Bookshelf

BOOKSHELF

June Books

By Kimberly Daniels Taws

FICTION

Villa Coco, by Andrew Sean Greer

An aspiring archivist determined to begin a “serious” life after an undistinguished undergraduate career takes up residence in the Italian countryside. He becomes the all-purpose assistant to the baronessa, known to her friends as Coco, a defiantly youthful and naturally flamboyant woman of 92. Amid a chaotic and colorful milieu of gin-swilling princesses, incomprehensible handymen, roaming boar hunters, nuns and other local wildlife, our young man does his best to catalog the villa’s extensive collection of art and antiques — although he notices that things seem to go missing from right under his nose. Despite himself, he tumbles into an affair with a married man, complicating his future plans considerably. And when the baronessa loses someone close to her, he becomes an unwitting accomplice in the acceleration of Coco’s great and final plan: to locate the love of her life and be reunited before it’s too late.

A Year of Marvellous Ways, by Sarah Winman

Marvellous Ways has lived alone alongside a winding creek near the rugged Cornwall coast for nearly all her life and has recently taken to spending her days sitting on the steps of her caravan with a telescope. She is waiting for something, but she’s not sure what. She will know it when she sees it, and that is good enough for her. Francis Drake, a young soldier adrift after the death of a fellow comrade, is grateful for the mission that guides his days. He has agreed to fulfil his friend’s last wish: to hand-deliver a letter to his father in Cornwall. But Francis’ journey doesn’t go as planned. After a brief, sweet and serendipitous reunion with a woman from his past, Francis washes up in Marvellous’ creek, broken both in body and spirit. Marvellous will come to his aid, and an unlikely friendship will grow between these two solitary souls. Marvellous has lived a long life, with many loves and countless stories to tell, and Francis needs a reason to keep going — even just the hope that life still has more to offer.

Tata, by Valérie Perrin, translated by Hildegarde Serle

When Agnes hears from the local police that her Aunt Colette has died, she can’t believe her ears.  Her father’s sister Colette, her Tata, died three years ago and has been resting in peace in the cemetery of Gueugnon. Agnes is called to identify the body and there’s no doubt, it’s Aunt Colette. Who, then, rests under the stone engraved with Colette’s name? And why did she fake her own death? So begins an investigation back in time, as Agnes pieces together the multitude of stories that lie behind her aunt’s second death. Tata will keep readers glued to every page.

NONFICTION

Every Moment Was You: Notes on Loving and Parting, by Ha Tae-wan, translated by Shanna Tan

Every Moment Was You is a tender collection of short essays and poems on the universal experiences of love, loss and self-discovery. At once intimate and universal, it’s a companion for anyone learning to love, grieve and begin again. Ha Tae-wan writes with quiet insight and gentle honesty, reminding us that even pain can be proof of connection, and that every experience — joyful or sorrowful — helps shape who we become. These poetic reflections offer warmth and wisdom for anyone looking to heal, forgive and navigate the complexities of the heart.

CHILDREN’S BOOKS

The League of Dangerous Young Ladies, by J.A. Morgenstein

It’s 1909 and Rose Moriarty, the teenage daughter of Sherlock Holmes’ greatest enemy, has made a name for herself fighting monsters and solving crimes. But that was before Rose met the one mystery she couldn’t solve: the disappearance of her headmistress. Unexpected friendships, supernatural mystery, high-stakes heists, and budding romance billow together in this thrilling fantasy adventure that introduces a motley crew of daredevil heroines. (Ages 12-18.)

Searching for Wocks,
by Lucy Knisley

There are always precious objects to be found if you look. On a walk to the playground and back, a child is on the lookout for special “wocks” for a very special collection. A bottlecap, a twig and many stones make it into a pocket of treasures. It’s a charming and relatable day in the life of a preschooler, illustrated in bright, happy artwork and jaunty dialogue — a book that all young collectors will adore. (Ages 3-5.)

11 Experiments That Failed, by Jenny Offill

Is it possible to eat snowballs doused in ketchup — and nothing else — all winter? Can a washing machine wash dishes? By reading the step-by-step instructions, kids can discover the answers to these all-important questions. Here are 12 “hypotheses,” as well as lists of “what you need,” “what to do,” and “what happened” that are sure to make young readers laugh out loud as they learn how to conduct science experiments. Really! (Ages 4-8.)

Focus on Food

FOCUS ON FOOD

Fork It Over!

An Asian-style summer side

By Rose Shewey

After working abroad for a few years, I landed a job with a leading American investment bank in my hometown in Germany. It was the early 2000s in Frankfurt, a glorious time for job seekers, as the economy was flourishing and businesses were hiring left, right and center. I ended up in equity sales on the trading floor, bright-eyed and bushy-tailed, ready to conquer the corporate world. My first work engagement, however, took me some place I didn’t expect: All new hires were shipped off to an evening seminar of dining etiquette.

This seminar was held at one of the en vogue business restaurants in the city. With the lights dimmed and smooth jazz in the background, we were served a five-course dinner with corresponding wines. All through the evening, an impeccably dressed lady — the etiquette expert — casually instructed us in how to navigate utensils (Continental style), handle our napkin, make a toast and excuse ourselves from the table appropriately. I humbly admit that I learned a lot that evening.

One of the courses was served with an Asian-style spiralized cucumber salad — skinny, oily strands of cucumber — dressed with a spicy peanut sauce, complete with chopsticks. Tensions were rising as we awkwardly fiddled with the chopsticks, side-glancing at our host, hoping for guidance before taking a wrong turn. Too late for some. As one guy repeatedly — yet unsuccessfully — attempted to grab onto a single strand of cucumber, and another diner tried frantically to manage oily strings hanging out of her mouth, I feigned a peanut allergy and waited for the next course, vowing to never order chopstick-foods while in the company of business associates. It turns out that asking for a fork would have been the appropriate response, as the etiquette expert shared with us later.

Fortunately, spiralizing cucumbers is just one way of making this invigorating salad. Chopping cucumbers into bite-sized chunks is the much easier variant and will save you time and, well, face if you’re clumsy with sticks (and too proud to use a fork).

With the barbecue season upon us, I plan on making this salad regularly this summer. It’s spectacularly easy to put together and rarely, if ever, produces leftovers, as folks seem to love the medley of flavors and textures. The juicy crunch of the cucumber paired with the tongue-lacing creaminess of peanut butter dressing goes with just about any grilled meat or veggie. If you’re feeling adventurous, add watermelon to this salad to make it even more refreshing.

Spicy Cucumber Salad with Peanuts

(Serves 4)

Ingredients

1 pound mini cucumbers

2 tablespoons peanut butter

1 tablespoon olive oil

2 tablespoons soy sauce, tamari or coconut aminos

2 tablespoons rice vinegar

1/2 tablespoon red pepper flakes

2 garlic cloves, minced

1 tablespoon sweetener, such as brown sugar, maple syrup, or date syrup

Zest of 1 lime, plus 1 tablespoon of lime juice

1/3 cup roasted peanuts, roughly chopped

1/2 cup fresh cilantro, chopped

Directions

Wash and quarter the cucumbers lengthwise, then cut them into bite-sized pieces, and place them in a bowl.

To make the dressing, add peanut butter, olive oil, soy sauce, rice vinegar, red pepper flakes, minced garlic, sweetener and lime zest, as well as lime juice to a small bowl and whisk. The dressing should be pourable — the consistency of buttermilk. If it appears too thick, add water, one teaspoon at a time. Toss the dressing with the cucumbers and garnish with the chopped peanuts and cilantro. Chill before serving.