Let's Make Ramen!: A Comic Book Cookbook

For once I bought a graphic novel and it was my wife who thought that I had already read it. Let's Make Ramen! is a fully illustrated cookbook about the growing culinary art of making the traditional Japanese noodle and broth dish that isn't fully a soup but it's too liquid to be considered a noodle dish.

The book came out in 2019. I definitely remember putting this on my wishlist that year. (It would be hilarious if my wife actually bought this for me and forgot where she hid it.) Anyway, at a recent trip to Five Below, I found this book for an amazing fraction of the cover price. With an exclamation of 'SCORE!', I swept it up in my arms and promptly made my way to the checkout.

The book is written by Hugh Amano a Japanese American whose exploration of his Asian culture became enamored with the Cult of Ramen and later became inspired to be a chef. Illustrated by Sarah Becon, the artist met Amano while working on a culinary related comic book. Finding a kindred spirit, the pair created this illustrated manual devoted to everything ramen. 

In Let's Make Ramen!, you first get a history of the dish, which compared to sushi, is a dish that is relatively young. Not more than 150 years old, I think. Then you are introduced to a basic recipe. Once you master this dish, you've got the foundation to change up the dish to your liking. There are variations of the stock, the seasoning component known as 'tare', different types of protein, vegetable accouterments, and even different types of noodles! Yes, you can use thicker, broader noodles that resemble linguine. You're also educated on the equipment needed, methods of preparation and storage. 

This really is an all-encompassing work which does more in educating a reader in only 192 pages, than most massive culinary bibles do. The only thing really missing is a more in-depth lesson in sanitation of which the Japanese culture is known for. But, I think that's the culinary educator in me that is longing for that in the realm of food entertainment because it's an issue that is seriously lacking on Food Network and in most, if not all cookbooks.

This book has inspired me. I'm seriously considering doing a lab where half my class makes chicken noodle soup and the other make a more stripped down version of ramen with teriyaki chicken. Then we compare and contrast the two. If I had an unlimited budget, I'd spend a whole week making the basic ramen recipe. But it's just not feasible.

Honestly, I don't think that the average family has the time nor the budget to do everything all at once. So be willing to make one item at a time. Buy some nice plastic containers and freeze things. Focus on stock first. Use a basic package of cheap ramen noodles for a while. Then work your way up to making your own ramen noodles. Add some pre-made Japanese proteins. Then once happy with the noodles, practice on the proteins, and so on and so on. Freezing along the way, eventually you will have everything ready for testing out the final product, created by your hands!

Time. Patience. The ability to adjust. A spark of customization. If you have these 4 elements in your culinary arsenal, you'll soon become another ramen master. Consider this cookbook a marathon and not a quick trek around the block, and you'll get the very most possible out of this graphic novel cookbook.

Worth Consuming!

Rating:10 out of 10 stars.

Killer Ribs: Mouthwatering Recipes from North America's Best Rib Joints by Nancy Davidson

This tome on the art of smoking ribs was published in 2006. It details some of the best rib eateries in all the 50 states and in Canada. Yes, Canada! Turns out that our friends to the North are known for taking culinary tours of American BBQ and some have brought the all-American meal of ribs, beef, pork and everything in between, back across the border with them!

If you are using this book as a travel guide, you might be rather disappointed. Of the 3 locations listed in my home state of North Carolina, 2 of them are now defunct. More often than not, BBQ joints are a family run business. So unfortunately death, divorce or old age has caused for quite a few rib joints to close. COVID-19 did a number on the restaurant industry as well. My advice, utilize a Google search when using this book as your next culinary travel guide.

Thankfully, there's more to this book than locales. In every 2 page spread, along with a history of the restaurant and its pit masters, you get a recipe and tips for selecting the right cut of meat and the best wood for the job. I was surprised that many of the recipes were provided by the pit masters. I always thought such information was treated with more care and confidentiality than an American President with Top Secret documents. 

Some of the recipes are for the rub. Some are for making sauces. Fewer are about actual cooking of ribs. Surprisingly, there's a recipe for making alligator ribs and another one for mutton. And if you are thinking about skipping the rub, DON'T! You might think that the salt is unnecessary sodium in the formula. But it's needed to help break down the proteins and impart the other spices and smoke deep down all the way to the bones. If you are worried about your blood pressure, find ways to cut it in the sauce. I was surprised to find how many pit masters thumb their nose at BBQ sauce! It's naked ribs or nuthin'!

So why did I read this book? Well, recently, my wife ordered me a smoker. We got a fantastic deal that I don't think I am at liberty in mentioning here. (Feel free to PM me if you want the details.) Now that the smoker has arrived and I am setting it up, I realized that I had this book, which I got as a prize for participating in last year's summer reading program at our local library. It felt as good a time as any to get some further learning on the subject. 

Here's a few highlights:

* Remove the back skin. Or don't. Some pit masters think that elastin keeps the ribs from falling apart. 

* Use the smoker to primarily impart the flavors. Going at a temp no higher than 250F, a lot of pit masters get the ribs up to temp by finishing in the oven.

*Speaking of ovens, that's the time for the sauce. Not while in the smoker. That's the #1 way to ruin a smoker. Not to mention, burning the ribs.

*Lastly, the amount of celery seeds and celery salt used by rib joints... It's a wonder that I have made it to 48. I'm very allergic to stuff. Yet I would say 3 out of every 10 recipes didn't call for the stuff! I eat ribs a lot. How have I not succumbed to a batch of saucy hidden dangers?!

If anything, I learned the process. I've got my own ideas for the blend mixture of wood chips to use. Same goes for the sauce. Just about every pit masters in here has firm guidelines for how to smoke their meats. But when it comes to flavors, spiciness and taste, they almost always say to adjust with what you prefer. 

I've got nearly 2 decades of culinary education and experience, so with exception of the mutton recipe, I'm going to experiment. But if you are a newbie to cooking, definitely start out with what the experts say on the first go-round. Then adjust to your preference as you repeat the recipe. 

Oh, and one more thing, if you are going to become the next great pit master, get a high quality smoker. But don't break the bank. The cheapest of smokers often are not worth the materials that they are constructed from. In fact, the greatest smoker I ever encountered was my grandfather's and it was made from an old drum and ample amounts of solder. If you know how to build it yourself and you can do the job right: do it! Size doesn't necessarily matter either as the 2nd best one was a tiny little number my other granddad got at Lowe's. 

If there's one thing that I know about BBQ, not grilling barbecue, but BBQ'd beef, pork, chicken and gator, apparently, it's that while all these championship pit masters claim that they know how to make perfect smoked grub, there is NO definitive way to smoke meat. So, go with what you know and love and you'll enjoy the lengthy process of low and slow for some killer ribs!

