Archive for the ‘Reviews’ Category
I imagine it’s entirely possible to enjoy Death Comes to Pemberley even if, heaven for-
bid, you’ve never read Pride and Prejudice; but I especially appreciate P.D. James’s latest
mystery because I do know about the Bennet and Darcy families. The novel begins six years
after Jane Austen’s Elizabeth and Darcy are married.
A few new minor characters are introduced, but James, for the most part, extends the lives
of those created by Austen in a completely believable manner: the Darcys have two young
boys; Jane and Bingley are regular visitors to Pemberley, the Darcy estate; and Wickham,
the troublemaker in the original work has a similar role, with his wife Lydia not far behind
in her ability to exasperate.
The story begins on the eve of the annual ball overseen by Elizabeth as she continues a
tradition started by Darcy’s mother. The preparations are interrupted when an uninvited,
hysterical Lydia appears believing Wickham has been shot nearby. The characters’ react-
ion to this news, subsequent discoveries, and a trial in London’s Old Bailey are sheer en-
tertainment. In James’s hands, the story is plausible. The characters react just as one
would expect of proper, early 19th century British gentry. Family obligations and public
perceptions dictate their behavior.
The numerous and recent spinoffs, including combining zombies with Pride and Prejudice,
even if only meant to introduce or reacquaint readers to Jane Austin, have never appealed
to me. However, James has created something completely original from classic literature
without diminishing appreciation for Austen’s writing.
“Death Comes to Pemberley”
Four Bookmarks
Alfred A. Knopf, 2011
291 Pages
Any place that goes by the name Hell’s Kitchen must be pretty confident that its
food is actually divine. At Ruffrano’s Hell’s Kitchen Pizza that doesn’t mean
the place is heavenly. In fact, far from it, but the pizza is, well, damned close.
Attitude is everything and the guys (I haven’t seen any women) stretching the
dough and taking the orders are no-nonsense whadda-ya-want pizza pie poten-
tates. Sometimes the pizzas are ready when expected, and other times they’re
not. You wanna make a deal out of it, go somewhere else. This isn’t something
I’ve seen or heard, it’s just a feeling; I’ve never left without my pizza though.
The crust is firm without being a brick, and thin without taking the shape of my
hand as I ate. The best thing about it is the sauce that graces the top. Thick and
full of intense tomato flavor, I almost wanted to pour it over a bowl of pasta.
Almost. The sauce with the crust and smoky mozzarella cheese is the food of
quasi- angels. We ordered Grandma’s Pie Bake, which is described as a “reverse
pan bake,” but no one explained what that means. The rectangular-shaped pizza
is simplicity at its best: sauce, cheese and basil. It’s too hearty to be a Margherita.
The only problem was charred corners. The Four Cheese White Pizza with ricotta,
mozzarella, provolone and parmesan is decadently gooey.
I recommend take-out. The surly staff may make you feel like hell, but the pizza
doesn’t.
Three-and-a-half plates
Ruffrano’s Hell’s Kitchen Pizza
9 Ruxton Ave.
Manitou Springs, CO
For some reason quality isn’t the only thing I associate with price, it’s also ambiance.
So I was surprised by the tony Famous Steak House where red meat reigns amid
a stylish but noisy dining room.
My friends and I had been anxious to try The Famous, and Restaurant Week literal-
ly afforded us the perfect opportunity. For $50 per couple, choices included the Caesar
salad or iceberg wedge with blue cheese; filet, ribeye or salmon; and cheesecake or
chocolate torte. The regular price of the filet is $38, so this was quite the deal.
The place was packed, which was most obvious from the sound level. I would not
choose this restaurant for a romantic evening. Although I did see a couple enjoying
their evening together – based on their proximity to one another in their circular
leather booth. I tried not stare, but since we were seated facing them, in a similar
booth, they were in my direct line of vision.
The iceberg wedge was almost a meal in itself. This, our server said, is a perfect salad
for blue cheese lovers; it was. Three of us ordered the filet and we all agreed it was
cooked very well but wasn’t fork-tender. Our odd-man-out ordered the ribeye and
was disappointed because it lacked the heartiness he associates with the cut.
The creamy cheesecake was perfect to end the meal, but we had to walk down the
street to a wine bar afterward to be able to hear each other talk.
The Famous Steak House
Three Plates
31 N. Tejon
Colorado Springs, CO
I’m not a fan of blood and gore thrillers in film, but put the stuff in a book
and I’m hooked. Jo Nesbo’s latest in the genre begins with terror and rare-
ly allows the reader time to breathe a sigh of relief. The Leopard starts
roughly where The Snowman left off, with Harry Hole now living in Hong
Kong where gambling and opium dictate his life – but not for long since
the Norwegian police need help solving another murder spree back on his
home tundra.
