Posts Tagged ‘cookbooks’
August 27, 2015 | by Sadie Stein
Because my neighbors were out of town, I had been offered the gift of their weekly fruit and vegetable share from Community Share Agriculture. And because they are a family of four, when I came home from the nearby church where the produce is distributed, it was with bags heavy laden with corn, summer squash, celery, peppers, and stone fruits. It was more than I could eat.
The soft little sugarplums were especially ripe—several had burst in one of my totes on the way home—and clearly needed to be dealt with quickly. In that moment, I realized that I had no idea whether one can refrigerate a ripe plum. I knew, of course, that it had to ripen at room temperature—but what about afterward? Did it go horrible and mealy, like a tomato? Or was it stable and delicious, like a grape? It wasn’t that I’d grown up without fruit—in season, there was always a large bowl in the kitchen. But we ate them all so greedily and quickly that the refrigeration issue (at least in my memory) never came up. Read More »
August 17, 2015 | by Sadie Stein
Cooking, as we know, is a constant test of character. It’s easy to pretend we’re all attracted to the high-minded ideals of fostering community, continuing traditions, and feeding souls. But catering for others is often competitive—even if the competition is only with oneself. There is the constant temptation to show off, to experiment, to give into exhibitionism, to put theoretical pleasures before a guest’s actual comfort. The turning out of a completely anodyne meal can be an exhausting exercise, because for every normal and pleasing dish served, there exist the ghosts of a hundred more exciting possibilities considered and abandoned, haunting the dinner table with their potential glory. The trick is keeping overweening ambition at bay. The trick is remembering that, for the duration of the meal, you have a kind of control over others.
And so the question really becomes: What does one do with absolute power? The Stanford Prison Experiment is always looming on the horizon. Benignity goes against nature. Read More »
January 28, 2015 | by Sadie Stein
Today, fans of the Bonnie Slotnick Cookbooks store received a welcome e-mail. “Bonnie Slotnick Cookbooks—MOVED!!” read the triumphant subject line. After being forced to leave its longtime home on West Tenth Street, and facing an uncertain future, the beloved institution has landed safely in a new location in the East Village. Many who love the terrific antiquarian shop—stocked with centuries’ worth of culinary history, lore, and recipes—and its knowledgeable owner have breathed a sigh of relief.
Especially in cities, we’re all so used to seeing independent businesses and brick-and-mortar bookstores die—we’re almost inured to it—that it feels strange to get good news. Usually, we give our heads a mournful shake and think, Well, it was too good to last. But, thanks to the generosity of a pair of siblings who are providing a great space at an affordable rent, the shop will not merely survive, but enjoy three times its old space, plus a garden. As Bonnie wrote in an earlier e-mail, “What Margo and Garth [the aforementioned siblings] have done is extraordinary in this day and age, and especially in this city.”
The 28 East Second Street location promises to be up and running by early February; do go by if you can. As Bonnie writes, “I’m looking FORWARD. CHANGE IS GOOD! Repeat after me: CHANGE IS GOOD!” (Well, occasionally, anyway.)
Sadie Stein is contributing editor of The Paris Review, and the Daily’s correspondent.
September 5, 2014 | by Sadie Stein
When you’re traveling, you understand what you really need, or want, or find comforting—what you can do without and what’s essential. In my case, traveling illuminates an addiction to cookbooks.
People have written beautifully about their love of recipe reading. Laurie Colwin’s “Why I Love Cookbooks” is a classic explanation of the genre’s comforting appeal. Writing in The New Yorker, Adam Gopnik explains it differently:
A kind of primal scene of eating hovers over every cookbook, just as a primal scene of sex lurks behind every love story. In cooking, the primal scene, or substance, is salt, sugar, and fat held in maximum solution with starch; add protein as necessary, and finish with caffeine (coffee or chocolate) as desired. That’s what, suitably disguised in some decent dimension of dressup, we always end up making. We make béarnaise sauce by whisking a stick of melted butter into a couple of eggs, and, now that we no longer make béarnaise sauce, we make salsa verde by beating a cup of olive oil into a fistful of anchovies. The herbs change; the hope does not.
Whether the goal is comfort, aspiration, association, curiosity, research, it’s clear; people love to read cookbooks. Even Gwyneth Paltrow has claimed to be a bedtime cookbook-reader; of this, make what you will. Read More »
June 26, 2014 | by Sadie Stein
“The hallmark of Camp is the spirit of extravagance.” —Susan Sontag, “Notes on ‘Camp’”
Too much camp is bad for the soul. It’s unwholesome, lacking in spiritual nourishment—like eating only processed foods. Irony is no substitute for feeling, detachment no replacement for intellectual engagement: enough camp begins to eat away at both. After a steady diet of midcentury educational films, salacious memoirs, and Florence Foster Jenkins recordings, one begins to feel oneself morphing into a sort of soulless Lord Henry Wotton, and the only remedy is beauty, spareness, and fresh air. Part of the problem is that earnest camp is heartbreaking; in order not to cry, one needs to put up defenses, and this is in itself exhausting.
Periodically, I need to go on cleanses. In these virtuous moods, I resolve to listen to only the finest music, read the best books, watch films worthy of the term. I banish my collection of 1930s Love Story magazines. I shun the “High Gruck and Outsider Art” playlist on my Spotify account. The words “Russ Meyer” are not to be mentioned in my hearing.
The problem is that in the midst of this, your copy of Barbara Cartland: The Romance of Food arrives in the mail from England and tempts you like a rosy-hued she-devil. And then it follows you everywhere, with the promise of easy laughs and garish pictures and oddity nonpareil. You can hide it in the closet. You can stick it under the kitchen counter with the other cookbooks. Still you hear its siren song, which is sort of quavery and backed by a lot of lush strings. Read More »
May 8, 2014 | by Sadie Stein
“Every time I buy a book here, it changes my life,” the man told me earnestly. He was not the bookseller, but he was minding the stand on Broadway and Seventy-Third Street while the proprietor got a fruit juice from the nearby cart. He clearly wanted to do right by his friend, the owner, in his brief absence, and I was eager to help him. There was not much that appealed to me, but I finally found a hardcover, lavishly praised the interim salesman to the returned proprietor, and handed him the five-dollar bill that would, he remarked, cover the cost of the mango drink he was now sipping.
I did not really think that The Lifestyles of the Rich and Famous Cookbook (1992) would change my life. If I’d thought more about it, I might have hoped to share the book with a few likeminded friends, where we’d marvel at the dated food styling and speculate about the quality of “Liza’s Salade de Provence,” which involves corn, raw mushrooms, pink grapefruit, and hearts of palm. In short, I guess you could say what interest I had was ironic.
But then I sat down at home and opened it, and I was reading it, and the act of reading—the process of assimilating letters and sounds and translating that into meaning—is not ironic, is it? In fact, in the absence of other people, there isn’t much irony at all. I might have tweeted something about Joan Collins’s menu planning—“Extravagance is the only way when it comes to buying beautiful dresses and to making salads”—or shared a picture of the “Smoked Salmon Bruschetta” that was allegedly a specialty of Elle Macpherson’s. But instead, I just read, and thought, and maybe smiled a little at some things, but not at anyone’s expense. We were in it together. Read More »