Tag: LCCBC

March 5, 2026 – Eating India: An Odyssey Into the Food and Culture of the Land of Spices

March 5, 2026 / / 0 Comments

Five years ago, I worked for a North American company. We were a specialized outfit that did specific work with primarily North American clientele. That all changed when I signed on with a multinational, conglomerate service company. It seems like these days nearly all of my interactions are from people in India or from Indian descent.

Eating India was the February Left Coast Culinary Book Club selection. We chose it because in our eight years of existence we have never looked at Indian food. But secretly, I wanted to learn more about this culture that I interact with every day. This book is not a cookbook but a book about food (and culture). The author makes deliberate trips to different regions of India and then writes about it. It is kind of a targeted and less sensational Parts Unknown.

After reading about half of the book, I began to realize that India is way more diverse than I originally thought. When we go to a ‘Indian’ restaurant, we are getting an amalgamation and interpretation of the entire country. The largest factions of India are the Hindus and Muslims. I thought that the Muslims of historical India were in the north (and became Pakistan) and to the west which became Bengal leaving India largely Hindu which is not the case at all. India is very much still a mixture of the two.

Hindus are by default vegetarian. For that reason, much of Indian food is actually vegetarian. The Muslims are not, so any meat dish has at it’s roots in that side of the culture. While not prevented, generally Muslims in India do not eat beef as a cultural nod and why most meat dishes are seafood, goat, lamb or chicken.

The Portuguese colonized India in the 1600s. They brought with them new world foods such as potato and tomato. More so than that, they brought the mechanisms to transform sugar into desserts and confections. I never really realized it but I have noticed many a prolific, sweet tooth among them.

The latest colonizers, the British added very little to the cuisine. But, what they did do was take and promote Indian cuisine throughout the world. It was said that one queen had a propensity for tea. Because of that, it popularized tea in Briton and the western world. I would say Indian cuisine to a lesser point than tea. However, I was stricken by how popular Indian restaurants were in London. It kind of reminded me of how prolific Mexican food is in the southwest.

Those were the well known factions and influences. What about the Jains and the Sikhs? Or how about the Indian Jews? I suppose that in today’s world, anybody can be anywhere. I remember that when I was working in China one of my co-workers is Latter Day Saints and he found an active church. I found it interesting that the Indian Jews are amongst the most orthodox observers of religion. The Sabbath and Kosher are two examples. It actually struck me about how similar Jews and Muslims are when it comes to religious practice.

To me, the book was pretty interesting. I am not sure everyone would feel this way as it strays away from our traditional titles in the book club. It wasn’t a cookbook or even a fictional story with an plot. It was someone’s travel observations. I have one criticism and that is the author Banerji writes as if the layman knows all of the vocabulary. There were a lot of food names that quite honestly, I have no clue about.

I think that it would also be helpful to read this book with a map in hand. In terms of spatial relationship, I have no idea about the places that were mentioned. Yes, I have heard of Bombay and Calcutta but I couldn’t point to where they were in India. A book all about regional differences should have some context about where those regions are in proximity to each other.

This book is for people that want to know more about India, particularly the nuance of culturally influence food. It would be a good one to read the e-version so that you can constantly look up definitions of unfamiliar words. I was entertained and educated but I could really only read one chapter a night. There was a lot of information that I was digesting.

End Your Programming Routine: I heard while I was watching the Olympics a few weeks ago that India is now the most populous country in the world with 1.7 billion people. I had no clue that China had been overtaken. I think this makes it all that more important to start learning about the world’s largest country. That is not to say that Indian food is extremely delicious too.

January 15, 2026 – Good Things

January 15, 2026 /

Good Things by Samin Nosrat is the January selection of the Left Coast Culinary Book Club. I have to admit that I groaned slightly on the inside when it was decided that this was the book that we were going to pursue. I guess for me I much more enjoy culinary fiction more so than another cookbook. I also kind of get a little of worn out of celebrity cooking personalities that put out cookbooks frequently

Several years ago, we covered Salt, Fat, Acid, Heat. In fact, we did a month on each subject. I have to say that if there was one thing I took away from that was to salt beef early. But, I really did not put too much stock in the book. We also watched the Netflix series. But, after reading this book, I wonder if I got it all wrong.

