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”
A good cookbook offers an invitation in which home cooks are asked to try recipes and immerse themselves in the scents and flavours of someone else’s food, stories, and traditions. I’m sure it could go without saying — food is deeply personal and, cookbooks which are rooted in personal experiences tend to be Continue reading “Book Club Tuesday: My Shanghai”
Do you want to know my deep, dark secret? Are you ready?? Here it goes: I read the endings of books first. Is this bad? Probably not but I’m not one for surprises (and, I won’t get into my Continue reading “Book Club Tuesday: Save Me the Plums”
I saw myself as I truly was: a body with so much beautiful potential. The change didn’t come in an instant but through an intentional process, combined with eating all the good foods, which I will share in this very personal cookbook. (5)
More often than not the cookbooks I’m sent to review are your average cookbook. In the case of Maggie Battista‘s A New Way to Food she offers a book meant to empower and enable her readers to make better food-based health choices Continue reading “Book Club Tuesday: A New Way To Food”
Just before embarking on a recent family trip to the U.S. I received Kamin Mohammadi’s Bella Figura: How to Live, Love, and Eat the Italian Way in the mail from the publisher. It was absolutely perfect timing because I immediately packed Bella Figura in my bag with the intention of making it my vacation read (part how-to, part memoir, part cookbook this book looked like the perfect way Continue reading “Book Club Tuesday: Bella Figura”
I know that on the cover of Izy Hossack’s newest cookbook The London Times refers to Hossack as “The new Nigella” but as I’ve cooked from The Savvy Cook over the last few weeks I’ve found myself drawing comparisons between Hossack and Julia Child. Where Julia Child sought to bring the enjoyment of cooking back, as she refers to, “the servantless Continue reading “Book Club Tuesday: The Savvy Cook”
One of the ideas I keep returning to is the one Lily Diamond expresses in the introduction to her cookbook Kale & Caramel: Recipes for Body, Heart, and Table — the idea of longing: From my earliest memories, I was the longing kind (p.1). It’s the longing for tangible things (such as friends) and more intangible ones (love!) that I found myself relating to. Continue reading “Book Club Tuesday: Kale & Caramel Cookbook”
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Healthy Vegetarian Recipes.
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