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August, 2022 A Good Harvest 
When the food writer and historian Michael W. Twitty recently spoke to independent booksellers about his new book, Koshersoul, he started off by saying, "I am reminded that a big part of this is about how we tell stories…Food sets the table for conversation." Food and story are inextricably linked. Food is tied up in memory, memory is the fertile ground of story. A recipe is not simply a set of instructions. It is, as Aleksandra Crapanzano says below, one of the things you learned as a child that is still part of you as an adult. This special edition of The Southern Bookseller Review celebrates the harvest and the table, and all the stories they hold. “Eating and reading are two pleasures that combine admirably” -C. S. Lewis Read This Now | Read This Next | The Bookseller Directory |
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Read This Now! In praise of the stories that transport us |
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The Red Truck Bakery Farmhouse Cookbook by Brian Noyes Adult Nonfiction, Cooking, Courses & Dishes I have always been interested in cookbooks—the recipes, the notes, the tips, I enjoy them all. To say I enjoyed The Red Truck Bakery Farmhouse Cookbook would be an understatement. I was captured by the forward and could not wait to explore the heart of the book. I’ll address the recipes: I did not see any that were not intriguing. The attention to the ingredients and why they matter is well explained and designed. The heart of the book is the love and energy for cooking and feeding that shines through in Brian Noyes’s words about the particular recipe. How it came to be, the historical twist, who it was created for, and happy accidents (like the chili for the neighbor’s chili cookout). I felt like I was in the room listening to him talk and create, and oh how I wish that were so. Buy this as a gift for someone special, and get an extra copy for yourself to ensure the gift actually makes it out of your hands! Reviewed by Jackie Willey, Fiction Addiction in Greenville, South Carolina 
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The Cake Collection by Brian Hart Hoffman Adult Nonfiction, Cooking, Courses & Dishes, Baking, Cakes, Desserts, Pastry 
Blueberry Muffin Loaf This cake represents my blueberry muffin dreams made real. This cake was designed to be so dense with blueberries that it almost falls apart when sliced. One bite into it and you’ll realize that muffin life is the best life. 2 cups (308 grams) small fresh blueberries (see Note) 1. Preheat oven to 350F (180C). Spray a light metal 9×5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan. 2. In a small bowl, crush 3/4 cup (120 grams) blueberries, and combine with remaining 1 1/4 cups (188 grams) blueberries. 3. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. 4. In another large bowl, combine 2/3 cup (133 grams) granulated sugar, melted butter, brown sugar, eggs, and lemon zest. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture, stirring just until a few streaks of flour remain after each addition. Fold in blueberries. Spoon into prepared pan, spreading into an even layer. Using a knife or offset spatula, draw 3 X’s in top of batter. Sprinkle top with remaining 2 tablespoons (24 grams) sugar. 5. Bake until a wooden pick inserted in center comes out clean, 1 hour and 15 minutes to 1 hour and 20 minutes, rotating pan after 40 minutes of baking. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Note: This recipe will work wonderfully with any size blueberry. Small blueberries, however, tend to provide the best berry dispersion per slice.
