8 Booklist April 15, 2016 www.booklistreader.com
severe autism, debilitating physical illness and
injury, crippling anxiety and emotional conditions. She portrays parents at the ends of
their ropes who feel hope, long relegated to
the status of impossible dream, in the presence
of these trained dogs. Greene describes the
training facility, introduces its dedicated and
talented staff, and presents before-and-after
studies of several families. She also provides
an historical overview of the relationship
between dogs and humans. Acknowledging
that exactly how and why these animals do so
well with those who need their help remain a
mystery, and asserting that no dog can make
everything all better, Greene, a master at telling the most human of stories, will still leave
readers smiling. And dog lovers will adore this
book. —Colleen Mondor
100 Best Jewish Recipes: Traditional
and Contemporary Kosher Cuisine from
around the World.
By Evelyn Rose and Judi Rose.
Apr. 2016. 194p. illus. Interlink, $30 (9781566560733).
Condensing the world’s vast tradition of
Jewish cookery to just 100 dishes presents a
formidable challenge. The late Evelyn Rose
spent a lifetime scouring Europe, Africa, and
Asia and documenting the foods consumed
in those continents’ Jewish communities.
Duck breast glazed with ginger, honey, and
soy recalls the seasonings of Chinese food.
Sephardi-style pizza evokes Armenian or
Turkish lahmacun, and further topping it
with kosher salami transforms it almost into
American pepperoni pizza. Muslim cooking gets an ecumenical nod from stuffed
eggplants famously called imam bayildi.
Four-bean winter soup as well as summery
chilled fruit soup supplement ever-popular
borscht. Appealing to more modern tastes,
Rose reimagines rich noodle kugel by incorporating dried fruits and a bit of honey
to reduce sugar content. Because Jewish
holidays have so many food traditions supplementing religious ones, Rose gives advice
on dishes to celebrate the eight major festivals
that Jews observe. An excellent addition to
most library collections. —Mark Knoblauch
The Elements of Pizza: Unlocking the
Secrets to World-Class Pies at Home.
By Ken Forkish.
Apr. 2016. 256p. illus. Ten Speed, $30 (9781607748380).
For most Americans, the telephone is the
Famous Nathan: The Family Saga of
primary appliance required to put a pizza on
the table. Those who do bake pizzas in their
houses and apartments usually start at a lo-
cal grocery by selecting among the dozens
of varieties that take up more cubic footage
in freezers than vegetables. Forkish aims to
raise the bar on home pizza consumption by
showing just how possible it is to bake ex-
traordinary pizza to rival the artisanal output
of any pizzeria. No pizza is better than the
dough beneath, so Forkish guides his charges
through the basics of yeast dough science
before outlining how different styles of pizza
arise from different approaches to doughs.
He then gives complete instructions on
equipment and techniques that yield Roman,
Neapolitan, New York, and other pizza styles.
Committed bakers will find plenty here to
keep ovens hot and families’ plates filled with
honest versions of one of the nation’s most
beloved foods. —Mark Knoblauch
Coney Island, the American Dream, and
the Search for the Perfect Hot Dog.
By Lloyd Handwerker and Gil Reavill.
June 2016. 320p. Flatiron, $26.99 (9781250074546). 641.
Nathan Handwerker got into the restaurant business because he knew he would
never be hungry. The hot-dog stand he
opened a century ago on Coney Island would
become such a success that before long it was
known as Nathan’s Famous. Nathan’s grandson Lloyd, a filmmaker who completed a
documentary on his remarkable grandfather,
relates here how Nathan built his business
on quality food and speedy service at low
prices before fast food had even entered the
lexicon. Arriving in America at the brink of
WWI after fleeing an impoverished existence
in what is now Poland, the no-nonsense, illiterate Nathan developed rigorous homegrown
practices for managing his burgeoning business. The author paints a larger picture of the
rise and fall of the Coney Island community,
where his grandfather worked so hard, as well
as a bustling America poised for great change.
He also works hard to separate Nathan’s story
from public-relations-generated mythology.
It’s an American Dream tale with a captivating central character, served with the same
delicious snap as an authentic Nathan’s hot
dog. —Bridget Thoreson
Master of the Grill: Foolproof
Recipes, Top-Rated Gadgets, Gear,
& Ingredients Plus Clever Test Kitchen
Tips & Fascinating Food Science.
Apr. 2016. 464p. illus. America’s Test Kitchen, paper,
$29.95 (9781940352541). 641.7.
As American cooks look forward to sum-
Pulp Kitchen: The Cookbook: How to
mer, their imaginations fire with thoughts of
outdoor grilling. But too
many of them, especially
overeager males, approach
grilling as if it were some
sort of contest to get din-
ner on the table as quickly
as possible, and, thus, they
burn red meats, dry out
chicken, and either oversauce or underseason
food. America’s Test Kitchen intends to rescue
these sorts from backyard disaster. Typical of
its thorough approach, the remarkably well-
informed staff of chefs and writers have parsed
every aspect of grilling to produce one of the
most practical grilling guides imaginable. Rec-
ipes, while sometimes demanding substantial
numbers of ingredients, promise full and
hearty flavors for perfectly cooked and spiced
meats, poultry, fish, and vegetables. Sidebars
brim with hints and detailed evaluations of
equipment and ingredients that will turn the
rankest amateur into a barbecue master. Few
questions about grilling go unanswered in this
vast storehouse of shared knowledge and in-
struction. —Mark Knoblauch
Turn Juiced Pulp into Killer Dishes.
By Vicki Chelf.
Apr. 2016. 144p. Square One, paper, $14.95
Health-conscious Americans have turned
to juicing as a convenient technique to get
large doses of essential vitamins and minerals
in a handy glass. Juicing requires investment
in a powerful electrical appliance that noisily
liquefies all manner of fruits and vegetables,
dispensing vibrantly colored fluids. But extracting a glassful of liquid leaves behind in
the machine a mass of fibrous pulp destined
at best for a composter. Chelf comes to the
rescue with all manner of recipes to render
what might appear inedible and useless into
perfectly good foods. That gloppy hopper of
pulp from this morning’s carrot juice combines with avocado to dress dinner’s side dish
of slaw. That pulp can also add fiber to carrot
muffins or form a base for flaxseed crackers.
Beet pulp contributes intense color and flavor
to black bean and oat vegan burger patties.
Used judiciously, pulp can supplement a pet’s
diet, too. This book is an object lesson in food
waste avoidance. —Mark Knoblauch
83 Minutes: The Doctor, the Damage, and
the Shocking Death of Michael Jackson.
By Matt Richards and Mark Langthorne.
June 2016. 432p. St. Martin’s/Thomas Dunne, $27.99
(9781250108920); e-book (9781250108937). 782.4216.
The anniversary of Michael Jackson’s tragic
death, on June 25, 2009, at the age of 50,
inspired Tavis Smiley and David Ritz’s
Before You Judge Me (2016) and Richards' and
Langthorne’s detailed inquiry. They illuminate Jackson’s relationship with Dr. Conrad
Murray, who was found guilty of involuntary
manslaughter, for which he served two years in
prison, and Jackson’s numerous health issues,
financial problems, and personal scandals.
Injuries sustained while working on a Pepsi
commercial in 1984, as well as a back injury
during a live show in Germany in 1999, led
the singer, say the authors, to become increasingly dependent on prescription painkillers.
The authors also discuss Jackson’s early years,
the devastatingly negative impact of the
Living with Michael Jackson documentary, his
ever-changing physical appearance, and his
complicated personal relationships, including
his marriages to Lisa Marie Presley and Debbie Rowe. But most of the book is devoted
to the last few weeks in the singer’s life and