Clean, care-free eating: a review of "A Modern Way to Eat" by Anna Jones

My happiest meals are the ones where vegetables take center stage; they're full of color, textures and nutrition. Food stylist and student of Jamie Oliver, Anna Jones has compiled a comprehensive book of not only vegetarian recipes, but also information on individual ingredients and idea generating charts of how to combine foods for maximum impact and flavor. The understated cover and philosophical title of A Modern Way to Eat, I think, was meant to signal that this book is more about promoting a life-style of simple, clean, creative eating that takes advantage of our current knowledge of the benefits of plant-based diets and our access to global ingredients and cooking techniques. And it's right up my alley.

Reasons I like this book:

It has a good variety of dishes- from breakfasts, to snacks, to light lunches to food for a crowd to desserts and condiments.

The Swede in me: "Fika: The Art of the Swedish Coffee Break"

Fond childhood memories and my affinity for all things Swedish drew me to author Anna Bronnes' and illustrator Johanna Kindvall's Fika: The Art of the Swedish Coffee Break, an illustrated guide to the Scandinavian tradition of taking a mid-morning and/or mid-afternoon break to sip a restorative beverage and nibble tasty treats. While most Americans see coffee as fuel to speed through their day, Anna Bronnes explains that her coffee-loving homeland sees it as a reminder to pause, savor and converse with friends.

Some readers might be surprised to find a modern cookbook without full-color photographs with every recipe. In fact, there are no photos in this book.
Instead, Kindvall's fresh, minimalist artwork perfectly includes just enough detail to illuminate techniques and equipment while giving the book an airy, uncluttered feel in tune with the idea of simplifying and slowing down.As for text, the book is divided into five sections, walking Fika-novices through historical and contemporary fika culture, sweet treats for summer fika and holiday fika, and savory fika fare. Each section begins with several pages of explanation and insight. I found Bronne's analysis of the Swedish love-affair with foods from afar-- namely, coffee, chocolate and exotic spices like cardamom, ginger and cinnamon-- especially interesting. Often, when a cookbook author advocates for homemade, unprocessed and organic, they also champion locally sourced ingredients. But Swedes have happily absorbed many exotic ingredients as foundational flavors in their national cuisine. As someone who values both environmentalism and multi-culturalism, it's a contradiction I'm happy to live with. I was also inspired by the idea of getting out the fancy china and making ordinary moments special, even if that means packing the indoor spread for enjoying outdoors.

And, of course, the 150-page hardcover contains plenty of from-scratch recipes for traditional and contemporary Swedish pastries, breads and sandwiches, all of which had me daydreaming of how I might start a fika tradition in my own home. Notable recipes include: vetebullar (cinnamon and cardamom buns), syltgrottor (jam thumbprint cookies), kladkaka (sticky chocolate cake), rabarbersaft (rhubarb cordial), mjuka pepparkakor (soft ginger cookies) and pannkakor (Swedish pancakes).

For those who enjoy Swedish cookies and are curious about Swedish culture, I highly recommend this book. Or, even if you haven't given much thought about Swedish coffee break, but would like a reason to slow down and savor the little things in life, Fika is a fun excuse to help you do just that.

*I received a complimentary copy of this lovely book from Blogging for Books in exchange for my honest review.*

"Salad Love" by David Bez a visual feast

David Bez writes at the beginning of Salad Love that it isn't a cookbook. Instead, this is collection of 260 of the most photogenic salads he made over the course of three years of preparing lunch at his desk as part of his personal goal of eating more vegetables, which eventually gave way to the challenge to document it in a blog called Salad Pride.  The recipes in the book, which cater to vegetarian, vegan, pescatarian and omnivorous tastes with an emphasis on crunchy raw produce, are simply lists of ingredients that Bez assembled at his desk. 

In addition to not being a cookbook--as there’s not a whole lot of cooking going on in the recipes--there’s also not a lot of text in this book. The first 30 pages feature the author’s guidelines for the proportions of produce, proteins, toppings and dressings that make up his ideal salad, the back story of how his personal dietary vision became a blog and then a book, and a cubicle tour of how he was able to prepare all these culinary feats at his desk as office mates salivated in the background.

