.com Review
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Asks: Deb Perelman
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Mary C. Neal ( http://www..com/Deb-Perelman/e/B007QHLDT2 ) Q.
What's your elevator pitch for The Smitten Kitchen Cookbook? (Or
what inspired you to fill this niche?)
A. My hope is that The Smitten Kitchen Cookbook is filled with
your new favorite things to cook--approachable recipes made with
accessible ingredients that exceed your expectations.
Q. Which upcoming fall cookbooks are you most excited about?
A. I am ridiculously excited about Ottolenghi's new Jerusalem ( http://www..com/dp/1607743949 ) book, as I've loved everything
he's made so far. I have already tried out a couple recipes from
the Mile End Cookbook ( http://www..com/dp/030795448X ), and can
tell it's going to be an obsession all winter. I just spied brown
butter snickerdoodles in the new Baked Elements ( http://www..com/dp/1584799854 )book; I am pretty sure that needs
to happen immediately. And I've been cooking out of the Sprouted
Kitchen ( http://www..com/dp/1607741148 )cookbook and everything
has been fresh, wholesome and stunning.
Q. What's on your nightstand? Your Kindle?
A. An Everlasting Meal ( http://www..com/dp/1439181888 ) (Tamar
Adler), The Tenth Muse ( http://www..com/dp/B002UXS0W0 )(Judith
Jones), A Peace To End All Peace ( http://www..com/dp/0805088091 ) (David Fromkin) and I Want My Hat Back ( http://www..com/dp/0763655988 ) (Jon Klassen), all print. Can you
guess which one my toddler left there?
Q. What’s your favorite restaurant—or the best place you’ve
eaten recently?
A. My husband and I are the last people to get to The Breslin in
the Ace Hotel, but it doesn't matter, we fell head over heels and
have been back three times in three months. The cri boiled
peanuts, lamb burger, fresh, crunchy salads and their grapefruit
gin-and-tonic are unforgettable.
Q. What's been your most memorable moment so far as an author
(or blogger)?
A. The process of planning the book tour -- making the jump from
someone who types things to strangers who might or might not be
listening via her laptop to someone who is going to show up in
various cities at specific times to hang out with these strangers
-- is wild. I am not sure I've gotten my head around it yet, but
I still can't wait to get on the road.
Q. What other talent would you most like to have (not including
flight or invisibility)?
A. Well, I wish I could dance.
Q. What are you obsessed with now?
A. I've been on a running kick, although I'm really bad at it.
No really: terrible. But strangely, that's my favorite part.
Starting my day completely humbled by my inability to run half as
long or fast as these people on the other treadmills (who can
probably dance, too), well, the day only gets better from there.
I'm hooked.
Q. What's next for you?
A. The moon! Just kidding. I really hope to just keep doing what
I'm doing -- cooking, writing, having fun with my family and
running around NYC like a tourist. My goals are less rooted in a
desire for a designer kitchen (though, you know, if you have one
lying around...) and balcony overlooking Central Park and more a
hope that I'll keep having fun doing what I do, so that it feels
as un-work-like as possible.
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From Publishers Weekly
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Starred Review. A tiny kitchen and great eats are
the winning formula for popular New York City food blogger Deb
Perelman, confessed picky and obsessive self-taught cook of
smittenkitchen.com blogging fame. In her first cookbook, awaited
by an enormous fan base, Perelman shares her undisguised love of
cooking and 300 recipes that come out of her apartment's postage
stamp–size kitchen. Driven by curiosity and a desire to share her
cooking discoveries, Perelman delivers a collection of lab notes
from well-tested culinary experiments and open dialogue with blog
fans whose questions Deb credits with having fine-tuned my
cooking by forcing me to question everything. What makes the best
roast chicken? How can you make gnocchi light as pillows? She
approaches each cooking challenge with omb, breaking the mold
while inspiring readers to work with whatever challenges a tiny
kitchen, limited budget, equipment, or untried recipes present.
What better way to convince a friend of the virtues of popcorn
than by combining it with a buttery brown sugar cookie?
Perelman's love of strawberry shortcake inspires a
biscuit-as-cradle for juicy tomatoes topped with whipped goat
cheese. Included are a great number of vegetarian recipes. This
fearless home cook's humorous anecdotes and delectable photos
make for a food blog–gone–book that translates beautifully into
any kitchen and fulfills Perelman's promise to help cooks prepare
food that both she and you will love. Photos. Agent: Alison
Fargis. (Oct.)
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