Articles in Gifts
Why save all of your good deeds for the holiday season? Giving back is all about love, so this Valentine’s Day, put together a meal that helps benefit some great causes.
Set the mood with a pretty table: When you purchase these beautiful block-printed placemats by Dolma Fair Trade made in Dharamsala, India, Given Goods Company gives 15% of profits to help support education for women and children in the area. Dolma’s efforts assist women and school-aged girls by funding education and providing steady work opportunities.
Dolma Fair Trade Placemats, $12.
Start the love flowing with a splash of bubbly: Égalité, is a new sparkling wine that donates a portion of its proceeds to LGBT nonprofit organizations across the country. Égalité is a smart blend of 45% Pinot Noir, 30% Chardonnay, 20% Gamay and 5% Aligote, so cheers to all of that.
Égalité, $23.99, is available nationwide at restaurants, fine retail stores and via wine.com.
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Comfort food is loving food: Cozy up with a bean soup from the Women’s Bean Project. The organization, which also sells other mixes and spices (as well as handcrafted jewelry), has been dedicated to helping women break the cycle of poverty by giving them transitional jobs in gourmet food preparation and jewelry making. Choose from a selection that includes Toni’s 10 Bean, Sarah’s Spicy Split Pea and Giada De Laurentiis’ Lentil Soup. And let’s not forget, beans are good for the heart.
Women’s Bean Project Soup, $5.75.
Make your drizzle count: Oliovera Olive Oils come in amazing flavors like Piquant Jalapeno and Sweet Orange. Drizzle a little olive oil on your bean soup. And their vinegars, such as Ripe Peach Balsamic, make any salad happy. Best of all? For each bottle ordered, Oliovera donates five meals to a hungry child through its initiative with Feeding America. Delicious.
Oliovera olive oils and vinegars, $15.50-$34.
Chocolate, of course: By now we know that the antioxidants in chocolate are good for us, but when you buy L.A. chocolatier Compartés Chocolates for Darfur, the deed is extra sweet. Proceeds from sales benefit Relief International’s efforts in the nation to help fund a women’s health center and feed malnourished children. This beautiful gift set comes with a colorful bracelet.
Compartés Chocolates for Darfur, $20.
Finish with a cuppa: Whether you prefer tea or coffee, Laughing Man Tea and Coffee’s offerings are a charitable and delicious choice. All proceeds go to causes focusing on community development and education, and their Home Blend 184 and Dukale’s Dream are fair trade, organic and shade grown. (Actor Hugh Jackman is one of the founders of Laughing Man.)
Laughing Man Teas and Coffees, $10 and up.
Top photo: Égalité sparkling wine. Credit: Kellie Pecoraro Photography
I was lying in bed, thinking about the family tree hanging in my closet, when I hit on the concept of The Cookbook Tree of Life. Just four cookbooks are the ancestors of all the cookbooks that are on our shelves today. Would it work? Were there clear links between each generation of cookbooks just like people? I honestly wasn’t sure whether I could connect the dots and slept on the idea feeling dubious.
The following morning I found that it did indeed fly. I stuck more than 120 cookbook titles all together on a great big sheet of paper and took it from there.
By Anne Willan and Mark Cherniavsky
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In my own way, I have tracked the development of cookbooks across four centuries and six languages. It is fascinating to see how all genres lead back down to just four original cookbooks, one in Latin, one in French, one in German and one in English.
- “De honesta voluptate et valetudine,” by Platina, written in Italian around 1474.
- “Le viandier,” by Taillevent (Guillaume Tirel), written in French in 1486.
- “Kűchenmeisterei” written in German in 1485 by an unknown author.
- “Boke of Cokery” written in English in 1500 by an unknown author.
These were cookbooks, meaning they have clear recipes with ingredients and instructions. A cookbook is a collection of recipes, or blueprints that allow a cook to recreate a dish. Cookbook bibliographer Henry Notaker has said that to be defined as a cookbook, a book should be about two-thirds cookery instruction and that roughly half of the volume should be written in recipe form.
The earliest cookbooks
Surprisingly early, right from the start of the age of printing, a number of published books fit this description. The recipes in them may be embryonic, expressed in just a few lines, but their purpose of instruction is clear.
Early books with recipes covered wide topics as well. Some sought to preserve the wisdom of the ancients, others offered advice on how to live a healthy life, and still others were preoccupied with glorifying the banquets and feasts of a wealthy patron.
In later centuries, the voices of the authors come through more clearly, and indeed, a few such books seem designed to showcase personality rather than to instruct their readers.