Worth Consuming!

Rating: 8 out of 10 stars.

America the Edible: A Hungry History, from Sea to Dining Sea by Adam Richman

Written in 2010, Adam Richman was riding high as the host of Man V. Food. The Travel Channel series saw Richman going to various cities, exploring the food culture. He'd close out each episode by going to an eatery that boasted a ridiculous food eating challenge. I remember on our first anniversary, I ate a 64 oz Sundae in less than 10 minutes. Unfortunately, you didn't get it free unless you finished it in 4 minutes or less. But hopefully, you get the picture of what Adam Richman was doing.

This book isn't tied into his Travel Channel travels. However, Richman does go on to review the culture and history of almost a dozen cities in the United States. Being July and the sesquicentennial, this seemed like an appropriate read. Cleveland, Ohio, Austin, Texas, and Savannah Georgia are some of the foodie destinations Richman explores. Only St. Louis, Missouri and Brooklyn were the places that the author chronicles that I have been to. So I learned a lot. Plus I made notes of places to check out the next time I travel to the Show Me State to visit my wife's family. 

Before Man V. Food, Adam Richman was a struggling actor either trying to survive in Hollywood or travelling the nation as part of a theater troupe. In those cities, he made notes of the eateries he had listed as well as the various tours of food markets and manufacturing. As an actor, its a common practice to give recommendations to other thespians when they are in a city for their next acting gig. Plus, being on the road can feel like a blur, so Richman would journal of the places he visited, and take pictures, in order to keep memories both good and bad. When it came to the bad, there was usually a woman involved.

I like Adam Richman now. He's really insightful and funny on shoes like The Foods That Built America and Hazardous History with Henry Winkler. But during his stint on MVF, I could take him or leave him. I liked his tour guide persona at the beginning of the show. His Jewish Michael Jordan persona when he would partake in during the food competition parts of the show, not so much... This book reflects Richman as a struggling, young actor. He was also kind of a slut. 

In every city, he's got a girl that he's either in a doomed relationship with or he's hooking up with or failing misery despite giving it everything he's got. There's a fair amount of sex. Thankfully, it's not raunchy, locker room accounts of his conquests. And I will admit, he's got charisma. But it's really annoying. 

I also don't understand the whole sexy food culture. Being in the culinary industry for nigh 21 years, I have never understood it. I'm more of an addict than a lover. But Richman gets down right orgasmic with the food. I do commend that when he finds a meal that was lackluster, he doesn't hold back. I critique the food I eat too. But having taught culinary high schoolers and college students, I'm a bit more forgiving when it comes to poor service and mistakes as long as you don't try to kill me by not properly addressing my food allergy when I ask if celery seeds are in the cole slaw 

Like I said earlier, I learned a lot about each city. Though the 3rd through about the 6th page of every chapter read like a student's report on major city. The climate. The natural resources. The breakdown of the ethnic population. I felt like I was grading my Culinary II students annual projects on Popular American Soups. It's not Richman's fault. He does a good job. It's just those sections felt very familiar to me...

This book is 16 years old. Richman, I see, has been happily married for about 3 years now. While hosting MVF, he gained nearly a 100 pounds. Famously, he quit the show to take better care of himself. He has probably matured lots as he got older. It was just a shock to see how candid he gets about food, travel, acting, his love life... It's like seeing your high school math teacher in public somewhere. It's awkward. And it's not something I can add to my office bookshelf for my students to borrow. 

I'll probably keep it until Christmas. That's when we're supposed to go to St. Louis. It'll be interesting to see if some of the places he ate at 20 years ago are still there. And you better believe, I'll be getting some Imo's pizza when I am there. It's amazing stuff with a unique, creamy cheese calld Provel and something of which both Richman and myself can agree.

Rating: 6 out of 10 stars.

How to Feed a Dictator by Saddam Hussein, Idi Amin, Enver Hoxha, Fidel Castro, and Pol Pot Through the Eyes of Their Cooks by Witold Szablowski

The subject matter about the personal chefs of some of the world's most evil rulers might seem taboo to many. Until about a month ago, I didn't even know that this book existed. I think it was a story on CNN that talks about the documentary movie of the same name where I learned about the book. The film was on Netflix, which of course, I don't subscribe to. But I learned in the piece that the doc was based on a book. 

Immediately I went to Amazon and placed an order. I would have finished this book a week earlier but for some reason, my first order was cancelled. I'm wondering if some other culinary teacher out there saw the news story at the same time I did and snatched the copy I ordered up before me. I hear that if a simultaneous order is made on the same item, timestamp proof gives the sale to the person who completed their order first.

It really wasn't such a big deal. I did have to pay an extra 2 bucks for my copy. But I like the faux menu cover better than the one for the used copy I first tried to obtain.

Polish writer Witold Szablowski focuses on 5 dictators: Cambodia's Pol Pot, Cuba's Fidel Castro, Iraq's Saddam Hussein, Albania's Enver Hoxha and Idi Amin, the President of Uganda and the Last King of Scotland apparently. Despite being a history major in college, I had never heard of Hoxha and though I knew a tiny bit about the Killing Fields of Cambodia, Pol Pot could have very easily been a foreign made cooking vessel for all I knew. 

None of these 5 men are going to win congeniality awards. Though if you had to force me to pick a dictator who had the best intentions based on the chefs who describe them, I would probably say that Castro is portrayed as the most sympathetic figure. Pol Pot was the most difficult to understand. Why would you want your people to be free and yet you kill millions of them? I think Idi Amin's former chef knows a lot more than he let on. Amin is rumored to have dined on the liver and flesh of his political adversaries. Hussein had a temper and could easily turn on you if you pissed him off. But he loved loyalty and would lavish his riches on those he trusted most. Plus, I do agree that his sons were both 10 times more vicious and bloodthirsty than he was. And when it comes to Enver Hoxha, a hero of his native land when it comes to his fight against the Nazis, I have 2 very distinct opinions. 1) he became corrupted by being thrust into his post-World War II leadership role and 2) based on talk about a head injury sometime in the 50s or 60s, I think Hoxha suffered from the later CTE effects of post-concussion syndrome. Perhaps had he not been injured, he might not have been so ruthless. 

