Rereading — How to Pick a Peach by Russ Parsons

"Eat locally, eat seasonally." A simple slogan that is backed up by science and by taste. The farther away from the market something is grown, the longer it must spend getting to us, and what eventually arrives will be less than satisfying. Although we can enjoy a bounty of produce year-round -- apples in June, tomatoes in December, peaches in January -- most of it is lacking in flavor. In order to select wisely, we need to know more. Where and how was the head of lettuce grown? When was it picked and how was it stored? How do you tell if a melon is really ripe? Which corn is sweeter, white or yellow?

Russ Parsons provides the answers to these questions and many others in this indispensable guide to common fruits and vegetables, from asparagus to zucchini. He offers valuable tips on selecting, storing, and preparing produce, along with one hundred delicious recipes. Parsons delivers an entertaining and informative reading experience that is guaranteed to help put better food on the table.

This description may make the book sound clinical but Parsons infuses it with details and personality that make us relate to what he writes about. The argument about whether fat or skinny asparagus are better? Been there. Argued that. To reduce the heat of a pepper remove the ... no, not the seeds ... the ribs, which is where the capsicum is stored. Aha!

For each fruit and veg he provides a very basic preparation method that we might not have considered. Then he goes on to a few more interesting recipes for each. Not too many, but just enough to pique our curiosity and taste buds and make us want to come back for more.

I read this back in 2008 but picked it up again and have been thoroughly enjoying it. It's still as relevant as ever except for some of the comments about the state of modern produce. In some cases it isn't much different, but in others — like grapes — it is definitely better. The few recipes I'd tried all had "excellent" noted and I've now got a list of others to go with them.

Rereading: The Best Cook in the World by Rick Bragg

A delectable, rollicking food memoir, cookbook, and loving tribute to a region, a vanishing history, a family, and, especially, to his mother.

Margaret Bragg measures in "dabs" and "smidgens" and "tads" and "you know, hon, just some." Her notion of farm-to-table is a flatbed truck. But she can tell you the secrets to perfect mashed potatoes, corn pudding, redeye gravy, pinto beans and hambone, stewed cabbage, short ribs, chicken and dressing, biscuits and butter rolls. The irresistible stories in this audiobook are of long memory -- many of them pre-date the Civil War, handed down skillet by skillet, from one generation of Braggs to the next.

This is much more memoir than recipe book. There are plenty old customs, living through hard times, and personalities in Rick Bragg's family tree. I am not one who likes stories of dysfunctional families and I appreciate that the dysfunctions are smoothed out or merely hinted at because the emphasis is on how the recipe came into the family or how someone learned to cook. By listening to the stories in the kitchen we can take the good with the bad, especially when it comes with a helping of Axhead Soup or Chicken and Dressing.

I recently picked up the Kindle version when my mother was in the hospital and I needed some comfort reading. It more than filled the bill, although I read only a little here and there since I discovered that what I really longed for was author Rick Bragg's narration of the book. Now she's home again and I am still very slowly reading and listening a bit here and there as I find the time to truly savor it. It is as comforting as the food and stories it describes.

And, although I have only read the recipes, I may actually choose one or two to make. Beginning with those beans cooked with ham, a dish I dearly love.