food books

I have not been all that hungry all summer. I am not a hot weather person so I am in pure misery in Georgia from about June to October. Popsicles this summer have been the name of the game. I've found quite a few that I don't like. I think the only ones worth getting are either fudgesicles or the "real" fruit ones. All the others don't have enough fruity flavor/tartness. Fresh pineapple and cherries have also been really good this summer. I had one good batch of peaches and a lot of bad batches.

Although I haven't been eating much exciting food, I have been reading a lot about food. Michael Ruhlmann has been good summer reading. I read The Making of a Chef, The Soul of a Chef and The Reach of a Chef. The first one is about what it takes to make it through the Culinary Institute of America (as of the early '90s). The second starts with profiles on folks trying to become certified master chefs and moves onto how three different types of chefs handle their business and their approach to cooking. The third is more about how we've gotten to where we are as a culture with the Food Network, food blogs, etc. I was mainly familiar with him from seeing him on Anthony Bourdain's show and he seemed a bit bland but his writing pulls you in and the fact that he basically got the C.I.A. training while writing his book and then worked in restaurants gives him good perspective on his subjects. Also check out his blog.

I'm not much of a cook (mainly due to laziness) and have no desire to work in a restaurant but I feel like I have a new appreciation for the really hard work it takes to run and work in a restaurant.

My next food-related reading is on the life of Antonin Careme by Ian Kelly. Recommended: anything by Calvin Trillin, Bill Buford, Ruth Reichl, John Thorne.