Stirring Words: Reflections and Recipes from A Harte
Appetite
by Tom Harte
ISBN 978-0-960413-4-4 Southeast Missouri State University Press
$22.00
Which came first, Oreo or Hydrox? Why is Boston Cream Pie
called a pie when it's clearly a cake? Who really invented chili?
What famous dishes were discovered by accident?
To Tom Harte, for whom food is a consuming passion, questions like
these are not half-baked. For 10 years he has been writing
culinary reflections on such matters for the Southeast Missourian,
the largest newspaper between St. Louis and Memphis. The cream of
this reflective crop, covering topics as diverse as Peeps and pate a
choux, and their attached recipes are included in this volume.
Some the essays delve into the history of food, like the one about
lebkuchen, arguably the oldest cookie in the world. Others,
dealing with culinary queries and curiosities, attempt to explain the
nomenclature of food or the logic behind common recipe conventions.
Still others pay homage to great gourmets like Thomas Jefferson, August
Escoffier, or Julia Child or to great ingredients like butter and brown
sugar. He also includes a culinary exam and lesson on how to write
a recipe.
Whether he's championing the virtues of funnel cake or
recounting his experiences judging a national pie contest, Harte is
often whimsical, always informative, and never uninteresting. His
over 200 carefully selected recipes will be a welcome addition to
anyone's files.