Book-o-rama: Texas Eats, Street Food, Apron Anxiety, People’s Pops

For this months collaborative food blogging project the group is once again collaborating with our good friends at Rabelais Books to do a Summer series of book reviews. Having read the groups reviews I think the book that most appeals to my reading interests in Texas Eats although that might just because it makes reference to The Federal Writers Project in the Introduction.

Edible Obsessions – Texas Eats by Robb Walsh

He starts in East Texas and the Gulf with delicious seafood recipes and traipses across the state and ends with a nod to the diverse contributions from Thai, Vietnamese and Indian cultures to the Texas food scene. He contributes even more space to the influence of Czech and German immigrants of Central Texas. Every chapter is dotted with anecdotes and first hand stories about the dishes, some by the people who created them. read the full article

From Away – Street Food by Susan Feniger

Susan Feniger is joie de vive personified. She’s a cook who seeks to introduce her audience to new worlds through food. She’s been doing this with her West Coast restaurants for decades, and with this title, cements her place in the cookbook author pantheon. It’s infectious, her love of food and life and humanity. These “irresistably crispy, creamy, crunch, spicy, sticky, sweet recipes” are bound to become part of my repertoire. I can’t wait to make my way through Street Food one page at a time. read the full article

The Blueberry Files – Apron Anxiety by Alyssa Shelasky

Apron Anxiety features the slightly troubled times in a young, upper-middle class, white woman’s life, the most challenging being her existential strife over love and work. OK, so not every memoir has to be about war, famine, or poverty, but after a while, the author’s complaints become a little grating. read the full article

Vrai-lean-uh – People’s Pops by Jordi, Carrell and Horowitz

There’s a fair argument to be made that popsicles don’t require a cookbook so much as a popsicle mold, a working freezer, and a low-to-moderate spirit of experimentation. It also has to be said that I am much less likely to give a cookbook the benefit of the doubt when they have the phrase “brooklyn’s coolest pop shop” on the cover. But I do love popsicles, and summer is approaching. read the full article