Review of "The Postage Stamp Vegetable Garden"

After being buried in snow and ice for the last weeks of February and first week of March, I've been ready for spring. Happily, I've had the perfect book to fuel my fantasy of warm days and garden-fresh produce. Karen Newcomb has revised her 1975 best-seller The Postage Stamp Vegetable Garden: Grow Tons of Organic Vegetables in Tiny Spaces and Containers. Newcomb advocates a method of gardening that produces unusually high yields of high-quality vegetables in tiny spaces by working hard on building up a rich, organic soil before planting and then coasting through the summer. In a postage stamp garden, plants are spaced closer together than the distance recommended by the seed packet and taller plants serve to shelter shorter ones from intense sun and evaporation. Newcomb also offers strategies for which plants can help replenish the soil and how to pair mutually beneficial crops. The author uses an upbeat and encouraging tone and writes passionately about a wide variety of heirlooms, making this book applicable to seasoned gardeners and motivated newbies. She makes a convincing case that produce raised on Miracle Grow is not nearly as delicious, healthful or safe as vegetables nourished with natural fertilizers.

Half the book reads like a seed catalog with descriptions and growing tips of Newcomb's favorite heirlooms, from Cole crops to nightshades to root veggies to herbs. Descriptions of Blue Jade Sweet Corn and Sicillian Violet Cauliflower really spoke to the foodie in me. Aside from the full-color cover, this paperback guide does not contain photographs. It does, however, include some illustrations on preparing the soil and creating cages and trellises for climbing vegetables. Detailed illustrations of sample postage stamp garden layouts in the beginning of the book are helpful for readers like me who have not had much gardening success. [Confession: My dear husband built me a raised bed a few years ago, which, after being repeatedly destroyed by squirrels, has become my boys' version of a dirt-filled sandbox.]

For this "brown thumb" some of Newcomb's descriptions of preparing the soil seemed daunting and potentially stinky, such as her insistence on horse manure and fish emulsion. Additionally, what Newcomb describes as little to no work after the garden is set up and going actually looks like a complex watering system that involves timers and misters or underground drip systems...and more applications of fish emulsion. Though the author tries to bolster city-dwellers with encouragement about container gardens, I got the feeling that to really implement her vision for productive gardening requires a good investment of time, labor and money. But, despite these draw-backs, I'm eager to attempt this method some day in the future.

*Thanks to Blogging for Books for a copy of this book in exchange for my honest review.*

Review of "From Tablet to Table" by Leonard Sweet

I'm a foodie and a storyteller, so I was delighted to read Leonard Sweet's From Tablet to Table, in which he argues that God incarnate invites us to find our identity (how we fit into His story) and true community around the dinner table in our homes, churches and in the world.

This is a little book with ample white space and font size. For that reason, it was easy on the eyes and easy to gobble up the 162 pages in three sittings.  Sweet's poetic writing style and constant word play around the metaphor of the table also drew me in and played in my mind like a charismatic preacher's sermon-- not surprisingly, since Sweet is the lead writer of Sermons.com.

In the first half of the book, Sweet establishes the superiority of the table over the tablets of law for nourishing and imparting God's story into our hearts. Jesus, he argues, was very interested in what was for dinner. He taught not from a pulpit, but while reclining at table with friends, inviting himself to dinner with sinners, providing a mountainside meal to thousands. The predominant "narraphor" of the entire Bible, Sweet argues, is God preparing a table before us.

Besides being inspirational, there's also a good bit of practicality in these pages. Sweet provides rapid fire statistics from modern secular studies that have shown that frequent family dinners around a table are the biggest factor in boosting children's intelligence, compassion, vocabulary and future academic success and in preventing drug-use, obesity, eating disorders and suicidal thoughts. The mom in me was convinced, and the journalist in me was especially pleased at Sweet's extensive source list at the back of the book.

The second part of the book explores how we can continue to do table in remembrance of Jesus in our homes, in churches and while loving our neighbors outside the church. At this point, I was hoping for rich stories of real people with vibrant table time in each of these settings. Instead, I felt Sweet focused too heavily on the perils of modern life, in which children eat Big Macs while playing games on the iPad and where "two bodies eating together at the same table but on different planets in mind and spirit" (90) is a frequent restaurant scene.

To combat our struggles with the tide of the age, Sweet employs his table metaphor as a panacea. To any problem, he urges, "Table it. Table everything" (124). Yet, as much as I agree that the table promises a sacred time and space for family bonding, I don't quite know what that looks like (for me) practically. If I'm having trouble herding my three little children and busy husband to the table, if no one likes eating the same foods and if everyone is hungry at different times, how does "tableing it" solve my problem? How do I even get everyone to the table?

But, to be fair, this isn't that book. This is the anthem, the love song to true communion, growth, and transformation around the table. And Sweet eventually permits that could be a metaphoric table. As long as people are in the habit of eating together and truly connecting with those with whom they're eating, Jesus will be the food and the drink. While this book does not lay out a tablet of rules or the "7 steps to better family dinners," I find my heart is both fed and hungry for life at my Lord's table.

