Category Archives: Book And Restaurant Reviews

Restaurant Review: Chez Marie Louise (Paris)

Posted on July 20, 2012 | Leave a comment
Photo of Chez Marie Louise for blog post, "Recipe: Sweet Cornbread," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Chez Marie Louise is an oasis of fantastic and authentic Parisian food.

I’ve been back from France for three weeks and since I probably won’t be visiting again soon, I find myself REMINISCING by looking at the photos I took. Of all the cities I visited, my favorite was Paris, which happened to be our last stop.

I had been to Paris 2 years ago and was less than satisfied with the food and the people. I was on the receiving end of one too many of those INFAMOUS “French stares.” So, with bad memories and a very unimpressed stomach, I VOWED never to set foot on Parisian soil again. Never going back to Paris would be too soon for my taste.

Look at how well that went for me: Our flight from France back to America took off from Paris and I had to make the best of a short day in the City of Lights. After a whirlwind David Lebovitz tour of Paris, we had dinner at Chez Marie Louise, a Trip Advisor recommendation.

The restaurant was reasonably priced, and the food was exquisite. We ate outside and the ambiance was enhanced by the buck naked neighbor watching the diners from his terrace across the street. Delightful.

Cancel that previous vow I made. I can’t wait to get back to Paris.

Photo of chez marie louise menu for blog post, "Restaurant Review: Chez Marie Louise," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The menu at Chez Marie Louise consists of traditional Parisian fare.

Photo of Chez marie louise for blog post, "Restaurant Review: Chez Marie Louise," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

“Cuisine Traditionelle” is hard to come by in Paris. Seek and you shall find.

Photo of salmon tartare for blog post, "Restaurant Review: Chez Marie Louise," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I’m a sucker for all fish tartares, and the one served at Chez Marie Louise is prepared simply with a squeeze of lime juice, toasted baguette and fresh lettuce.

Photo of avocado, shrimp, and grapefruit dish for blog post, "Restaurant Review: Chez Marie Louise," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

This dish consists of a halved avocado, shrimp and grapefruit segments and is served with arugula and a creamy sauce, a surprisingly delicious combination.

Photo of eggplant dish for blog post, "Restaurant Review: Chez Marie Louise," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

My mom ordered this tower of roasted eggplant which is served with a house-made sun-dried tomato sauce, ricotta cheese and a pesto sauce that has a slightly smoky flavor.

Photo of steak dish for blog post, "Restaurant Review: Chez Marie Louise," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I also love steak, so it was a no brainer for me when I saw a steak dish on the menu. This steak sits in a thickened red wine sauce and is served with “pommes frites.” Oh La La.

Photo of fish dish for blog post, "Restaurant Review: Chez Marie Louise," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

My dad picked this fish dish which proved to be the best thing on the menu hands down. It consisted of fish served in a creamy sauce with creamed spinach (I swear this was so incredibly tasty. It was anything but your grandma’s bland creamed spinach) and potatoes.

Photo of banana dessert for blog post, "Restaurant Review: Chez Marie Louise," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The waiter convinced us to try the banana, caramel and ice cream dessert which was an out of this world, amazing, tasty, crispy, smooth, sweet and satisfying treat.

Photo of Chez Marie Louise owner for blog post, "Restaurant Review: Chez Marie Louise," on www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The charming and enthusiastic owner of Chez Marie Louise made the dining experience special and hilarious.

Revoir Bientôt, Paris,

Charis

  • REMINISCING = recalling the past
  • INFAMOUS = notorious
  • VOW = a solemn promise

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Posted in Book And Restaurant Reviews, Restaurant Reviews, Restaurants, Vocabulary

David Lebovitz’s Paris

Posted on July 1, 2012 | Leave a comment

Photo of The Eiffel Tower for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

I’m finally home from my vacation in France, Amsterdam and Berlin, and as with any trip I’ve ever taken, I am experiencing some mixed emotions about being back. I try to lessen these FLUCTUATING feelings by living by  my mom’s MAXIM, “It’s great to travel and it’s great to come home.” I was able to finish off the trip with a short, but oh-so-sweet stop in the city of lights. I spent one week in Paris two years ago and wasn’t as impressed as I had anticipated. During that entire trip, I RELENTLESSLY tried to convince myself that I was as obsessed with the city as most Americans are. I am proud to say that thanks to my most current trip, I am a CONFIRMED Parisian-Lover, and the half-a-day I spent in Paris was, finally, as lovely as I had hoped.