Hole doesn’t take long to determine the murders are related. Just as he
did in the previous novel, Nesbo takes readers on a hold-onto-your hats,
whiplash-inducing ride from one possibility to another, then back again,
and again. Additionally, he throws in several subplots just to keep things
really moving. The lure that actually brings Hole back to Norway is not
the challenge of the chase, it’s his near-death, elderly father. As Hole
unpacks the emotional baggage this creates, he establishes the connect-
ion of the murders, pines for his ex-wife and stepson, is attracted to a
female investigator, and is entangled in a turf war between the Oslo crime
unit and state police. This may sound like standard mystery ingredients, but
they’re not. And, it may make Hole seem like a superhero, but no way.
The beauty of Nesbo’s writing is the attention to detail, the depth of his
characters, and the thrill he creates as they battle to thwart or uphold
justice in very human ways.
The Leopard
Four Bookmarks
Adolph A. Knopf, 2012
517 pages
The word submission has multiple meanings, and all find their way
into Amy Waldman’s The Submission. On its surface, the reference
is to the design proposal for a 9/11 Memorial; subsequent insinuat-
ions include compliance, obedience and capitulation – among others
– as associated with religion, politics, marriage, relationships, em-
ployment: in other words, life.
Waldman’s finely woven novel begins with a committee charged
with selecting a memorial design. As the jury argues the merits of
one proposal over another, the most vocal advocate for one in parti-
cular is Claire, a widow representing the families who lost loved ones
in the World Trade Center. The initial conflict, however, is not what
creates the intrigue that results in turning the pages at an exception-
ally rapid rate; it’s the discovery that the selected memorial designer
is Mohamed Khan, a Muslim American.
The ripple effect evolves into a racial tsunami with politicians, report-
ers, other families directly affected by 9/11, and extremist organiza-
tions. Waldman raises questions that have no easy answers. Just as
the characters ask themselves how to best deal with this difficult
situation, the issues confront the reader as well. Emotions, values,
and preconceptions taint major and minor players alike.
The passage of ten years has not diminished the image of the twin
towers in flames, or other indelible impressions from that day.
Waldman’s portrait of the lingering aftermath demonstrates that
cultural and personal prejudices remain. Although the novel focuses
on New York City residents, it will resonate with American citizens
no matter where they live.
The Submission
Four-and-a-Half Bookmarks
Farrar, Straus and Giroux, 2011
299 pages
Amanda’s Fonda has been our neighborhood Mexican restaurant for years.
I’ve always enjoyed walking the five blocks from my house to the popular
eatery. Although my neighborhood hasn’t changed, Amanda’s has – and
not necessarily for the best.
The margaritas are still very good, and worth the walk – which makes it easy
to have more than one. Although the service remains attentive and friend-
ly, a recent visit proved disappointing when it came to the actual reason for
dining: food. Chips and salsa were just okay, not exceptional. Orders arriv-
ed a little too quickly, and without the blazing hot-plate warning. The food
was warm, but not even close to sizzling. In the past, the chicken and mole
entree featured chicken cooked in the spicy, chocolate sauce. Now, the mole
is simply poured over the top of two chicken breasts and garnished with ses-
ame seeds. There was not enough sauce to hide the dry texture of the other-
wise flavorless poultry. The standard rice and beans were the best thing on
the dish.
My husband’s colorful combination enchilada plate had easy to swallow fla-
vors, but offered nothing that really wowed us. Nonetheless, he barely left
any trace of its existence.
Our server explained to the group next to us that Amanda’s is no longer
family-owned. Instead, a local businessman has taken over but, she said,
he has left everything intact. I can only hope this was just an off night
for the food, and that the margaritas will continue to be tangy, refreshing
and strong.
Amanda’s Fonda
Three plates
3625 W. Colorado Ave.
Colorado Springs, CO
Before I finished eating, I wondered if Five Plates were appropriate for a
burger joint. The truth is Bingo Burger scored big on everything from food
to service, from mostly locally-sourced ingredients to the casual atmosphere,
but especially the food. Ultimately, I found two problems: it’s about 50 miles
from my doorstep and it’s pricey.
This is a colorfully decorated, upscale burger bastion. As soon as we entered,
my friend and I were greeted with a warm hello and admonished to take our
time ordering, but we weren’t to hesitate if we had any questions. And, by
the way, the ultra-friendly counterperson said, the milkshake flavor of the
day was banana chocolate. Ultimately, we were walked through the process:
pick a burger; we each opted for the namesake Bingo Burger, made with pueblo
chilies. Next was whether it should be “pink or not pink.” The usual accouter-
ments were available, as were other options ranging from different cheeses to
caramelized onions from fried egg to guacamole (and more). Thankfully, there
was no variation for the bun, which complemented rather than overwhelmed.