*Many thanks to Tyndale for sending me a complimentary copy of this book in exchange for my honest review.*

Review of "In Her Kitchen" by Gabriele Galimberti

At only 22, Gabriele Galimberti's first real gig took him on a photography expedition around the world. Because he'd never traveled much beyond his small Italian hometown of Castiglion Fiorentino, Galimberti's grandmother expressed concern about his pending adventure. What would her grandson eat, and who would cook for him, she wondered aloud as she served him her homemade ravioli. Galimberti writes that this was the moment he hatched his plan to find, cook with and photograph grandmas from each place he visited, capturing their signature dishes and stories. The result was In Her Kitchen: Stories and Recipes from Grandmas Around the World.

What this book is:

I first sat down with this 250-page coffee table book with my 6-year-old son, Stephen, who has a thing for maps. The inside cover is printed with a world map index pinpointing all the locations Galimberti visited. Stephen enjoyed picking a location from the map then flipping to the corresponding page to learn about cultures and food so different from his own. Each entry includes a full page portrait of the cook posing with the ingredients for her dish in her kitchen or dining room.The facing page features a close up of the finished cuisine. The following two pages provide a brief story about the cook and her family as well as the recipe for the dish. I enjoyed reading through the entire tome, trying to guess the country of origin from the photographs before flipping the the extended caption on the next page. I love that I now know a little bit about Latvian cooking and that I have a Greek grandma's recipe for making phyllo dough from scratch. There were a number of recipes I was eager to try, such as Galimberti's own grandmother's Swiss Chard and Ricotta Ravioli with Meat Sauce. And with the amusing exceptions of recipes requiring moth maggots and fresh caught iguana, most of the dishes involved easily accessible ingredients and common kitchen tools.

What it isn't:

Though it provides recipes from five of the seven continents, the book is not a definitive introduction to the world's cuisines, nor an expertly written cookbook. I tried the recipe for Empanadas Criolla from Argentina, and was surprised that the pastry crust didn't use any oil or fat. (The filling was very tasty though!) Additionally, having studied basic Chinese while living in Taiwan, I questioned the author's translation for the word "rou" as "meat cooked again in the wok," when in fact, it simply means "meat." However, considering that Galimberti cooked and ate with 60 grandmothers in nearly as many countries over a two-year stint, I can cut him some slack. Combine that with the fact that the author and his subjects often communicated in a language that was neither's native tongue, and I know that some details could have easily been lost in translation.  

This is also not award-winning photojournalism. The images are nicely composed and lit, but they follow a predictable pattern: each woman stands or sits behind a table on which the ingredients are symmetrically arranged. Because they aren't candid, the photos give the impression that each grandma had plenty of time to dress for company and stuff her clutter into the coat closet just outside the frame. Few of the photos include additional family members, which means we don't get to see the grandmothers interact or loved ones enjoying the food. At first, I thought that this detracted from the storytelling, but upon second musing, I felt that Galimberti was sending a message of solidarity and unity through his use of uniformity. Through repetition, he triggers our collective consciousness of the importance of food and family.

My take-away:

I'm more than impressed with this project because I can imagine the work that went into travelling to so many far-flung places, connecting with host homes and collecting the stories and recipes. This isn't an expert-vetted cookbook or the most poignant photo essay I've seen. But taken as a whole, these 60 grandmas and their food stories are a powerful testament that people the world over are connected by their communion over a good meal and good company. In Her Kitchen is a great way for an arm chair or kitchen table chair traveler to sample some home cooking that might not appear in typical cookbooks. Each photo story was like an appetizer; it just enough to whet my appetite for exploring more of their cultures, countries and cuisines.

Thanks to Blogging for Books for a copy of this book in exchange for my honest review.

Review of "Cooked" by Michael Pollan

A busy new routine with driving two boys to and from two different schools, the start of my tutoring schedule and a couple of new hobbies have kept me away from the blog. I've still been reading, but at a more leisurely pace. So, yesterday I mentioned to a friend that I had this little blog and blogger's guilt immediately set in... so I bring you a very belated review of Michael Pollan's "Cooked."

