Customer Reviews

Cooking For Mr Latte

5 star:		(22)
4 star:		(8)
3 star:		(4)
2 star:		(5)
1 star:		(11)

 

 

Cooking for Mr. ... Who? Even though I may be the only male member of the species who has read this book--this is *hard core* "chick lit," so stop reading now if that turns you off--I can only assume the title is smugly ironic. C'mon--*no one* cooks for *Mr.* Anybody anymore, right? Ah, but the subtitle ("A food lover's courtship") assures us; dear Ms. Hesser is the food lover--you were expecting maybe the guy with the nickname?--so *she's* doing the courting here, thank you very much. We're back on safe ground.

And this tale starts well because, compared to a bit later on, we're actually reading a tale. The first few "chapters" (I use that term *very* loosely, as does the author) consist of light, gossipy, he-said, she-said banter with good food as a backdrop. They stumble through a first date. He earns his nickname. He makes her dinner. (She's impressed.) Conclusions of each episode detail exact recipes of everything eaten (the author kept a diary). The recipes aren't bad (I even tried a few).

At this point I hope the reader likes how the relationship is going, because by forty pages in the author adjusts the lens on Mr. Latte; he comes back into focus when needed, but we're basically done with him. The remaining 90% of Mr. Hesser's diary gives us Everything You Possibly Wanted To Know About Me. Or at least My Diet. Courtship? I can count on one hand the number of emotional statements, expressions of affection, or even more-than-trifling romantic insights in this book; in case you have to ask, they're nearly all hers. Attraction? *Sex*? Please, this is about, um, food.

And so on it goes--for thirty-seven (count 'em) vignettes, each about 5-6 pages (or approximately the length of a newspaper food column, which Ms. Hesser conveniently writes--for the New York Times) followed by the aforementioned recipes. This structure isn't really *that* awful, but for supporting a bird's eye-view of a courtship, well, this ain't quite Cyrano de Bergerac. Strangled both by its prose and format, 'Mr. Latte' doesn't convey or evoke the slightest wisp of emotional pulse.

By the less-than-breathless ending I was left with a few questions. What in the name of Zeus was Ms. Hesser's affection for her beloved based on? Mutual appreciation of food? Work? Sense of life? Approval from friends and relatives? We're given obtuse hints on all these subjects, but the author never lets us in; we get plenty of food, precious little courtship, and zero emotion.

And finally: how can a food writer who puts away a daily bowl of ice cream, attends an endless stream of dinner parties, and basically never appears to do anything but write and eat (passionately!) still be the ultra-thin chic gal artistically rendered (the retro hair clips are a give-away) thirty-seven times over--not including the cover? Now answering *that* would be a column worthy of courtship! And include the recipes, please.

So what if you don't agree with Amanda's opinions or lifestyle? Her stories are fun and the recipes are FABULOUS, every single one. I was never that tempted to try her recipes when they appeared in the NY Times magazine. But I've tried at least a dozen in the book, and I must say, not only do they all work, but I've received raves from my family and friends for every recipe I've tried: ginger duck, pasta with lemon and creme fraiche, slow-roasted cod, romesco sauce, etc. etc. Try them and you'll see.

I completely enjoyed this fun, well-written, witty book. Amanda's writing makes me want to jump off the couch and whip up dish after dish, invite friends over and really enjoy life. I do not understand why some reviewers find her writing offensive- lighten up! She's honest, about herself and others, and I find her and her writing totally appealing. As I often do with a delicious dish, I found myself rationing this book so that I wouldn't finish it too quickly. What a wonderful way to spend a lazy afternoon and learn a thing or two about cooking in the meantime.

...Hmmm. Did Amanda write the last couple of reviews herself from "Portland OR", or did she have her sister do it for her? Weird that TWO such defensive, glowing reviews appear side by side from the same part of the country...oh well. This book is a self-absorbed souffle that falls flat. Perhaps it's supposed to be the point of this sort of writing, but when you do these little essays, you do run the risk of laying yourself open to any and all crits by *paying* customers...Ms. Hesser's writing was priced much more reasonably in the NY Times, which-well, I guess she's their EX-food writer, now. Pass.

I am a food editor and write a cookbook review column for a major metropolitan daily newspaper. I thought the description of this book sounded fun -- I date a welder-fitter who eats spaghetti out of the can -- so I bought it. I could not believe the condescending attitude of the author -- and why her boyfriend, who must be a masochist, put up with her. What cruel thoughts she had about him. I could even visualize the eye rolling and cringing that went on as she got to know him "better."
Now I see that this book won an IACP award. Thank goodness the James Beard folks had much more sense.
Amanda, my dear, I hope you don't fall out of your ivory tower -- you're in for a big bounce. But, then, what do you expect from someone associated with the New York Times, which got brought down more than a few rungs lately for reporters with big attitude problems?
I never reviewed this book. And I'm reluctant to give it to someone else. It'll be among the book discards at our next office $1-a-title sale, with proceeds going to needy children.
P.S. Maybe Amanda ought to spend some time working in a soup kitchen to bring her down to earth. Or, perhaps it's a matter of just keeping her opinion to herself. In Proverbs, it says: "Even a fool seems wise when he keeps his mouth shut."

I am so glad I bought this book in spite of the negative reviews I read. I loved every page of it. The story was fun, honest, and engaging, the descriptions of the food were sumptuous, and the recipes look incredible - I can't wait to try them. I will definielty recommend this to all my "foodie" friends.

My fiance bought this book for me, and it was an absolute delight from cover to cover. A charming story about food and love and how they often go hand in hand.

When I saw Amanda Hesser at the awards ceremony sitting at the table next to mine, I told her I had loved her book, and to 'break a leg.' She very courteously smiled and remarked that she was up against a book by Jacques Pepin, so it was nice to be nominated. She was absolutely astounded when they called her name, but those of us who had read it, cheered. Her honesty and straightforward style, and above all, her ability to recognize her human-ness with errors and mistakes we all make, made this a delightful read. (And admittedly scrumptous with the recipes!)

An additional note, she did a talk at the IACP conference and was billed as being a modern day MFK Fisher. Interesting comparison, indeed! "Timeless writing about food and the impression it leaves on our lives. "

It's the most charming and yummy food book I've ever read. And the recipes are great!!! I've tried 3 so far (in one week), and can't wait to try more!!!!! Her writing makes me smile, laugh, and hungry. It's a must read!

I read Amanda Hesser's COOKING FOR MR. LATTE while recovering from surgery. What a delight! I could hardly wait to get into the kitchen and try her recipes.

The recipes are written in a casual, conversational style, probably much like those family recipes scribbled on the old 3x5 cards you probably still have in your kitchen along with your online digests and fancy cookbooks. Her recipes are like those on the cards, delicious, reliable and homey -- the ones you return to when you want comfort in the kitchen, not a "project". (Try the Meyer Lemon Linguine w/Creme Fraiche, the chocolate 'Dump-It Cake', Oven Fried Chicken, and the Beets, Apples and Ginger with Clementine Vinaigrette.)

Amanda Hesser shares with us her friendly, foodie persona and delivers recipes that transport us into her Grandmother's kitchen on the Eastern Shore of Chesapeake Bay, a friend's place in Boston, and back to her apartment in NYC. Amanda Hesser highlights the joys of sharing good food with good company, even when that company is yourself (e.g. "single girl salmon").

I applaud Amanda Hesser for following her passion and making a career out of her love and interest in food. Rather than seeing her as pretentious, I see her as an inspiration.