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Index Interviews: Lee Smith Songwriting Elegance Through Song Form: Part Two Plotting Fake ID Common Writing Mistakes Return to This Issue's Index Return to Homepage Subscribe
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Nonfiction Book ReviewsPage One of TwoBobbi Brown Beauty Revolution by Bobbi Brown with Sally WadykaHarper Resource, October, 2002Hardcover, 211 pages ISBN: 0060088818 Ordering information: Amazon.com | Amazon.co.uk 
World-renowned makeup artist and founder of the eponymous
cosmetics company, Bobbi Brown has created a
makeup and style bible which really does have something
for everyone. Brown covers basic skincare, hair care and
makeup application for each decade of life, from the
20s through the 70s and beyond. Using ordinary
people of all ethnicities as models, she presents 300 photographs to
demonstrate her techniques. She also addresses the common
pitfalls of aging, and how to disguise (naturally)
time's remorseless advance.
Her makeup tips are plentiful and sound, although there are some other experts that do not agree with her insistence on yellow-based foundation for most skin colors. With a chatty tone, the book is an easy read, giving readers the feeling that Brown is looking over her shoulder giving some friendly advice. There is a great deal of know-how packed into this book; this is a must-have for anyone who enjoys looking her best, well into her 80s and beyond. Cooking the Roman Way by David Downie, Photographs by Alison HarrisHarperCollins, October, 2002Hardcover, 314 pages ISBN: 0060188928 Ordering information: Amazon.com | Amazon.co.uk 
Food and travel writer David Downie,
author of Enchanted Liguria: A Celebration of
the Culture, Lifestyle and Food of the
Italian Riviera, now takes readers on a culinary
adventure through the trattorias of Rome in his
latest book. In his Introduction, Downie
implores readers to "Close your eyes and imagine
you're in Rome, seated al fresco in the sun on a
rooftop terrace, smack in the center of town…
what, after all, can beat tucking into the pyramids
of stuffed zucchini flowers fried golden in
olive oil, the mound of fresh fava beans and Pecorino
Romano chesses, the braised artichokes alla romana
and platters of rosemary-perfumed spring suckling lamb
arranged before you?" What, indeed? With
such writing the author will inspire you to
race off to your kitchen to attempt to recreate the various
Roman feasts captured in the pages of the book.
The recipes are not overly complicated, and use readily available ingredients. From Baked Gnocchi with Butter and Parmigiano-Reggiano, to Spicy Boned Lamb Leg Sauteed With Rosemary, Wine and Vinegar, to Golden Fried Artichoke Slices Roman Style, to Eugenio Velardi's Ultra-Light Roman Tiramisu, Downie takes readers on a culinary tour that is sure to please both novice and advanced cooks alike. Nonfiction Book 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. |