Yes, I would call Nosrat a celebrity chef. I have seen her on Anthony Bordain’s No Reservations as well as well as other places. That being said, I do not see her putting out content like The Pioneer Woman, Bobby Flay or Emeril. This is her first book that she has published since Salt, Fat, Acid, Heat. When starting this book, she admits that this is a very different book in that her first one was all about how to create something using what she calls the key elements with no recipes. Now that you have all of the tools you should need to be successful, this seems counterintuitive.

This one starts off with building some fundamental sauces or condiments or what have you. It then moves into techniques for cooking ingredients and then you would layer those sauces into the recipes. This book builds on dishes using a matrix. So, you can pick one or two or three vegetables that you have and then the sauce and a few sprinkles or spritzes and you have a finished product.

It is kind of a ground up approach or a reverse recipe. While most recipes show a picture and then a list of ingredients to make it, this book starts with an ingredient and then it provides three to ten recipes that can be made with that ingredient. Typically, you kind of look a category and then try to pick something that is appealing or read to see if you have everything. Whereas this book, you pick a vegetable and see what options you have to make something appealing.

This is the way that I cook and I suspect that this is the way many of us approach meals, especially for people with gardens or deep pantries. “I have a lot of such and such, what can I do with it”? It is so revolutionary, that it made me consider going back to Salt, Fat, Acid, Heat because I suspect that I missed the significance of it.

If there is one knock on the book to me, it is that I feel like the book uses a lot of semi-exotic ingredients. Nosrat is middle eastern born and it highly influenced her cooking. As an example I don’t know where I would find a Persian cucumber or labna. I would say that if you are going to use this book then it behooves you to do some research on sourcing middle eastern ingredients. The beauty of Salt, Fat, Acid, Heat would be using whatever cucumber you can find.

I will also admit that I haven’t done much cooking from the book either. Part of it is because I have not finished reading it as of the time of writing. I have gotten through 75% which I feel qualifies me to be able to comment at this point. I am also somewhat dubious of grocery store produce and so things like eggplant need to wait until a better time of the year. I did broil some cauliflower the other night because I was feeling the pull of Nosrat.

In my opinion, this isn’t the first cookbook you should buy. I feel like this cookbook is for someone that already has some skills and desires to learn more. From there, you can really elevate things with the knowledge that Nosrat can impart. But, it is not too bad either. I suspect that if you knew nothing, you might come away wondering why they all are not organized this way.

End Your Programming Routine: Before Christmas, my son sent me a picture from Barnes and Noble. Good Things was the 2025 gift book of the year. He knew that it was on my bookshelf to read. It very well could be, it is that good.

December 11, 2025 – Nobu: A Memoir

December 11, 2025 /

Do you know Nobu? I really didn’t until I read this book. Nobu: The Memoir is the Left Coast Culinary Book Club for November. Yes, I know that it is mid-December and that is how far behind I am. The good news is that this month we will be doing a comfort themed book with everybody using the Betty Crocker cookbook. I am not reading that one.

So, who is Nobu? He is the celebrity chef that is credited with popularizing Japanese food in America. According to his story, he opened his first and flagship restaurant in the LA area in the mid-1980s. My truth is that I have never heard of him until I read the book, but I am certainly aware of his protégé Morimoto from Iron Chef fame.

I think that his fame to me is a bit circuitous in my life. Living on the West coast, we have always been closer to Asia. When I was in early middle school (about that time frame), we hosted a Japanese Exchange student. My wife had a Japanese student as a roommate (mid-1990s) and they are still close today. This is a long way from eating and liking Japanese food but it was exposure.

This was also the time frame that Japanese cars became main stream acceptable. You have to understand that there was a lot of anti-Japanese bias prior to this point. There were too many long memories about war in the Pacific as a result of World War II. My own grandfather, refused to even be passed on the road by a Volkswagen. But, he did buy a brand new Honda Accord in 1982. As new generations succeed older generations, that icy acceptance starts thaw.

