Make Mead like a Viking: Traditional
with duck liver and apple toasts. Photographs
of food and family are intermingled; recipes
complete a journey worth reading, savoring,
and copying. —Barbara Jacobs
Techniques for Brewing Natural, Wild-
Fermented, Honey-Based Wines and
By Jereme Zimmerman.
Nov. 2015. 240p. illus. Chelsea Green, $24.95
(9781603585989); e-book (9781603585996). 663.
After an exhausting day raiding coastlines
and terrorizing natives, Vikings loved to relax
with a nice quaff of mead. Over the centuries,
mead retreated to merely a historical curiosity. But thanks to creative and adventuresome
home brewers such as Zimmerman, mead has
roared back to life. Zimmerman promotes
natural fermentation from airborne yeasts,
but for those lacking bold Viking genes, he offers advice on fermentation from commercial
yeasts. Text is clear and very encouraging, and
he makes mead accessible to both tyros and
experienced brewers. Summarizing relevant
equipment and ingredients, Zimmerman emphasizes that his disciples will produce their
best meads if they don’t go overboard on sterilizing their equipment or take all the joy out
of mead making. Recipes go beyond basic
mead to include Ethiopian t’ej, fruit-enhanced
melomel, and metheglin, which scents mead
with herbs and spices. A valuable addition to
any collection that seeks to satisfy the creativity of home brewers. —Mark Knoblauch
Mildreds: The Cookbook.
2015. 256p. illus. Mitchell Beazley, $29.99
Mildreds, a London mainstay, has served
diners gorgeous vegetarian food since 1988.
Now home cooks can craft some of the same
dishes and more. Best of all, the publisher offers up plenty of work-around for omnivores
as well as those who follow vegan, gluten-free,
and dairy-free diets. Readers are treated to
upscale appetizers such as homemade labneh
cheese with grilled peaches, almonds, arugula,
and pomegranate molasses, along with luscious main courses such as Lapsang-scented
mushroom Stroganoff and desserts such as
peanut-butter brownies with hot chocolate
sauce. Do not think of this as a vegetarian
cookbook. This is a welcome addition to any
bookshelf in search of fresh, seasonal, inventive cuisine. —Heather Lalley
The Modern Family Cookbook.
2015. 256p. illus. Oxmoor, $29.95 (9780848746414).
Joining the ranks of recent TV-show-related
cookbooks, such as Orange Is the New Black
Presents: The Cookbook (2014), and The Port-
landia Cookbook: Cook like a Local (2014),
this one fleshes out food-related lines found
in the scripts of Modern Family, using basic
to somewhat complex recipes named for
the “contributing” character. In between
the many photos, memorabilia, and bonus
materials, readers will find yummy-looking
recipes and suggested menus, from break-
fast time though late-night drinks and from
healthy snacks to comfort foods. The “mod-
ern families” are three households led by the
patriarch, Jay Pritchett, and his eldest son
and eldest daughter, plus their spouses and
kids. It’s complicated, messy, and thoroughly
modern as the title implies, and the recipe
selection reflects that situation—that qual-
ity. There are Latin-inspired recipes from
Gloria, Jay Pritchett’s beautiful trophy wife;
Asian recipes in honor of Lily, the adopted
daughter of Mitchell and Cam; and many
American favorites from Phil, Claire, and
their youngsters. Even smaller characters
“contribute” recipes for food mentioned in
various episodes. The variety and ease of
these recipes will keep readers’ own modern
families well fed and in the mood to watch
TV together. —Dan Kaplan
The Moral Complexities of Eating Meat.
Ed. by Ben Bramble and Bob Fischer.
Nov. 2015. 232p. illus. Oxford, $29.95 (9780199353903).
Vegetarianism and veganism claim countless adherents, and many say they follow
these meat-free regimens out of a sense
of high moral purpose. This collection of
rigorously reasoned essays examines the
philosophical arguments behind vegetarianism and finds that things may not be quite
so easily pigeonholed into good-and-evil,
black-and-white categories. In fact, the initial essays point out instances in which meat
eating may be the moral choice. One contributor goes so far as to assert that strict
vegetarianism is immoral. Other essayists,
considering the issue from other perspectives, reason their way to wholly different
conclusions, and they outline complex sets
of premises about animals’ moral status as
sentient beings. Ethical analyses presented
here frame themselves in professional philosophers’ highly specific vocabularies and
scrupulously constructed sentences, and
the audience they address is not untutored thinkers but their academic peers.
Each essay concludes with a bibliography.
The New Kosher: Simple Recipes to
Savor & Share.
By Kim Kushner.
2015. 200p. illus. Weldon Owen, $35 (9781616289263).
For a culinary style so deeply and thoroughly rooted in tradition, a “new” kosher
cuisine sounds improbable. But Kushner
aims to revivify ordinary dishes with novel
flavors. She varies the classic combination of
tomato soup and grilled-cheese sandwiches
by topping the soup with cheese croutons.
Lemon sharpens very lightly curried lentil soup. Moroccan cuisine gets a nod in a
chili- and preserved-lemon-topped preparation of fish fillets. Dessert items earn plenty
of attention. Rose petals scent chocolate-
6 • HC • 978-1-60358-596-5
95 • PB • 978-1-60358-563-7