A Homemade Life by Molly Wizenberg

Title: A Homemade Life: Stories and Recipes from My Kitchen Table

Author: Molly Wizenberg

Publisher: Simon & Schuster 2010

Genre: Nonfiction - Cooking; Memoir

Pages: 352

Rating: 3/5 stars

Reading Challenges: Library; MMD Previous

In A Homemade Life: Stories and Recipes from My Kitchen Table, Molly Wizenberg recounts a life with the kitchen at its center. From her mother's pound cake, a staple of summer picnics during her childhood in Oklahoma, to the eggs she cooked for her father during the weeks before his death, food and memories are intimately entwined. You won't be able to decide whether to curl up and sink into the story or to head straight to the market to fill your basket with ingredients for Cider-Glazed Salmon and Pistachio Cake with Honeyed Apricots.

Once again, I’m reminded that I don’t really like memoirs. I always go into them thinking that I will enjoy hearing about someone’s life, only to come away with a “meh” feeling about most of them. I thought this one might be different with the focus on food and recipes. I still didn’t really care about her life. I was intrigued by some of the recipes, but many of them feel very mundane. I would rather just pick up a cookbook and attempt the recipes. Not a bad book, just definitely not for me.

Next up on the TBR pile:

Medium Raw by Anthony Bourdain

Title: Medium Raw

Author: Anthony Bourdain

Publisher: HarperCollins 2010

Genre: Memoir; Food

Pages: 308

Rating: 5/5 stars

Reading Challenges: Nonfiction Adventure; ebook; 52 Books - W2

Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV’s Travel Channel. Bourdain calls his book, “A Bloody Valentine to the World of Food and the People Who Cook,” and he is at his entertaining best as he takes aim at some of the biggest names in the foodie world, including David Chang, Alice Waters, the Top Chef winners and losers, and many more. If Hunter S. Thompson had written a book about the restaurant business, it could have been Medium Raw.

I read Kitchen Confidential last year, and I have to say that I enjoyed this one more infinitely more.  I think my main issue with KC was that at times it was so technical.  Because I do not have a background in cooking, there are terms and techniques that I just don't know.  I had to stop periodically to look something up to truly understand what Bourdain was discussing.  This book is a lot more friendly to the average reader. We are treated to the personal views of Bourdain as they relate to the food industry.  I loved his chapters about the Food Network and its stars.  I loved the chapters highlighting specific chefs.  And I really loved the chapters where he discussed his own transitioning thoughts and ideas.  It was a nice companion to his No Reservations television series.  Very enjoyable read!