Science & Technology

Brown, the best-selling author of over 30 books, including Rubyfruit Jungle and the Sneaky Pie Brown mysteries, celebrates the many creatures that have enriched her life and inspired her animal characters. Her first childhood friend was Mickey, a cat who taught her to play, followed by Chaps, a retriever who taught her not only animal communication but, most important, the enduring power of love. Brown's passion is fox hunting (for readers concerned with animal rights, she stresses the fox is not killed in the U.S. version of the sport), and she describes in detail her friendships with horses, hounds, and even the foxes. Sprinkled throughout Brown's memoir are snippets of her life story, her worldview, her political philosophy, and praise for her Southern heritage. VERDICT Fans of Brown's mysteries will clamor to meet the real-life models for Sneaky Pie Brown and other members of Brown's literary menagerie. This will also attract readers who enjoy heartwarming animal tales (e.g., Vicki Myron's Dewey). [See Prepub Alert, LJ 6/1/09; library marketing.]—Florence Scarinci, Nassau Community Coll. Lib., Garden City, NY

Cox (history, Univ. of the Pacific) interweaves the stories of Elizabeth Hughes, the diabetic daughter of secretary of state and later Supreme Court justice Charles Evans Hughes, and the early treatments of diabetes with the events and personalities that led to insulin's discovery. The narrative unfolds against the backdrop of aristocratic life in the early 20th century, which did not spare the ill from the starvation diets used to treat diabetes prior to insulin. In this engaging account of the discovery of insulin, Cox honestly describes the mixture of service and ego that led to the breakthrough. Elizabeth's recovery story reminds readers that medical discoveries can powerfully transform lives and of the resiliency of young adults in the face of disease. VERDICT Despite its uneven quality, the book has moments of analytic clarity and moving portrayal reminiscent of other books that combine biography and medicine, such as Jay Neugeboren's Imagining Robert and Jane Taylor McDonnell's News from the Border.—Aaron Klink, Duke Univ., Durham, NC

This fourth installment in the "Intellectual Devotional" series (after the general Intellectual Devotional and editions on American history and modern culture), which uses the religious devotional format of short readings, focuses on health and medical knowledge. Kidder and Noah D. Oppenheim, who wrote the three previous books, team up with Bruce K. Young, M.D. (obstetrics & gynecology, New York Univ. Medical Ctr.). The book's arrangement seems somewhat haphazard, but each day of the week addresses one of seven health categories—Children and Adolescents, Diseases and Ailments, Drugs and Alternative Treatments, the Mind, Sexuality and Reproduction, Lifestyle and Preventative Medicine, and Medical Milestones. Each day proffers one page of information; in the review copy, the type is quite small in places, and some complex topics need more explanation. VERDICT This lively and informative medical miscellany for browsing as well as daily reading will help people learn a little something they didn't know and may make some feel more well rounded. An appropriate gift book, and a great starting place for further research.—Elizabeth J. Eastwood, Los Alamos Cty. Lib. Syst., NM

Marion (pediatrics, obstetrics, & gynecology, Albert Einstein Coll. of Medicine; The Intern Blues) here aims to give readers insight into the experiences and role of clinical geneticists. In his practice, Marion must deliver the devastating news to parents that their child has a genetic disease that often may have no cure. His essays show the human and emotional side of genetics and focus on the areas of ethical dilemmas, medical mysteries, and aspects of life in academic medicine he has encountered through clinical experience. VERDICT This book will appeal greatly to geneticists, ethicists, medical students, and many in the health-care field. Marion's clear, considered writing and explanations of complex medical terms will also make it accessible to laypersons interested in clinical genetics. Highly recommended.—Dana Ladd, Community Health Education Ctr., Virginia Commonwealth Univ. Libs. & Health Syst., Richmond

In his first cookbook, coauthored with food writer Meehan, culinary star Chang uses recipes and essays to trace the evolution of his Momofuku restaurant group from one struggling ramen shop to four New York City restaurants (Momofuku Noodle Bar, Milk Bar, Ssäm Bar, and Ko) lauded by the James Beard Foundation, the Michelin Guide, and numerous food publications. The first restaurant, which initially emulated ramen and noodle shops Chang had visited while teaching English in Japan, seemed likely to fail until he abandoned his original concept for a more personal approach that blended traditional preparations with unconventional or seasonal ingredients. The distinctive recipes here reflect Chang's growth as a chef and his passion for noodles and pork products. Consequently, it is not vegetarian friendly. While many recipes are technically accessible, some readers may find them too complicated or time-consuming for everyday use—some seemingly simple dishes require cooks to preassemble multiple components. VERDICT Fans of Chang's restaurants will be happy to see recipes for signature dishes like ramen, pork buns, and bo ssäm (a ten-pound pork butt). Expect demand from foodies and readers interested in celebrity chefs or restaurateurs.—Lisa Campbell, Univ. of Pittsburgh Lib. Syst.

