Shafer, Eileen. Royal Teas with Grace and Style.

With art work and designs by Anna Griffin and photographs by Thom Rouse. Dorrance Publishing Co., Inc.. 2011. c134p. photogs. illus. ISBN 978-1-4349-0467-6. $25.00.

For nearly two centuries, afternoon tea has been a tradition in countries associated with the British Empire. (p. 2) Individuals typically “took” afternoon tea or “low tea” between the hours of 2 p.m. and 5 p.m.. The light meal involved drinking tea and eating a snack consisting of sandwiches, breads, pastries, and cakes. Today teatime continues by means of informal breaks from work (ex. “coffee” breaks) and more formal afternoon teas usually taken in hotels, cafés, and teashops. (p. 10; Wikipedia contributors. "Tea (meal)." Wikipedia, The Free Encyclopedia. Wikipedia, The Free Encyclopedia, 13 Aug. 2011. Web. 21 Aug. 2011.) In this beautifully- designed and presented book, which is intended for tea enthusiasts, individuals who are interested in hosting an afternoon tea, and those who are invited to tea (p. 5), Shafer, an interior designer, author, lecturer, tour guide, and former proprietor of Royal Tea Impressions, a teashop once located in the historic river towns of St. Charles and Geneva, Illinois (p. 5; back cover), guides readers through a proper afternoon tea fit for royalty. Helping readers prepare for an afternoon tea, which according to the author, requires time, effort, and atmosphere (p. 4), Shafer covers the subject in thirteen chapters, setting forth information about tea history, tea varieties, brewing tea, planning teas, invitations, menus, courses, appropriate venues, table settings, customs, manners, and recipes. While the first half of her book addresses preparations, the second part presents more than 50 recipes for tea savories (i.e. tea sandwiches), tea breads, tea cakes, and beverages. Here you will find step- by- step instructions for making traditional and non- traditional teatime fare, not limited to cucumber, salmon, ham, and egg salad sandwiches as well as scones, clotted cream, lemon curd, English shortbread, chocolate strawberries, lemon drop cookies, raspberry jam cookies, chocolate lady fingers, English trifle, chocolate pound cake, two tone cheese cake, fresh flower cake, liquid sugar, black ice tea, fruit sparkler, and citrus wine cooler. Filled with interesting and useful background information, advice, tips, quotes by famous authors and poets, recipes, and much more, this book will assist in enabling you to host a formal afternoon tea “fit for a queen” (p. 4), with the confidence, “grace,” and “style” that you will need to be successful. Artwork and engraved designs by Anna Griffin, with more than thirty color photographs by award- winning photographer, Thom Rouse (Professional Photographers of America Master of Photography degree; Master of Electronic Imaging degree, Master Craftsman degree; recipient of Diamond, Platinum, and Gold Photographer of the Year Awards, PPA; recipient, Illinois Photographer of the Year), further instruct and delight. Of interest to tea lovers, tea aficionados, and others, this book is recommended for many public libraries, even though it lacks a selected bibliography, back- of- the book index, glossary, and appendices, all of which would have been helpful to many readers. On a personal note: If you never have experienced a formal afternoon tea, I highly encourage you to do so. Your memories of afternoon tea will last a lifetime. Teas make great gifts and are excellent ways to celebrate the achievements of individuals or commemorate special occasions such as birthdays, engagements, weddings, graduations, anniversaries, and retirements. Many hotels and cultural institutions in the United States and Europe offer teas. For a list of hotels and institutions worldwide serving tea, try this Internet resource: Tea Guide. Always telephone in advance to verify locations, times, and other pertinent information. Reservations and appropriate attire may be required. Note: I received a complimentary copy of this book as a member of the Dorrance Publishing Book Review Team. Visit Dorrance Bookstore to learn how you can become a member of the Book Review Team. Availability: Amazon, Dorrance Bookstore

Hargreaves, Kenneth. Apples: the Whole Story.

58p. Rose Dog Books. 2011. ISBN 978-1-4349-0573-4. $11.00. Pdf e-Book. ISBN 978-1-4349-4572-3. $6.00. Google e-Book $6.00.

