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Better Together
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Editorial Reviews
From Publishers Weekly
In this charming, lighthearted collection of essays, Wolf, a commentator on National Public Radio's Weekend Edition Sunday, explores the foods we eat and the ways they bind us to one another. Much of the book is devoted to regional foods: a Minnesota native of Eastern European Jewish descent, Wolf has an abiding love of kugel as well as wild rice and state fair food on sticks. More than two decades living in the Washington, D.C., area has brought other edible joys, like products from the Eastern Market and a ritual shad roe dinner with friends. While not breaking any new journalistic ground, Wolf reports on popovers and pickled antipasto with enthusiasm, melding personal and culinary history, narrative and instruction. Her how-to pieces delve the difficulties that many home cooks struggle with, such as how to make the perfect roast chicken or rescue a dinner party disaster. Interspersed throughout these ruminations are the recipes she's collected from friends and family. It's clear that Wolf's sophisticated, well-traveled palate coexists peacefully with a predilection for the fuss-free, traditional foods that have never gone out of favor—ice cream with chocolate sauce and meatloaf. Readers will find both her writing and the cooking refreshingly accessible. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
Listeners to National Public Radio will recognize Bonny Wolf from her weekly food commentaries. Here she assembles essays that cover a host of culinary subjects. Each essay has a recipe or two attached, ranging in complexity from a simple slice of toast to a grand aioli, an intricate creation from southern France that dresses fish, meats, and vegetables with an intense, garlicky mayonnaise. Essays reflect on Wolf's encounters with midwestern and eastern foods, celebrating state fairs and potlucks. She isn't too proud to include even a few Jell-O molds. But seemingly everyday shepherd's pie undergoes transformation from East Indian seasonings of turmeric and curry. A smattering of Ashkenazic Jewish favorites such as noodle pudding adds more variety. Most of her recipes feed large groups, in harmony with Wolf's aspiration to let food serve as the center of all sorts of events that bring people together. Mark Knoblauch
Copyright © American Library Association. All rights reserved
See all Editorial Reviews
In this charming, lighthearted collection of essays, Wolf, a commentator on National Public Radio's Weekend Edition Sunday, explores the foods we eat and the ways they bind us to one another. Much of the book is devoted to regional foods: a Minnesota native of Eastern European Jewish descent, Wolf has an abiding love of kugel as well as wild rice and state fair food on sticks. More than two decades living in the Washington, D.C., area has brought other edible joys, like products from the Eastern Market and a ritual shad roe dinner with friends. While not breaking any new journalistic ground, Wolf reports on popovers and pickled antipasto with enthusiasm, melding personal and culinary history, narrative and instruction. Her how-to pieces delve the difficulties that many home cooks struggle with, such as how to make the perfect roast chicken or rescue a dinner party disaster. Interspersed throughout these ruminations are the recipes she's collected from friends and family. It's clear that Wolf's sophisticated, well-traveled palate coexists peacefully with a predilection for the fuss-free, traditional foods that have never gone out of favor—ice cream with chocolate sauce and meatloaf. Readers will find both her writing and the cooking refreshingly accessible. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
Listeners to National Public Radio will recognize Bonny Wolf from her weekly food commentaries. Here she assembles essays that cover a host of culinary subjects. Each essay has a recipe or two attached, ranging in complexity from a simple slice of toast to a grand aioli, an intricate creation from southern France that dresses fish, meats, and vegetables with an intense, garlicky mayonnaise. Essays reflect on Wolf's encounters with midwestern and eastern foods, celebrating state fairs and potlucks. She isn't too proud to include even a few Jell-O molds. But seemingly everyday shepherd's pie undergoes transformation from East Indian seasonings of turmeric and curry. A smattering of Ashkenazic Jewish favorites such as noodle pudding adds more variety. Most of her recipes feed large groups, in harmony with Wolf's aspiration to let food serve as the center of all sorts of events that bring people together. Mark Knoblauch
Copyright © American Library Association. All rights reserved
See all Editorial Reviews
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