Guidebooks steer travelers toward culinary treats
For travelers with food on their minds, here are some recently published books: "Walnut Wine & Truffle Groves: Culinary Adventures in...
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For travelers with food on their minds, here are some recently published books:
"Walnut Wine & Truffle Groves: Culinary Adventures in the Dordogne" (Running Press, $29.95)
Some places get all the publicity, and others, like the Dordogne region of France, are relatively unknown. This handsome book tries to introduce readers to one of France's best culinary destinations, a bucolic province about 100 miles east of Bordeaux. Author Kimberley Lovato describes Dordogne as "undiscovered territory," a place where one can easily — and joyfully — get lost. Lovato visits local farms, markets and wineries, offering a culinary portrait of a region and its people. What's more, she includes many wonderful recipes, such as roasted eggplant and the aperitif vin de noix (walnut wine), a sweet dark wine made from green walnuts. Gorgeous color photographs too.
"Markets of New York City" (Little Bookroom, $16.95)
This lovely little book offers an insider's guide to the best artisan, farmer, food and flea markets in the Big Apple.
Author Karen E. Seiger writes that each week there are more than 50 farmers markets in the city's five boroughs. She describes the markets here as "traditional, charming, and edgy"; most of them are well-established, but there are plenty examples of new and upcoming ones. She offers two valuable lessons: If you like it, buy it now (because many of the items are one-of-a-kind); and set a budget for the day "and stick to it." She profiles permanent and semi-permanent markets, annual and semiannual markets, holiday markets and the numerous artists who populate the scene. Quirky and fun.
"Food Sake Tokyo" (Little Bookroom, $29.95)
Japanese-American chef and sommelier Yukari Sakamoto unveils the diversity and subtlety of Japanese food, which "are almost completely unknown to most Westerners." She explains Japanese food philosophy, offers advice on basic etiquette and proper attire, introduces the basic ingredients of the Japanese pantry, and describes the astonishing number and types of restaurants
Sam and Sara Lucchese create handmade pasta out of their kitchen-garage adjacent to their Ballard home. Here, they illustrate the final steps in making pappardelle pasta.