This past month, Senior Book Break read about food
Here are the books and other fun goings-on from the meeting:
In honor of her book choice this month, one reader brought bite sized cream puffs. The book was The Cream Puff Murders by Joanne Fluke, about a lady sleuth who owns a tea shoppe. A recipe is included every two chapters. Our reader found the book enjoyable as we all enjoyed the cream puffs.
A Taste of Murder edited by Robert Wesbegal was a collection of short stories which also included recipes such as "How to Boil Water" by Susan Silberman and "Pickle and Peanut Butter Sandwiches" as only Kinsey Milhone can make them. Kinsey, of course, is the heroine of Sue Grafton’s books.
Tomatoes by Miriam Rubin is a "savor the South" cookbook with recipes and the history of the tomato. Inquiring minds want to know: Is it a veggie or is it a fruit?
Biscuits and Scones by Elizabeth Alston made our reader tempted to whip up a batch of cranberry scones, which the author said were best experienced with a friend.
The Spice Necklace by Ana VanderHoff was a travelogue, history and spice book that included food, not as we usually know it. It includes 71 recipes. It is about an older couple, he, French, she, Spanish, who move to the Caribbean and explore the native cuisine. They also become intrigued with the history of the different spices and their various uses, including making necklaces of them for various reasons, some medicinal, some otherwise. A good book for the adventurous palate.
An Army Wife's Cookbook by Alice Kirk Grierson. Alice married a musician who after the Civil War was in the Cavalry and the recipes were compiled while in the American Southwest after the War. It included the complexities of living where foodstuffs were not in abundance and many had to be grown yourself as there was no corner store. Measurements were far from modern and many recipes were given with the expectation that you knew something about cooking.
Better Homes and Garden's American Heritage Cookbook was a history of cooking the the new world with selections about cooking in Colonial America and recipes brought by emigrants from their Native Lands.
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