Molly Wizenberg, winner of the 2015 James Beard Foundation Award, is the voice behind Orangette, named the best food blog in the world by the London Times. Her first book, A Homemade Life: Stories and Recipes from My Kitchen Table, was a New York Times bestseller, and her work has appeared in Bon Appétit, The Washington Post, The Art of Eating, and The Guardian, and on Saveur.com and Gourmet.com. She is also the author of The Fixed Stars and cohost of the hit podcast Spilled Milk. Visit her online at MollyWizenberg.com.
Freelance food writer Wizenberg's delightful first book will undoubtedly be gobbled up like a tin of Christmas cookies. Sometimes touching, sometimes humorous, often both, this collection of essays is as much about growing up and family as it is about food. Wizenberg skillfully combines a complex mixture of mood, story, and tone to achieve a wonderful balance in each essay. The tantalizing recipes interspersed throughout cover all bases (sides, entrees, desserts, and even several breakfast items); they should be interesting for more experienced cooks but not overwhelming for others, given the author's clear and extensive notes. Those seeking more from Wizenberg should peruse her monthly column in Bon Appetit or her award-winning blog, Orangette (orangette.blogspot.com). Recommended for all public libraries.-Courtney Greene, DePaul Univ. Lib., Chicago Copyright 2009 Reed Business Information.
Wizenberg's debut shares the same basic format as her "Orangette" blog-favorite recipes interspersed with personal reflection-but constructed around a much tighter family narrative. Memories of her father, for example, begin with his cherished formula for potato salad and an attempt to recreate his French toast, but also include a variation on scrambled eggs that spurred a comforting moment as he was dying of cancer. The second half of the memoir focuses on her blossoming relationship with Brandon, who started out as a fan of the blog, became a long-distance boyfriend and eventually moved to Seattle and married her-of course, she shares the recipes for the pickled carrots they served at the wedding as well as the chocolate cake she baked for dessert. Though there is an emphasis on desserts, the recipes cover a variety of meals, none beyond the range of an ordinary cook, and Wizenberg's directions are laced with a charming voice that strikes a neat balance with the reflective passages. Her strong personality stands out among her generation's culinary voices. (Mar.) Copyright 2009 Reed Business Information.
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