None of that has anything to do with the book but I was setting the table about how this was something new. I won’t give away all of the book but Nobu’s path was interesting. As a result of getting in trouble as a teenager, he was sentenced to supervised training as a sushi chef. That foster relationship turned out to be a globe trotting opportunity for Nobu.

Adherence to principals, proximity and providing something unique were also fortuitous to Nobu as well. This is where he met Robert DeNiro and where his celebrity status became solidified. With DeNiro financially backing exclusive expansion Nobu went from being a principled establishment to a luxury brand.

It is kind of surprising that I had never heard of him before. But then again, I don’t live my life by the Food Channel or food media; I participate in it I suppose. Unfortunately, I didn’t get to the point in the book where he had an establishment in Las Vegas until after we came home. Otherwise, I would have made a point to go there considering I was reading the book on the plane there and back.

I never want to attribute success to luck. I do think that there was a bit of luck involved but I do not want to discount that Nobu created a lot of that luck. He is a big believer in craft mastery and good ideals. This would be things like making sushi to the best of his ability as well as greeting all of the guests at some point in the meal. If he would have just stayed behind the prep station, he possibly would never had met DeNiro.

I think that Nobu’s personality really resonates with me. He has no faith in pedigree. A person may not have all of the ultimate abilities to become a head chef when they are a dishwasher. But, on the other hand they are almost always capable of more. Master one skill and take the opportunity to do the next thing. There is a lot of grounding in that methodology as well. It helps a person have compassion for others.

I have found this in my own career when I started working for these mega corporations. My experience got me hired but my degree status has kept me pretty static over the last five years. I don’t have an MBA and I am not really that interested in it. But because I don’t, I just keep doing what I am doing regardless of the fact that I am capable of so much more. Nobu definitely doesn’t run my company.

He also talks about the concept of fusion as well. Nobu says that fusion is not two dissimilar things put together but a respect for local ingredients adopted under the practices of a Japanese restaurant. He used an example of a popular slider that got nixed from the menu because the Japanese palate traditionally doesn’t use bread buns. They instead developed a rice cake version. I respect that.

End Your Programming Routine: I like this book because I found it inspirational. It is a true American success story. It doesn’t talk too much about the food, but it definitely has inspired me to respect the craft of sushi more than I have. With my experience being almost exclusively national chains and ‘Asian’ restaurants, I really would like to try something made with passion and an eye toward excellence.

September 24, 2025 – A Booze Hound’s Guide to Gourmet

September 24, 2025 /

A Booze Hound’s Guide to Gourmet is the September selection for the Left Coast Culinary Book Club. As the president, one of my practices is to let the host select the book/theme for the meal. This one came up in July but we had already set our plans in motion for the month and I try to get things solidified as early as possible so that people have time to find it at the library or order it or whatever the preference for obtaining the book.

I heard that the host selected the book because he was a local author. While trying to substantiate that, I found it rather difficult. I found an Australian, children’s author. I also found drug kingpin as well as the lead singer of Creedence Clearwater Revisited. Who knows.

I suspect that based on the book, this is the author’s seminal work. The website that is attached is still operational albeit very simple and dated. The typeset and formatting of the book looks like it was written in Microsoft Publisher and amateurish. Many of the photos that accompany the recipes have a low resolution and even sometimes un-appetizing look to them.

But let’s not pick at the man, at least he has published a book. To tell you the truth, I look at some of the photos that I take and sort of hold my mouth. Then I rationalize my poor work by saying, ‘hey, it’s free. I am not making a cent on any of this.’ The real truth is that that I get in the heat of the moment and snap a picture. Later when I get ready to write, I look at past history (my pictures) and say to myself that I wish I had done more when I had the chance.

Any man that has fought through formatting hell to get to a publishable book state has my respect. There have been many a document that I have spent thirty minutes to an hour trying to get a page break or text wrap to look correct. I do have to say that technology has come a long way in my career and lifetime since I have been working with it.

The most fascinating part of the book is the backstory. According to McGuiness, he spent twenty years as a charter captain in the Caribbean. While the book doesn’t go into this aspect extensively, I imagine that he is sailing a small group of wealthy people around for a week or more. Part of his duties is to produce the meals and this book is a reflection of what was on the menu as well as meeting expectations by this group of clients.