You might think that the 6 total chefs interviewed by the author deserves zero sympathy or care for the mere fact that they feed some of the 20th century's most diabolical leaders. But you got to realize that these chefs were literally cooking not just for their lives but for the lives of their spouses, children and family members. Did some of them financially benefit? No doubt. But there were times where they were a hair breath away from being executed because they over-salted the soup or burnt the bread. As to paraphrase one of the chef's: your role in an authoritarian government goes out of play when your very survival is on the line. And from what I gathered, only Castro's 2 surviving cooks and Pol Pot's chef choose their professions. The other 3 literally had no say in the matter or it was too late to back out once their clients were revealed to them 

This is a compelling book. I'm not sure why the story Pol Pot's chef is broken into 4 chunks in between chapters before she's given a chapter of her own. It really disrupts the flow of the narratives. Also, there's not really any standardized recipes in the book. A lot of them cooked based on the personal preference or whims of their employers. Though I would be interested in trying the ceviche techniques discussed that were a favorite of Castro's. The steak dish made of grapefruit, during a time of severe Cuban beef shortages also look interesting. But the goat pilaf recipe that Saddam Hussein loved so well, forget it! Once you've kissed a goat and her babies, you can never eat of their relatives ever again. I might have a morbid curiosity about the dining habits of dictators. But I'm not a monster.

Worth Consuming!

Rating: 8 out of 10 stars.

How to Eat a Lobster and Other Edible Enigmas Explained by Ashley Blom

The culinary arts are chock full of conundrums. How do you crack open a lobster in order to get the maximum amount of meat from inside? Is it possible to eat an artichoke without getting those eternally dry thistles stuck in your throat? Which fork do you use for the salad course? Can you prepare yourself to eat demonically spicy food when in reality, you've got the palette of an iceberg?

Food Blogger Ashley Blom explores dozens of mysteries that have dominated kitchens and dinner tables for centuries. This is a book I wish I had years ago. I recall a demo I did for my culinary students that used a technique that I learned in culinary school involving opening a coconut. The established way had me using the hilt of a very sharp chef's knife and bringing it down in force atop one of the fruit's trio of eyes. The blade ended up cracking off the handle and shooting about 10 feet across the lab. While quite comical, it could have ended disastrously if the blade impaled one of my students. Needless to say, I haven't conducted a coconut demo since. Now thanks to another possible method brought forth from this book, I'm willing to give the coconut another go!

A very short read, both in size and length, this 2017 guide from Quirk Books would make a great gift for the foodie in your life. Pair it with a bottle of wine and you've got an exquisite house warming gift. Add a portrait of Ulysses Grant or Ben Franklin inside and you've got an informative graduation gift that might help bring another lost soul into the world of food and fine dining. Just overlook the millennial slang peppered throughout these pages.

Featuring tips for food prep, table etiquette and how to interact properly when challenges arrive dining out or as a dinner party guest, this should be required reading. Everybody eats. But not everyone knows just how to do it. I've been in the culinary industry for nearly 2 decades and I learned new tips and tricks here. This is definitely going to be a reference book for me to use in my culinary lesson plans. 

Worth Consuming!

Rating: 9 out of 10 stars.

The Incredible Story of Cooking: From Prehistory to Today 500,000 Years of Adventure (2026 Comic Book & Graphic Novel Reading Challenge)

It's impossible to cover all aspects of over a half million years of cooking in less than 215 pages of comics. But writer Benoist Simmat and artist Stephane Douay do a decent job. Originally published in French, this book focuses mostly on the contribution of France to the culinary arts. Being a culinary graduate, I had wondered like many other culinary students why French cuisine is considered the fundamental region of which to begin learning how to cook. Thanks to Douay and Simmat, I feel like I have a definitive answer. Although you kinda have to draw a line between several important periods in history to get there. 

The beginning of France being the central hub of the culinary galaxy has to do with the Roman Empire. To the Romans, food was considered a gift from the gods and it was something to be treasured and conserved. With emperors such as Caligula and Nero, excess became the norm amongst the elite. And with this over-abundance came unnecessary waste. One such popular recipe called for one to use 100 flamingo tongues. The rest of the bird was bound for the trash heap. As a result of such wanton use of resources, many wealthy Romans sought other lands that made complete use of all parts of the food source being used.

This migration took many Romans north to Gaul, which is now modern day France. The Romans saw how the Gauls would use all parts of the animal slaughtered to make sausages, pates, and early versions of gelatin and terrines. This also explains why French cuisine utilizes many Italian ingredients and techniques. But why did French cuisine take over the world?

That answer has to do with the French Revolution. Right around when the American colonies began to seek independence from England, France was experiencing a level of decadence with the bourgeois class on par with Rome. Only, France wasn't so much wasting food as they were keeping the choice bits away from the peasants. 

France was a powerful ally to the American colonies. Benjamin Franklin and Thomas Jefferson were impressed by the cuisines of France they experienced while acting as ambassador for the fledgling United States of America. So impressed, they brought back chefs and recipes to share when they returned. Likewise, the first modern restaurants were taking shape in France, and they saw popularity with both sides of the French Revolution.

Some French chefs who were considered loyal to King Louis XVI fled France. They saw the guillotine used upon their benefactors and feared that they would be next. Thus a great migration of French chefs took French cuisine to the United Kingdom, Germany, Spain and the United States. Those chefs who were on the side of Napoleon, such as Marie-Antoine Carême became the first celebrity chefs. These chefs were also used in a new sort of warfare, the diplomatic state dinner which was supposed to beguile visiting dignitaries with the culinary prowess of France.

The Incredible Story of Cooking covers other global cuisines, just not to the extent of French cooking. Japanese, ancient Greek and Chinese, meso-American, Spanish, English and Middle Eastern cuisine are briefly explored. Jewish cooking is virtually ignored and whenever American cuisine is mentioned, it's demonized as the 'Land of McDonald's.' Interestingly enough, this book begins with a look at prehistoric cooking and eating; which is rather ironic as the paleo diet, a current trend based on how cavemen ate, closes this examination of the history of how and why we eat as we do. It seems that our palates are attuned to a certain way of eating and those cuisines rotate through cycles, just like the seasons as they bring back the fruits of humanity's harvests. 

Completing this review completes Task #3 (About Food) of the 2026 Comic Book and Graphic Novel Reading Challenge.

Worth Consuming!

Rating: 7 out of 10 stars.

Spread the Joy: Advent 2025: Day 10

Another international charity that involves culinary arts in which I am a huge fan of is the World Central Kitchen. It was founded in 2010 when world renowned chef Jose Andres in response to the devastating earthquake that hit Haiti. 

Since it's founding, over 10 million meals have been provided in response to needed disaster relief. Those affected by Hurricane Harvey, the 2023 Turkey-Syria earthquake and the most recent Los Angeles wildfires have be provided hot meals from the World Central Kitchen.

Chef Andres' model is something that I am trying to emulate with my culinary arts students. We have a decent size of our school population experiencing food insecurity living in situations way below the standard American population poverty level. If a student comes to me needing food, I am going to feed them. And NO!- I am going to charge them.