Before 1501 there were only about 700 books in existence, of those 700 the above four titles could be considered cookbooks.
When deciding which books belonged to which branch I gravitated to the first books that seemed to clearly break through or create a genre. Some books focused on stewardship and the early books on gardening were clearly about an original idea. Books of secrets would be household secrets and it is clear to see how those evolved into books by women and books for women, a genre that we see in full force today. The same can be said about regional cooking books, books about ingredients and even books about molecular gastronomy and celebrity chefs.
Finding a printer
It was two years before I found the right printer for “The Cookbook Library” and even then a long six months from agreement to actually printing on the press. I knew that I wanted the tree to be more than lines on a sheet of paper. I wanted it to be beautiful and handcrafted much like the books it describes.
When the artist asked me what kind of tree I would like, I said it has to be an English oak. Many of the books mentioned are English, and after all I am English, too. And now, after so much planning, you can finally see the results.
The tree is a beautiful artisan print featuring seven colors on heavy 100% cotton paper. It boasts original watercolor art and the craft of centuries in its letterpress type. I have so enjoyed making this tree come to life, a project that has been more absorbing than I could possibly have thought.
Top photo: Printer Norman Clayton of Classic Letterpress in Ojai, Calif. Credit: Maria Hildago
The clock is ticking for Christmas gift-buyers. But don’t fear, a great new book on shifting tides among California’s winemakers and updated versions of two classics are the perfect presents for the wine lover on your list.
There’s a new breed of winemakers cropping up in California, and they’re aiming to overthrow the old guard, says Jon Bonné, wine editor of the San Francisco Chronicle in his book, “The New California Wine.”
Sometime in the mid-1980s, California’s wine style shifted from mirroring the Old World to the more ripe, full bodied and extracted wines that are popular today. Some believe this shift was California defining its own style. Others, however, attribute the shift to the preferences of certain influential wine writers and magazines.
Whatever the reasoning, a new change is now taking shape. Traveling all over California and visiting niche vignerons and grape growers, Bonné describes what he calls a “revolution of taste.” By taking dead aim at the style he refers to as “big flavor,” Bonné introduces producers who are more focused on subtlety and sense of place than huge flavor and ripeness.
The artisan producers discussed are just as comfortable kicking the dirt between the vines as they are drinking some of Europe’s most sought-after wine. They are not only making exceptional wine, but doing so with a deep understanding of what their brethren create across the pond. These women and men are just as much wine geeks as they are creators of a style.
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Much like the wines he discusses, Bonné’s writing gives you a great sense of place. Through his descriptions, you can almost feel the chilly Pacific wind hurtling through the Santa Rita Hills in Santa Barbara County, or smell the eucalyptus and bay laurel that scent the Santa Cruz Mountains in northern California.
The book is subtitled “A guide to the producers and wines behind a revolution in taste,” but that doesn’t truly define it. This is more than a guide — it’s a manifesto, drawing a line in the sand between the wines that have for a long time been the mainstay of California’s “style” and these emerging rebels.
The producers mentioned in “New California Wine” are just the avant-garde of a trend that will divide California into two camps of wine types: the big versus the refined. It can be argued that both have their place, but 10 years from now we’ll look at “New California Wine” as the first book that documented the shift.
When I moved back to a California a couple of years ago, one of the first “to do’s” on my list was to visit Kermit Lynch’s wine shop in Berkeley. Lynch is the wine merchant respected for his uncanny ability to discover some of what are now considered to be the greatest wines coming out of France and Italy. This year marks the 25th anniversary of his award-winning wine travel book, “Adventures on the Wine Route.”
This is a book for anyone who loves the French way of life — you do not have to be into wine to enjoy it. This is mostly in part to Lynch’s easygoing, yet humorous style of writing. More than any other wine book, Lynch’s “Adventures on the Wine Route” will get you going to the shop shelf to seek out the producers and regions mentioned.
It’s also a travel journal, where you’re seated in the car next to the author as he zigzags his way through the byroads of France’s countryside while explaining the nuances of its wines and the families making them.
If there only two books in your wine book collection, one should be the Oxford Companion to Wine, while the other should be the recently published 7th edition of “The World Atlas of Wine.” British wine experts Hugh Johnson and Jancis Robinson have again teamed up to produce what may be the most thorough collection of wine-related cartography.
Whether your exploration of wine has only just begun or you are a fully fledged oenophile, this assortment of wine maps will prove indispensable in bringing any level of knowledge to the next stage.