I have one tip for ASPIRING travelers: Before you depart, read a book/s about the places that you are going to visit. During this trip, I read The Sweet Life in Paris, by food-blogger, David Lebovitz. At the back of this fantastic book, Lebovitz recommends restaurants, boulangeries, fromageries, e.t.c in Paris. Coming from someone who has lived there for over a decade, I trust his advice and made a point to stop at some of his holy grail Parisian places.

First Stop: Da Rosa

Photo of Da Rosa for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Restaurant Da Rosa offers traditional and authentic French fare.

Second Stop: Poilâne

Photo of Poilâne bread for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

Bread offered at Poilâne bakery has gained the reputation of “best bread in the world” and is inscribed with a cursive “P.”

Photo of Poilâne apple tarts for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

David Lebovitz recommends these “deceptively simple” and incredibly delicious apple tarts from Poilâne.

Third Stop: Ladurée

Photo of Ladurée macarons for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The rose infused macaron I had from Ladurée  was the single best dessert I have tasted. They definitely live up to their reputation.

Photo of Ladurée pastries for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

The pastries at Ladurée looked just as divine as the macarons.

Fourth Stop: G. Detou

Photo of G. Detou for blogpost, "David Lebovitz's Paris," on website www.SATgourmet.com, by author of Cook Your Way Through The S.A.T., Charis Freiman-Mendel.

G. Detou, which translates to “I have everything,” offers specialty foods ranging from chocolate to mustard. David Lebovitz says, “If G. Detou didn’t exist, I couldn’t live in Paris.” Please Note the E. Dehillerin bag in my Dad’s hand.

Charis

  • FLUCTUATING = rise and fall irregularly
  • MAXIM =  a saying
  • RELENTLESS = incessant
  • CONFIRMED = established
  • ASPIRE = hoping to achieve

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Posted in Book And Restaurant Reviews, Restaurants, Videos, Vocabulary

Book Review: Ripe

Posted on May 16, 2012 | Leave a comment

Photo of cover of cookbook "Ripe" by Cheryl Sternman Rule for book review by Charis Freiman-Mendel, author of "Cook Your Way Through The S.A.T."

Ripe, a PAEAN to produce, is the product of a collaboration between an omnivore food writer and a pescaterian photographer. I had to spend a good amount of time with this book to figure out exactly how to characterize it. It’s a cookbook, but not really. It’s a photo essay, but not really. It’s a handbook of fun food facts and healthy eating ideas, but not really. Actually, it’s all of the above. It finally hit me that the book doesn’t neatly fit into any once category. It’s really a love poem celebrating the wonders of fruits and vegetables. The book has an unintended, extra added bonus for SATgourmet followers: some seriously good vocabulary.

Photograph of honeydew salad with poppy seed dressing by photographer Paulette Phlipot for cookbook "Ripe" review by Charis Freiman-Mendel, author of "Cook Your Way Through The S.A.T."

Ripe: Honeydew Salad With Poppyseed Dressing

In her introduction to the book, author Cheryl Sternman Rule declares that being a food marm is not her intention: most likely you already know the importance of healthy eating. Her mission is to help you find the joy and beauty of produce, experience flavorful dishes, and spark your imagination to create some recipes of your own.

Photo of colors of the rainbow or electromagnetic spectrum known as "Roy G. Biv" for Charis Freiman-Mendel review of cookbook "Ripe"

Rainbow of food colors in "Ripe" AKA "Roy G. Biv" AKA the electromagnetic spectrum.

The book is organized by color rather than season, which is unusual for a produce-focused cookbook. Sternman Rule features 76 fruits and vegetables in rainbow order: red, orange, yellow, green, purple/blue and white (which physics students such as me will recognize as “Roy G. Biv”). Each one is introduced with chatty insights and observations by the author, followed by a recipe and a “simple uses” suggestion.