My students have worked with several clubs at our school where we provide pre-cooked meals for students and their families for both Thanksgiving and Christmas holiday breaks. It's probably one of the most enjoyed and requested annual events we do that the students who produce and pack the meals want to keep on doing.

Believe me when I say it's my dream to turn our professional grade kitchen into a hub for World Central Kitchen or another similar charity. Business opportunities are great for high school students. But it's these type of generous giving that builds up a sense of community amongst my students.

If donating or even volunteering with the World Central Kitchen is something of interest to you, be sure to check out their website here.

Food For Thought: Essays and Ruminations by Alton Brown

How many people can say that Alton Brown told them to go to culinary school. Well he did and I did. Mind you, I didn't just enroll as soon as he gave me advice at a Raleigh area food expose when I asked him about some of my career goals. The time just wasn't right. But what he told me was definitely something that I spent a very long time thinking upon.

Thanks to a life changing back injury which resulted in an ill-fated, but fun as heck running, hot sauce shop, I finally took Alton's advice and enrolled in culinary school. About a year later working in the school's store room, I found that I had so much fun educating the hapless students who came in looking for extra ingredients ordered by their chef instructors  that I made it my ultimate goal to become one myself.

I spent the recommended 5 years time sloughing through the culinary industry rising to the rank of sous chef when I got the chance to go back home to teach at the very same culinary school where I got my degree in Hospitality management. When the school, which was a for-profit institution, finally closed after tons of pressure from the Federal government, I found myself wanting to continue teaching. But all of the culinary schools were either shutdown or over an hour away commute. So I found myself working as a freelance restaurant consultant, which opened me up to a bunch of culinary experiences. Finally, in 2019, I found a new home as a culinary teacher... for high school students! 

Anyways, I know that this is a really long setup for a review of a book written by Alton Brown. But feel like I should mention all of this because the Food Network legend is my biggest inspiration as a culinary teacher. I use humor, games, videos, props and unusual facts to help inspire those called 'Generation Alpha' to want to become the next generation of chefs. With cell phones, the threat of Ai destroying the restaurant industry as we know it, and a general disregard for hard work, it's a very difficult task. Thankfully, growing kids love to eat and TikTok for all it's annoying little habits, has done more to inspired young people to go experiment with their food than just about any reality series hosted by Gordon Ramsay, the late Anthony Bourdain and Guy Fieri combined.

This book is comprised of essays written by Brown primarily for this volume. It's not a collection of works he's has previously published in other publications. Here, Alton reflects on how his past history both involving and separate from food inspired him to go to culinary school for his second degree in order to change the scope of the traditional cooking show with his brilliant series Good Eats. Alton also looks at food portrayed as in books, TV and movies, his thoughts on the future of the culinary industry and potential trends we might see on our dining room table - that is if communal eating is still destined to be a thing in 5-10 years. He also postulates his theory for teaching the next generation of cooks and chefs. 

This was the chapter of which I was most interested in seeing how I stacked up. I mean, I asked the guy nearly a quarter of a century ago how do I become the host of my own cooking show and while I don't have a weekly series on cable or the Internet, I am hosting my own cooking show 3 times a day, 5 days a week; barring summer break, teacher work days and those blessed school holidays!

Alton says that to be an effective teacher you must entertain, engage and empower. I try so hard to do these 3 things. I've been trying my entire career as a culinary teacher which I have been doing for just about a decade. At least my wife thinks I do these well. And I do have contact with some of my students years after they've graduated and I am not just talking about being friends with on Facebook.

I love teaching and I try to learn from my mistakes. During my first day as a high school teacher, I got all high and mighty about the term 'Chef' and told a couple swaggering teen boys who declared themselves to be chefs that they hadn't earned the title. Needless to say, I didn't connect with those 2. But I have learned that when a kid calls themselves a chef, they're not attempting to challenge my skills, knowledge and experience. They're showing a passion for an art form that one day they might want to make into a career. 

From this read, I didn't even know Alton Brown wasn't really a chef. Nor does he want to be referred to as one. He considers himself a 'food educator.' And for the sake of pretension, true chefs don't refer to themselves as that, I learned.  For the most part, I refer to myself as a culinary teacher or instructor. But just as. French teachers have their students call them Madame or Monsieur, I do have my guys call me Chef. It's my way of making our Culinary labs as real world approached as possible by maintaining Escoffier's kitchen brigade system. I've stepped away from the ego trips for the sake of making a quality impact on my students and their career goals.

I approached this book as a student coming back to his mentor after years in practice for a refresher course on whether or not the pupil had achieved a job well done. I still fight with feelings of inadequacies because I've never once ever been mentioned in the same sentence as any teaching award, much less even been nominated. But I feel like I've lived up to Sensei Brown's philosophy on the culinary world and how to teach it. Have I made mistakes? Oh, yes. But I think that my philosophy on how to make cooking and eating even more fun and exciting than it already is, was thanks in very large part to Alton Brown.

If you became interested in cooking around the turn of the 21st century, during the heyday of the Food Network before it became all about competition instead of creativity and love of the food, whether you became a culinary professional or not, you need to read this book. Use it as a reference to see how well you did over the years. Did you pick up the baton from Alton and his predecessors? (In my case, that would be Julia Child, Martin Yan, Jeff Smith of The Frugal Gourmet and Chef Masaharu Morimoto.) Or did you let the pursuit of perfection kill that spark of passion for cooking?  

We've all had meals that missed the mark. I still remember the third meal I ever tried to make after becoming a foodie. My wife and I still talk about how terrible it was. But despite injury and a lack of time, I still haven't given up trying to make my next meal my greatest work of culinary art. And I've got Alton Brown to thank for it and I think you can too when you pick up this 2025 dissertation on the state of the world of the culinary arts.

Worth Consuming!

Rating: 10 out of 10 stars.

Chef Yasmina and the Potato Panic (Family Comic Friday)

Today's Family Comic Friday offering has just enough fear factor to be a perfect amuse bouch for the upcoming Halloween season. 

Aspiring chef Yasmina is on a budget. She's been utilizing fruits and veggies from her nearby community garden. But when a conglomerate buys the land and tears down the garden in lieu of an experimental crop, the young lady will have to make ends meet. And that means making secret raids on the rooftop garden of her overhead neighbor. 

Within weeks, a new product from the mega corp that bought up Yasmina's garden hits store shelves. It's an immediate success. In fact, you could call its fans rabid. That's because for some reason, anyone that eats the GMO potatoes in the new food stuff starts acting like rabid dogs; to the point of even chasing the neighborhood mail carrier. At first, Yasmina avoids the fervor, preparing healthy meals with the assistance of a pair of gardening fanatics. But when her father eats the mysterious potato product, she'll need all the help she can get to save the day. Even help from the neighbor that she pilfers produce from.