Informally, I would say that about fifty percent of the recipes contain alcohol. It is not as forward as the title would lead. Alcohol is largely relegated to marinades, sauces and deserts. They are certainly not the featured components of the recipes. The foreword even suggests that they can be omitted if desired.

One interesting thing that McGuiness did was that there was a section of entire meals. In that, he put a Gantt chart for all of the events to plan the meal. If you don’t know what that means it would be like saying twenty minutes in you should be doing x, y and z. That looks like browning the meal, chopping the vegetables and warming the oven. Instead of single recipes that you have to figure out, he has mapped it all out. I like that and I think that restaurants would do better by just telling you how it is going to go rather than the other way around.

I will be honest, I haven’t made anything out of the book. Even for the LCCBC dinner I hadn’t had a chance to finish it or look close enough to make a proper decision on what to make. Now that I have finished the book, I probably will not make anything from it. I just didn’t have a compelling dish that I felt inspired to make. There were a few recipes that peaked my interest, but honestly when would I make a Turducken? Thanksgiving is the only time for the three of us. I asked my wife about risotto and lobster stuffed Cornish game hens, she said too many competing flavors and I have to agree.

End Your Programming Routine: The final verdict on this one is a no. The title is misleading from a novelty standpoint. I am positive that the recipes are fine but I already have a plethora of cookbooks that I could pick out any number of dishes to make a fine meal. It might be worth considering if you timing is terrible and you just want a whole meal already laid out that might be semi-fancy. But that is as far as I can go with this one.

July 17, 2025 – Eat Like You Give a Fork: The Real Dish on Eating to Thrive

July 17, 2025 /

Here we go again. This book by Mareya Ibrahim is the Left Coast Culinary Book Club selection for July. It is part cookbook and part guide book for clean eating. I don’t know all of the specifics but we now have a member that has dietary allergies. This is kind of unfortunate for the club but we are working our way around it by now labelling all of our dishes with an ingredient list.

When it comes to cookbooks, I don’t really read them word for word. I do scan every recipes and I will read any sort of ancillary comments or recipe introduction. This book is really half text and half cookbook. A lot of it is a justification or overview of the section. More on that in a minute.

This book is a conundrum for me. Part of it I absolutely agree with and part of it I absolutely disagree with. But, let’s save the overall judgement to the end. Ibrahim’s reasoning for clean eating I absolutely agree with. The basic premise is our American’s diet is garbage. Like any other detox, you have to break your association of activity to result. She suggests a two week training course to re-adjust your taste buds. She talks about how kids need to try new things a number of times to get accustomed to the food. This is the first section.

I have no issue with that. I do feel strongly that our diet is a choice. Many of us are lazy more than we should be. Lazy becomes habit forming and pretty soon we have health problems. Ibrahim’s suggestion is that every plate should be 50% non-starchy carbohydrates. I have no issue with that either, it seems pretty smart.

When you start to re-introduce starches, she goes into a lot about good and bad grains. I certainly understand that people with gluten sensitivity absolutely need to stay away from gluten. The research that I have done into paleo says to me that it is not the grain per se that is the problem, but the glycemic conversion of sugar to energy that is actually the problem. It is that conversion reaction that causes inflammation and inflammation is the root to many of our modern health problem.

The next subject that the book talks about is protein. Guess which way it went? You guessed it, fish and white meat chicken. Red meat is highly recommended to eat very sparingly. I can certainly say that I disagree with this recommendation. Fish, chicken and red meat are all good sources of protein. This is especially true when you are not combining fat and inflammation at the same time.

Since I brought up fat, I certainly side with Ibrahim on eliminating trans fats. In my book there are two types of fats that are good. One is pressed from something like olive oil and the other is from animals. I can in no way endorse grape seed oil or any oil that is the result of distillation.

What I will say as a positive for the book is that if you followed it, I am confident that it is an infinitesimal improvement over the typical American diet. I think my concerns over the book is I cannot fully endorse the science or lack thereof. This is a huge problem in the health and nutritional field. It is so convoluted with industrial food, pharmaceuticals, politics and money that it is almost impossible to find truth.

