Miz Chef

Cooking Up a Healthy Life


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Release of World Party!!

World Party Front CoverAt long last, I can finally announce the release of my latest cookbook, World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates.

Thai Peanut Dumplings

Thai Peanut Dumplings

This is both an excitement and a relief because this book has been on a long and arduous trip. I first got the idea for it, and began researching recipes and cuisines for it, in 2002. I spent many years testing and developing recipes to duplicate the dishes I’d read about and sampled, but in such a way that they would stay true to the originals as much as possible while making them meatless.

M'Baazi

M’Baazi

I started with a list, and that list grew and grew. Over the years, I added recipes, deleted recipes, changed recipes, and in a few cases I was so determined to make a particular recipe work that I just kept testing and testing until I came up with the right result. Sometimes a recipe simply didn’t work and I tossed it. Occasionally I would discover that I’d confused one dish for another, and sometimes I had a recipe that I couldn’t find the proper name for in its originating culture. In those cases, I researched high and low on the internet and in books and magazines, asked friends and coworkers if they knew, asked friends to ask their friends and coworkers if they knew, posted questions in special interest groups on Facebook, etc. I found out the answers to some, and found out that I had others all wrong.

An Indian Feast

An Indian Feast

As I met and talked to more and more people from different cultures, my list expanded but, oddly, also shrank. So many cultures have more common threads than we imagine, and as I started to examine my recipes, I began to realize that there were more similarities than differences. It was a fascinating and educational journey I went on.

Pot Stickers

Pot Stickers

The one thing I’ve learned from this project, if nothing else, is that no matter what clothing people wear, what religion they practice, what rituals they perform, what kinds of jobs they hold, or how much money they have, we are more similar than we are different. You can see this in the very similar dishes that are shared between nations, with maybe just a spice or two, or a cooking method, differentiating them.

Arepitas with Black Bean-Corn Salsa

Arepitas with Black Bean-Corn Salsa

Eating is the one thing that every single human being on earth must do to survive, so it’s no wonder that food is the common bond across the planet. No matter where you go in the world, a signal that you are welcome is the offer of food. When you are a guest at someone’s home, it always gives your hosts tremendous pleasure to feed to. It is the global sign of hospitality, and many customs and rituals were created around food. In some places, to refuse food is an insult, or to not finish it all is a sign of poor manners. Some cultures expect you to belch loudly when you’re done to show that you are satisfied.

Food always brings brings people of the world together.

Australian "Roo" Burgers

Australian “Roo” Burgers

It’s my hope that through food, we can find common ground and sit at the table together to share a meal.

So take a trip around the world. If you can’t do it physically, do it in your kitchen and at your table. Try new recipes and explore new flavors, and invite your friends and loved ones to share in the journey. Most of all, enjoy it. Peace.

A Spanish Feast

A Spanish Feast

 

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Cookbooking

World Party Front CoverI haven’t blogged much in the past few weeks because I’ve had so much going on. Part of that busyness is that I’ve been putting the finishing touches on my soon-to-be-released cookbook, World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates. Dara Bunjon, Social Media Administrator of Women Chefs and Restaurateurs, was awesome enough to have me as a guest blogger at her blog, Dining Dish. I give a little bit of background on the book and a special recipe from it.

There’s so much that goes into creating a cookbook:

  • Writing/developing the recipes
  • Testing the recipes multiple times
  • Setting up photo shoots and taking the photographs (not as easy as you might think)
  • Designing
  • Layout
  • Cover design
  • Writing “other” copy (introduction, acknowledgements, head notes, tips, index, source lists, etc.)
  • Proofing and revising
  • Proofing and revising
  • Proofing and revising (yes, again and again)

And then there’s the marketing, which is a whole other job unto itself.

It’s a lot of work. Creating a cookbook is the kind of thing you really, really want to do. It’s a labor of love.

And I do love it. I just wish I could make real money from them. That’s hard to do because there’s a lot of competition out there. But I do the best I can because I believe in my books, in my food, and in what I can offer people who love to cook and eat.

Also in the works is the new editions of my older cookbook, Vegetarian Italian: Traditions.  I will be re-releasing this book, and what was supposed to be volume 2, as ebooks. I hope to get that done by the end of the year. I’ll be posting updates as I go along.

In the meantime, go to Dining Dish and see what international recipe I’m offering (hint: it’s Cuban!).

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A World Party

Hi, everyone. In lieu of a recipe or story, this week I’d like to share with you something different. My latest cookbook, World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates, is going to be released soon, and one of the fun things I’ve put together for it is a playlist.

To give you an idea of what the book is about, here’s the back blurb:

World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates offers more than 200 recipes from 82 countries around the world. Traditional, classic, and beloved, they can be found at bazaars, on food carts, and in the homes of everyday cooks. These authentic dishes have been tweaked to be meatless options but no one will miss the meat, and they will become part of your go-to repertoire for any party. Travel the world and entertain with international fare right in your own home.World Party Front Cover

I spent years putting together the recipes for this book. It was at times frustrating, infuriating, pocket-gouging, and exhausting, but above all, it was so much fun. A cookbook is a labor of love to begin with, but when the topic is something that you pulled out of the depths of your heart and worked on it with your soul, it becomes a part of you.

I have no idea how well this book will be received, or how many it will sell, but it’s something that I was driven to do, and I’m very proud of the results. What a journey I went on! From all the testings, prodding people for their recipes, trying new dishes in both restaurants and people’s homes, I have memories and experiences that will always stay with me.

In the invisible pockets of this book are snapshots of my friends gathered around my table, tasting my experiments; reams and reams of paper with changes, edits, and stains of various juices and purees; and little envelopes of emotion—disappointment when a recipe failed, elation when something worked, and something else unnameable when I was told again and again that I’d never get this published because I was a nobody.

So much went into it, but it was worth it. I will be announcing the official release soon. Look for it from all online retailers.

So, about the playlist. This is a great list to play while you’re cooking and definitely while you’re entertaining. It’s a collection of world music, with a few familiar favorites thrown in (that are nonetheless appropriate). So have a listen. I hope you enjoy it. You can also follow this link to Spotify.