I thought Wauter Mannert's 2019 debut four-colored graphic novel was a great read. It was like a cross between Top Chef and The Walking Dead. Only there's no real zombies and there isn't any eating of brains! There was some oddball humor and some really unusual characters, which I chalk up to the creator being Belgian. Though I don't approve of anyone stealing items from another's property. I understand that Yasmina's theft helps bring the story to a successful conclusion to the story. But being the victim of multiple thefts in my time, I take umbrage with the hero making liberal use of the five-finger discount. And I am sure parents and guardians will feel the same as I do.

Despite my disappointment with that character flaw in our hero, I liked Yasmina and I hope that she might have some more unusual adventures with food. She does some amazing things with food. Her father has a culinary background as well, working at a Belgian fries restaurant. I think there was a missing opportunity by not having a couple of recipes included in the book. Though I greatly appreciated Mannert's one-page comic about the lives of children in Belgium and his director's cut commentary offers some amazing insight into the artist's creative process and inspirations for the story.

Genetically Modified Organisms have been in the news and cause for culinary debate for a good couple of decades now. As a culinary teacher and chef, I can tell you that not every scientific advancement in our food supply is as terrifying and reckless as the potatoes in this book. There have been some creations that straddle ethical practice. But there's also been some that have positively influenced our growing world. GMOs is one subject that my state wants different educational departments to cross teach and this is an excellent book that can get the discussion rolling with the young readers in your life while also entertaining. Plus, it was a great pick to whet my appetite for October fun which I just can't wait to get here!

Recommended for readers aged 8-12.

Worth Consuming!

Rating: 8 out of 10 stars.

Feasting on Asphalt: The River Run by Alton Brown

Recently one of my culinary students asked me if I had ever heard of Alton Brown. Had I heard of Alton Brown? He's like my culinary hero. He's one of the reasons I got into becoming a foodie. He actually advised me in person to go to culinary school in order to achieve certain career goals I had.

Yes, I have heard of Alton Brown!!!

I had several of his books on the bookcase in my office and brought them out for my student to inspect. From looking them over I inspired myself to take one of his books and give it a read in my quest for extending my culinary knowledge. 

I chose Feasting On Asphalt: The River Run because I had been such a fan of the 6-part documentary along with the first miniseries. In 2007, Alton Brown and his camera crew rented motorcycles and a RV to drive the entire length of the Mississippi River, starting all the way down in the Louisiana Delta up to the lutefisk filled waters of Minnesota. 

Along the way, the crew would explore the diners, restaurants and food manufacturers that were off the beaten path in hopes of recapturing the spirit of the All-American road trip before the days of the interstate highway systems made everything much more accessible.

There's a lot of fun to be had going the long way. Sadly, the extra time isn't one of those benefits. But by travelling the byways as opposed to the interstates, there are still some small town gems to be found. But you better hurry as larger box stores and restaurant conglomerates are making those bight spots fade into distant memory.

This book is a journal companion piece to the video diary Brown makes of his trip. Added to this book that you don't find on the show are about 40 recipes. Brown also includes a buyer's guide for some of the special ingredients he bought along his trek to make those dishes. However, being that this book is about 15 years old and COVID lockdown did considerable damage to the smaller corners of the culinary industry, don't be surprised if many of the attractions and purveyors are no longer in business.

I wish Alton Brown had written such a journal for his first road trip which explored the original path of legendary Route 66. Also, I just recently learned that there was a third volume in the series! Feasting on Waves had Alton and company on boats touring the Caribbean. How did I miss this one?! And why didn't Alton write a book about it?? I especially would like such a thing since with Alton Brown's relationship with Food Network has been terminated, Feasting on Waves is no longer available on streaming. 

Ah... missed opportunities.

Worth Consuming!

Rating: 10 out of 10 stars.

The Art of Sushi (2024 Comic Book & Graphic Novel Reading Challenge)

After revealing the secrets of chocolate, French graphic artist Franckie Alarcon explores the Art of Sushi. After noticing how the Japanese dish had exploded in his native France, Alarcon traveled to the land of the rising sun to research how sushi was meant to be. In his research Alarcon will learn about sushi from both a traditional viewpoint and the modernized method. The artist will venture out into the Pacific to gather seafood in order to experience the freshest sushi ever as well as trek into the mountains of Japan to witness the growth and harvesting of sushi's most underrated ingredient- rice!

It's been said that a sushi master does nothing but learn to make rice for the first 7 years of an apprenticeship. That seems to be more of a myth than anything else. Most of the sushi chefs in this book got their start cleaning bathrooms and floors the first couple of years of their education. In Japan, a master chef wouldn't dream of letting a newbie make the rice. It's too important and expensive as an ingredient to let an untrained eye muck it up. In Japan, once an apprentice is given the chance to serve customers, they practice towards the end of the shift on customers who are at the point of fullness and inebriation. That way, they aren't able to decipher if the student chef's food was edible or not!

As Alarcon learns more about sushi, he unfolds other underrated elements of sushi making. From how the right piece of pottery can reveal a lot about both the sushi chef and diner to the methods of brewing shoyu, soy sauce and sake, if Franckie Alarcon overlooked anything in the art of sushi, it was by accident for sure.

This look at sushi is more than just an exotic exploration. Alarcon examines the ways sushi has become domesticated by both dining with a Japanese couple in their home as well as visiting a pair of Michelin star sushi chefs in France. Oddly enough, it's at a farm in France where Alarcon learns about the development of sushi's most famous condiment: wasabi!

As to be expected with a graphic novel about cuisine, especially seafood, The Art of Sushi dips its toe into the choppy waters of ecology and sustainability. Clearly, the great flocks of the world's oceans have been over-fished. The dubious nature of farm raised seafood has proven to not be the answer to this problem. Most experts on food ecology would point to using plant-based substitutes as the solution. Ironically, Alcaron being a Frenchman has an answer to the problem that I've never thought of before: eat the highest quality seafood possible as a bigger price tag often means greater care has been given to the product.

A staggering fact about water conservation that just had to be shared: it takes 4000 liters of water to grow 2.2 pounds of rice! That's just insane. Needless to say, that's something I learned from this amazing culinary graphic novel that will be shared with my culinary students. Several recipes for sushi and accompaniments are included in this book as well as information on the restaurants featured and online shopping resources are included for the at home cook who wants to create sushi of their own for family and friends.

Completing this review completes Task #7 (About Food or Beverage) of the 2024 Comic Book and Graphic Novel Reading Challenge.