Having developed an interest in cooking as a young child, the renowned editor and publisher Epstein (Book Business) offers readers a glimpse of his foodie life through his recipes and stories about food—whether publishing cookbooks at Random House, working and eating in restaurants around the world (he dined with actor Buster Keaton), or cooking dishes. Acknowledging that he is a "serviceable cook" who likes "plain cooking," the author fills his brief memoir with recipes, based somewhat on his New York Times columns, though not written in the typical recipe format; instead they read as stories and contain practical advice, e.g., "If your tomatoes are watery and shapeless, throw them out and try another brand." Dishes covered include Bolognese Sauce, Warm Bass Salad, and Pureed Rutabaga. VERDICT Epstein draws in readers with his laid-back style and simple recipes. Joining the throngs of food memoirs, this volume will appeal most to those who devour books in that genre. [See Prepub Alert, LJ 6/1/09.]—Nicole Mitchell, Univ. of Alabama at Birmingham Lib.

Hair (www.SteamyKitchen.com) is a home cook-turned-food blogger-turned-cookbook author. She shares recipes drawn from her mother's kitchen, other food bloggers, and her own delightful archives. Her focus is mostly simple Asian dishes (from China, Vietnam, Japan, and Thailand), with several more complicated ones thrown into the mix. She veers from the current trend of Asian fusion cuisine by trying to uphold the integrity of each country's unique flavors and ingredients. This focus is what makes her book distinctive. Hair also provides great kid-friendly dishes like eggrolls, Chinese broccoli and beef, and crispy chicken with citrus teriyaki sauce. Desserts are appealing and include the much loved bubble tea and an innovative grilled banana-and-chocolate treat. VERDICT For home cooks of all levels of experience seeking to expand their repertoire of Asian recipes, Hair has written an extremely accessible cookbook that blends great recipes with mouthwatering photographs she took. Highly recommended. [See Publishers Weekly's online profile "The Cooking Star You Haven't Heard of Yet: Jaden Hair" at http://bit.ly/6jsBA.—Ed.]—Claire Moitra, Providence, RI

Bread-making teacher and home baker Mardewi focuses on bread (and pizza crust and even cakes) produced solely with natural sourdough starters, meaning no commercial yeast is used. A mixture of water and flour is created, and wild yeast in the air and flour populate the dough to create the leavening agent. There are 45 recipes, ranging from a standard white loaf to breads with spelt, rice, quinoa, or millet as the primary grains. Mardewi includes a chapter on "wheat-free" baking, but since almost all of these recipes include spelt, a type of wheat, they are not truly wheat free. She also covers sweet and savory breads, which are enriched with cheeses, nuts, and/or dried fruits. Beautiful close-ups of the loaves provide mouthwatering testimony, but they are unlabeled, and this makes it difficult at times to tell which loaf is pictured. As the author is Australian, measurements and temperatures are provided in both metric and U.S. units, which can be confusing. VERDICT Overall, a book for experienced bakers looking to broaden their horizons. An optional purchase for most collections.—Susan Hurst, Miami Univ. of Ohio Libs., Oxford

Because of its textbook format, novices and seasoned wine tasters will find this 25th-anniversary edition of the best-selling wine guide extraordinarily useful. Although Zraly has written the chapters (called classes) to instruct new wine enthusiasts, they are complete enough to enhance the knowledge of longtime aficionados. While covering classic wine regions (France, Italy, and California) of the world, Zraly has also added six new sections and expanded coverage of wine-producing countries, including Australia, New Zealand, South Africa, and Chile, that have gained world recognition over the past quarter century. Each chapter/class is followed by two pages of questions that cover the material presented in the chapter. Recommended examples of each varietal are generously dispersed throughout the book, including reproductions of their labels. VERDICT The casual browser will find fascinating trivia and facts about wine in numerous sidebars, but may not be able to resist becoming involved in the main text, making this difficult to put down. Highly recommended for all wine connoisseurs. (Index not seen.)—Ann Weber, Bellarmine Coll. Prep., San Jose, CA

