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Published November 09, 2007 03:23 pm - Several weeks ago, I wrote about NPR commentator Bonny Wolf’s interest in food as described in his book, “Talking With Your Mouth Full.” The following titles are the others I promised to write about in a future column. Book review: Titles offer mouth-watering reading Several weeks ago, I wrote about NPR commentator Bonny Wolf’s interest in food as described in his book, “Talking With Your Mouth Full.”
The following titles are the others I promised to write about in a future column. They, too, are food related, sort of. ‘Saving Dinner Basics: How to Cook Even if You Don’t Know How’ By Leanne Ely This is a book for those of you who are truly just starting to cook. This is an easy-to-read, easy-to-follow primer on everything from choosing the right knife, to what you should have in your pantry, to properly setting a table. Also covered is how to select meat, fruit and vegetables when you shop. Ely, a syndicated newspaper columnist, does an excellent job defining the various cooking processes and explaining what knife is for what purpose, among other things. A number of simple recipes are included in this chatty how-to book. ‘I’m Just Here for the Food’ By Alton Brown While Food Network star Alton Brown includes recipes in the book, this is not a cookbook in the traditional sense. Instead, this is much of a how-to book that explains everything from how to read a recipe to an explanation of microwave cooking. One appendix shows “blueprints” of a cow, a lamb, a chicken and a pig so the reader becomes familiar with what cuts of meat come from what part of the animal. Another talks about what goes into a basic “toolbox” of kitchen gadgetry. The information on cleaning the kitchen is very informative and useful, as is the reading list and list of places mentioned in the book. The recipes are broken down into Software (the ingredients), Hardware (a list of pots, pans, utensils, etc.) and the Application (the directions.) There are lots of sidebars throughout, as well as additional information and definitions (e.g. “piccata is Italian for ‘sharp’ and refers to the bright snappy flavor of this classic one-pan dish,” from the recipe for Chicken Piccata, page 180.) This is definitely one of those cookbooks that makes you want to sit and read first so you aren’t so distracted by the wonderful commentary and information while making dinner. Index included. ‘Betty Crocker Easy Everyday Vegetarian: Meatless Main Dishes You’ll Love’ This book has a little bit of everything, from appetizers, to casseroles, to wraps, to using the slow-cooker. 
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