Life is meals A food lover's book of days

The author of A Sport and a Pastime teams with his wife, his 30-year cooking companion, to produce a "dinner book," a quirky cornucopia of recipes, historical notes, household hints, brief surveys of foodstuffs (eggs, salt, avocados, doughnuts, cheeses, olives, martinis, etc.) and utensils (forks, knives or toothpicks, say), appreciation of friends met both in life (including Alice Waters and Julia Child) and through books (Lord Byron, Anna Karenina) and random observations (what makes a good waiter) and advice of all kinds. For example, six "days" in January are dedicated to the useful art of giving a dinner party, but in fact, tips on, or accounts of picnics and parties (clearly a delight for both Salters), are everywhere. Their recipes are simple and good (Polpettone alla Toscana; Chicken Marengo; Fraises ? la Cussy; Gazpacho) and can usually be made in advance, leaving the cooks free to socialize. But this volume is not chiefly one of recipes or hints (though both may prove practical). The Salters call it a "bedside book" and, with its attractive packaging and charming illustrations by Fabrice Moireau, it should make the perfect hostess gift, not always an easy thing to choose, say the authors. (Oct. 20) (c) Copyright PWxyz, LLC. All rights reserved

Inspired by their personal journal, James (A Sport and a Pastime) and journalist Kay Salter have compiled a charming collection of brief essays on food and wine, with 37 recipes and beautiful illustrations. The entries range from thumbnail biographies of the great chefs to the sauces of ancient Greece to dinner parties with John Irving. Other entries include notes on preparing food, explanations of the names of famous dishes, and tips on how to throw a dinner party. The Salters make entertaining seem an essential social act and will inspire anyone to get into the kitchen. The recipes represent home cooking at its best, including classics like Gazpacho, Blinis, and Chicken Marengo. There are also several cocktail recipes, as well as information on several of the authors' favorite wines. This lovely though nonauthoritative miscellanea may not be an essential purchase, but it is fun. Best for larger cookery or browsing collections.-Devon Thomas, DevIndexing, Chelsea, MI (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Béchamel Sauce Béchamel, the delicious white sauce for creamed vegetables, soufflés, and croquettes, first appeared in France during the reign of Louis XIV (1643-1715), though it may have been created earlier and elsewhere. It was named for Louis de Bechameil, a handsome, corrupt financier who served as the king's majordomo. He had all the luck, complained an old duke who said he had been serving chicken in a cream sauce since before Bechameil was born, and no one had named any kind of sauce for him. Béchamel is simple to make and takes only about five minutes. There are a number of variations using more or less butter and flour, depending on the desired thickness, but the foundation for all of them is the same. Ingredients 2 tablespoons butter 3 tablespoons flour 2 cups milk heated to a boil in a small saucepan In a saucepan, melt the butter over low heat. Add the flour slowly, stirring until they are smoothly blended without browning. Remove from heat. Add the milk and stir vigorously with a wire whisk. Set over medium heat, stirring until the sauce comes to a boil; then cook for another minute, stirring constantly. Makes two cups. Excerpted from Life Is Meals: A Food Lover's Book of Days by James Salter, Kay Salter All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.