{"id":10970,"date":"2026-09-02T12:12:17","date_gmt":"2026-09-02T12:12:17","guid":{"rendered":"https:\/\/sites.rutgers.edu\/books-we-read\/?p=10970"},"modified":"2026-08-31T12:20:30","modified_gmt":"2026-08-31T12:20:30","slug":"books-we-review","status":"publish","type":"post","link":"https:\/\/sites.rutgers.edu\/books-we-read\/books-we-review\/","title":{"rendered":"Books We Review"},"content":{"rendered":"

\"\"I have been reviewing books for over ten years now and find it enlightening, helpful and honestly, a real privilege. I started reviewing non-fiction books for Publisher\u2019s Weekly<\/a> and then moved into that same genre for BookPage,<\/a> where I also picked up cookbook reviews and recently became the cookbooks editor.<\/p>\n

For non-fiction books, the BookPage editor sends a list each month to the group of non-fiction reviewers, and we each choose our top three. I\u2019ll admit I don\u2019t do many of these anymore due to time constraints. For cookbooks, I work with the editor to plan out the year as best we can (at least a few months at a time). It is so exciting to be aware of new books in each genre and get to choose which to read. Getting an early look at books coming on the market and what is trending in certain areas is thrilling.<\/p>\n

For non-fiction, my tastes tend to lean toward science<\/a>, nature<\/a> and history<\/a>, so many of my reviews have focused on these types of books, but I have also read biographies<\/a>, memoirs<\/a>, social science<\/a> and family and relationship<\/a> books (which I wouldn\u2019t have necessarily picked up on my own). These have been authored by folks from Brooke Shields<\/a> and Tatiana Schlossberg<\/a> to Andrew Leland<\/a> and Ed Yong<\/a>. I even reviewed a graphic novel<\/a> recently which was hilarious. Going outside of my normal “reading comfort zone\u201d has proved to be refreshing, educational and entertaining.<\/p>\n

The same holds true for the cookbooks I review. Reading and trying recipes from a variety of different cookbooks has opened up my culinary repertoire and fine-tuned my prowess in the kitchen, allowing me to try new dishes and techniques. This includes cookbooks focused on a specific region or ethnicity, such as A Montreal Cook<\/a><\/em> by Lesley Chesterman and My (Half) Latinx Kitchen<\/a><\/em> by Kiera Wright-Ruiz; home cooking such as There\u2019s Always Room at the Table<\/a> <\/em>by Kaleb Wyse and Hello, Home Cooking<\/a><\/em> by Ham El-Waylly; baking cookbooks such as Sally\u2019s Baking 101<\/em><\/a> by Sally McKenney and Breaking Bao<\/a> <\/em>by Clarice Lam, and even cookbooks highlighting a specific ingredient, such as For the Love of Lemons<\/em><\/a> by Letitia Clark.<\/p>\n

I have also reviewed several culturally and historically focused cookbooks, such as Padma\u2019s All American<\/a> <\/em>by Padma Lakshmi, The 50th<\/sup> anniversary edition of The Taste of Country Cooking<\/a> by Edna Lewis, and A School Lunch Revolution<\/a> <\/em>by Alice Waters. I have even reviewed books by fellow cookbook authors I have met at book events, such as Family Thai by Arnold Myint<\/a>.<\/em> \u00a0As a writer of culinary history and cookbooks, this is especially helpful in expanding my gastronomic understanding and knowledge bank of resources.<\/p>\n

It is an honor to be able to read and review books of all types, especially when it turns out to be such a rewarding learning experience. I look forward to reviewing books for years to come!<\/p>\n

BookPage reviews are available at most public libraries and many independent bookstores. You can also find them through Rutgers QuickSearch<\/a> via Gale Literature Resource Center. For a list of some I have reviewed, click here<\/a>.<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

I have been reviewing books for over ten years now and find it enlightening, helpful and honestly, a real privilege. 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