George Crum and the Saratoga Chip
By Kirkus Reviews
Spinning lively invented details around skimpy historical records, Taylor profiles the 19th century chef credited with inventing the potato chip. Crum, thought to be of mixed Native-American and African-American ancestry, was a lover of the outdoors, who turned cooking skills learned from a French hunter into a kitchen job at an upscale resort in New York state. As the story goes, he fried up the first batch of chips in a fit of pique after a diner complained that his French fries were cut too thickly. Morrison’s… sinuous figures slide through them with exaggerated elegance, adding theatrical energy as delicious as the snack food they celebrate. The author leaves Crum presiding over a restaurant (also integrated) of his own, closes with a note separating fact from fiction and also lists her sources.