Huckleberry : Cookbook Review
I’ve been trying to diet (again) for two days and I am ready to jump in front of a bus for a saltine cracker, or do something crazy and clean out the garage if there’s a mini peanut-butter cup in it. What is it about dieting? The last thing I want to think about is food and, ironically enough, it’s the only thing I can think about. I dream about my next meal like it’s some exotic vacation. I count down the moment that I can have ½ cup of green beans. I start to hallucinate. I thought my stapler was a 1000 Grand bar.
Watching television is impossible. Do you know how many hamburger commercials there are in a one-hour program? Four, that’s how many. There’s also at least one pasta commercial and one with a steak sizzling
on a plate—I couldn’t even concentrate long enough to tell you the name of the restaurant. I had to turn the television off before I started gnawing on my own hand.
I see only one solution—to bake a big batch of Zoe Nathan’s Chocolate Chunk Muffins or her coffee cake. I’m done dieting. I’m done hating food because I can’t have it. I’m going to subscribe to the philosophy that eating amazing, tasty food is so satisfying, that there’s no need for seconds.
If you haven’t checked out Zoe’s cookbook, Huckleberry, Stories, Secrets, and Recipes from our Kitchen, you’re missing out. Zoe taught me to mix flours, add more salt, and the brown equals flavor. I love it when cookbooks give you more than recipes, and Huckleberry encourages you to experiment, gives great tutorials, and tells stories from a busy commercial kitchen. A cookbook that transports you with food and with stories—that’s the perfect combination of yum and warmth.