Popcorn! by Frances Towner Giedt

This is my last Culinary reading of 2023, It's a short read of less than 110 pages. I got this book as part of the 'Take a Book, Leave a Book' program of the Bald Head Island Library earlier this summer. My students are always asking to make popcorn and I support them wanting to explore their culinary interests. I just would like for them to season things up a bit if I did let them make popcorn. Hopefully this book might help. Plus, with the numerous fun facts, you really learn about this history of this food stuff!

This 1995 book contains several dozen popcorn recipes divided into the categories of Sweet, Savory and Skinny. You'd think that every recipe would be the same just telling the prepper to pop the corn, then add seasonings, toss and eat. However, author Frances Towner Giedt utilizes pots, stoves, sauce pans and even the oven for making these popcorn snacks. There are several recipes that sound really good like the Rocky Road Popcorn Balls and the Taco flavor. There's even a few trail mix style recipes that incorporate nuts, fruit and chocolate into the popcorn. A few other recipes might not be so easy to create as posted. For a nearly 30 year old book, there are some ingredients called for that I don't think manufacture anymore, such as the powdered spaghetti sauce mix called for to craft the pizza popcorn dish. But if I can find out a substitute, I really want to make this stuff.

I also share a bit of concern with the skinny recipes. Not that I don't think that they could be tasty or anything like that. I think some of the nutritional values and dietary suggestions might be a tad outdated. The author has written or co-authored several healthy eating cookbooks sponsored by the Joslin Diabetes Center, a reputable medical institution. So I suspect Frances Towner Giedt's facts are accurate and sound. However, there's been tons of research that has changed dietary recommendations and requirements almost a dozen times in the last 4 decades. Plus, I think some of the butter and sugar substitutes called for are now considered carcinogenic. My advice: if you 21st century aspiring popcorn chefs out there ever use this cookbook, do your research on any of the name-brand items called for in the healthy recipe section.

Worth Consuming!

Rating: 8 out of 10 stars.

Star Wars: The Life Day Cookbook- Official Recipes From a Galaxy Far, Far Away

Yesterday was Life Day. It's like Star Wars Christmas. First established as part of Star Wars canon, the Wookiee people's most sacred day was introduced in the Star Wars Holiday Special on November 17th, 1978. The special is notable not just because of how bad it was, but also because it contained a small animated segment that marked the debut of the galaxy's greatest bounty hunter, Boba Fett! 2023 marked the 45th anniversary of all that and it just so happened that yesterday coincidentally when I finished reading this Life Day themed cookbook.

The book is written as if it really did exist in the Star Wars universe. The writer is acclaimed chef of Maz Kanata, Strono 'Cookie' Tuggs, who is a main character at the Star Wars experience at Disney, was also the writer of the Galaxy's Edge cookbook from 2019.

There are over 3 dozen recipes written from Cookie's perspective. He talks about the actual ingredients and the planets that they come from. Thankfully, you're not expected to have bantha meat and mudhorn eggs on hand. Earth-bound writers Jenn Fujikawa and Marc Sumerak assist to translate Cookie's recipes with the human equivalent ingredients. 

If you look over the recipes closely, you'll realize that the Star Wars universe enjoys holiday treats that are similar to ours. Gloomroot Pancakes are the latkes with sour cream and apple sauce we enjoy at Hanukkah. Wroshyr Sap Cider is the hot apple cider that keeps us warm near a roaring fire. There are even some non-holiday recipes involved too. The color-changing Cirilian Noodle Salad is the magical Unicorn Noodles dish I've made with younger students for years now. Can't afford to buy supplies at the Black Spire Outpost? Cookie has you set with several DIY projects to make life day robes, trees and orbs. 

Speaking of the orbs. For Life Day yesterday, I taught some of my Culinary Arts students how to make a mini version of the jelly orbs recipes. I didn't have the right ingredients. But I was able to use a fair substitution. Hopefully after Thanksgiving, we'll give it another go with the required agar agar powder.

The photos in this cookbook were absolutely stunning. So colorful and vibrant. The food stylists behind these portraits deserve beaucoup accolades and I hope they've won some awards for them. 

Lots of great ideas. Maybe next year for some holiday fun in a galaxy far, far away, I might use recipes from this cookbook to my students to do a culinary venture based on Life Day. My student's might not enjoy it as much as me. But it'll be a heck of a lot less stressful than having to do a Thanksgiving themed sale. 

Worth Consuming!

Rating: 10 out of 10 stars. 

As Cooked on TikTok by Emily Stevenson and TikTok

TikTok.

If you ask me, it's the single most important piece of media to influence and inspire amateur chefs and foodies in the last 5 years. In the 80s, it was PBS cooking shows. The 90s and 2000s, it was Food Network. The 2010s was the decade of abrasive chefs like Anthony Bourdain and Gordon Ramsay. Today, if a student comes to me wanting to explore a new recipe, the idea usually came in the form of a video from TikTok.

Due to the apps questionable tracking methods of users data, I don't use TikTok. Plus my school blocks it. So if a student wants me to see something on the social media site, they usually have to show the video from their phones. So when I discovered this officially licensed cookbook over the summer, I jumped at the chance to buy it for my culinary classes. 

The recipes are all from TikTok users. Add to it some cooking tips from professional chefs such as Blue Ginger's Ming Tsai. Throw in some useful cooking hacks from the TikTok tech team and include QR codes in order to access each recipe and you're as close to becoming a TikTok chef without being an official user of the site.

My students were very excited when I showed them this book. Some laughed, thinking it was absurd to buy a cookbook when I can get all the recipes for free on TikTok. But just about everyone I shred this book with was enthusiastic to use this new resource.

I decided to incorporate this cookbook into my lesson plans under the unit for recipe development as well as the unit for pricing and budgeting. Incorporating social media technology into a culinary business was also explored. We tested out several recipes ranging from a cake recipe that only called for ice cream and flour to a lasagna noodles recipe that called packs of ramen noodles. 

My students were very surprised at how the ice cream cake turned out. But I explained to them that ice cream with it's milk, fat, sugar and eggs has everything else you need to make a cake with in addition to the other ingredient of flour. So if you are in a pinch or can't afford all the ingredients that a cake recipe calls for, you can make a semi-decent cake alternative similar to a pound cake loaf consistency.

The reaction to the ramen lasagna was mixed. Some folks liked it. Others abhorred it. All wanted to know why someone would use ramen noodles to make a lasagna. I explained that a lot of users on TikTok are Millennials and Gen Zers on a budget. You can buy 4 packs of ramen for almost as much as 1 pound of lasagna noodles - or cheaper. Frugal cooking calls for creative substitutions and as a chef who's known for utilizing items about to go bad or expire in creative and affordable ways, it's one thing that I really admire about the TikTok community. 

