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This past weekend I did lots of uncomfortable cooking. And that does not mean cooking in heels–because who does that? For me it means cooking from a cookbook and following a recipe to a T.
This crazy idea started when I picked up Jessica Koslow’s Everything I Want to Eat: Sqirl and the New California Cooking. Once I flipped to the picture of the strawberry jam and ricotta cheese toast that was it. I thought, “I need to make this.”
Then I attended a cookbook launch event at the William Vale hotel last Thursday night. The conversation was led by author & chef, Julia Turshen, as she interviewed two new cookbook authors: Sarah Britton of My New Roots
and Jessica Murnane
I ended up buying Sarah Britton’s cookbook, Naturally Nourished, which is made up of mostly vegan recipes. Totally not my style, but who knows, maybe I’ll get inspired to make her chilled avocado soup once the weather gets warmer. Or I can just read her inscription to me over and over again (she is so pretty).
And stay tuned for the Sqirl blood orange upside down cake, coming soon.