Subject: Food

Fast and Delicious Mexican Meals by Alice Guadalupe Tapp and California Soul by Keith Corbin

Our reader remembers tasting the most glorious fresh corn tamales in San Diego in 1975. He has been hunting for them ever since. His search led him to these two books. While he still hasn’t found that ONE particular recipe, he did find many other delicious ones. As he read, he found that making tamales was anything but “fast.” California Soul is the biography of a Michelin star chef who overcame adversity to make a name for himself.

Garlic and Sapphires by Ruth Riechil

A memoir by a chef and renowned food critic for the New York Times. The book gives an interesting view into the world of restaurants and reviews. The author’s adventures trying to avoid recognition while dining in New York’s finest establishments verges on comic at times.

This book is available in the Grover Beach Library

The General’s Cook, A Novel by Ramin Ganeshram

This is the story of Hercules, General/President George Washington’s favorite cook. This talented slave served Washington both in Philadelphia, the then capital, and at Mt. Vernon.  He was respected by many including those who ate his food, and the sellers in the markets. He had an acquaintance with Gilbert Stuart, who painted his portrait and came to the notice of President Washington. Stuart then started the painting known as the Athenaeum Portrait. Although unfinished, it is a famous portrait of our first president.
An incident occurred where Hercules lost favor.  He helped several escape through the underground railroad, and eventually he disappeared also. His portrait resurfaced in Europe many years later, but his whereabouts were never found.  When Washington died, he freed his slaves. Our reader was fascinated at the view into colonial life.

Murder By Death various authors

A compendium of recipes for all the delicious foods consumed by our favorite protagonists. A recipe for Kinsey Milhone’s (Sue Grafton) Pickle and Peanut Butter Sandwich is included for all who like fine dining.  Many entries will tickle your funnybone and your pallet.
Jubilee, Recipes from Two Centuries of African Cooking by Toni Tipton-Martin

The book explores the provenance of some of our great American classics.  Reaching into the origins of ingredients and cooking methods, Tipton-Martin shares the history as well as current and historic recipes, such as Gumbo, BBQ Shrimp, cornbread, sweet potatoes and much, much more.  Our reader enjoyed many of the recipes from the book.
Needless to say our discussion included memories of parties of making tamales at Christmas.  Do we read local food critics?  Can you get good gumbo in the area?  What weird combinations of foods do you like.

Our next meeting is December 10 – Geology and Earth Science. Everything from melting glaciers, volcanos, sliding hillsides, (there has been a lot of that in California this year). Toni Dwiggins wrote a plethora of geology books.

See you at the usual place!

—Fran Strauser