. I remember packing it with me on my hunting trip but didn’t make any progress.

What is different than the other work that I have read from Reichl is that this is her first attempt at fiction. To date, I have been a fan of her non-fiction as it is almost larger than life. I will remind you the Reichl was a food critic for the New York Times and dressed up as characters for restaurant evaluation so that she wouldn’t be outed.

This book has the same light, readability and feels in the same style as Reichl but is different. To me, the story meanders a lot without much of a point. I am trying to describe it without being too harsh. Characters kind of jump in and jump out and almost seems fluffy, like there was a lot of unnecessary plot line. Let’s go to the plot line first.

The book opens with the main character ‘Billie’ and her sister baking a gingerbread cake for her father’s birthday. This gingerbread is a theme throughout the whole book where she uses it to empress her potential employer in a job interview, her colleagues when they were down and anytime she wants to butter up someone for getting what she wants.

Billie is hired by the fictitious magazine Delicious! as a personal assistant to the general manager. After a short time, the magazine is closed but she is the only person kept on staff presumably because she was the cheapest. At this point, she has run of the office and the locked library where she serendipitously discovers some hidden letters to James Beard (a former Delicious employee).

The story goes on a wild goose chase of secret codes and tracking down people, meanwhile she is battling personal demons and falling in love. The whole point of all this is that Billie wants to see the whole picture so that an article can be written about this correspondence between a character Lulu and James Beard.

Maybe it is a writer’s thing, but I wonder what article she is going to write when the magazine is closed? I suppose that it could be a freelance piece, but throughout the book there is no mention of networking with other publishers. That seems a bit of a fantasy.

The story also contained some real non-sequitur parts as well. Billie meets an Italian butcher and family where she works all of her weekends. A lot of the book is devoted to this interaction that really doesn’t go anywhere in the storyline. Also, her father shows up out of the blue near the end of the book. He has been trying to get Billie to come home for the holidays for several years and yet she has refused to leave New York. All of a sudden they meet up at the same mid-western hotel when Billie is tracking information about Lulu.

It is not that I didn’t enjoy the story, it was fine but uninteresting. If I saw a book about letters from James Beard to some unknown person, I would skip it without a second thought. I certainly respect what Beard did for the culinary world, but it would seem like only a true groupy would be interested in this affair. The whole thing seemed a little forced to me.

One thing that I can say about the book (at least my version) has a section after the story about a suggested dinner party menu to go with the book. I wish that I would have known this when we had our book club meeting in August. We could have played on that theme a little bit when it came to making food.

I think that you will like this book if you find yourself turning on the Hallmark channel and getting vested with those types or movies. Or, the other type of person would be the one that fanaticizes about James Beard. You won’t like the book if you are into We or Anthem like I am currently reading. The story buttons up nicely with a few twists when you are vested in the characters.

End Your Programming Routine: Despite my opinion, I still highly recommend both Garlic and Sapphires as well as Save me the Plums by Reichl. It is not the author or the subject matter but this particular story for me. This is partially why it took me a month to get through this book, I just couldn’t get into it. That being said, it is nice to get out of the world of heavy fiction or cookbooks sometimes. That I can appreciate in this case.