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I am always curious to try unusual fruits and vegetables, because this diversity shows how rich and extraordinary our world is. However, when it comes to introducing them into the daily menu, my brave curiosity stops only at tasting them, one bit at a time. As for now, my best source of 'exotic' fruits and vegetables is my Asian markt but I would be very curious to try other products from South-America for instance, which are almost impossible to be found in Germany in their fresh state.  Compared to California, the source of products distributed at the iconic Berkeley Bowl market, Germany has a very unfriendly weather therefore, creating local variants is almost impossible. Registered dietician Laura McLively created an unique book based on her own exploration of 'one of the nation's most renowed retailer of exotic fruits and vegetables'. Since the late 1970s, the Berkeley Bowl is following a very simple yet efficient motto: 'If we can find it, we'll buy it...

For the sake of SEO and other out-of-the context considerations, I will add the label 'cookbook' to this book. In fact though, it is more than a simple collection of recipes, but an anthopological journey of noodles, their meanings and local translations.  'An epistemology of the noodle soup' - with a continual presence starting from the Bronze Age on the territory on what is today's China - may include the answer to the question: 'How do we know what counts as noodle soup?'. But happily, this book touches upon the limits of other issues associated with them. For instance, the bowl soup, to whose beauty a couple of paragraphs are dedicated. Obviously, 'not every bowl is intended for noodle soup', but there are more subtle observations as well: 'If you want to see through a clear soup, make sure it's a white bowl, either porcelain or made with a white slip'. The author, which for 2 and half years practiced noodle soups every morning for at...

I do have a rather tragic personal relationship with eggplants. Although at home we used to have regularly fried eggplant often turned into baba ganoush - the only way our nanny knew to prepare it - I never been a big fan of it therefore my interest to this veggie - actually according to some opinions, it is considered a fruit, following the same school of thought which includes tomato in the same category - was limited to observing the long process of preparing it on the stove. But when once I wanted to have a taste of eggplant in a restaurant, it happened that the product was slightly overdue therefore I caught an allergy that was about to cost my precious life. Since then - it happened over 10 years ago - I only tried to do my own recipe only once and the results were just fine, but nothing to make me want to go early in the morning out of the house and buy eggplants for a challenging food tasting and testing.  I would love to change this situation though, therefore my search ...