Wine, more than any other beverage, is all about its origin — producers from the French sub-region of Maury in the Roussillon to Walker Bay in South Africa’s Southern Coast of the Cape all love to talk about their vineyard sites. With this book, you are able to delve further into what’s in your glass, pinpointing the exact location of the source.
The new edition boasts revamped maps of Australia and South Africa as well as new American viticultural areas (AVAs) in many of the United States’ major grape-growing regions. There is also a new section highlighting Asia’s wine regions, not to mention the hundreds of winery recommendations and specific regional descriptions. Consider this tome indispensable in furthering your understanding of wine.
Top photo: Top wine books for the gift-giving season. Credit: Louis Villard
Everyone loves reading and drinking, right? Or maybe it’s drinking and reading. So these great books about cocktails would be perfect presents for just about anyone. You might even want to snag a few for yourself, and snuggle up to read them with a drink in hand.
This book by Wine Enthusiast Magazine spirits editor Kara Newman is a must-have resource for making punches, pitcher drinks and party-size batches of tiki and tropical beverages. Newman also spells out the way to go on ice, garnishes and other equipment to keep the drinks flowing at your next gathering. Additionally included are classics along the lines of the Bobby Burns (see recipe below), a strong, burly drink invented for Robert Burns Night, celebrating the Scottish poet, on Jan. 25. Newman even explains how to make a bottled version, ideal for serving to a large group. $18.95, Chronicle Books
Alex Ott, an organic chemist and mixologist, has created cocktail menus for restaurants and bars around the world. Ott was inspired by his own brush with death in an airplane crash to write this book, which centers on the power of spirited concoctions to combat stress, boost energy, stay young, improve memory, cure hangovers, relax one’s nerves and, of course, act as aphrodisiacs and magic tinctures. Many of the drinks call for fresh fruits, vegetables, botanicals and herbs as well as chamomile, garlic, lemongrass and cinnamon to work their power. $17, Running Press
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Written by New York Times best-selling author Amy Stewart, this is the book to get for the gardeners and cocktail historians in your life. A detailed exploration of the garnishes and flavorings that can naturally accent a good drink, from herbs and spices to berries, flowers and other botanicals, Stewart helps guide both how to grow all these accoutrements as well as how to use them in a range of flavorful cocktails, from The Aviation, made with violet liqueur, to a Negroni with fresh orange peel. $19.95, Algonquin Books
Written by Greg Henry, author of “Savory Pies,” this is for those who prefer their drinks herbaceous, smoky and strong — his chapters are broken down by Sour, Spicy, Herbal, Umami, Bitter, Smoky, Rich and Strong categories. Within the inspiring recipes are notes on techniques and primers on how to make your own syrups, bitters, shrubs and infusions. $16.95, Ulysses Press
Katie Loeb, a Philadelphia-based sommelier, restaurant consultant and bartender, believes that anyone who can shop, boil water, measure ingredients and operate basic kitchen equipment can make homegrown cocktails. But just in case, her book includes step-by-step photos of some of the more complicated procedures for those shaky around a shaker. Expect tips on how to make infusions of base spirits, bitters and your own limoncello. $24.99, Quarry Books
Northern California-based bartender Jeff Burkhart likens bartending to both marathon running and psychology. In this book, he takes a look at life from both sides of the bar, providing anecdotes on encounters with George Lucas, Robert Redford and Andre Agassi, as well as useful tips on drinking and making drinks. $15, CreateSpace Independent Publishing Platform
Renowned mixologist Tony Abou-Ganim’s book is part history, part philosophy, with plenty of recipes for the world’s most widespread — if sometimes maligned — spirit, vodka. Abou-Ganim defends vodka’s complexity and versatility with detailed ideas for cocktails, a primer on pairing with such delicacies as caviar and a list of 58 vodkas with tasting notes and character scores for each. $22.95, Surrey Books
Courtesy Kara Newman, “Cocktails for a Crowd”
Serves 8 (about 4 cups)
12 ounces Scotch
12 ounces sweet vermouth, such as Carpano Antica
5 ounces water
2 ounces Benedictine
8 lemon twists, for garnish
1. In a pitcher that holds at least 5 cups, combine Scotch, vermouth, water and Benedictine and stir well.
2. Using a funnel, decant into a 1-liter liquor bottle or two 750-milliliter bottles. Cap tightly and refrigerate for at least two hours, until chilled.