Photograph of toasted edamame with garlic chili oil recipe by photographer Paulette Phlipot for review of cookbook "Ripe" by Charis Freiman-Mendel

Ripe: Toasted Nori Edamame With Garlic-Chili Oil

Most of the recipes are easy to prepare and range from fairly standard (Grilled Asparagus With Chopped Egg and Champagne Vinaigrette, Ginger Cashew Cauliflower, Peanut Strewn Purple Cabbage Slaw), to unique and different (Jicama with Peanut Sriracha Dip, Cremini Farro Hash with Poached Eggs, Persimmon Apple Radicchio Stacks). Photographer Paulette Phlipot’s painstakingly perfect images show REVERENCE for food. Have a look and I promise, the pictures will make your mouth water.

Photograph of eggplant romesco rigatoni by paulette phlipot for cookbook "ripe" review by charis freiman-mendel, author of "cook your way through the s.a.t."

Ripe: Eggplant Romesco Rigatoni

The most unique and possibly most useful aspect of the book is the “Simple Uses” suggestion that follows each recipe. The list of 3 practical uses and/or flavor ingredient combinations is meant to prod the inner chef out of your culinary comfort zone and help you get creative.

Photograph of Radicchio salad by paulette Phlipot for cookbook "Ripe" review by Charis Freiman-Mendel, author of "Cook Your Way Through The S.A.T."
Ripe: Radicchio Salad WIth Tahini Lemon Drizzle

If food is your muse, this is your book.

“Ripe” is available nationwide in bookstores and through online booksellers.

Charis

Thanks to Cheryl Sternman Rule for the LITANY of SAT vocabulary in her book.

Here are a few examples:

  • “Perhaps there’s no point in MALIGNING a peach to build  up a nectarine: both fruits have plenty to offer and similar culinary applications.”
  •  “Given blueberries’ DIMINUTIVE size, you can pile them on with irresponsible, reckless abandon.”
  1. PAEAN = praise
  2. REVERENCE = respect
  3. LITANY = catalogue
  4. MALIGN = berate
  5. DIMINUTIVE = small

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Posted in Book And Restaurant Reviews, Dessert, First Course (Appetizers), Healthy Snacks, Main Course, Recipes, Side Dishes, Vocabulary

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Book Review: “Zuppe” Celebrates Sustainable Eating

Posted on April 30, 2012 | Leave a comment
Photo of front cover of Zuppe cookbook for book review blog post by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Available on Amazon, online booksellers and in local bookstores.

The recently published Zuppe features 50 soup recipes prepared by members of the Rome Sustainable Food Project, a mess hall serving the community of artists at the American Academy in Rome. As a diehard Italophile, I was predisposed to love this book, and I wasn’t disappointed. Author Mona Talbott, a Chez Panisse and Alice Waters disciple, is a frugal foodie who proves (with grace and style) that healthy, tasty, economical meals can be prepared on a shoestring budget. She crowd sources the recipes from her staff and local food PURVEYORS, and demonstrates that institutional dining doesn’t have to be institutional.

Ingredient list for cauliflower soup from Zuppe cookbook for cookbook review by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

You can substitute Parmigiano Reggiano for the Grana Padano.

Starting with the fall, and following the academic year, the book is divided by season, insuring that the freshest produce forms the daily cuisine. The soups are HALE and hearty, using very basic ingredients that are readily available. The recipes are designed to serve either  4 – 6 or 6 – 8 and are offered in both American  and European weight systems (ounces and liters, pounds and kilos).

Photo of ingredients for cauliflower soup from Zuppe cookbook for book review blog post by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Cauliflower Soup Ingredients.

The recipes appear to be relatively simple, so I asked my Mom, who is severely cooking-challenged, to try two of the recipes. Even though we are ENSCONCED in spring, I chose two of the winter recipes, which seemed appropriate because it’s still cold in New England. My Mom prepared the “cauliflower soup” and the “lentil and carrot soup” during my long weekend home from school. She was stressed by less than exact directions, such as “a bunch of parsley.” How big is a bunch???

Photo of ingredients for chopped cauliflower and potato for cauliflower soup recipe from Zuppe cookbook for book review blog post by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Chop the cauliflower and potato.