We also explored food trends and how recipe ideas go viral by making one of the foods that put TikTok on the culinary map: cloud bread. Essentially egg whites, baking soda, some sort of dairy and of course food coloring, these tie-dyed little cakes are like eating a eggy little cloud. We also learned that with something as simple as cloud bread, it's really easy to mess it up. The easiest recipes usually are.

There's a bunch of recipes that I personally hope to explore. Full of quirky and creative ideas that can also be rather affordable, I think I found a great modern resource for my culinary students; that's also a book! Sure, my students could use the app on their phone. But one problem I noticed with TikTok is that nothing is written down. Unless you follow the video precisely and can remember all the steps, my students often get lost and tend to forget something important. So while the app is free, having everything collected in a book that can easily be photocopied and shared with multiple cooking teams is a handy tool to help bring a relatable culinary resource safely into my classroom without breaking the confidentiality of anyone's online presence.

Plus a portion of the sale of this cookbook benefits No Kid Hungry; a very worthwhile cause that I support and personally battle every single day within my school's struggling community.

Worth Consuming.

Rating: 9 out of 10 stars.

Andrew Zimmern's Field Guide to Exceptionally Weird, Wild and Wonderful Foods: An Intrepid Eater's Digest

Andrew Zimmern. Host of Bizarre Foods and several spin-offs. Minnesota Chef and writer. Man who will eat just about anything. 

I really like Zimmern. He seems authentic. I don't get the vibe that he's conceited or feels like he's the smartest person in the room compared to a lot of other celebrity and professional chefs that I know and watch. Zimmern has a world view that the things we eat are what can bring us together, despite differences in both opinion and taste. It's something I try to emulate in my culinary classes; especially when we discuss global food cultures. 

Over the past 6 months, I've been trying to increase my culinary knowledge by reading all kinds of works about the food industry. After the recent loss of our oldest cat, Lily, I felt like I needed something light for a while. Thankfully, Andrew Zimmern's Field Guide to Exceptionally Weird, Wild and Wonderful Foods was sitting on my to-read shelf and it helped me during my time for grief and recovery immensely. 

Though there are a few recipes in this book, this is not a cookbook. It's also not 100% culinary related. There are about 3 dozen alphabetical listings of foods that Zimmern finds to be kinda oddball. Some of the things he lists like Bird's Nest Soup and Durian (both of which I have sampled), I wholeheartedly agree with. Twinkies and Hot Dogs (again, things I have consumed), I just don't. I understand Chef's argument that how they are made with a terrifying assortment of parts, bits and chemicals can be looked upon as weird. I would define those foods as troubling. As for things like alligator, (one of my all-time fried favs), I would classify them as exotic. Wonderful, not Weird. But to a non-food professional, I can see those large lizards are being both weird and wild to eat.

Amazon rates this book as being for readers aged 8-12. Zimmern in his opening chapter says his book is for all ages. I know that kids and adults alike love Zimmern's TV travel series that explore foods that the common American kitchen lacks. So this book has a universal appeal to fans. However, with some very advanced terms and a frank but necessary discussion of how feces, urine and blood are often intertwined with some of these foods, I can see where not all readers will be fans of this book. OR that all readers would be ready for the material.

The all-age appeal that I think Zimmern is talking about is some of the additional factoids he includes. For example, under his chapter on bats, he includes facts about some of the greatest baseball hitters of all-time. That appeals to generations of readers. I know his TV shows cover non-culinary aspects of the cultures he visits and if Zimmern had stuck to that as additional information, I would totally be on board. I would have liked more entries of bizarre foods and less about how to defeat a zombie, as discussed in the chapter on brains. The off-the-wall non-culinary segments were fun. Just not what I wanted in a Bizarre Foods related read.

Going back to the bats. This book was written in 2012. Of course, many of us know of the urban legend that somebody in China eating a bat was who started COVID in 2019. I'd be interested to know how if this book was re-issued today how Andrew Zimmern would cover the eating of bats due to the rumors. It would be an opinion that I would definitely be interested in hearing.

Worth Consuming!

Rating: 8 out of 10 stars.

Cooking With Deadpool

This was a birthday or Christmas gift from my Bride last year. You'd think that a cookbook by a fictional character would mostly be useful for entertainment enjoyment purposes and not be very useful to a professional chef and culinary teacher. Yet, this has got to be one of the most technically sound cookbooks that I have ever encountered in the celebrity chef/series franchise cookbook realm.

Segments are on advanced culinary terms like mise en place and spatchcock chicken. Articles on menu planning and the right types of knives to use abound in this book. There's some basic baking and chocolate work. Add in breakfast cookery, appetizers and breakfast and Cooking With Deadpool feels like the year-long Culinary Arts I course that I teach 9th-12th graders! Except Deadpool and his creative team don't seem to mind taking photos of work and the various steps more trickier recipes need in order to be successful executed!

That's not to say that this cookbook isn't oozing with Wade Wilson's signature off-kilter look on things. Each recipe has an introduction made by Deadpool that will dive into his past history as inspiration for the dish. Friend and X-Man Cable provides a couple of recipes for the book. Tex-Mex cooking gets a lot of love in this book. Spider-Man provides his Aunt May's famous recipe of wheat cakes! And yes! There is an entire chapter devoted to the Merc With a Mouth's beloved chimichangas!

While I did really appreciate the technical merits of this book, I did feel like some of the ingredient choices were odd. Okay- it's a cookbook written by Deadpool. It's not supposed to be totally normal. For instance, the tres leches cake uses pomegranate for moisture and garnish. That just sounds strange to me. The Latin American restaurant down the street from me uses cherries and it's A-MAZE-ING! So when it comes to the ingredient lists, feel free to adjust the recipe as needed without changing the steps. I'm making the ceviche recipe for my wife, but I didn't put as much onion or jalapeno as I know that's not quite her taste. As for some of the fusion dishes, like the beef stroganoff inspired meat pies, I admire the creativity and inspiration. Putting chopped celery in a tuna casserole is just blasphemy.

A book that teaches about cooking while very much full of Deadpool humor and lore!

Worth Consuming!

Rating: 8 out of 10 stars.

Written by Marc Sumerak. Recipes by Elena P. Craig.

The Founding Foodies: How Washington, Jefferson, and Franklin Revolutionized American Cuisine by Dave DeWitt

I managed to rescue this book from the library of the Art Institute of Raleigh-Durham when it closed in 2018. I thought that my mother-in-law would enjoy it (and she did). However, once returnedm it just stayed on my to-read shelf until recently.

The Founding Foodies is a scholarly work intended to explore the culinary impacts on American society made by George Washington, Thomas Jefferson and Ben Franklin. In reality, the author should have just focused on Washington and Jefferson. Ben Franklin is maybe mentioned 15 times in this book and really the only thing I learned about him in a culinary stand point was that when Franklin was ambassador to France, he ate so much rich food that he had to resign his commission due to gout. 

