Eatdrink #67 September/October 2017 "The Decade Issue"
The Local Food & Drink Magazine Serving London, Stratford & Southwestern Ontario Since 2007 The Local Food & Drink Magazine Serving London, Stratford & Southwestern Ontario Since 2007
60 | September/October 2017 flavours, it is a completely enjoyable book for those who love mandolines, meat thermometers, rolling pins, muffin tins, pizza stones, pastry eatdrink.ca |@eatdrinkmag molds, lemon zesters, and melon ballers, and want to be entertained by stories about how these tools have influenced the food we eat and cook. seafood course The Sushi Economy Globalization and the Making of a Modern Delicacy by Sasha Issenberg If you’ve ever wondered how raw fish became such a trendy meal, you first have to give a nod to the Japanese for sharing their taste for uncooked seafood and making it is easy for diners anywhere in the world to get their fix of glistening slivers of silky smooth fish pressed over rice and adorned with wasabi and pickled ginger. Then you can turn to The Sushi Economy to learn about sushi’s rise to fame as a worldwide commodity in the ultimate local-versus-global-food debate. A rash of books could tie for second place as an entrée for me, but The Third Plate is worthy of being the sole main course of this reading menu. This book, from a renowned chef at the forefront of sustainable and conscientious cooking, is so well written that I was captivated entrée The Third Plate Field Notes on the Future of Food by Dan Barber enough to read it twice. Barber spends most of his time in the kitchen, experimenting with new approaches to food, and still found the time to write an engaging, educational book that is changing how we view food. sorbet course The Fruit Hunters A Story of Nature, Adventure, Commerce, and Obsession by Adam Gollner We are at a point in the reading menu for cleansing our palettes. Just as sorbet leaves your mouth refreshed for the upcoming courses, so too can your mind be revived. The Fruit Hunters suits the bill for this purpose and is an intriguing and invigorating read. Gollner introduces all sorts of fruits that do not show up at the average supermarket, such as a charichuela that tastes like lemonade-infused cotton candy, not to mention the staggering 20,000 different varieties of apples in the world. salad course Locavore From Farmers’ Fields to Rooftop Gardens by Sarah Elton There is no better way to prepare a salad than with the freshest ingredients from the closest sources possible. And there is no better way to reap that knowledge than to read books like Locavore, which flaunt the sustainability movement in our country. This book praises the entrepreneurial farmers who are changing the industrialized food system and countering metropolitan sprawl with innovative ways of implementing urban agriculture, like rooftop gardens to stock fresh produce for nearby restaurants.
The LOCAL Food & Drink Magazine September/October 2017 | 61 cheese course The Telling Room A Tale of Love, Betrayal, Revenge, and the World’s Greatest Piece of Cheese by Michael Paternitti Anyone who loves cheese will have no trouble being engrossed by this book about a type of cheese made from the fresh milk of Churra sheep that graze on the Spanish countryside. The love, betrayal and revenge from the subtitle of The Telling Room are added bonuses Desserts are the epitome of decadence. Even after filling your stomach with a plentiful feast, there is always room for something sweet and rich (or how about funny?) to end the meal. As a stand-up comedian, Gaffigan may not know how to cook much of dessert Food: A Love Story by Jim Gaffigan to the intriguing story about the rise and fall of Paramo de Guzman cheese. Paternitti travels to Guzman many times to understand how the location, the methods and the people are key ingredients to this cheese’s award-winning flavours. digestif Mondo Cocktail: A Shaken and Stirred History by Christine Sismondo I have indulged in many books about liquor, but Mondo Cocktail is the right mix of erudite fact and amusing anecdote about twelve well-known cocktails to keep you drunk on words as you sit down after a meal with a full tummy and anything outside of a microwave, but that does not make his opinions in Food: A Love Story any less reliable, given that his strengths are stuffing his face and leaving you with the sweet thrill of laughing out loud on nearly every page. a stiff drink. With tangents about the characters who concocted them and the history