May we meet again.
December 31, 2015
With this year coming to an end it is time not just to take a look back and reflect on everything that's been happening blog(and life)wise, but to cast a glance ahead as well. If you had asked me a month ago what I'd be writing right now, I would have had a hard time believing you. While I still wasn't sure where I'd be going with this blog which has already been on hiatus for the better part of 2015, I had some exciting changes in mind for my other blog. In fact I spent the past weeks designing blog buttons and making lists for topics of the new features I had planned. Then, everything changed. An epiphany that made me reconsider the road behind and the admittance that it was fun while it lasted, but there is a new direction I must take. I don't want to get ahead of myself, and I will certainly let you all know where the road has taken me, but my two blogs, well, I waved them goodbye, thanking them (and all of my loyal readers) for the time spent together.
January 16, 2015
Welcome to the Dreaming of Books Giveaway Hop (January 16th - 26th)
Love to read? Love to dream? Then you've come to the right place, because here's your chance to win your choice of one of these dreamy chick-lit novels.
|The All You Can Dream Buffet (Barbara O'Neil)|
The Little Shop of Hopes and Dreams (Fiona Harper)
a Rafflecopter giveaway
December 21, 2014
Welcome to the Midwinter's Giveaway Hop (December 21st - 31st)
In the bleak mid-winter you can either hibernate or, in case you're not a bear, make yourself comfy in front of an open fireplace and finish the book. Which one? This one.
|Finish This Book (Keri Smith)|
a Rafflecopter giveaway
November 28, 2014
Chop Suey, USA: The Story of Chinese Food in America
November 25th 2014, Columbia University Press
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country’s most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption.
Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food’s tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald’s, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews.
The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
November 26, 2014
November 24, 2014
Just a short note to let you know that The Book Garden will be in hibernation until
March 2015 (Edit: I have extended my hiatus until further notice). There will be the odd post here or there (two more scheduled this week) and I will be participating in some giveaway hops during that time, so stick around folks and see you all again in full swing next spring!
November 21, 2014
Liquid Intelligence: The Art and Science of the Perfect Cocktail
November 21st 2014, W. W. Norton & Company
In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.
With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.
Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.
Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.
Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.
Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.