I am so close to being finished with the book I am editing, The World is a Kitchen. This labor of love is meant to inspire its readers to pursue food in a new way, exploring new lands, new cultures, and new cuisines. The book focuses on first-person cooking experiences while traveling, whether they be funny, illuminating, adventurous, strange, or frightening. These stories, by chefs, travel/food writers, and dedicated foodies reflect that unique alchemy that occurs when you enter unfamiliar territory and begin to see the world differently as a result. Topics include teaching the culinary arts in a foreign country, adventures on culinary tours, learning to cook at traditional cooking schools, specialty schools, and at private homes. In addition to the stories, the book includes recipes and an extensive resource and reference section for finding cooking schools, classes, and culinary vacations.
Today I am expecting the book back from the interior designer, typeset in its final form. Within 6 weeks it will be at the printer, and in August it will be a reality. This book is a long time coming, and I couldn’t be more excited. However, there are a lot of things still to be done. Marketing, booking tour events, final proofreading, permissions…and the list goes on.
One of the most important things on the list is to test the recipes. This is where you come in. I would love to ask anyone who is interested to email me for a recipe to test and provide feedback. I can provide you with a recipe from a specific continent, or I can surprise you. The recipes need to be tested within the next 2-3 weeks, so you have time to decide and get your test kitchen ready. I am happy to provide one free copy of the book upon publication to anyone willing to pitch in during this frenzied time.
So if you have ever wanted to try pelmeni, a classic tarte tatin, a Bahian fish stew, or are just feeling adventurous, let me know!
13 comments:
Count me in! Can you give me two options and I get to pick? Or if I have time do both? Thanks.
Great, Lee. I have sent over 2 recipes. If the Eat Local Challenge hinders your recipe testing, I can try to find something more suitable. Thank you for helping out. It is very much appreciated
Mrs. B,
It's always a pleasure to read your posts. I have long been awaiting news on this project that you are working on. I cannot wait to pick up my very own copy at the store!
In the meantime, I am more than happy to test a recipe for you!
You can e-mail me at ivonne@creampuffsinvenice.ca.
All the best!
another helpful soul! bless you. recipe on its way.
O.K. I am up for the Challange. Give me a recipe and I will let u know what the outcome was. This will be fun since Jay doesn't think that I can cook.
Ok – sign me up! As if this surprises you!
Ginny
I so appreciate that my sister-in-law and one of my oldest friends have not deserted me in my time of need! Enjoy.
And a big thanks to Tea over at Tea and Cookies, who is testing out the pelmeni recipe. she also has a story and recipe in The World is a Kitchen - good writer and good cook that she is!
Count me in...please send me any recipe you want, but just make it rather light in calories if possible.....
Carol wants to know if you have any dessert recipes that need testing? So much for the low-cal approach...
Obviously Donna and Carol are of two minds! They get the Bahain fish stew and the clafouti.
This just in - a phone cal from my brother and sister-in-law, who tried Mafe, a lamb and peanut dish from Africa. They loved, loved, loved it, as did their kids and her mother. A big hit - only took about 20 minutes of prep. Served with rice and a veggie.
Well, we had a great time last night testing your recipes.
I took pictures, as requested, but for some reason the CF card is experiencing read errors, so I appear to have lost them. I'll keep working with it to see if I can get them, but we may have to forgo the video portion of the review....too bad, because everything looked great.
First recipe - Fish Stew
Summary - everyone loved it. But, all thought it could use a little more salt. I used the 1 tsp called for in the recipe and did not salt the fish prior to putting it in the pan. Overall rating was 4 stars out of 5.
I used canned coconut milk (Goya brand). I also used halibut instead of the fish recommended. The fish store had beautiful halibut steaks so I bought about 2.3 lbs (2 good sized steaks), cut the meat out of the skin and bone, leaving about 8 (4 per steak) nice pieces. These were poached in the stew liquid until just right (about 7 minutes). I served it with white rice on the side. Everyone put a couple scoops of rice in their bowl with the fish stew. I also served roasted asparagus, which worked well with the mild, slightly sweet stew.
Second recipe - Clafouti
Summary - everyone loved it to death. I had to send doggie bags home with our guests, it was that popular. Overall rating was 5 stars out of 5.
I used a mixture of blueberries, raspberries, and blackberries. I used slightly more than the 2 cups recommended and I only baked it for 45 minutes instead of the recommended 50-55. It was nicely brown and pulling away from the sides of the pan, so out it came a bit early. But, my oven could be on the hot side.
We served it with a small scoop of vanilla ice cream. Absolute silence at the dinner table - everyone was engrossed in the dessert!
The recipe called for it to be served slightly warm, which we did. However Carol and I thought it was better after it set for several hours cooling completely and letting the flavors set. It also made a nice little breakfast treat this morning with our tea and coffee.
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