of the ingredients involved in making them, this book will entertain you way more than a bartender guide about martinis, margaritas, and the like. DARIN COOK is a freelance writer who lives and works in Chatham. Having lived in South Korea for a time, he now dearly misses the daily consumption of kimchi. A “Decade Issue” Flashback After he fortuitously came across an early issue of Eatdrink, an ambitious young bookseller who said he could write approached me with an intriguing proposal. Wouldn’t the magazine benefit from reviews of books that explore the culinary world? Not cookbooks per se, although maybe they would have recipes too, but stories and writing about food, drink and the issues that surround them. Yes, I responded, that is a great idea (and wouldn’t it be wonderful if all of my decisions turned out so well). Darin Cook submitted a review of The Year of Eating Dangerously for Eatdrink Issue #5, and we have not published another copy since that didn’t include his byline in it. Thanks Darin! — Chris McDonell, Publisher
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60 | <strong>September</strong>/<strong>October</strong> <strong>2017</strong><br />
flavours, it is a completely enjoyable<br />
book for those who love mandolines,<br />
meat thermometers, rolling pins,<br />
muffin tins, pizza stones, pastry<br />
eatdrink.ca |@eatdrinkmag<br />
molds, lemon zesters, and melon<br />
ballers, and want to be entertained<br />
by stories about how these tools have<br />
influenced the food we eat and cook.<br />
seafood course<br />
<strong>The</strong> Sushi Economy<br />
Globalization and the Making of a Modern Delicacy<br />
by Sasha Issenberg<br />
If you’ve ever wondered how raw<br />
fish became such a trendy meal,<br />
you first have to give a nod to the<br />
Japanese for sharing their taste for<br />
uncooked seafood and making it<br />
is easy for diners anywhere in the<br />
world to get their fix of glistening<br />
slivers of silky smooth fish pressed<br />
over rice and adorned with wasabi<br />
and pickled ginger. <strong>The</strong>n you can<br />
turn to <strong>The</strong> Sushi Economy to learn<br />
about sushi’s rise to fame as a worldwide<br />
commodity in the ultimate<br />
local-versus-global-food debate.<br />
A rash of books could tie for second<br />
place as an entrée for me, but <strong>The</strong><br />
Third Plate is worthy of being the<br />
sole main course of this reading<br />
menu. This book, from a renowned<br />
chef at the forefront of sustainable<br />
and conscientious cooking, is so<br />
well written that I was captivated<br />
entrée<br />
<strong>The</strong> Third Plate<br />
Field Notes on the Future of Food<br />
by Dan Barber<br />
enough to read it twice. Barber<br />
spends most of his time in the<br />
kitchen, experimenting with new<br />
approaches to food, and still found<br />
the time to write an engaging,<br />
educational book that is changing<br />
how we view food.<br />
sorbet course<br />
<strong>The</strong> Fruit Hunters<br />
A Story of Nature, Adventure, Commerce, and Obsession<br />
by Adam Gollner<br />
We are at a point in the reading<br />
menu for cleansing our palettes.<br />
Just as sorbet leaves your mouth<br />
refreshed for the upcoming<br />
courses, so too can your mind be<br />
revived. <strong>The</strong> Fruit Hunters suits<br />
the bill for this purpose and is an<br />
intriguing and invigorating read.<br />
Gollner introduces all sorts of fruits<br />
that do not show up at the average<br />
supermarket, such as a charichuela<br />
that tastes like lemonade-infused<br />
cotton candy, not to mention the<br />
staggering 20,000 different varieties<br />
of apples in the world.<br />
salad course<br />
Locavore<br />
From Farmers’ Fields to Rooftop Gardens<br />
by Sarah Elton<br />
<strong>The</strong>re is no better way to prepare<br />
a salad than with the freshest<br />
ingredients from the closest sources<br />
possible. And there is no better<br />
way to reap that knowledge than<br />
to read books like Locavore, which<br />
flaunt the sustainability movement<br />
in our country. This book praises<br />
the entrepreneurial farmers who<br />
are changing the industrialized<br />
food system and countering<br />
metropolitan sprawl with<br />
innovative ways of implementing<br />
urban agriculture, like rooftop<br />
gardens to stock fresh produce for<br />
nearby restaurants.
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