My real worry is that people already ignorant of how to use logic to assess truth from fiction come out of this reading half baked. One other thing that bothered me about this book was that the language was pretty chippy, it is even in the subtitle. Just like all the crap on YouTube/Facebook/Tick-tok that is entertaining more than educational. There is an old saying that ignorance is dangerous.

End Your Programming Routine: Maybe I was a little harsh on the book? It’s not bad, it’s just not great. I wouldn’t give it as a gift to someone else but if you wanted to start somewhere why not here? This is why I started where I did today because I could strongly agree and disagree with parts of the book. The first place to start is actually starting and this book can help with that.

April 30, 2025 – The Mushroom Hunters: A Hidden World of Food, Money and (Mostly Legal) Adventure

April 30, 2025 /

The Mushroom Hunters by Langdon Cook is the Left Coast Culinary Book Club selection for May 2025. I got a head start compared to my normal pace due to last month being a cookbook and setting our club schedule a little bit in advanced. I started reading this at the beginning of the month and got a good way through it on our back and forth to the east coast.

This is one of those rare books that our club reads that is not fiction, not a memoir and not a cookbook. It is culinary non-fiction. It reminds me a lot of the book Cork Dork by Bianca Bosker that we read in some of our earliest days of the club. It was so early that I didn’t have AltF4.co running yet and I never reviewed it here. But, essentially it is a story about Bianca’s quest to become a sommelier.

I cannot say what the exact motivation for writing this book was but it sure appears that the author Cook is very into mushrooms. The number of miles driven and time spent over the span of the story is significant. I suppose that is a mark of a good journalist to really get into the story, to get it right and not just phone it in.

Cook is from Seattle and most of the story takes place in the Pacific Northwest with a couple main characters. One is a mushroom picker and the other is a buyer/broker. They run up and down from Canada to California and from the ocean to Missoula as the parameters of their picking seemingly on an instant.

I would love to know more about personal mushroom picking. But, to tell you the truth I am scared to death of eating the wrong mushroom. I have have heard too many stories of mistaking the variety and either puking all night or even dying. I had no idea that there were so many varieties of edible mushrooms that grew wild here. According to the book, they happen most of the year.

The thing that I liked the most about the book is that the action was all around me. I kept reading and saying to myself ‘I know that place’ or ‘I had no idea this was going on around me’. In particular, there is a tiny town near the place that we have been deer hunting that turned into an Asian shanty town at the same time deer hunting was going on. The impromptu camp had a popup karaoke bar and pho restaurant. All this and I never even noticed.

Reading the book took me back to my youth. As the primary picker was a former logger, I got to thinking about the impact of the timber drought that began in the early 1990s. Once those mills stopped operating, loggers were out of work too. There was a whole genre of forest literate men but lacking transferable job skills. This in turn gave way to government assistance, poverty and drugs.

There is a 20 mile stretch between the town I grew up in and a reservoir that we water skied. There were at least four mills on that stretch. Now, there is one and it is a Weyerhaeuser mill. The biggest survived. It wasn’t totally an environmental situation as much as it was all the old growth was logged. Combine that with a US policy of conservation rather than production and only the companies that owned vast tracks of their own land survive. The good news for mushrooms is that second growth opened the door for a lot more production.

If you ask me, I would say a lot more of the mushroom harvest (written about) was more gray market. There was a lot of situational ethics in play such as ‘they don’t care about the mushrooms, only the timber’. Or, that No Trespassing sign is the result of equipment damage, sabotage and environmental damage. It doesn’t actually mean me who is not hurting anything. There is a lot of truth to that sentiment.

When timber comprised a significant portion of the economy, companies made a much greater effort to have a symbiotic relationship with the public. It seems like in today’s world that attitude has changed. I don’t remember a single locked gate growing up and now most private timber is access by recreational lease holder only. When you couple that with the vast amount of land owned and the semi-dubious methods by which it was acquired, it does seem like situational ethics are appropriate to a point.

I loved this book and thought it was fantastic. But the reason I did was because I could picture probably a quarter of the book. If you don’t live here, it may not hold some of the same romance. It doesn’t really tell you where to go specifically or how to identify mushrooms but that there is a whole cash based, gray market subculture feeding the finest and trendiest restaurants in New York as well as the Pacific Northwest.

