A while back, Laura hooked me up with a fantastic book swap partner: Erica’s Bloggity Blog. She’s a lovely blogger and photographer and mother of 2 adorable little kids. So, I sent her a tried and true book of healthy recipes and a brand-new chocolate cookbook to even out the healthy factor. Then I threw in a few books for her kids to play with and read. I felt great when I sent my package! And then… I got my amazing box of books in the mail. Erica sent me the brand-new book by Nigella Lawson, How to Eat: The Pleasures and Principles of Good Food. I got so excited by this book that I actually took it out and started reading it on the subway home—the first time I’ve ever done that with a cookbook. Haven’t actually made anything yet, but I’ll post as soon as I do. Other goodies that Erica sent me: Trinny and Susannah: What You Wear Can Change Your Life (from the British show What Not to Wear which I hardcore heart); Better Homes and Gardens Big Book of 30-Minute Dinners; Light Cooking: Pasta; Light Cooking: Chicken; and a novel called Labyrinth that I’m already 60 pages into. What a successful swap, right?!?! Thanks Laura and Erica! But I immediately felt guilty that I didn’t include any fun reading in the package I sent, so I’m going to stick an addendum in the mail. Something that’s weighing down my bookshelf and needing to be read!
Archive for the ‘books’ Category
I’ve been reading Heat, by Bill Buford, for some time now (I know, I know… I’m like the last person on earth to read it). It had its moments of being a page-turner when I’d try to read while walking down the long hallway at work. But it also had it’s moments where I thought, “Is he really STILL talking about when the egg replaced water in pasta making? Ugh… skip these pages!” All in all, very happy I read it. It was a funny and in-depth look at the secret world of restaurants (and a funny, in-depth look at Mario Batali about whom I have a strange fascination). My biggest revelation from the book was about restaurant “specials.” You know when you go to a restaurant and they say, “Tonight’s special is the halibut with…” and you think, “Oh, it must be amazing if it’s a special!” Well, I learned that a lot of the time, the night’s special is basically whatever the restaurant has too much of or needs to get rid of before it goes bad. Which, in business terms, makes total sense. But I had no idea and I felt duped.
I’m also always really impressed at how Bill Buford completely embeds himself in these projects—and I’m really jealous at how he can do this. When can I quit my desk-job to live in Italy and work for free at a butcher’s shop?
So what to read next?