3. To serve, set out a bowl or wine bucket filled with ice.
4. Shake the bottle to ensure the cocktail is well mixed, then set it in the ice so it stays chilled.
5. Pour into coupe or martini glasses and garnish each drink with a lemon twist.
Top photo: Bobby Burns cocktail. Credit: Teri Lyn Fisher
Coming up with Christmas presents that people really want is a challenge that confronted me every year until I wised-up and limited my gift-buying to delectable edibles.
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In the old days this meant telephoning food companies and placing orders to be delivered to recipients, but I had to know what companies to call. These days, the Internet has become a veritable shopping assistant or scout. I only have to name a food and sources pop up, and I can purchase many gifts with the flick of a finger. No pushing through crowded stores for me. And on Black Friday, that infamous post-Thanksgiving Christmas-shopping day for bargain hunters, I stay at home nibbling on leftovers.
In thinking about what to buy, I seek out novel products, that is, items not likely to be found in the usual stores. Inevitably, I am led back to my Wisconsin roots where certain local specialties hold great appeal.
Cheese castle goodies
A favorite store with online shopping services is Mars Cheese Castle, located in Kenosha, Wis., midway between Milwaukee and Chicago. This place has local cheeses, phenomenal hams and sausages, and wonderful bakery products, all available online. My favorites are their Baby Swiss cheese, Usinger’s bratwurst and summer sausages, and an applewood smoked ham I often crave.
As for baked products, Mars is famous for cheese bread the company says is baked with a quarter-pound of extra-sharp Wisconsin cheddar in every loaf. And I always order Kringles, a Danish pastry I find only in Wisconsin that has various fillings of apples, cherries or blueberries, and also pecans or cheese. My only problem in ordering a supply of Christmas gifts from this place is that I must fight the urge to keep and eat everything myself.
On a visit to Mars Cheese Castle last summer, I was browsing along aisles of knickknacks when I stumbled across a shelf with plain boxes labeled “cheese storage bags.” Manufactured in France, the boxes contain 15 bags that simulate the environment of a cheese cave, thus preventing cheese from suffocating and molding, which is its fate when wrapped tightly in plastic wrap. I bought a box and, sure enough, these bags do what they promise. I have become a zealot on their behalf. They are a perfect gift for cheese lovers, and I was thrilled to find sources online. I now have a stack of them I hand out as hostess gifts, and will give them at Christmas when I need the perfect small gift for a worthy recipient.
Custom candy Christmas gifts
But items that relate to Wisconsin are not the only desirable gifts I find online. I have a friend who collects hot sauces with funny, often rude, names and I am always on a mission to find new ones. The best one so far is called Scorned Woman, which arrived in a slinky black velvet sheath. Others are Slap Ya Mama, Mad Dog, Bee Sting, and one called Pain Is Good with a label showing a man screaming in agony. My friend lines up her collection in her kitchen as a conversation piece, and I will be sorry when she runs out of space.
Another standby gift for the sweet lovers on my gift list is candy from See’s, a luscious West Coast chain of shops that do not exist east of the Mississippi except for pop-up stores that show up just before Christmas. But these places only have ready-packed assortments, not offering the luxury of handpicked pieces available in the stores or online.
People have their favorites, and these vary as widely as the scores of different chocolates created by See’s. To receive a gift of hand-selected chocolates from a friend who knows what you like, it seems to me, is quite wonderful. I would add that See’s candy is owned by Warren Buffet, who always knows a good thing when he sees it, and if this candy is good enough for him, well, say no more.
And on the subject of candy I cannot help but refer back to Wisconsin where I can buy a product known locally as Fairy Food, but also goes under the more prosaic name of Molasses Sponge candy. Fragile, melt-in-the mouth squares of delicately flavored molasses crunch are enrobed in exquisite and thick coatings of milk or dark chocolate.
My source for this is a shop called Buddy Squirrel that has been in the vicinity of Milwaukee for almost 100 years. I suppose it got its name because the store is famous for its roasted nuts, but it’s the Fairy Food that sends me there. I should hasten to add that knock-offs of this candy made with cheap ingredients are around and to be avoided. Go for the real thing or nothing at all.
A season for indulgence
The fun of buying food gifts for friends and family is that you can offer cheerful indulgences that people generally do not buy for themselves. This is why I don’t order those boxes of apples or pears that are popular and routine Christmas gifts. To me, that would be the equivalent of handing out socks or neckties, gifts that seldom bring joy to the faces of their recipients.
Cheese bags from Mars Cheese Castle. Credit: Barbara Haber