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Free books: It’s the July GLC giveaway!

  • The GLC

FREE BOOKS! (the books are gone) | Once again, the first person to write in and request one of the books linked below gets it for free. Limit one per person and you must request a specific book and send me your mailing address — although we won’t use your email or postal address for anything other than sending you the book. Email me for a free book while they last!

Gone! Sent to Aubrey of Leonard, Michigan
Best Food Writing 2006 | “In this excellent collection, Hughes brings together an eclectic mix of writing by restaurant reviewers, chefs, food writers and food lovers that succeeds in connecting distinctly different writing styles with a common thread of respect for and fascination with eating. Hughes separates the essays according to such themes as ‘The Food Chain,’ ‘Home Cooking,’ ‘Someone’s in the Kitchen’ and ‘The Restaurant Biz,’ and culls from publications as well-known as Bon Appetit to the lesser-known enRoute. The pieces range from technical (‘The Blowtorch Gourmet’ by Chris Johns) to intensely personal (Floyd Skloot’s ‘Jambon Dreams’). In ‘Mama’s House,’ Jason Sheehan cruises the streets of Denver in search of ‘Mama,’ a Ghanaian refugee who operates a kitchen out of her home, cooking at all times of the day for whoever shows up on her doorstep. Frank Bruni, the New York Times’s dining critic, gets a look at how the other half lives in his humorous and humble ‘My Week as a Waiter.’ Other standout pieces include ‘A Mentor Named Misty’ by Gabrielle Hamilton, and ‘The Egg Men’ by Burkhard Bilger, which explores the cavernous kitchens of the Las Vegas hotel industry.” Editied by Holly Hughes —Publishers Weekly (List price: $15.95)

Gone! Sent to Alicia of San Francisco, California
Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats | “In this delightful romp through the food processing industry, Ettlinger, who writes on consumer products (The Complete Illustrated Guide to Everything Sold in Hardware Stores), says, ‘Believers of urban legends take note…. Twinkies are not just made of chemicals,’ nor will their ingredients allow them to last, ‘even exposed on a roof, for 25 years.’ But what exactly their ingredients are, and how they come from places like Minnesota and Madagascar to be made into what Ettlinger calls ‘the uber-iconic food product, the archetype of all processed foods,’ is the subject of his book. Each chapter looks at individual ingredients, in the same order as on a Twinkie package, so Ettlinger finds himself traveling to eastern Pennsylvania farms to study wheat, as well as to high-security plants that manufacture highly toxic chlorine used in minute amounts to make the bleached flour that is ‘the only kind that works in sugar-heavy’ Twinkies or birthday and wedding cakes. His exploration of the manufacturing processes of cellulose gum (‘perfect for lending viscosity to the filling in snack cakes—or rocket fuel’), for example, cleverly reveals how Twinkie ingredients ‘are produced by or dependent on nearly every basic industry we know.'” By Steve Ettlinger — (List price: $23.95)
Like I said, just email me for a free book while they’re still available!