To have missed it would have shortchanged the burger.
Ordering the milkshake was a no brainer; banana chocolate is a hard-to-resist
combination, and it didn’t disappoint. This was thick, creamy and dense with
flavor. It, the shared side of hand-cut sweet potato fries served with tangy,
smoky curry ketchup, and the burgers made for a complete, delicious dining
experience – about $25 for two (including the shake we shared).
Bingo Burger
Four and half Plates
101 Central Plaza
Pueblo, CO
(Closed Sundays)
Labeled as a “novel about food and friendship,” The Recipe Club by
Andrea Israel and Nancy Garfinkel chronicles a long-time friendship
through emails, letters and recipes. The latter are the real stars. From
appetizers such as, “Good Karma Veggie Samosas,” to desserts includ-
ing, “Wash-Away the Blues Berry Cobbler,” each recipe is named to
coincide with the events in the characters’ lives.
Roughly ninety percent of the book is written as correspondence. I
suspect each author assumed the role of one of the two main charact-
ers, friends Val and Lily, who weather every imaginable squall as
young girls/teenagers. The distinct voices reflect their contrary per-
sonalities, which add weight to the opposites-attract-theory of re-
lationships.
With two narrators, it’s easy to provide both sides to every story. It
is also not difficult to see how misinterpretations occur. The novel
begins with an email exchange between the two women as they try
to bridge a 28-year rift in their friendship. It’s no spoiler to say the
attempts prove fruitless. This is followed by the main section of the
book: letters written between 1964 and 1973, and nearly all are
accompanied by a recipe for their recipe club. Everything leads to-
ward their falling out.
The result of the book’s structure is a “Forest Gump” approach to
showing the times as they were a changin’ for Val and Lily. The for-
mat was an uncomplicated way to introduce others who impacted
their lives. Friendship and food are important connections; the
authors show sometimes they aren’t always stress-free.
The Recipe Club
Three Bookmarks (thanks to the recipes)
HarperCollins, 2009
337 pages
When restaurant kitchens are open for all to see, it’s kind of important for the
cooks not to be distracted. A late lunch at McGill’s at Crested Butte took
a little longer than necessary, and we could see why: the chef was on the phone
– a very long time; even though ours was the only order, he was slow ending
the call.
McGill’s is more diner than restaurant, with more grill than kitchen. Plus, the
guy preparing our food was probably more line cook than chef. Still, he was the
one putting things together. When the plates finally arrived, we agreed it was
tasty, but would have been much better if served sooner.
The bread was fresh, but it wasn’t like the cook was waiting for it to finish
baking so he could place all of the accouterments atop it. Nor did it look
like he mashed avocados for the freshest possible guacamole. The bottom line
is that he talked at length instead of grilling.
Nonetheless, this was not a standard sandwich; it was a Grilled Chicken
Cobb Sandwich. It combined all the elements of a Cobb Salad (sans diced
turkey and hardboiled egg) between two slices of ciabatta. The result, except
for the tardiness, was a treat. Bacon, blue cheese, avocado in the form of guac,
and tomatoes made for a twist on the original concept of the traditional salad
and its reincarnation as a sandwich.
Maybe the secret to eating at McGill’s is to phone in the order.
Three Plates (Barely)
McGill’s at Crested Butte
228 Elk Ave.,
Crested Butte, CO
The sense of smell is rich in clichés: “Wake up and smell the coffee;”
“stop and smell the roses;” “relatives and fish smell after three days.”
In her book, Season to Taste, Molly Birnbaum writes of her life
without the ability to smell, so everything associated with scent
renders those sayings not just tired, but impossible.
Months before Birnbaum was to enter the Culinary Institute of Ameri-
ca she was struck by a car and suffered multiple injuries, including
losing her sense of smell which is known as anosmia. As she comes to
grip with the repercussions of this loss, she relinquishes her dream to
become a chef and latches onto the quest of learning about all things
olfactory.
Birnbaum’s writing is forthright, conversational yet occasionally bord-
erline academic. She experiences grief, anger and panic over the now-
missing sense she once took for granted. Aromas, odors, scents, what-
ever the name given, are, of course, everywhere. They evoke memories,
they provide contexts, they affect taste. With this in mind, Birnbaum
interviews numerous experts in the field of olfaction. She meets others
with anosmia. She studies at a perfume school in France, and visits flavor
design labs. Through these experiences, she relearns to identify smells,
falls in love, and reminds readers that this often under-rated of the
five senses really does enhance life in many, many ways.
The scientific information is interesting, but the best parts of Birnbaum’s
story are the personal elements she shares. That’s why it’s exciting when
she begins to cook again.
Season to Taste
Three Bookmarks
Ecco/HarperCollins, 2011
304 pages
The Blue Page Special 