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Bookseller Buzz |
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Spotlight on: Gateau: The Surprising Simplicity of French Cakes by Aleksandra Crapanzano
“My Parisian friends, who are really busy and come home and want to whip up something…they think of baking in much the same way they think of fashion. The reality is, if you own one or two great scarves, and you really know how to tie them well, you can dress up anything. That is actually really true of their approach to cooking. The recipes the French make, that are learned usually when you are a child, they become part of your comfort zone. And once you have these back pocket recipes, popping a cake into the oven becomes something infused with ease. And I will say, the French really do like to end every meal with something sweet. Dessert is not an option, it is an essential part of dinner.” –Aleksandra Crapanzano, Cooking with Mark and Bruce podcast 
What booksellers are saying about Gateau: The Surprising Simplicity of French Cakes
About Aleksandra Crapanzano Aleksandra Crapanzano is a James Beard–winning writer and dessert columnist for The Wall Street Journal. She is the author of The London Cookbook and Eat. Cook. LA., and her work has been widely anthologized, most notably in Best American Food Writing. She has been a frequent contributor to Bon Appetit, Food & Wine, Food52, Saveur, Town & Country, Elle, The Daily Beast, Departures, Travel + Leisure, and The New York Times Magazine. She has years of experience in the film world, consults in the food space, and serves on several boards with a focus on sustainability. Aleksandra grew up in New York and Paris, received her BA from Harvard and her MFA from NYU, where she has also taught writing. She is married to the writer John Burnham Schwartz, and they live in New York with their son, Garrick, and Bouvier des Flandres, Griffin. |
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Koshersoul by Michael W. Twitty Adult Nonfiction, Cooking, History Black Eyed-Peas with Tomatoes, Sephardic Style This recipe is adapted from a recipe in Marcie Cohen Ferris’s Matzoh Ball Gumbo included in the Congregation Or Ve Shalom’s sisterhood’s synagogue cookbook, The Sephardic Cooks. 2 tablespoons olive oil In a large, heavy saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, until tender, about 4 minutes. Add the tomato, thyme or oregano, salt, pepper, and ras-al-hanout and cook, stirring often, until the tomato starts to soften, about 2 minutes. Stir in the black-eyed peas and vegetable stock; bring to a boil. Reduce the heat to low, cover, and simmer until the peas are tender, about 30 minutes. Taste and correct the seasoning, if necessary. Serve the peas hot or warm. 
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Turkey and the Wolf by Mason Hereford with JJ Goode Adult Nonfiction, American, Cooking, Regional & Ethnic, Southern States Mason Hereford’s fun-loving personality is fully on display in this compilation of very accessible recipes from his New Orleans “sandwich joint.” Inspired by his childhood in rural Virginia as well as his new home in New Orleans, Hereford applies his irreverent attitude as frequently as he uses garnishes from the convenience store. Reviewed by Anne Peck, Righton Books in St Simons Island, Georgia About the Author: 
JJ Goode has co-written many cookbooks, including the New York Times bestseller Pok Pok with Andy Ricker, the James Beard Award-nominated State Bird Provisions with Stuart Brioza and Nicole Krasinski,andtheJames Beard Award-winning Eat a Little Better with President Obama’s White House chef and senior policy advisor for nutrition policy, Sam Kass. |
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The Anime Chef Cookbook by Nadine Estero Adult Nonfiction, Cooking, Japanese, Regional & Ethnic For anyone who has ever watched a Studio Ghibli film, and any genre of Anime, you will know that passion for food is one of the essentials of this art. For many of us, the response to the beautifully drawn dishes and the sense of awe and euphoria that over takes the characters is: HOW DO YOU MAKE THIS AMAZING FOOD?!?!?!? Well, thanks to Nadine Estero that question has finally been answered. The Anime Chef Cookbook is filled with delicious recipes that are easy to follow and created delicious dishes. In addition to the details of how to create these dishes, each recipe gives detailed information regarding which show or movie and episode that the recipe was inspired by. I highly recommend the After Practice Nikuman with its savory filling wrapped in the thin steamed dough, and the Ohagai rice balls with the chewy outer layer of glutinous rice and the rich creamy filling of bean paste. Reviewed by Gretchen Shuler, Fiction Addiction in Greenville, South Carolina 
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Pizza! by Greg Pizzoli Children, Cooking & Food, History, Humor, Juvenile Nonfiction Okay, here is the non-fiction picture book I’ve been craving… I mean, it’s Pizza! A Slice of History! I can’t imagine any kid turning this one down for it’s subject matter alone, but topped with the vibrant illustrations of award-winning favorite, Greg Pizzoli? A real treat. Reviewed by Cristina Russell, Books and Books in Coral Gables, Florida 
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Parting Thought "We don’t lock up books in this house," Philippe said, "only food, ale, and wine. Reading Herodotus or Aquinas seldom leads to bad behavior." |
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Publisher:
The Southern Independent Booksellers Alliance /
siba@sibaweb.com |
SIBA | 51 Pleasant Ridge Drive | Asheville, NC 28805
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