Alexis Soyer (1810~1858), “The Chef at War”, 2011 shares recipes for preparing food for soldiers. The “Soyer Stove” was a gas-fuelled, field stove for which Alexis Soyer is remembered. Alexis Soyer, after Antione Careme (1784~1833) in a great French chef line that continues to this day. Continue reading Alexis Soyer (1810~1858), "The Chef at War": Cookbook, 2011.
Edward Lee is the Korean chef/owner of the restaurant 610 Magnolia in Louisville, Kentucky. I find his recipes in this book interesting. The Deep South and Korean cooking are worlds apart. Chef Lee manages to fusion kimchi and hickory smoke in this cookbook. There is a recipe using tobacco, as well a bourbon using recipe. … Continue reading Edward Lee, “Smoke and Pickles: Recipes and Stories from a New Southern Kitchen”, 2013.
Richard Wrangham, “Catching Fire: How Cooking Made Us Human”, 2009 was a nonfiction science book on the origin of cooking. The humanity that Richard Wrangham discussed is the “origin of language”. The evolution of the linguistic tissue in anthropoid humans; and, role of cooking in this evolving process. Continue reading Richard Wrangham, “Catching Fire: How Cooking Made Us Human”, 2009.
