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Index Interviews: Wendelin Van Draanen Mission Impossible: The Real Work of Writing, Finding Your True Motives Non-Boring Travel Writing: Unusual or Controversial Research Talkers Talk and Writers Write Events Calendar Return to This Issue's Index Return to Homepage Subscribe
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Nonfiction Book ReviewsPage One of TwoBack to the Table: The Reunion of Food and Family by Art SmithHyperion, October, 2001Hardcover, 286 pages ISBN: 0786866659 Ordering information: Amazon.com | Amazon.co.uk 
Art Smith, personal chef to Oprah Winfrey and
contributing editor to O magazine, has very
strong feelings about food and its preparation.
Raised in the South, Art grew up feeling the strong
connection between food, family and friends.
His philosophy is that cooking should be used as
a way to connect with the people you care about.
This cookbook is the example of Art's refreshingly
anti-modernist views. In our cold, rushed world of
modern technology where children
at McDonald's more than they eat around the family table,
Art Smith brings a timely and
wonderful approach to cooking.
The chapters are organized around different types of get-togethers, such as "Breaking Bread," "The Family Meal," "Food Is Love" "Bless the Table" and "Friends as Family." And believe me, when your friends and family get a taste of such delicious dishes as Sweet Potato Pecan Waffles, Grilled Chicken Burgers with Tomato Chutney, Buttermilk Fried Chicken, Coconut Cake with Fluffy Icing (complicated but worth the fuss), Strawberry-Rhubarb Pie and Peach Buckle, they will wholeheartedly embrace the idea of coming together for a meal. Bobby Flay Cooks American by Bobby Flay with Julia MoskinHyperion, October, 2001Hardcover, 240 pages ISBN: 0786867140 Ordering information: Amazon.com | Amazon.co.uk 
"This book is like a photo album for me, with each
recipe being a snapshot of a time and place in my
life…it's a record of my travels and the dishes that
inspired me to explore my own ideas…" So says
celebrity chef Bobby Flay in his introduction to
his fabulous new cookbook. Best known as
the owner of his two New York restaurants,
he is also the bestselling author of Boy Meets
Grill and the host of two shows on
the Food Network. A native New Yorker,
Flay was a large part of the new wave of
chefs who were reinventing uniquely American cuisine. Classically trained
as a French chef, Flay gravitates towards Southwestern
influences. His dishes are always flavorful and spicy --
and he is known for his melt in your mouth barbeque.
Taking regional favorites and giving them a new spin
is classic Bobby Flay. Under Flay's tutelage,
you can whip up such mouthwatering morsels as
Blue Corn Muffins, Shrimp and Littleneck Clam Curry on
Wild Rice Waffles with Candied Mango Butter,
Smashed Yukon Gold
Potatoes with Green Garlic Butter,
Buttermilk-Bacon Smashed Potatoes, Roast Leg
of Lamb with Honey, Balsamic Vinegar, and Fresh
Mint Baste, Pumpkin
Bread Pudding with Molasses Whipped Cream
and Toasted Coconut Custard Pie with a Brulée
Crust.
The recipes are easy to follow for an intermediate to advanced cook. The color photographs of the final dishes are stunning, and Flay's commentary at the beginning of each chapter is always helpful and entertaining. Also provided are lists of Basic Techniques and Ingredients. This is a must-have for anyone who enjoys flavorful, delicious and uniquely American cuisine. Nonfiction Reviews Page One | Page Two Click Here to Return to the Book Reviews Index ** To visit the archives of nonfiction books reviewed in The IWJ, please click here. |