Showing posts with label pacific northwest. Show all posts
Showing posts with label pacific northwest. Show all posts

The Alchemist's Kitchen Review

The Alchemist's Kitchen
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The Alchemist's Kitchen, by Susan Rich, published by White Pine Press ([...]).To say that this compilation is a lovely and simple collection would be false. "Simple" could be taken to mean childlike, or unsophisticated, which it most certainly isn't. By simple I mean that the poetry is understandable and personal, not so cluttered and overly nuanced that it becomes incapable of eliciting emotion.
Emotion abounds in this collection, which is divided into three parts: Incantation, Transformation and Song. Each section has its own beauty, and there is a delicate feel that at times becomes jagged and pointed, enough to make you sit up and re-read the stanza. This is not a poetry book to sit back and feel relaxed by, but rather one to slowly meditate upon.
The people drawn within it are complicated: in one moment trying to determine if a noise is simply thunder or an airstrike, while choosing what breakfast cereal to eat. They carefully choose a lipstick for a dance that may be their last. They discuss their travels with a dying parent whose only journey is from hospital bed to bath. They are painful and yet some are light and airy.
One of my favorites: from Song,
"You Might Consider"
how my long life of losing men
could create a new international sport.
Men lost in the desert, men missing
in action from doorways and all night diners;
men making the most of fire
escapes, service stairs, the emergency aisle
of airplanes like United. Men
para-sailing after spaceship encounters.
I am accomplished in the world
of the see-you-later save
as his pick up truck disappears
traveling on to the next espresso stand.
Something in the curve of my collar,
the cut of my blouse sets them running.
They know they are in the hands of a master.
But when the coffee's on, the pumpernickel
toasted just right, I have to let them know;
I'm actually ready to let them go." p.87
In "Transcendence", she uses the musical phrase,
"plastic curtains ecstatic as castanets." Words like that are mesmerizing, and I kept finding segments equally unique and beautiful, compiling an instant mental picture.In some of the poems she discusses the genocide in Srebrenica, and at times she refers to a 'Sarajevo Rose'. I had to look that up, and I've included a picture (above). A Sarajevo Rose is the location of a mortal shell attack that killed some one, some person, some individual that meant more than just a mark on the pavement. The damaged area is then filled with red wax, as a rememberance. That strange mix of memory and horror with a tiny dash of shocking color is what too many have lived through, and in a lyrical way Rich manages to link her poems with that same emotional impact.

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"Kaleidoscopic curiosity, powerfully kinesthetic language, and an encompassing compassion range in this abundant collection, in which personal and public realms serve as equal alembics for the distillation of both materia and light."—Jane Hirshfield

"Rich is a traveler and an observant one at that, with a keen attention to detail and a wonderful ear. These poems are a delight."—Library Journal


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Christina's Cookbook: Recipes and Stories from a Northwest Island Kitchen Review

Christina's Cookbook: Recipes and Stories from a Northwest Island Kitchen
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As customers who have already enjoyed Christina's restaurant--which, as expats visiting from France, my family and I stumbled into 20 years ago--we may be biased. But this is more than a compendium of the wonderful cuisine we have enjoyed there, more than the sum of welcome and ambiance (and WHAT a view from the deck overlooking the waters of Eastsound!). Christina knows how to write as well as to cook. The little essays about discovering food as she grew up in the Pacific Northwest bring the recipes to life. They also provide a capsule history of a generation: from the wheat fields of eastern Washington to the burgeoning restaurants of Portland, Oregon, to the lovely little island north of Seattle (Orcas) that is home to the gem she created as a single mom a couple of decades ago. Read the book. Go to the restaurant. Live some history!

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Deeply evocative of the San Juan Islands, the recipes and ingredients ofChristina's Cookbookgive readers a flavorful tour through all of the area's eddies, bays, and gardens.Just for starters, readers can try recipes for Crab Fondue and Fennel Breadsticks, Mussels with Garden Lilies and Curry, or Singing Scallops with Sweet Cicely and Cider. Add to this a side dish of charming tales and worldwide adventures, and the innovative recipes become all the more enticing. Roasted Halibut comes with a story on how it got its glaze; a millionaire playboy in the South of France is behind the delicious lamb recipe; and if readers want to discover how icy Doug Fir Granitas came to be served at the James Beard House, they can open up to the chapter on desserts (which also includes Poached Cherries and Lavender Ice Cream). For fans of authentic northwest cooking and seafood alike, this colorful cookbook is deliciously entertaining.