Photo of chopped celery and onion for cauliflower soup recipe from Zuppe cookbook for book review blog post by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Chop the celery and onion.

Photo of chopped celery and onion sauté for cauliflower soup recipe from Zuppe cookbook for book review blog post by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Saute the celery and onion.

Photo of simmering cauliflower soup from recipe from Zuppe cookbook for book review blog post by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Simmering cauliflower soup.

Photo of Charis seasoning the cauliflower soup for recipe from Zuppe cookbook for book review blog post by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Mom asked me to help with the seasoning.

Photo of cauliflower soup from recipe from Zuppe cookbook for book review blog post by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Add parsley, cheese and black pepper just before serving the cauliflower soup.

We served the soups with artisanal bread and salad. The meal didn’t disappoint but Mom complained that the recipes were DECEPTIVELY simple.

The proceeds from sales of Zuppe support the Rome Sustainable Food Project, a very worthy cause. I love that the cover is faux-distressed to suggest that the book is a hand me down from Grandma. Soup is a staple meal for year round cooking, which makes Zuppe an INDISPENSABLE addition to your cookbook collection.

Charis

  • PURVEYOR = vendor
  • HALE = healthy
  • ENSCONCED = settled
  • DECEPTIVELY = deceivingly
  • INDISPENSABLE = essential

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Posted in Book And Restaurant Reviews, First Course (Appetizers), Vocabulary

Book Review: “Words That Make A Difference”

Posted on April 21, 2012 | Leave a comment
Photo of book, "Words That Make A Difference" for blog on book review on www.SATgourmet.com, a blog by Charis Freiman-Mendel, author of "Cook Your Way Through The S.A.T."

Reading and studying "Words That Make A Difference" is a great way to learn more vocab!

On my hunt to find another creative vocabulary book, I came across Words That Make a Difference: and how to use them in a masterly way, written by Robert Greenman. Words That Make A Difference offers  yet another way to ATTAIN a great vocabulary through context. The book features hundreds of words that were used in passages from the RENOWNED newspaper, The New York Times. The book also includes a vocab list at the beginning and offers an easy tool at the end to clear up common linguistic mistakes, such as understanding the difference between “affect” and “effect.” There are about 400 pages of vocab words used in context, a sentence definition of that word and also how to sound it out. This book will keep you busy! Words That Make A Difference is a self-guide to learning words by reading passages that were written by vocabulary experts. It’s interesting and it makes learning fun.

Example:

SURREPTITIOUS   suh ruhp TI shus: acting in a secret, stealthy way

“‘The video pirates would take portable video cameras into movie theaters and surreptitiously tape the feature films being shown,’ Ms. Pirro said. She said they would then return to their base of operations and, using hundreds of conventional videocassette recorders, mass-produce copies of the movie.”

Words That Make A Difference was published in 2000, so it can be considered a “classic.” For words that make a difference today, Erin McKean writes a column for the New York Times NEMESIS called, Week In Words, a field guide to unusual words in this week’s Wall Street Journal. Erin highlights vocab that is not likely to appear on standardized tests but is fun NEVERTHELESS. 

Photo of mirliton or chayote squash for post by charis freiman-mendel, author of "cook your way Through The S.A.T.", on book review of "words that make a difference"
Mirliton (AKA chayote squash)

Erin wrote this in the February 11, 2012 column:

the mirliton squash (also known as a chayote) can be swapped for bitter melon varietals.

The word mirliton comes from a French word for a kazoo-type flute, although the squash itself is often called a “christophene” in France. It is also pronounced as “mella-ton.”

April 25th is National Zucchini Bread Day… consider baking a mirliton bread to celebrate! Scarlott Paolicchi recently featured my Zucchini Brownies recipe and fun fact vocabulary from Cook Your Way Through The S.A.T. on her blog, www.FamilyFocusBlog.com. Brownies aren’t exactly bread…but close enough?

Charis
  •  ATTAIN = achieve, acquire
  • RENOWNED = famous
  • SURREPTITIOUS = acting in a secret way
  • NEMESIS = rival
  • NEVERTHELESS = still

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Posted in Book And Restaurant Reviews, CYWTTSAT Review, Dessert, Fun Fact Blurb, National Zucchini Bread Day, Vocabulary, Vocabulary Match Test

Book Review: Funny Food

Posted on April 2, 2012 | Leave a comment
Photo of cover of "Funny Food" for book review by Charis Freiman-Mendel author of "Cook your way through the s.a.t."

