Tag Archives: The Language of Baklava

Sweet Winter Reading: On My Bookshelf

29 Nov

I’m not letting Monday’s 66-degree weather fool me, Massachusetts. You may be all smiles now, but December is almost upon us. The colder it gets, the more likely you will be to find me indoors, snuggling with a book, a DVD, a hot chocolate or a glass red wine (maybe even all four at a time). To that end, here is my round-up of sweet reads for the coming cold weeks:

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Food Writing Worth Reading: What’s on My Bookshelf Now

11 Oct

One of my only regrets this summer was not finding enough time to read. It remains one of the great pleasures of my life. I still remember the long ago thrill at age six of being able to read myself  “a big kid’s book” (or one without a photo on every page). I had checked out Beverley Cleary’s Socks from the public library. I spent the remainder of the day reading through its 160 pages by myself. From that point, I knew I was hooked.

My internship this fall has certainly been demanding on a physical level; it makes me want to curl up even more with a good book at the close of a day. Or bring a book to read during my train commute; I spend just enough time on the T to get absorbed without fear of interruption. (Of course, this works even better on the D line where I am more likely to get a seat.)

The Harvard Bookstore (still going strong after more than 75 years in business) has become a bit of a haunt for the purpose of perusing new candidates. The basement is dedicated to an impressive array of used and remainder books, quite a few of which are food-related (everything from cookbooks to food memoirs). These days, I suppose you could have worse habits than buying used books; the place and its prices are hard to resist.

So here are a couple of recommendations based on my recent reading:

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