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Fresh from the Garden Cookbook: Recipes Inspired by Kitchen Gardens Review

Fresh from the Garden Cookbook: Recipes Inspired by Kitchen Gardens
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Ann Lovejoy, better known as a gardening writer, writes a weekly food column for the Seattle Post-Intelligencer and this cookbook draws from her columns. The cookbook is organized by season, and recipes rely on foods that can be grown or bought in the west-of-Cascades Pacific Northwest (both vegetarian and not). She believes in local, organic food where possible; she is careful about sodium and fat (but maybe carbohydrate-heavy for diabetics); most recipes are for 4 servings (2 adults and 2 teenage boys) and many are vegetarian. Flesh recipes usually rely on chicken and seafood rather than beef and pork. She encourages experimentation.
The book provides seasonal recipes and menus and includes growing tips for home gardeners. Recipes we like include Asparagus with Shallot, Thyme, Parsley and Lemon Sauce (spring) and Hot Chicken Noodle Salad (also spring). Page numbers are in the outer page margins, which makes recipes easy to find, but the index gives them under main ingredients rather than recipe titles.
We have tried dozens of Ann's recipes, both from the book and her columns since she wrote the book. (She is one of the few food writers I collect every week.) I like some of her recipes and don't like others, but I recommend the book in spite of personal reservations about specific recipes--there is probably something here you will like or can adapt. Our typical complaint when we don't like a recipe is that it isn't highly seasoned. This book might not help someone in Minnesota, but it does work well anywhere with a Mediterranean-type climate, and ideas can be adapted to local foods.
The book is in print in Sept. 2007. It is worthwhile if you can get fresh ingredients and are willing to experiment with seasoning.

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Featuring the very best recipes from her weeklySeattle-Post Intelligencercolumn "Fresh from the Garden," Ann Lovejoy's newest book consolidates her passion for gardening and cooking into a year-round celebration of fresh, organic ingredients. Organized by season, her simple, uncluttered recipes emphasize bright flavors, aromatic herbs, and an abundance of fresh produce - from familiar favorites like raspberries and zucchini to more exotic items such as garlic tips and dandelion greens. Recipes include Lavender Lemonade, Grilled Prawns with Pumpkin Seed Salsa, Garlic Turkey with Green Peppercorn Gravy, Cress and Fennel Soup, Ginger-Berry Shortcake, and many more. Lovejoy offers a wealth of advice on selecting and growing specific varieties of produce, and her time-tested organic gardening tips are designed to help readers make the most of their growing year.

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Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta Review

Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies and Olives, How to Cook A Wolf, Staple and Fancy Mercantile, and Tavolàta
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Yes, I love to cook. I love to try new things and experiment with ingredients I've never used before. I like to `wow' myself and others with food. Oh, and I love Italian food, which is the primary reason why I snatched this up. Upon opening this book though, I realized that this was far more than I anticipated. This isn't your mom and dads Italian food. This is experimental, interesting and unique takes on Italian cuisine.
My heart skipped a beat.
Now, unlike others, I am not one who is going to knock this down a peg because the ingredients used are not familiar to all grocery stores. This is not for the `I just need something quick and easy to feed my family' type chef, so if that is what you are looking for...walk away. This cookbook is for the chef who wants to be something more than he (or she) already is. This is for the person who wants to try new things and learn how to expand their culinary skills.
It's funny because my mother and I were just talking about getting together and making fresh pasta, and then I get this book complete with recipes on FRESH PASTA! I couldn't believe it. That right there is further proof that this is not your average cookbook.
The recipes, despite containing complicated ingredients and despite relying on a certain level of skill to execute (you won't be able to handle all of these recipes the first day in), they are easy to follow and contain nice illustrations that showcase the richness of the food.
In the end, I'm all head over heals in love with this book. Be forewarned, this book contains recipes that use Ox Tail and Urchin Roe, but if want to tap into your culinary wild side, this book is the perfect complement to your impending journey!
Bon appetit.

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