Culinary Intuition: The Veggies Edition: An Artist's Approach to Preparing, Presenting and Economizing Everyday, Familiar Foods (en Inglés)
Reseña del libro "Culinary Intuition: The Veggies Edition: An Artist's Approach to Preparing, Presenting and Economizing Everyday, Familiar Foods (en Inglés)"
Culinary IntuitionCreative thought permeates the very existence of artists and is reflected in everything they do. Long before I was an internationally known artist, keen observers noticed my creativity flowed from a young age in the way I dressed, did my hair, wrote, arranged/decorated my bedroom, and even into the family kitchen when I was allowed to help. I've been teaching and writing professionally for decades, and have been cooking since way before that! Cooking evolved into an intuitive artistic expression of love along the way, and I hope it will for you too. My siblings were subject to my experiments like meatloaf with peeled, hard-boiled eggs in the middle, a successful surprise-inside meal, and banana bread with a peeled banana in the middle, as the raw banana broke down into brown slime in the oven and ruined the banana bread. My family confabulates those two experiments into one food, referring with a chuckle to "...the time Monica put a banana in the middle of the meat loaf!" That never happened! But their memory encapsulates the spirit of how artists like me confront food preparation. I take risks, I fail, but I never stop trying new things. That would be like never creating a painting ever again. Over time I joined some food groups, and continued to post epicurean creations, most made without any fancy appliances or gadgets. Comments, likes, and responses were always plentiful and encouraging. It echoed comments I'd heard for over forty years in person, in real life, from those who I have prepared food. Without a doubt, of all the products, ideas, and concepts I have promoted on social media over the years, it is my food pictures that get the most attention. In time, I had hundreds of food photos in an album on my computer labeled "Culinary Intuition." So it occurred to me, it's finally time to write "the cookbook" that everyone's been encouraging me to write. But why start with just one cookbook? A series of cookbooks answers the question with a resounding ONE COOK BOOK IS NOT ENOUGH! A growing list of editions containing recipes for every day foods that can be prepared quickly and easily. Several editions are devoted to one singular dietary trend or way of eating, such as vegetarian, low carb, high protein, clean cooking, whole foods, and once in a while even a little junk food.
