McEwan is so good at making us, voyeurs, squirm in the pleasure of reading stories with undercurrents of sexual tensions. there's a sense of horror inMcEwan is so good at making us, voyeurs, squirm in the pleasure of reading stories with undercurrents of sexual tensions. there's a sense of horror in his writing but not the cheap slasher variety. his horror gets under your skin. the horrors of war would be a natural subject for him to explore the psychological underpinnings of in his fiction. i think this novel, luxuriant in his prose, surpasses any of his previous works as the horror is now just repressed emotions simmering under the surface.
ultimately it's a story about story telling and the implication of how a lie can be a tool for the novelist. and we as readers are possibly complicit in reading on. so good. ...more
Orwell's Down and Out in Paris and this book are like companion pieces; the city's din, the grime and the vibrant characters dance off the pages of eaOrwell's Down and Out in Paris and this book are like companion pieces; the city's din, the grime and the vibrant characters dance off the pages of each book and both authors have this strong sense of humanity, profound respect for the lives they are depicting.
but where the characters Orwell meets effuse love and rage and seem to pass through like the quirky travel story you tell as a lark, Moonbloom's tenants have a fragile vulnerability that aches for something better than the decrepit building they all currently waste away in. you feel their hurt.
i was a bit disappointed at the ending, but the rest of the book leading up to it more than makes up for it....more
VED introduced me to fennel, my new favorite vegetable. roasted with red onions and drizzled with balsamic vinegar...oh so yummy. and it can do the saVED introduced me to fennel, my new favorite vegetable. roasted with red onions and drizzled with balsamic vinegar...oh so yummy. and it can do the same for you. it's not just a haphazard compilation of vegetable recipes. it explains the different preparations to maximize taste, the selection process including the different names so you know what to look for at the grocery store, how to store and the seasons of availability. from the kitchen staple carrot to the more adventurous burdock root, you could have a different vegetable dish every day. my kind of cookbook as it gives you the tools to go on and make up your own wild creations. many of the recipes have variations provided to give you a start to go off on your own unbeaten path.
Jack Bishop is an editor from Cook's Illustrated so you know he has tested the recipes to the nth degree. and his book appeals to the home cook who doesn't have a lot of fancy gadgets or expensive ingredients. also as a self-described almost-vegetarian, this book should have great appeal for vegetarian or even vegan cooks. just leave out the meat....more
i wanted to like this book as i did another of Saramago's, The Cave. people might complain about the slow build up and pace but i like that. it's liki wanted to like this book as i did another of Saramago's, The Cave. people might complain about the slow build up and pace but i like that. it's like slowly getting to know a friend, the nuances and quirks in character. i love his writing, quiet and strong. it's just the characters have this earnest nobility that i found rather frustrating and felt untrue and kept me from truly submersing myself into the narrative.
i feel guilty for not liking what is basically not the true version as it's translated from Portuguese. perhaps if i ever learn Portuguese one day i will reread what many have declared to be a literary masterpiece. but then again i liked The Cave and have no problem with the stream-of-conscious style so not sure if that will change my opinion....more
not really a recipe book. more like a gi-normous reference book for how to cook including such seemingly simple tips for boiling an egg (gives you a mnot really a recipe book. more like a gi-normous reference book for how to cook including such seemingly simple tips for boiling an egg (gives you a minute-to-minute countdown on stages of the cooking egg which i have found helpful in attaining my soft-boiled egg all the time) to more complicated recipes involving trimming, roasting, caramelizing, straining, simmering, degreasing and then the final braising step. definitely not for Rachael Ray fans or vegetarians for that matter as the book is very heavy in the meat department including a recipe or two for veal. and for those looking to cut fat out of your diet, there's a lovely recipe involving pureeing duck fat.
as a mostly vegetarian aspiring cook, i very much like his detailed description for extracting the most flavors from food. he explains the difference between oily herbs (thyme, rosemary, marjoram, oregano) and watery herbs (chives, basil, cilantro, parsley, tarragon) and tells you which are better dried (oily) and which is better suspended in a fat (watery herbs in compound butter or oil) or vinegar (tarragon).
there are photographs to guide in the kneading and forming of different dough products (baguettes, fettucine), and to demonstrate the various vegetable cuts (chiffonade, paysannie, brunoise, rondelles, julienne, batonnets).
i admit i am a total dork for encyclopedic information dissecting down to the molecular science of things, so that may be one of the biggest draws of this book to my greasy little, food-splattered hands. i like that he explains the little details for why certain steps are best for the item that is being cooked at hand. that may seem overwhelming, but if you break down the individual recipes, you will be building up a vast repertoire to allow you to cook up whatever fancy appeases your palate.
keep in mind, that Peterson did cut his teeth in French cuisine, so that's the main focus; though, there are token recipes for two Korma recipes, hot and sour soup, the obligatory Thai curry, guacamole, chutneys and a few Italian dishes.