Nonfiction Book Reviews

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Back to the Table: The Reunion of Food and Family by Art Smith
Hyperion, October, 2001
Hardcover, 286 pages
ISBN: 0786866659
Ordering information:
Amazon.com

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 Moskin
Hyperion, October, 2001
Hardcover, 240 pages
ISBN: 0786867140
Ordering information:
Amazon.com

Bobby Flay Cooks American
by Bobby Flay with Julia Moskin

"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.

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Nonfiction Book Reviews

Back to the Table: The Reunion of Food and Family by Art Smith

Bobby Flay Cooks American by Bobby Flay with Julia Moskin