Posts Tagged ‘recipes’
September 9, 2016 | by Shihab Al-Din Al-Nuwayri
This week, we’re publishing four short excerpts from The Ultimate Ambition in the Arts of Erudition, a fourteenth-century encyclopedia of … well, everything, or everything known to Arab civilization circa 1314. Compiled with dogged dedication by Shihāb al-Dīn al-Nuwayrī, the book runs to more than nine thousand pages; an abridged version is now available for the first time in English. Ultimate Ambition lives up to its bold title—its eclectic, protean entries cover lunar cults, the sugary drinks in the sultan’s buttery, and how to attract your dream woman by burying a crow’s head. Its translator, Elias Muhanna, believes the compendium affords “a view into the kaleidoscopic and multifarious intellectual tradition of the classical Islamic world”; the New York Review of Books calls it “a bizarre, fascinating book that illustrate[s] the sprawlingly heterodox reality of the early centuries of Islam.” Today, the final extract: Read More »
May 3, 2016 | by Sadie Stein
Lee Bailey’s books are some of my favorite comfort reads. Bailey, a designer and eighties-era entertaining doyen described in the intro to one book as “a model of style, taste, and invention,” was a famous host with the smart set, and in books like Lee Bailey’s City Food and Lee Bailey’s Country Weekends, he provides a glossy, heavily-styled time capsule of a certain moment in sophistication.
Bailey was famed in his day as a host with the most, both in his sleek Manhattan duplex and in the Hamptons country house where he often entertained such guests as Liz Smith and Helen Gurley Brown. “I think I learned almost everything I know about having people to dinner from Lee Bailey,” Nora Ephron wrote in 2000. She identified Bailey’s secret as something she termed the Rule of Four: Read More »
March 7, 2016 | by Sadie Stein
September 1, 2015 | by Sadie Stein
I was delighted, at a London bookshop, to encounter a recent reissue of the 1954 Ethelind Fearon manual The Reluctant Hostess. As far as I’m concerned, Fearon’s entire oeuvre should be in print always, regardless of commercial considerations. She is that idiosyncratic.
Fearon, who died in 1974 and at present doesn’t even rate a Wikipedia entry, was an authority on restoring medieval houses and an accomplished gardener—at one point she kept H. G. Wells’s garden—but as her official Random House bio would have it, “under pressure from publishers and an eager public she also wrote a number of books on such diverse but essential subjects as pigkeeping, pastries, how to keep pace with your daughter, and how to grow herbs.” (I want to meet every member of this supposedly clamoring public.) 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 »
May 8, 2015 | by Sadie Stein
Back in 2011, I wrote a paean to my family’s one and only signature recipe: the wine cake. I hadn’t read it since it went up, and recently ran across the post while searching for a recipe for the cake; I was craving one for my own birthday.
At the time, I described wine cake as the sole edible thing to emerge from my grandparents’ kitchen, and explained that it was a constant at all family birthdays. It wasn’t too galling, so far as rereads go. But I worry that I failed, in 2011, to express the most important thing: wine cake is amazing. Read More »