Welcome to Litsy!

Great read about cookbooks from yesteryear, it‘s up to early 19th century!

Quick chapters. Fairly interesting. Oddly, not as cozy as I‘d anticipated.

I wanted to start into something culinary, when I get the free time over the coming summer, and figured reading an anthology of food essays by Vogue food writer and critic Jeffrey Steingarten would be the best start. The panoply of food he discusses (paired with his tried and true recipes) is mind-boggling and drool-inducing: from sourdough starter and Sicilian granita, to Tunisian bkaila and a good apple pie (hint: never use cinnamon).

Loving this! 🍁

Another Christmas book - an absolute brick of a book, also totally gorgeous 😍

Since it‘s 12/1 (how how how?) I‘ve decided for the new year to make this my in-kitchen reread. As a collection of Fisher‘s books ranging from 1937-1949, it‘s perfect for dipping in & out. Her writing style is personable, wise, and all around delightful. I especially love the ingenuity forced by wartime shortages in How to Cook a Wolf, 1942. 🐺🍴

I agree with Fisher‘s sentiments here.

The preceding page has a simple rice pudding recipe (ala wartime wolf at the door) and I just had a fun conversation with husband and daughter about it. Husband and I love it, daughter is off-put by the texture. 😏 Now I‘m in the mood for some creamy, cold rice pudding. What a terrific breakfast it would make! Fisher suggests you can make it “classical” Riz fancy with a dollop of good jelly or jam.

So I didn‘t know this was going to happen this year, but I‘ve slowly been reading my way through all of Bourdain‘s books. Some I hadn‘t read — like his graphic novels, which I just thought were okay — and others I‘ve read in new ways like this annotated version of KC that I really enjoyed. All I have left now is Les Halles CB, Typhoid Mary, and Bone in the Throat. Gone Bamboo I read on audio, and the format didn‘t work for me, so ⬇️