End Your Programming Routine: Cookbooks are fine. The truth for me is that most of them I don’t get a lot out of. I am grateful that we step away and read something else, particularly something as fascinating as this. This late in the game, I won’t get into the storyline but the broker is still in business. I thought about e-mailing him and thanking him for participating even if it left his situation a little vulnerable. Part of me thinks that he won’t reciprocate or care. I don’t know but I sure admire his passion.

April 16, 2025 – Local Dirt

April 16, 2025 /

Local Dirt by Andrea Bemis is one of several books for the April Left Coast Culinary Book Club meeting. When I say one of several, what I mean is that sometimes we pick an author and it is Sophie’s Choice for what you want to read. Local Dirt is the second of a two book series. The first one is titled Dishing Up the Dirt.

She has a third book called Let Them Eat Dirt which seems to be recipes oriented towards children. I elected to purchase just one because I can always buy the others if it turns out that I like the author. I will say that I do like the author but it is unlikely that I will purchase any more books. There is only so many cookbooks I will use and reference and my shelves are quite full.

Why Bemis resonated with me is that she is from Oregon. If you are going to have a reference for eating locally and seasonally, it is nice to have guidance where there is a shared experience. I talked about this in my podcast last week but it is pretty hard to follow someone eating seasonally that lives in a climate that produces all year long.

That being said, my earliest growing season would be for me early May and would run until late October. So we are realistically talking six months for the most enthusiastic gardener. Our farmers market is just getting started for the year and it will be plant starts and Beanie Babies until about July. I jokingly told my wife that I will be making a dish with Beanie Babies since that is what seems to be abundant in this season.

I wouldn’t be surprised if the Portland Saturday Market has vendors that have some year round produce using artificial methods. The rub there is that no longer becomes local to me. Bemis does reference preserving and using preserved foods. For me, that is going to be the only way to make it from a strict local standpoint.

The book is presented in a way that you would expect for seasonal eating. Hearty meals in the winter give way to heartier greens in the spring to fruity bounty in the summer and moving back into the richer foods of the fall. Because Bemis owns a vegetable farm (for retail sales) there are some interesting ingredient choices. For instance I would wager that 20% of the recipes have kohlrabi in it. I’ve never even seen that.

Despite my aforementioned grievances, I do find it inspirational to consider local and seasonal. I used to spend more effort in steering out diet that way but it has been difficult as the family grows. That comes with strong preferences and busy schedules. It also made me want to keep up with my gardening this year. I had moments where I was disappointed with what germinated. It made me want to give up and just get starts for everything.

The other thing that I appreciate about Bemis is that she recognizes that what is local to me may be exotic to you. Each recipe has some suggested substitutions. For example, this is Hazelnut (filbert) country. They are abundant here but if you live in almond country, use those instead. Think texture and purpose rather than specific ingredient.

Do I recommend this book? The short answer is no. But, if you are part of a Community Supported Agriculture share and don’t know how to use all of the ingredients then this might be the book for you. I think it would be a good reference for trying to keep up with all those weirdos like kohlrabi. I do also wonder what the difference is in book one versus the one that I purchased.

End Your Programming Routine: It is the mark of experience to have an opinion. When I was a kid and saw very few movies, the ones I did see I loved. This is no different. Our group is very eclectic and I appreciate others interest and ideas to get me to try new things and get out of my shell. This is a good book and I respect the author’s attempt, it just doesn’t hit my mark.

March 5, 2025 – The Tucci Table

March 5, 2025 /

The Tucci Table by Stanley Tucci is the March Left Coast Culinary Book Club selection. Normally, I would present this much later in the month but it is a short cookbook. With those, I don’t really read. I read the opening caption and scan through the list of ingredients. In a couple of evenings, I was done.

This book is supposed to be about the repertoire of recipes that the Tucci’s eat in their home. It is pretty Italian forward with some British, American and French influence. I haven’t cooked anything but the ingredient lists are pretty simple and doesn’t require many exotic ingredients that are hard to source. I would say that it is pretty approachable from that standpoint.