Fruits are an important part of our diets. Everyone has his or her favorite fruit. Apples contain many nutrients and vitamins and come in many tasty varieties. Many Americans would agree that apples are the unofficial “national” fruit. In this brief publication that purports to present “everything you ever wanted to know about apples” (p. v), Hargreaves (Ph.D., Education, Capella University, expected 2012; Master of Education, American InterContinental University; Bachelor of Business Administration, American InterContinental University; owner of Hargreaves Gifts), a retired Navy Chief Culinary Specialist with more than thirty years work experience in the hospitality industry, attempts to set forth the “whole story” about apples. Not trying to create a traditional cookbook (p. v), Hargreaves mainly tells the story of apples from his personal perspective and experiences. In chapters one and two, he describes the history of apples and their many varieties, while in chapter three, the author discusses the life of apples-- how they are grown, harvested, and sold. Throughout his text, but mostly in chapters one and two, Hargreaves includes recipes, stories, and personal thoughts about apples and his life. Including more than thirty recipes, using apples as an ingredient, as well as a selected bibliography, this easy- to- read, enjoyable publication will be of use and interest to mostly general readers. Even though it contains typological and grammatical errors as well as lacks a table of contents, back- of- the- book index, and reproductions, all of which would have enhanced its purpose, this book may be recommended for some public libraries as a secondary resource. Note: I received a complimentary copy of this book as a member of the Dorrance Publishing Book Review Team. Visit Dorrancebookstore.com to learn how you can become a member of the Book Review Team. Availability: Amazon, Rose Dog Bookstore, Google ebookstore

Fitzpatrick, Joe (Author) and Potter, Steven (Photographer). Strictly Sundays: Making Every Cook a Hero on Sundays.

Book Publishers Network. 2009. c.152p. photogs. index. ISBN 978-1-935359-19-7. $19.95.

In this generously-illustrated publication (27 color reproductions), Fitzpatrick (www.strictlysundays.com), also known as the “Blue Collar Gourmet,” a real estate agent living in the Puget Sound area of Washington State, who cooks on Sundays for his wife, children, and grandchildren, compiles the recipes that have won him accolades from his family, friends, and coworkers. Dividing his cookbook into six chapters, the author presents recipes for many types of foods with the exception of desserts. He covers appetizers, main dishes, salads, soups, side dishes, and salsas. The chapters featuring main and side dishes are the longest, whereas the ones on salsas and soups are the shortest, with the fewest recipes. Most of the recipes that Fitzpatrick sets forth are comprised of vegetables, meat, seafood, and/or pasta. Covering basic, American, old-fashioned dishes that every amateur chef probably should master as well as more sophisticated, contemporary, innovative creations, the author includes many recipes for comfort food, “real food that fills the belly, satisfies the soul, and wins the day,” (back cover) as well as for gourmet concoctions. Some of the down-home dishes Fitzpatrick showcases include Buffalo wings, beef and pork pot roasts, cabbage rolls, corned beef and cabbage, lasagnas, chicken cacciatore, goulash, fish and chips, Caesar salad, potato salad, clam chowder, chili, scalloped potatoes, macaroni and cheese, garlic bread, baked beans, and more. The author’s gourmet-style fare are not limited to mustard seed pancakes with salmon and caviar, lamb stew, butter poached lobster, and salmon in cranberry Dijon sauce. The author’s creations are accompanied by the recipes for their marinades, sauces, and toppings. While many of Fitzpatrick’s masterpieces include ingredients that are commonly found in most supermarkets, others may have more exotic constituents or are comprised of wine or beer. The author unfortunately does not list possible, alternative substitutions, nor does he set forth the serving sizes for all his recipes. With the exception of the aforementioned exclusions, this book is nicely-illustrated and presented as well as sufficiently-documented. Instructions are complete, concise, and easy-to-follow. This publication will interest beginner and intermediate cooks. Written for men, it makes a great gift for the man, who may want to learn how to cook or who wants to cook for his loved one(s), thereby becoming a “hero on Sundays,” weekends, special occasions, or whenever. Women also will find this cookbook useful and worthwhile, even though many of the recipes may not be suitable for everyday meals. Highly recommended for many public library book collections. Review copy. Availability: Amazon.com, Barnes & Noble.com