Benjamin Franklin is known for his many inventions. The biggest impact of these innovations to the world of food has got to be the Franklin stove. Yet, Dave DeWitt doesn't talk about Franklin's appliance at all. Not even in passing.

If the name Dave DeWitt means anything to you, that's because he's both the creator of Chile Pepper Magazine as well as the Fiery Foods and BBQ Show extravaganza held annually in Albuquerque, New Mexico. For the sake of transparency, I have met Dave DeWitt back when I owned a hot sauce store and I have been a subscriber to Chile Pepper Magazine for decades (although DeWitt is no longer affiliated with the publication). Despite the acquaintance, I am not being compensated for this review.

Thomas Jefferson is the main focus of this book. The third POTUS is responsible for bringing French cuisine to the American populace. While Dave DeWitt gives a ton of praise to Jefferson, thankfully the food historian doesn't gloss over the fact that Jefferson owned slaves and that he really did a number over the whole Hemmings family.

George Washington's impact on how American's eat is more on the agricultural side. Jefferson was a Renaissance man. Washington was an everyman. Washington brought composting and use of manure into vogue with the American farmer. These strides helped to make our nation a land of plenty. But once again, Washington was a slave owner. Though our first president seemed to be a little more benevolent or at least fairer in treatment than Jefferson was to his slaves. But not by much.

DeWitt spends a little bit of time examining American food norms prior to the American Revolution. But one of the author's main focuses is on spirits. Fresh drinking water wasn't as readily available as one would think. So distilled beverages were a necessity. As were hot beverages, as the high temperatures killed microbes. While I did know that the Revolution changed us from a nation of tea drinkers over to a land of coffee addicts, I didn't realize that our independence made us whiskey connoisseurs.

While beer never really has lost its hold on the nation, tariffs on wheat, barley and hops from England led to Americans making their own alcoholic beverages. Rum was a biggie at first. But English controlled sugar cane fields and molasses supplies put a kibosh on that. Enter whiskey! Our abundance of eye and oak helped create bourbon and American pubs and bars were never the same. 

Also of alcoholic note- hard ciders. Though once beer became favorable to Americans again, it took a back seat. Though, DeWitt's discussion of the drink inspired me to try a hard cider for the first time just last week. YUM!

DeWitt includes quite a few recipes in this book. Many of which I am interested to try. Especially the peanut soup. I fell in love with the dish when I went with my parents to Mount Vernon. Only imagine my heartbreak when I learned that the recipe I devoured wasn't the recipe of George Washington's. Apparently, you don't get to eat at his homestead. I apparently had my peanut soup at a nearby inn.

I learned a lot about early American food history. Some of which I think will be beneficial to my culinary teaching career. I would love to devote a week of French inspired foods to my students and the teachers in our upcoming food ventures. I just don't think most of what I learned about distillation is things I can share with high schoolers.

Worth Consuming.

Rating: 8 out of 10 stars.

Candy Freak: A Journey Through the Chocolate Underbell of America by Steve Almond

A chance tour of a candy factory inspires creative writing professor and self-proclaimed candy freak, Steve Almond to explore the world of candy bars. Instead of focusing on the Big 3- Hershey's, Mars and Nestle, Almond will check out some of the few remaining independent candy manufacturers still in existence. In his confectionery tour across America, the author will discover new flavors, examine the challenges these small businesses face and brainstorm new strategies for survival. 

When Steve Almond writes about his candy tours, he's a great writer. However, the author poetically waxes way too much about other subjects. For example, this book was written during the election of 2004 and while he awaits the next plane that will continue his foodie work-vacay, Almond watches the results of the primaries and I think the whole sch-bang between W. and John Kerry. I completely understand why he mentions this as Almond talks with fellow travelers and air stewards about their love of candy during his trek. Yet, the writer also spends about 5 pages talking about the administration of Bush 43 being the new Nazi party and that's just 5 pages too long for a book that's supposed to be devoted to one's love of candy. 

When it comes to Steve Almond's love of candy, the journalist gets really in depth with his personal history. REALLY in-depth. I don't need to know how the wordsmith used a candy bar to measure the length of his teenage erection. I don't need to know of his carnal exploits with chocolate and his past lovers. But I did enjoy learning about the old school candies he bought as a kid. 

Steve Almond grew up in the late 60s through the 70s. This is like the golden age of candy. Sure, there have been candy bars since just after the Civil War. But the rules of marketing and advertising towards kids changed during Almond's childhood and that made for a quantum leap in the types of unique sugary treats that were created just for kids. Bubblicious bubble gum, Ring Pops, Blow Pops, Jelly Belly jelly beans, Reese's Pieces and Pop Rocks came out during this period of pop culture history. Sour candies were still a decade away but Almond got to grow up during America's introduction to the gummi candies of Germany! And of course, this was the age of Willy Wonka and the Chocolate Factory and all of the amazing treats that sprung off from that cult classic film!

Unfortunately, the writer doesn't seem to mention anything about the Gene Wilder movie that was so inspirational to my youth. Maybe that's my story to tell. One inspiration however that I gained from Steve Almond, was to go on a search for some of the candy bars that the author discovered while researching this book. I spent an entire weekend in the mountains of North Carolina looking for things like the Peanut Chew and Valomilks in the candy shops/tourist traps of Maggie Valley and Waynesville, NC. I got bupkis. However, I can say that my trip wasn't ruined as my wife's hankering for Cracker Barrel led me to find several of the candies Steve Almond learned about in the 'Old Country Store' section of the Mebane, NC location. 

I'm reading books about the culinary and food industries to increase my knowledge for my continuing education as well as being able to help my culinary students with their questions about all things epicurean. It's to my great lament that while I can cull things about candy I found in this book into some of my lectures, I cannot in good conscious add this book to the bookshelf I have of books for my students to borrow. I think I could get away with his use of the F-word. I mean, that's both Chef Gordon Ramsey and the late Anthony Bourdain's favorite word. If only Steve Almond hadn't talked so much about sex...

Lastly, I need to mention something about the cover that irks me. Having a generalized anxiety disorder and being a professional Chef and culinary instructor, I strive for bold and eye-appealing designs that have a touch of balance. I love that the letters of this book are all taken from different candy bars. A clever little visual puzzle for readers to figure out. What I absolutely hate is that the N in Candy and the F in Freak are taken from the same type of candy bar. Why does a cover with 10 letters only have 9 different fonts? This sort of thing makes my brain just itch to no end!

Worth Consuming!

Rating: 7 out of 10 stars.