Welcome to Litsy!

@Billypar ‘s review made me pick this one up and I wasn‘t disappointed. Short stories about food are totally my thing! It‘s short and delicious and it‘s not about caviar 😉

This collection of 64 very short stories centered around food may be my favorite of the year. The longest story (and inspiration for the outrageous cover 👄😂) is 10 pages, but most are 1-3, with a few flash fiction appetizers of a paragraph, and one that is 2 words. The stories are all somewhat dark but run the gamut in other ways: funny, gross, magical, disturbing. Crace's humor and gifts for elevating his spare prose is the main course 🍳🍇🍎🍴

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

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).

Usually, I am not a huge fan of crab. But wow this turned out beautifully! #DinnerBytheBook

#Mtcookbook These kabobs were just okay - I did not star the recipe on my challenge list as something to make again. They need more pep!

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.

3/5
In this book, Peter Maybe travels around France for culinary events. He observes, and learns from locals about the food, sometimes how to eat it, how to cook it or prepare it...
It's a well-written light read.
⚠️ This book can make you hungry!!!

Picture: cheese at restaurant in Auvergne.

Oh so spot on! Completely satisfied my curry lust. I will add a note to include a dollop of plain yogurt & cilantro. #Mtcookbook