Book Club Tuesday: Grist

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Grist by Abra Berens is a welcome addition to my kitchen cookbook shelf because it is such a useful guide to cooking with legumes, seeds, grains, and beans. I think Grist can be considered a companion to her earlier book Ruffage (published in 2019; review here), and just as Ruffage is part memoir, part cookbook, so is Grist. Here the home cook is invited to follow along with Berens as she demonstrates, through her recipes, how crucial Continue reading “Book Club Tuesday: Grist”

Book Club Tuesday: Mango and Peppercorns

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Not all food-related journeys happen in cookbooks. One of my favourite cookbook-adjacent genres is the food memoir. An inverse of the cookbook, a food memoir follows a life throughout the chapters and, each of these chapters is accompanied by related recipe(s). In the recently published food memoir, Mango and Peppercorns, Continue reading “Book Club Tuesday: Mango and Peppercorns”

Book Club Tuesday: The Flavor Equation

img_2781In my last review, I looked at how Claire Saffitz’s Dessert Person worked to give home bakers more confidence by offering recipes and explanations that improved home bakers’ skills and techniques. Her positive affirmation: I am a Dessert Person really connects to the notion that anyone can become a baker through practice. Looking at what happens in home kitchens Continue reading “Book Club Tuesday: The Flavor Equation”