Novella After the Fall, Before the Fall, During the Fall, Nancy Kress

Short Story “Immersion”, Aliette de Bodard (Clarkesworld 6/12)

The full list of winners is on Locus.

New this week from the great north, Helen Marshall’s Hair Side, Flesh Side. LCRW readers will remember her Jane Austen story, “The Book of Judgement,” although I fear the book might be too spooky for me!

To change things up, we also have with Nicky Garrett’s tasty-looking Mango and Mint: recipes inspired by the foods of the Arab world, India, and North Africa, such as Baba Ghanoush, Red Pepper Bulgur Salad, Spinach Pies, Harissa, Donuts in Syrup, and Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chiles, and Mango Rice.

Electric Velocipede has a new issue out, #26. Subscriber copies went out a couple of days ago and you can get yours here for just a buck ninety-nine.

Award season, or at least finalist season, is in full flow so congratulations to more award finalists are due: first to R. A. MacAvoy whose Death and Resurrection is a finalist for the Mythopoeic Award finalist and and then the finalists for the Theodore Sturgeon Memorial Award have been announced. Below are the ones you can read here. Note that you can download the issue of Lightspeed with Ken Liu’s “The Bookmaking Habits of Select Species” free.

Coincidentally, you can read a short essay by Aliette de Bodard at the Book Smugglers this week on “Dragons, heroes and spaceships: pushing against received narratives.”

Hair Side, Flesh Side has been short-listed for a 2013 Aurora Award for Best Related Work and  has been long-listed for the Frank O’Connor International Short Story Prize. “No Ghosts in London” will be reprinted in The Year’s Best Dark Fantasy and Horror: 2013, ed. Paula Guran.

“. . . Sometimes a book comes along that is so original, so vibrantly alive, so beautifully imagined and so much a law unto itself that the only comment or advice a reviewer can offer is to say: go read it. Hair Side, Flesh Side is one such book, and having experienced it I am left with a genuine sense of excitement, thinking about where Helen Marshall might take us next.”
—Nina Allan, Strange Horizons. Read the full review

“. . . Sometimes you hear people talking about the new face of horror. Well huddle closer, children. Hair Side, Flesh Side is it. . . . Marshall’s stories are frightening, touching, quirky, sexy and deeply lyrical. The 15 stories each seem deeply grounded in reality, making the otherworldly explorations all the more real.”

—“Best F/SF Books of 2012,” January Magazine.

Care has been taken to include sufficient recipes to build a complete buffet or a formal sit-down meal. Traditional recipes for familiar classics such as hummus or chana masala are enriched with tips and presentation ideas while established flavors and techniques are brought to bear on new combinations. This collection of recipes leans toward the flavorful with Arabic and North African creations such as Baba Ghanoush, Red Pepper Bulgur Salad, Spinach Pies, Harissa, Donuts in Syrup, and Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chiles, and Mango Rice.

The recipes range from quick and easily created to relatively complex but requiring only basic equipment and rudimentary skill.

A section called “Ganging Up” has ideas and procedures for planning ahead and saving money by maximizing resources. This includes buying in season, getting the most out of a barbeque, freezing, cooking in batches, and creating vegetable stocks and base sauces.

The final section, “Recycled,” has recipes for normally discarded matter like watermelon rinds, leftovers, and wild plants.

An index for fresh ingredients enables one to quickly locate a recipe by provisions already in your refrigerator while a sample menu section with full-color photographs offer presentation ideas.

Praise:

“The recipes I tried are exceptional. The peanut vada have an addictively complex flavor I haven’t found in restaurant versions. The longan and onion chutney flat out kicks ass! And Mr. Garratt claims he’s not a chef? It takes a creative chef with a mastery of Indian spices to put together such a balanced chutney. I’m stealing this for Millennium!”
—Eric Tucker, executive chef, Millennium Restaurant, San Francisco

“Nicky’s fire-roasted baba ghanoush was absolutely amazing. Without doubt the best I’ve ever tasted.”
—M. Green, general manager, Blue Table Restaurant, Los Angeles

“Nicky Garratt’s knowledge of Indian/Arabic cuisine, and specifically the spices used in its preparation, is vast indeed.”
—A. McMullan, award-winning chef, San Francisco

“Nicky’s meals inspire the realization that vegetarian food need not be dull to the eye or bland to the palate, and I recommend this excellent cookbook to anyone who wishes make such an agreeable discovery for themselves.”
—Alvin Gibbs, bassist of the UK Subs

“All of the dishes hold unexpected surprises, like a kiss of smoke in the eggplant or a bright acidity in the lentils”.
—Jonah Oakden, Boulevard Restaurant, San Francisco

About the Author:

Born in Leicestershire, England, in 1955, Nicky Garratt is an internationally recognized guitar player. Best known as a founding member of the seminal punk band UK Subs, he subsequently moved to the USA, built the record label New Red Archives, and has been involved in many diverse music projects.

Over the past forty years he has been an outspoken advocate for science and animal rights, and is active on the lecture circuit on science advocacy topics. He now spends time between homes in San Francisco and Quedlinburg, Germany.

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