'Epic'

Conor Kostick's "Epic" is the story of a computer game that rules the world in an unnamed country where actual violence has been outlawed.

Outside the game, conditions are primitive, and workers are assigned, transferred and even exiled depending on their facility at gaming. Erik is seemingly a slow study in the "Epic" interface, because rather than slogging away with a faceless character for the slow accumulation of coppers, he challenges difficult opponents and often fails. His parents are afraid that he will be "reallocated," but can't convince him to give in to the drudgery of a conventional playing of the game.

When Erik and his friends suddenly make startling gains in the "Epic" game, they draw the attention of Central Allocations who activate the Executioner to stop them. As perhaps may be true for gamers who confuse virtual reality with life, the "Epic" scenes in this story are often more vivid than real life, and it isn't always readily apparent whether Erik and his team are in or out of the game. In fact, it's startling sometimes when they unclip to go to bed or eat supper.

Although Kostick has himself worked as a computer game designer, he argues in this well-wrought fantasy against confusing electronic victories with actual achievement and reminds his readers that victories in strategy games derive from a human intelligence. The freedom to grow and learn and help is balanced against freedom from violence in this gripping novel of parallel worlds. Two sequels are planned, one already in the works.

'The Art of Simple Food'

Alice Walters's "The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution" could serve as a companion to Barbara Kingsolver's recent bestseller, "Animal, Vegetable, Miracle: A Year of Food Life," and is itself a bestseller on Amazon's list.

Walters argues that no matter the size or sophistication of the kitchen, the quality of the cookware or the skill of the chef, everything eventually boils down (you'll excuse the expression) to the quality of the ingredients. She advocates, as does Kingsolver, buying locally (and organically, when possible) from area farmers and farmers' markets, fresh and seasonal produce.

"The Art of Simple Food" also provides clear and concise instructions for what a basic, well-stocked larder should contain, what the truly essential cooking implements are and how to become a decent cook by mainly paying attention to where our food comes from and what its flavor should be. Food should never be taken for granted, is Walters's excellent advice, and we should be provident and grateful in its use.

• Laura Wadley is a librarian with the Provo City Library. E-mail her at lauraw@provo.lib.ut.us.