"Funny Food" is laugh out loud funny.

Parents can no longer ADMONISH their kids, “don’t play with your food,” thanks to the recently published, “Funny Food,” a book that makes fooling with food a high art form. For the last 50 years, Bill Wurtzel has entertained his wife Claire by feeding her edible art for breakfast. His kids and grandkids are lucky enough to also be in on the fun. The result of Bill’s labor of love is a beautiful book that showcases his OEUVRE, 365 photos of playful, creative dishes, one for each day of the year. The book also offers food tips, recipes, nutritional insights and a step-by-step guide showing how to make a few of his breakfast designs.

Photo of bar mitzvah boy from "Funny Food" book for book review by Charis Freiman-Mendel, author of "Cook Your way through the s.a.t."

Egghead bar mitzvah boy is my favorite of all of Bill Wurtzel's creations.

“Funny Food” is an innovative tool for families interested in spending quality time preparing healthy breakfasts, discussing good nutrition and getting kids to use their imagination. The book features breakfasts that include eggs, pancakes and waffles, oatmeal, fruits and veggies, cereal, pita, yogurt, nuts, cheese and jam, enough of a variety that even the most finicky eater can be satisfied. Mealtime really can be joyful.

Bill and Claire have been conducting funny food workshops for kids in New York City schools for the last year. They are concerned about childhood obesity and hope to promote healthy eating by inspiring kids to make good food choices and empowering positive eating habits. They understand that making healthy food look good actually makes it more PALATABLE. Speaking from personal experience, school cafeterias could also learn a thing or two from this book!

Photo of parsley man from "Funny Food" book for book rebiew by Charis Freiman-Mendel, author of "cook your way through the s.a.t."

This guy definitely helps the veggies go down easy.

“Funny Foods” is guaranteed to put a smile on your face. The book is informative, and as the title suggests, funny for kids of all ages (even the grownup ones). “Funny Food”  is available on Amazon. For more information about the book, Bill and Claire Wurtzel and their workshops, visit www.funnyfood.us.

The last sentence of the book is, “”And of course, don’t forget to eat your veggies!” I hope this means Bill will follow up with a “Funny Veggies” book.

Credits: From Funny Food: 365 Fun, Healthy, Silly, Creative Breakfasts by Bill & Claire Wurtzel. Welcome Books. Photographs © 2012  Bill Wurtzel. www.funnyfood.us

Charis

  • ADMONISH = scold
  • OEUVRE = body of work
  • PALATABLE = appetizing

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Posted in Book And Restaurant Reviews, Vocabulary

Fried Green Tomatoes in St. Simons, Georgia

Posted on March 9, 2012 | 1 comment
Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T. posts photo of fried green tomatoes for blog.

Fried green tomatoes are a great southern appetizer, and "Blackwater Grill" knows how to make them well!

Following a six-day stay on Useppa Island in Florida, we’re heading back home. Tonight we ‘ve stopped in St. Simons, Georgia, a QUAINT and charming southern town. 

For dinner, we dined at the “Blackwater Grill,” a restaurant featured on an episode of “Diners, Drive-ins, and Dives.” The food proved to be MEDIOCRE, with the exception of their scrumptious fried green tomatoes. In addition to their perfect crisp, the sweet roasted red pepper sauce perfectly complemented the tomatoes and also added color to the almost PELLUCID fried tomatoes. I have my own recipe for this dish in “Cook Your Way Through The S.A.T.,” but was thrilled to try a different version!

  •  QUAINT- old-fashioned
  • MEDIOCRE- average
  • PELLUCID- transparent

Charis

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Posted in Book And Restaurant Reviews, Vocabulary

Dolce Italia: Seek And You Shall Find

Posted on March 6, 2012 | Leave a comment
Photo of restaurant Dolce Italia in Sarasota, Florida for blog post by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

An oasis of great food in Sarasota, Florida.

