A Curious Harvest: The Practical Art of Cooking Everything, by Maximus Thaler and Dayna Safferstein; published by Quarry Books, Beverly, Massachusetts, 2014; 160 pages, softbound, $24.99.
There is hardly any point in searching for a topic for this column. Like a cow grazing in the field, the writer is best off using what he finds before him.
In this case it is A Curious Harvest: The Practical Art of Cooking Everything. Elka Schumann handed a copy of the book to me a week or so ago while we stood talking in the kitchen at the Bread and Puppet Theater in Glover.
Some of our Christmas cookies from a previous year. Clockwise from the bottom center, are: Cuccidati, or Italian fig cookies; pizzelle; almond cookies (recipe not provided here); merenguitos; and more pizzelle. Photo courtesy of Natalie Hormilla
copyright the Chronicle December 11, 2013
by Natalie Hormilla
Some years ago, when we got tired of too many Christmas gifts with too little meaning, we started to give away Christmas cookies.
The whole process is beautiful. We bake together, listen to Christmas tunes, talk about the people we’ll give them to, sip amaretto, and just hang out as a family.
The best part is giving them. The cookies we make for Christmas make their appearance just once a year. They have a way of inspiring talk about those past family members who carried the recipes into the present.