Archive | June 2015

Review for A Sparrow in Terezin

_140_245_Book.1557.coverA Sparrow in Terezin by Kristy Cambron

A Hidden Masterpiece Series Book 2

Rating: 5 bookmarks

I think I loved this book even more than the first one! The way Kristy combines the past and the present is just amazing. I don’t want to give too much away but the story tells of Sera in the present day and Kája in 1942. I love the stories and how they’re intertwined and it’s full of faith, love, and tragedy. I tend to lean more towards the story in the past but I think that’s just because Kristy writes it so well! The whole book and the writing style already appeals to me but since I love historical stories, I just like that part of the story a little bit more. Going back and forth between present day and 1942 will definitely keep you turning the pages as you devour both of these stories. Highly, highly recommend.


Review for Big Gay Ice Cream

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Big Gay Ice  Cream by Bryan Petroff and Douglas Quint

Foreword by Anthony Bourdain

Rating: 5 bookmarks

I loved this book way more than I thought I would! It had the layout of a yearbook, even complete with signatures on the inside cover. It had different stories about the truck and the customers and there were different levels as far as the difficulty of ice cream based on the years of high school. There were sorbets, sundaes, and toppings. This book made me hungry for an ice cream sundae and I just loved the fun feel to the whole book and all of the recipes. One of the recipes I’m excited to try in this book is Mountain Dew sorbet. Definitely one of my favorite cookbooks so far!

Food52 Genius Recipes

Food52Food52 Genius Recipes

Rating: 5 bookmarks

I think this book could easily become a classic. There’s eggs with vinegar, ratatouille, and plenty of amazing looking desserts. I can’t wait to use the recipes in this book, especially ratatouille. Being a Disney fan, I’ve always wanted to try that recipe. 🙂 I think Genius Recipes is definitely a good title for this book because it took classic recipes and looked at the way they were made and changed it to, in my opinion, make it better and a new version of a classic.