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Michael Pollan's name is well-known as a NYT food columnist (maybe even a food philosopher?), so I was a little surprised when I came upon his confession that he didn't really cook in the introduction of his newest tome, Cooked. But we journalists like to think we can teach people about things that we ourselves are just in the process of learning, so I figured I'd forge ahead with the nearly 500-page book about Pollan's adventures and experiments in barbecue, bread baking, cheese-making and fermenting. His core argument is that readers should, like he has learned, prepare their own food at home because of the way cooking connects us to our families, promotes healthful eating, supports local food producers and, well, because we're genetically wired to cook. Cooking is what makes us human, Pollan argues, using quotes from anthropologists who hypothesize that early humans distinguished themselves from the apes when they began to use fire to cook. But let's get on to the meat of the book. And the bread, cheese and pickles.

The book is organized by sections according to the four elements-- fire, water, earth and air. I didn't feel this gimmick really added to the book, so I'll avoid wasting your time going into more detail. Instead, I will organize my review by what I liked and what I didn't:

I liked:

I was surprised by how extraordinarily interesting pickles are. Real pickles, like kimchi and sauerkraut, that have marinated in their own fermenting juices, Pollan proposes, are a source of health today's Western-diet eating omnivore no longer enjoys. He quotes fermentation guru Sandor Katz to posit that humans are not the rugged individualists we assume we are. Instead, we live because of --and in symbiosis with--a vibrant microcosm of bacteria that colonize our guts, help us digest, send messages to our brains and defend us from bad intruders. His portrait of the invisible bacterial world is really brilliant. And it made me up my intake of yogurt. 

I was also entranced with Pollan's foray into ancient cheese making traditions with a forthright nun. Here, he explores the safety of unpasteurized cheeses and why humans like cheese, despite its sometimes heady (and sometimes footy) odors. The humor, history and science of this section make it an enlightening read.

There are plenty of DIY recipes at the end of the book. I liked that they were there, especially the instructions for colonizing your own bread yeast from scratch. But I must admit I did not test any of them out.

Take it or leave it:

Pollan spends a good chunk of the book microbrewing Pollan's Pale Ale with his teenage  son. I have zero interest in beer or brewing moldy batches of it in my basement. But I know it's kind of culinary craze right now, so there are probably plenty of readers who would enjoy this section of the book.

What I didn't like:

Pollan's opening chapter explores Southern pit barbecue. Here I found the author's privilege as a white, upper-middle class male came out in annoying ways. It seemed he spent a lot of time hinting that blacks were superior pit men, but didn't interview an actual black pit master until the end of the section. When he did, he made the man seem like a self-inflated, self-absorbed barbecue mascot who might have at one time been a great pit man but now cuts corners and entrusts the real work to underlings. Then Pollan exposes the dark truth: the black man uses industrial-ag pigs to produce his pulled pork sandwiches!!! So they aren't even authentic.  Maybe Pollan was just telling it like it was. But something about the subtly elitist tone of the whole bbq chapter just didn't sit well with me. A journalist of Pollan's caliber could have find a super-authentic, true to tradition, farm-raised, unpretentious pulled pork sandwich, and he could have unearthed a similarly impressive black pit master. Perhaps he needed to look into that wooden shack that all the locals (white and black) know, but hasn't made the guidebooks or yelp. 

In Sum:

Despite my quibbles, I think most foodies will like this book. But if food snobs or food agendas make you lose your appetite, just read the parts about cheese and pickles. 

Reflections on "Animal, Vegetable, Miracle"

Several months ago, over a potluck meal for two of quinoa, roasted root veggies and Brussels sprouts, my journalist friend had recommended Barbara Kingsolver's Animal, Vegetable, Miracle: A Year of Food Life. I was keen to crack open the novelist's memoir of the year her family spent raising, harvesting and eating foods from their 40-acre farm in Appalachia in an attempt to quell guilt about America's unethical eating habits, but my nightstand was already stacked with a pile of books. So I declined her generous offer to lend me her copy, and promised I'd check it out from the library. I'm so glad I kept my promise; this was an entertaining, illuminating, affirming, appetizing and challenging read.

Picking up this book, I didn't really want to be converted to a new way of thinking. I'm already a fair-weather fan of farmers markets; they offer tasty heirloom produce sold by familiar faces amid the colorful bustle of my small town's downtown.  But I must confess I still do the bulk of my shopping at Aldi and Kroger for expediency's sake. Limiting my cosmopolitan taste buds to a 100-mile food radius also seemed unlikely. Growing my own food seemed even less likely. I'm a city girl with brown thumbs, inadvertently and absentmindedly killing nearly every plant I buy. Add to that my aversion to food aversions. Apart from my three-month stint with gestational diabetes, I don't bite at popular restrictive diets. My dietary philosophy, if I have one at all, is to eat lots of fresh vegetables, explore ethnic cuisines and make stuff from scratch when it's not cost- or time-prohibitive. My contribution to promoting healthful eating in the deep fried South is to sneak flax seed meal into church potlucks the way Seinfeld's wife gets her kids to eat carrot puree in their mac and cheese. All that to say I've sympathized with the slow foods, local foods, organic foods movements for quite some time, but I'm not a faithful adherent.

