JQ5yccLspVB | 15-06-2013
Farrah--I couldn't igamine writing any sort of book without recipes--I love telling stories but I love cooking, too! Thanks for the insight. Evy--She'll get a kick out of seeing that, and no book I wrote about Texas would be complete without my grandma.Brandi--Howdy! I have to admit I'd never heard of it either until I saw it in Paula Disbrowe's excellent book, Cowgirl Cuisine. It turns out, however, it's just another way of saying ceviche and it's quite common in the Low Country part of the south. Anon--That's quite a coincidence--Molly's book is one that the editor brought up as well. Celeste--Why thank you! And Laurie Colwin is one of my food-writing heroes. I've never read The Shipping News, but that's also an interesting analogy at least in terms of structure--I'll have to add that to my pile on the nightstand. Sara--That's been sort of my problem--I like taking photos and telling stories and people say you can't have both, which just seems silly, but I understand at least from a financial point of view where they're coming from. Emily--It's definitely one of my summertime favorites--so cool and refreshing. And wonderful on a tostada with fresh slices of avocado!Cheri--Lord knows there is indeed a wealth of content here! And I agree, it couldn't be my book without all those things that I love--Texas, food, family, photography and travel. Vanessa--Thank you! And (I'm slapping my head) why hadn't I thought that I could do more than one book? But of course!Garbeilaskitchen--Thank you! And you, too, know how it feels to be in Manhattan so far away from those spicy flavors that we love. I was so sad when the one local resource for fresh Hatch chiles closed a couple of years ago.
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