The one thing that I will say about Tucci is that he is pretty sincere about his food. I do believe that he takes an interest in it. In fact, we just bought two pans that had his endorsement on it from Williams and Sonoma. They are very nice pans and they were on clearance so we paid significantly less than retail value. They replaced some worn out, non-stick pans that we had. As a result, it is my opinion that he is a credible resource when it comes to cooking.

I respect the man from the culinary standpoint. As for the rest of him, my impression is that he is an ultra-egalitarian, liberal elitist. For that reason, I cringe at the selection of the book title. In addition to that, I am not a fan of pasta. I find it boring. Yes, I eat it now and then but I just don’t crave it ever. You can guess that my opinion of the book is negative.

I would say that if you had no cookbooks, this would be one that you could use for everyday cooking. It is simple and varied enough that you could make quality meals from it. But, for a person like myself there is nothing really new here. As a result, I cannot wholeheartedly recommend it.

I know that you didn’t ask but I will say it anyways. What makes a good cookbook? To me it is one that strikes at all levels. Simple cooks as well as advanced cooks can get inspiration. The last one that I remember fitting the bill was the one skillet cookbook from April 2023. It was Indian, African, Asian as well as western all cooking in one dish. That was novel and interesting.

There are some celebrity chefs that I am a fan of. I like Paula Dean for authentic southern food, Rick Bayless for Mexican food and Steven Reichl for barbeque. To me, it is not the notoriety of the chef but the subject mastery that makes me respect the chef. I am not saying that Tucci has not mastered food, but lets face it he is an actor. As such, there is a credibility gap.

It reminds me of when Emeril Lagasse became famous in the mid-1990s. I don’t know for sure but my impression is that he is a competent and surely charismatic Cajun chef. But, does that mean that he is now an authority in counter top ovens or inexpensive cookware? They may be fine products but just as likely it is a money grab. Anytime someone is using their name to hawk wares, we need to consider the source and motivation.

End Your Programming Routine: Is it really bad? No, it is meh. Tucci has good branding sense and just like there are Food Channel groupies there are Tucci groupies. They are going to latch onto whatever he puts out. I don’t select all the books, I help facilitate the operation. It is just my two cents on this selection.

February 13, 2025 – Like Water For Chocolate

February 13, 2025 /

Like Water for Chocolate by Laura Esquivel is the February 2024 Left Coast Culinary Book Club selection. This is the first Mexican themed book we have done in a long time. It is also one that has been around a while. I saw the movie in the mid 1990s. I will be honest, I don’t remember anything about it. My wife read the book in Spanish in 1994 when she was studying in Mexico. This is my first go around reading the book.

The story takes place in revolutionary Mexico (1910-1920) somewhere along the border. I surmise this because it references swimming in the Rio Grande at one point. The premise of the story is about a young women Tita who is in love with a boy but because of a family tradition of the youngest daughter has responsibility to take care of the parents until they die is denied marriage from her widowed mother. As a result, the boy marries her sister and the emotional tension between him being around throws Tita into cooking elaborate meals.

There is of course much more to the story but I am not going to spoil it. What surprised me about the book is that there are 11 recipes in it. The text of the book are the steps on how to make each dish. By my experience, they look like the real deal with the right ingredients and flavors. This is exactly the kind of fiction that we are oriented to read.

Being that this is February, a romance is the perfect selection for the month as well. As you probably guessed, I am not much of a romantic. I found some of the plot a little too out there for me. But the one thing that I can say is that the mysticism that is woven into the culture is right on. These come out with the home remedies that are used throughout the book.

Again, not much of a Romance reader I found the story bearable. If you like that sort of thing, then you might find this book even tame. It was edgy without being explicit would be my description. For that reason, I can say that it is a book that can be read in a setting like ours.

I enjoyed the story to a point. The farm life, the food, the history and the politics were all enjoyable to me. As an example, the storage mechanisms for eggs in a pre-electric era was pretty cool. The shower, the self reliance with keeping and eating animals raised on the farm were also enjoyable. I suppose that the story without the sexual tension wouldn’t have been a story at all. For those reasons, I would say that if you were going to read a romance, this would be the one for me.

