feeling all bolshie

Stuck in the city today as werk's xmas party - a Christmas in July affair - is tonight. The snowdrops will, I am sure, be up real soon, p'raps even as I type which means that we will be busybusy in the garden before long. For now, though, we can afford a day off here and there. Things are on the verge of bursting; the deep breath before the plunge as Gandalf said. 

Werk makes me think of books, of course, and books make me think of cookbooks when I'm in this space of course. I've bought far fewer in recent times than ever before mostly, I think, because of what Jo referred to last night as the Masterchef Effect, i.e. nobody serves dinner any more, they plate it instead. Well, I serve food, maybe you do too. How does one plate baked beans? Anyway, what I mean is that food publishing's gone all fancy and fussy. I am less and less drawn to that kind of cooking. It makes me feel all Bolshie.  

Then there's the Paleo Effect. I understand why people are attracted to it as a diet (the lifestyle, less so) and love that vegetables are held in such high esteem, but ya know what? Sometimes, some of the info given is downright wrong. This book (The Paleo Cafe) states that, and I quote, "Grains have no nutritional value".

No explanation is offered to prove this statement. Just grains have no nutritional value. Nick at werk is a super smart university science student and when I showed him the passage he was outraged. Cynical cow that I am, I simply rolled my eyes skyward, but it's wrong enough to prompt me to write this, so, there you go. I'd avoid that book based on a lack of basic facts.

There are some goodies, though. I love the Detox Kitchen Bible. Detox is a word to be avoided at all costs, but somehow this one passed the test for me. It's lovely, the recipes are new and interesting, and the photos are a perfect match. Mark Diacono's Year at Otter Farm is glorious, useful and hilarious. Jo and I were in paroxysms of laughter when I told her that he says, of a cake (or pudding or something) that it is, like Eric Clapton, best with cream. It's also a serious piece of writing about his climate change farm, an idea that's really grabbed me. Beautiful photos. Couldn't ask for more. Also, STICKY MEDLAR TOFFEE PUDDING. Hands down the best use of next door's medlars yet.        

But the book I want you to know about is Emma Galloway's My Darling Lemon Thyme. It's a winner, pretty much my current kitchen bible. Simple, affordable food that is, yes, gluten- and mostly dairy-free, but it's also just a really, really solid cookbook. Every single recipe works, and how many cookbooks can one say that of? 

Any faves you're reading/using/loving?

 

Comments

[Jan]

Summer here - hot & humid. As is my summer want, The Mediterranean Cookbook. Old book, Lyric is the publisher, printed in Yugoslavia (!).
The tabouleh, fennel salad, gazpacho, falafel, cucumber salad, spinach & black-eyed peas. Everything goes so well with fresh, local shrimp at the height of the season.
Pretty simple recipes, simple fare. Easy stuff when the temps drop to 80 at night and the humidity sits around 80% as well.

I relish your posts. :)

[kathryn elliott]

Well since you recommended Emma Galloway I've been thoroughly enjoying her blog, haven't bought her book yet, but am tempted.

I haven't bought a new cookery book for ages, I don't really feel like I need any more and when I browse at the bookshop, nothing seems to grab me.

So I've been going back to Kitchen Diaries a lot recently, plus Madhur's Eastern Vegetarian Cooking. I've also found myself regularly looking at Alice Hart's book, although I haven't been cooking from it, just enjoying the food she serves up.

[Johanna GGG]

I have been avoiding buying cookbooks because we don't have room and I don't use them as much as I used to - just tried an ottolenghi recipe tonight which didn't work but the tried and tested recipe from my blog worked better (though I went through an Isa Does It phase last year) - guess that is a sign of how I cook these days. That is an outrageous comment about grains. Though at least it is easier to see through than pseudo science that is easy enough to find

[elaine]

About an hour ago (just before a late and lazy Sunday lunch) I decided to stop by -- not my first time during the past few months. So sorry for my absence. As the saying goes, it's not you, it's me (and a long story I will someday tell.)

My fave I'm reading/loving/being nourished by is "Julia, Child" by Kyo Maclear (words) and Julie Morstad (pictures). It's about food, friendship and unhurried delights.

Oh, I think I will love "My Darling Lemon Thyme". It will be released in Canada in November.

Your blog never fails to nourish me. Thank you. xx, elaine

[Elisa]

Hi! I just stumbled upon your blog. Is the content of An Honest Kitchen archived anywhere? Thx! Elisa

[lucy]

hi elisa,

we've had a lot of trouble with the site for some reason (there's bound to be a technical reason, but i can't seem to fathom those :-) ) and i think my business partner kathryn's on to it. i'll email her now and see what's happening!

[Celia]

Oooh! I needed some cook books inspiration; and your commentary is helpful is dotting out the seemingly endless trendy cook books out there.

I completely agree about avoiding the word 'detox'. 'Toxic' (and its derivatives) is not a word that should be used lightly! That being said, I do sometimes use it to help explain certain processes in the body, or metaphorically.