Review by Booklist Review
The founding editor of Metropolitan Home and Saveur and an avowed foodie, Kalins digs deep into memories and sessions with internationally known chefs (e.g., the late Marcella Hazan) to uncover the answers to "what, exactly, are the secrets of great kitchen work?" Her whisperers are many of the gurus she's featured in magazine pages as well as the authors she's worked with on book concepts and production. That kind of access to top kitchen talent is invaluable, and Kalins shares her learnings with readers. Some findings are tactical in nature, like don't overknead or overwork biscuits and let apricots stew overnight. Others are more cerebral and often encased in a quotable quote: "Preserving captures the essence of a place in a jar." Or the theory of implied endorsement, "If a known cook takes a workaround, I can too." Recipes are somewhat helter skelter, embedded into the narrative. The ultimate reward is when Kalins acts as whisperer to her stepdaughter Sandrine and sees her wisdom passed on. Beautifully written, thoughtful content that mirrors our current mindfulness movement.
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
Kalins (The Gramercy Tavern Cookbook), founding editor of Saveur magazine, reflects on the cooks and chefs whose "generous lessons" enriched her love of food in this meditative memoir. Though she offers a smattering of recipes and menus, Kalins's focus is on culinary moments that made a lasting impact on her. Given her stature in the food world, her "kitchen whisperers" include notable chefs such as French Laundry's onetime owner, Sally Schmitt--whose apple peeling method is superior to all others--Canal House's Christopher Hirsheimer ("my culinary North Star"), and Michael Anthony, the Michelin-starred chef who "encouraged me to pickle practically anything." But Kalins isn't about name-dropping: she remembers a family friend from her childhood days who taught her that food should not only taste good but look good; gives a loving nod to her son, Lincoln, whose voice is in her head every time she juices a lemon; and cherishes the chipped slotted spoon from her late mother-in-law, a sentimental reminder that "the things we cook with matter." While each memory is a pleasure to savor, what resonates most is the how these stories will inspire readers to take stock and appreciate their own whisperers. Food lovers will want to devour this one slowly. Agent: David Black, David Black Literary. (Sept.)
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Review by Library Journal Review
In this well-written culinary memoir, Kalins (founding editor-in-chief of Saveur magazine; author of V is for Vegetable) discusses her so-called "kitchen whisperers": the chefs whose culinary guidance she often calls on while cooking or shopping for ingredients. Danny Meyer, a longtime friend, wrote the book's introduction, where he talks about his own kitchen whisperers, including his father and Kalins. Kalins's memoir mentions a number of personal mentors, including Marcella Hazen and David Tanis, and describes how they have influenced her throughout her culinary career. There is also a chapter about traveling to Israel with chef Michael Solomonov to film the documentary In Search of Israeli Cuisine (directed by Kalins's husband Roger Sherman). In addition to these recollections, the memoir includes a handful of recipes--some based on Mediterranean and Middle Eastern cuisines, others influenced by Kalins's Southern mother-in-law. VERDICT Kalins has written a timeless culinary memoir that allows readers to experience her life in food. Recommended for foodies and cooks of all ages.--Holly Skir, Broward Cty. Lib., FL
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