Witty, glib, flip, and irreverent, this surprising and entertaining book on a scientist's travails and travels to see all 55 extant stuffed specimens of the extinct Labrador duck, is also informative, with good science and ruminations on the nature of extinctions. An excellent raconteur, ornithologist Chilton (biology, St. Mary's Univ. Coll., Alberta) peppers his book with tales of travel mishaps and detailed descriptions of the history and atmosphere of major cities and museums. There is even a little harmless erotic titillation with descriptions of skinny-dipping in a glacier-fed stream and innocently sharing hotel rooms with women. Along the way, the reader also learns about George Sand, Wayne Gretsky, Graham Greene, and Mark Twain as well as various historical and contemporary emperors and naturalists. VERDICT This volume could have been improved with bibliographic references and a table listing where the 55 Labrador ducks are now held. But Chilton has performed a valuable service by expanding our meager knowledge of this little-known bird. Highly recommended for naturalists, general nature readers, biologists, academics, and travelers.—Henry T. Armistead, formerly with Free Lib. of Philadelphia

Jacques Cousteau was truly the "Sea King." He helped invent the scuba regulator, wrote great books about the ocean, and brought his underwater explorations into our living rooms with his TV series The Undersea World of Jacques Cousteau. Now, in Matsen's well-written biography, it's finally time to meet the man behind the image. Matsen (Descent: The Heroic Discovery of the Abyss; Titanic's Last Secrets) places Cousteau's films, books, and fame into the context of the rest of his life—ambitions, childhood, family relationships, friendships, and disagreements. Previous biographies (such as Richard Munson's 1989 Cousteau: The Captain and His World), while good, have tended to concentrate on Cousteau's public life or were written too early to provide the full picture of the man. Cousteau commissioned or wrote essential titles, like The Silent World (1953, coauthored with Frédéric Dumas), that focus on the development of diving. An extensive bibliography will guide the reader who wants even more. VERDICT Readers who dive, who are interested in ecology or the oceans, or who simply recognize the name Cousteau, will want to read this full, well-rounded portrait of one of the world's greatest explorers and conservationists. Highly recommended. [See Prepub Alert, LJ 6/15/09.]—Margaret Rioux, MBLWHOI Lib., Woods Hole, MA

Stopping first at the Leaning Tower of Pizza in Minneapolis, where he met and fell in love with his girlfriend, Katy, Dregni (English, Concordia Univ.; In Cod We Trust: Living the Norwegian Dream) then persuaded her to move to the northern Italian town of Modena, where their interest in eating amazing food was bankrolled by teaching English to Italians and writing a weekly newspaper column. Their own education in cultural differences encompasses the mores of coffee drinking, victimization by elderly ladies in the supermarket, the notorious vagaries of bureaucracy, and the physical limitations of guests' stomachs to ingest massive quantities of food proffered by insistent hosts. Somewhat similar in tone to Peter Mayle's A Year in Provence, Dregni's essays easily and deftly draw the reader into the rhythm of his Italian community—a trait he shares with Frances Mayes (Under the Tuscan Sun), although readers will find him rather more attuned to the quiet humor of the everyday. VERDICT This witty and evocative culinary memoir will appeal to food lovers, those interested in Italy and Italian culture, and anyone who enjoys a good travel narrative. Highly recommended.—Courtney Greene, DePaul Univ. Lib., Chicago

A best seller in its original 2006 Italian edition and now published for the first time in English, this engrossing culinary and cultural study by a longtime Umberto Eco collaborator (Eco writes a foreword) is part travelog, part encyclopedia. Chapters alternate between exploration of each region and examination of broader aspects of the cuisines such as the contributions from the Jewish community or the role of pasta. Kostioukovitch, who hails from Russia but lives and works in Italy, traces what Italians may take for granted: the ties between food and politics, literature, geography, and more. The breadth of detail is remarkable, and though each regional chapter ends with a similarly presented listing of notable foodstuffs, the prose leads readers off in unexpected directions. Readers will appreciate how Kostioukovitch expands beyond the better-known ingredients and dishes of Italy and reveals the daily fare and special items that may seldom be experienced outside their regions or occasions. Note, however, that this is not a cookbook: Kostioukovitch richly describes dishes but offers no recipes. VERDICT For readers looking to explore culinary authenticity and origins, this is highly recommended. [See Prepub Alert, LJ 6/15/09; for regional recipes, see Lidia Bastianich's Lidia Cooks from the Heart of Italy, reviewed below.—Ed.]—Peter Hepburn, Univ. of Illinois at Chicago Lib.