My spring-break family road PEREGRINATION landed us in Sarasota, Florida. Contrary to popular opinion, fantastic food can be found in all cities…if you look hard enough. My Dad is a good-restaurant-magnet and he uncovered “Dolce Italia,” a family-owned Italian eatery. Tiziana and Pippo emigrated from Naples a few years ago and have been serving traditional Neapolitan dishes ever since. We sampled the antipasto, caprese salad, meat lasagna, spaghetti alla puttanesca, and a red fish that was served with a delicious tomato-based sauce and finished with a touch of cream.

Photo of restaurant Dolce Italia, Chef Tiziana in Sarasota, Florida for blog post by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Tiziana is truly an Italian spirit.

Seeing the restaurant from the outside proves that one should not judge a book by its cover. “Dolce Italia” is located in a DISMAL strip mall on a busy road, but once inside, the charming ambiance and delicious food transports you to Italy. The highlight of the meal was the spaghetti alla puttanesca, (puttanesca is a tomato sauce with capers and olives) which was a more TANGY version of what is traditionally prepared in America. The pasta dishes were perfectly al-dente. The service was excellent and the waiter/waitresses  got out the food in a timely manner. The portion sizes were a little small, but didn’t diminish the dining experience.

Photo of restaurant Dolce Italia, spaghetti alla puttanesca in Sarasota, Florida for blog post by Charis Freiman-Mendel, author of Cook Your Way Through The S.A.T.

Pasta puttanesca is a classic Neapolitan dish.

Road trips don’t have to be SYNONYMOUS with “Applebees” and “Olive Garden.” “Dolce Italia” proves the ADAGE, “seek and you shall find.”

Charis

  • PEREGRINATION- trip
  • DISMAL- dreary
  • TANGY- zesty, acidic
  • SYNONYMOUS- having same or similar meaning
  • ADAGE- proverb

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Posted in Book And Restaurant Reviews, Vocabulary

Every Day With Rachel Ray Vocabulary

Posted on February 9, 2012 | 1 comment
Photo of alphabet soup bowl with the word "obsequious" spelled out for Every Day With Rachel Ray March 2012 issue featuring Cook Your Way Through The S.A.T.

Alphabet soup not only tastes good, it's good for your S.A.T.

Thank you to Allyson Dickman, writer for Every Day With Rachel Ray magazine, for mentioning “Cook Your Way Through The S.A.T.” in the March, 2012 issue. I love their photograph, which shows that alphabet soup can be put to use when you’re studying standardized test vocabulary.

OBSEQUIOUS = servile

Charis

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Posted in Book And Restaurant Reviews, Vocabulary

Book Review: Kitchen Confidential By Anthony Bourdain

Posted on February 7, 2012 | Leave a comment
photo of two books, cook your way through the s.a.t. by charis freiman-mendel and kitchen confidential by anthony bourdain for book review of kitchen confidential by charis freiman-mendel

Bestseller wannabe and bestseller

I was just home for the weekend and looked through my collection of favorite books. Kitchen Confidential by Anthony Bourdain was part of my “recreational reading” during my 7th grade homeschool. Bourdain, who worked every position in a restaurant, allows the reader to experience the culinary world through his SARDONIC outlook. He uses lots of raunchy language and doesn’t know the meaning of the word GINGERLY.

Many of his stories are laugh-out-loud funny and many are informative. After reading the book, I now know what to eat when and what not to eat why. For example, it’s never an advisable strategy to eat frittatas for Sunday brunch because the chef fills them with leftovers from the previous week.

photo of two books, cook your way through the s.a.t. by charis freiman-mendel and kitchen confidential by anthony bourdain opened and showing circled vocabulary words for book review of kitchen confidential by charis freiman-mendel

I marked up my copy of "Kitchen Confidential" using "read, circle, lookup"

I did “read, circle, lookup,” with Kitchen Confidential.  Here are some words I circled two years ago:

  • SKULKED = lurked
  • COMMISERATE = sympathize with
  • HANDILY = easily

Kitchen Confidential is a great read and has tons of standardized test vocabulary. That’s win – win for a foodie like me.

I strongly recommend it!

Charis

  • SARDONIC = sarcastic
  • GINGERLY = cautious

 

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Posted in Book And Restaurant Reviews, Vocabulary