Put down what you were doing, grab a glass of wine or cup of tea, take a cleansing deep breath, and have a seat. Are you with me? Good. We all need to slow it down a bit more now and then, don’t we? Now let me tell you about a wonderful book I just finished, then I want you to read it too. You’ll thank me for telling you about it.  It’s one of those books that you just don’t want to end. The kind that makes you want to slowly relish in the flavor of a perfectly ripe and beautiful tomato or stand at the stove and lovingly stir a pot of polenta.

That book is The School of Essential Ingredients, written by Seattle author Erica Bauermeister. The story is about Lillian, a 30ish chef and restaurateur who teaches a series of evening cooking classes. Her desire is to inspire in her students a love and respect for both food and life. We follow the lives of eight students who, for various reasons, come to take Lillian’s class. Soon you’ll find yourself  hoping the smells of her kitchen will waft through your book or wishing you could hold the hand of a heartbroken husband.

I was fortunate to have had the opportunity to sit with Erica and talk about her wonderful book, food and cooking, the joy of preparing and sharing a good meal with those we love, and life in Italy – a place where both of us have lived. What I learned from her is this: time is the essential ingredient, something we should savor, love and respect.

As Lillian says, “…every meal you eat, you eat time – the weeks it takes to ripen a tomato, the years it takes to grow a fig tree. And every meal you cook is time out of your day…” I’ll certainly be relishing in my food from now on!

Erica shares with us a recipe from one of Lillian’s students, Tom, who learned from her how the simple making of a pasta sauce from scratch can heal the heart.

Tom’s Pasta Sauce

2 T olive oil
1/2 chicken bouillon cube (Knorr – the large, soft kind))
1 cup onion, chopped
2 large garlic cloves, minced
1 lb ground Italian sausage
1/4 cup milk
1/4 cup red wine
28 oz can whole tomatoes (drained)
1 cup tomato sauce (more if you want)
salt
pepper
grated parmesan cheese (optional)
penne pasta (for eight servings)

In a large saute pan, heat olive oil on low heat until bubbles form.  Crush the half bouillon cube into the oil and mix thoroughly, then saute onion for 2 minutes.  Add garlic and saute until translucent.  Add ground sausage and cook under medium heat until meat is no longer pink.  Add milk and simmer until absorbed.  (Don’t worry if it looks strange at first; it will mellow the wine and make for a wonderful, lush sauce.)  Add wine, simmer under low heat until absorbed.   Drain can of whole tomatoes, then crush in a Cuisinart or chop finely by hand.  Add tomatoes and tomato sauce to meat.  Salt and pepper to taste.

Cook on low heat for 1-3 hours, covered if you want a rich, but slightly thinner sauce,  uncovered if you want a thicker sauce and the smell to roam through your house.

Place penne pasta in large pot of boiling water.  Cook until al dente.  Drain and place in large serving bowl.   Ladle sauce over pasta; top with grated parmesan cheese if desired.

Yield: 8 servings

NOTE: if you’re lucky enough to be in the Seattle area you can find Erica at the following book signing event. I highly recommend it!

WIDE WORLD BOOKS
Tuesday, February 3 7:00 PM
4411 Wallingford Avenue North #A
Seattle, WA 98103
Talk, Q&A and Signing

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• What Celebrity Chefs Are Making for Thanksgiving
• The Great Stuffing Debate!
• Wine from Scratch: Wine in the Kitchen
• Tonight Chef and Mixologist Kathy Casey at Nightschool
• Sustainable Found Food Artist

Categories:	Chefs • Cooking tips • Interview	2 Comments
Tags:	author interview • book • erica bauermeister • Interview • seattle • Seattle author • World Wide Books

When I heard the UPS truck outside this morning I knew what it was delivering: my new copy of The Flavor Bible: The Essential Guide To Culinary Creativity, Based On The Wisdom Of America’s Most Imaginative Chefs. I ran downstairs from my office to the front door and there it was…

I’d heard from many of my food-loving friends and bloggers about this fabulous book, but had no idea how good it really is. So good that I just had to share it with you. As someone who writes about food I often struggle to come up with something clever and delicious. This book has solved that problem! Thank you Karen and Andrew for what must have been an exhausting exercise.

Comprised of an impressive and extensive list of foods and cuisines, the book includes synonyms, seasons, functions, cooking techniques, flavor affinities/matching, and more. Brilliant! For example, if you have a bunch of chestnuts and don’t know what to do with them it suggests ingredients from Armagnac to sweet Marsala, but recommends avoiding berries. Flavor affinities for chestnuts include bacon and fennel or orange and pear, to name just a couple. Call- outs are also given to famous chefs and how they use that particular ingredient. Such as Gina DePalma, pastry chef at Babbo, who created a Chestnut Spice Cake With Mascarpone Cream.

Simply put, The Flavor Bible is an inspiring must-have for your kitchen! Even if you don’t write about food.

Possibly Related Posts:

• The Great Stuffing Debate!
• Wine from Scratch: Wine in the Kitchen
• Tonight Chef and Mixologist Kathy Casey at Nightschool
• Sustainable Found Food Artist
• Waiting by the River at Dawn

Categories:	Cookbooks • Cooking tips	1 Comment
Tags:	andrew dornenburg • book • cooking reference • karen page • review • the flavor bible