Fries move from the side to center stage in this new book by Blake Lingle.
Through five informative and entertaining chapters, “Fries! An Illustrated Guide To the World’s Favorite Food” (Princeton Architectural Press, $17, 143 pages) explains the origin of fries (possibly ancient Egypt or Rome), where fries “grow” (mostly in factories), types of fries (including the tornado and the puff) and their condiment partners (mayo is big in Holland).
The book also covers how to make them (from cutting to serving), the culture surrounding them (Belgium “boasts more fry dispensaries and consumption than any other country,” and in Ireland they’re called “scealloga”), and, finally, speculation about their future (the European Space Agency is working on a project to cook fries in outer space).
Spicing the book are color pics of fries in all their incarnations.
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Here’s a related issue: Last year, my colleague Blair Anthony Robertson and I compiled a list of 10 restaurants that, in our opinions, serve the best fries in the area. We rated them on appearance, texture and flavor. You might find a surprise or two.