As you probably already know (unless you live under a rock), Deb Perelman is one heck of a cook and a seriously terrific writer. I’ve loved her blog for years and years and had a feeling her first cookbook was going to be all sorts of awesome.
For some reason (probably because I’ve met her a few times and I think she’s a sweetheart), I associate Deb with sweets. I think this is why, upon receipt of her book, I flipped right to the desserts. I love treats that feature citrus in the wintertime, so the Whole Lemon Bars were the first recipe I tried, and I was not disappointed.
You might not know this about me, but I get pretty excited about organic, grass-fed meat. Yes, it’s true: I danced quite the happy jig when the folks from America’s Farmstand sent me a beef sampler from Englebert Farms.
While I never got around to writing a One Simple Change blog post about meat, there is actually a chapter in my book about why you might want to reconsider it if meat is something you never eat. There are compelling reasons not to eat industrial meat, of course (like ingesting residues from antibiotics and hormones, as well as genetically modified crops and pesticides that are in the animals’ feed, plus the meat of grain-fed animals has a poor fatty acid profile), but that’s not the meat I am recommending you include in your diet…meat that is raised humanely on grass/pasture is very different from it’s factory-farmed, grain-fed counterpart.
I’ve made no secret about the fact that I adore kimchi: I posted my go-to recipe some time ago and I’ve written extensively about the health benefits of fermented foods.
It should come as no surprise, therefore, that I welcomed The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi into my kitchen with open arms, all the more so since my dear friend Olga co-authored the book.