I found in Kingsolver's memoir just the right mix of personal narrative, ethical reflection and factual sidebars to cause me to reevaluate some of my spending and eating habits. Essentially, her choice was a matter of conscience. She and her family no longer felt justified consuming gratuitous amounts of fossil fuel or support inequitable economies just to enjoy a Costa Rican banana with breakfast. Having dabbled in raising chickens and turkeys before, Kingsolver couldn't in good conscience support industrial agriculture that dooms livestock to a cramped, sunless existence, gorging on corn mixed with their own excrement until their death. Yeah. Pretty gross. I haven't been able to buy my usual Valu-Pak chicken breasts from Kroger since. And because, as Kingsolver observes, even chicken labeled as “free range” might live confined with 20,000 others as long as the building "has a doorway leading out to a tiny yard, even though that doorway remains shut for so much of the chickens’ lives, they never learn to go outside" (122) I found it hard to buy any meat after spending several minutes squinting at the packaging.

In fact, this quote from the opening chapter describes perfectly my weekly quandary at the grocery store:

"Knowing how foods grow is to know how and when to look for them; such expertise is useful for certain kinds of people, namely, the ones who eat, no matter where they live or grocery shop. Absence of that knowledge has rendered us a nation of wary label-readers, oddly uneasy in our obligate relationship with the things we eat." (10)

And here, in a nutshell, is Kingsolver's thesis:

"The best and only defense, for both growers and the consumers who care, is a commitment to more local food economies. It may not be possible to prevent the corruption of codified organic standards when they are so broadly applied." (122)

She also talks truth about our insistence on having the world's foods at our fingertips at all times and our bemoaning the higher price of organic foods:

Bizarre as it seems, we’ve accepted the tradeoff that amounts to: “Give me every vegetable in every season, even if it tastes like a cardboard picture of its former self.” 54

And:

"It’s interesting that penny-pinching is an accepted defense for toxic food habits, when frugality so rarely rules other consumer domains." 115

Beyond reminding me of my priorities, Kingsolver did something else unexpected by winning me over to the wonderment of farming. I mentioned that I'm no country girl; I'm not into farms, or allergy-inducing animal dander, or the shoe-staining rust red Southern dirt, but I seriously began picturing myself (or my sons) some day raising some chickens for eggs after reading this particularly adorable description of Kingsolver's daughter's brood of baby chicks:

"From time to time one of the babies would be overtaken by the urge for a power nap. Staggering like a drunk under the warm glow of the brooder lamp, it would shut its eyes and keel over, feet and tiny winglets sprawled out flat. More siblings keeled onto the pile, while others climbed over the fuzzy tumble in a frantic race to nowhere." (89)

And even plants become people in this poetic passage:

"This is why we do it all again every year. It’s the visible daily growth, the marvelous and unaccountable accumulation of biomass that makes for the hallelujah of a July garden. Fueled by only the stuff they drink from air and earth, the bush beans fill out their rows, the okra booms, the corn stretches eagerly toward the sky like a toddler reaching up to put on a shirt." (174) 

Other enjoyable and envy-inducing adventures included an anniversary jaunt through the farms of Tuscany where every meal is apparently the best you've ever eaten, a cheese-making workshop in New England and a series of beautiful food-centric celebrations that brought family and friends together in real community.

The author's teenage daughter, Camille, offers recipes at the end of each chapter. I'm keen to try her Grated Zucchini Orzo on my kids. Kingsolver also promotes the gorgeous vegetable-rich cookbooks by Deborah Madison. (I've already checked one out from my library and have been drooling over it.) Despite the romance of laboring over luxurious slow-food cuisine, the author admitted to a less fussy approach to daily putting food on the table. She describes her go-to dishes for using up their local produce as frittatas, pastas with meat and seasonal veggies, homemade pizzas, stir-fries and Crock-Pot soups "in endless variations," which made her family's diet sound an awful lot like ours. And her assertion that "cooking is the great divide between good eating and bad" is something I often think to myself after eating a disappointing restaurant meal.

Ultimately, what most won me over to Kingsolver's raise-it-yourself mindset is her desire to make consumer choices with true, lasting positive impact on her family and society. It's planted in me a vision for my own family: Growing a garden, teaching my boys to cook and making a habit of sitting down together for home-cooked meals that enrich our community without taking away from others.