For the dinner, I am bringing Mole. Not the recipe in the book but I have already made this and it is in the freezer. It is quite a bit of work which is why I cherish the leftovers but this is the perfect occasion to break it out. This is a group that will appreciate it and if they have only had it in the restaurant it is going to blow their minds.

The art of Mole is almost lost. Most people make it with a starter base commercially available. One person I spoke with years ago said that nobody has five hours to make this when they can just use the starter. I don’t like the sweet, bland, gelatinous blob at all. That being said, there are literally hundreds of variations of the sauce hailing from Oaxaca. Not having a particular ingredient shouldn’t be an excuse to not find a Mole that you can make.

I would be interested in trying some of the other recipes in the book. The very first one was called Christmas Rolls which is chorizo and sardines on a hard roll like a sandwich. I love chorizo and I am intrigued. There is also a recipe for chorizo in the book. I have never made it but I have made the pre-cursors and I think it would be fun. There are several others, but you read the book.

End Your Programming Routine: What I really like about the book is the passion in the story is translated to passion in the food. That is something that I can connect with. The truth is that did not translate when I watched the move all those years ago. But, maybe I will watch it again to see if I really missed that. One thing for sure is that you are not going to get the ingredients in the movie. For that reason, the book is better but maybe this is one to que up for Valentines Day between you and your special someone.

January 22, 2025 – Hot Dish Confidential

January 22, 2025 /

Hot Dish Confidential: That Year My Friends Taught Me to Cook by George Sorensen was the Left Coast Culinary book club selection for January. As it turns out, one of our club members has a shirt tail connection to the author and apparently he lives locally even though the story largely takes place in Minneapolis.

I am just going to have to play the hand that I am dealt. The book starts out really promising with a description of a family dinner at a restaurant that no longer exists about a hour from me. I couldn’t follow exactly but somehow George feels guilty about the fact that he cannot cook and starts what could best be described a dinner club.

According to the book, the author takes the lead in organizing themed dinners where each of the participants contributes something to the effort. There are a some differences between what they do and what we do. Ours is a dinner theme based on a book. It seemed like many people were actually cooking immediately before the meal in most months of the book. They sometimes incorporated costumes and there was one person in charge of wine.

The theory is that this is a story of a year learning how to cook. Therefore, each chapter is a month to make up that year. My criticism is that he never really talked about learning to cook. The way that I read it, George organized each dinner an nearest I can tell he learned by being there. On top of that, I would guess that at least a third of the book is him travelling to other countries and at least one section he talks about how he was suckered into an Amway meeting.

To be blunt, the book is poorly written and would benefit from some serious structural editing. Late in the book, he starts talking about Susan as someone special like it was obvious to the reader. I inferred that this was to be his eventual spouse but there was no mention prior and I even went back to re-read the previous chapter to see if I missed something. I got the feeling that most of the book were events in his life that were thrown into a blender and reordered to fit into the idea of the book.

I definitely understand that travel and culture can relate to appreciation of food and by proxy recipes and technique but I have never learned anything about cooking by going to a restaurant. Given that was such a prominent proportion of the book, I have to call bull on the premise in the first place. The book would have been so much better if it had just been anecdotes of a year of this supper club.

Even the title is misleading. There is a small definition of Hot Dish in the beginning. For those of you that don’t know, Hot Dish is midwestern term for casserole. It is what it is, not fine dining but as much as I like good food, I don’t turn up my nose at casserole. Other than a couple of pages, Hot Dish played no role in the book at all. Just based on title, I am disappointed that the book wasn’t more relatable or down to earth.

It was not one hundred percent bad, I enjoyed learning about how they ran their club. There were some recipes in the book. I made the Asparagus quiche for the meeting and it turned out well. There was a number of ideas and pairings as a result the monthly menus that I think were inspirational.

End Your Programming Routine: It is not a cookbook, it is not even a cohesive story. Because this book club is a voluntary event that I enjoy, I do not regret reading the book but I cannot recommend it given so many other choices out there. If I had one piece of advice for George, the author I would say rework this thing so he could make a much more compelling argument for reading.