Home Cooking blog A cooking blog gives a franchise and a husband

A cooking blog gives a franchise and a husband

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Lexy Bloom, an editor who acquired the book for Knopf, a division of Random House, said Ms Perelman was a good fit as she “is a terrific writer and storyteller” and has an unusually close connection to readers. . She is, said Bloom, “a woman who has become, in 21st century fashion, a dear friend of theirs.”

Ms. Perelman’s style seems to resonate particularly with young women learning to cook. She is conversational, self-deprecating, and often seems to confess, never really giving embarrassing details. In her recipe index under D, she has a section listed as “disasters,” like the one called “Flan flop” about a custard that wouldn’t gel.

Formerly a vegetarian, she focuses on produce, especially farm-fresh produce which is currently all the rage, but not in a spartan way. She only eats kale under protest. His scones are made with heavy cream. His spinach quiche has cream cheese.

She responds to letters and takes readers’ advice on how to improve her recipes seriously. And Ms Perelman, who has struggled with her own weight, playfully expresses her weakness for naughty foods.

Recently, for example, she posted about how she wanted everything “donut” from apples to parsnips.

“I actually have to hold back and try to space my donut episodes evenly throughout the year, so as not to pique your concern about my donut consumption,” she wrote as she introduced a recipe. cauliflower and feta fritters with pomegranate seeds. “It’s not easy because no matter how many times I bring it up in a circle of understanding peers, I’m afraid I still think donuts are the answer to most eating dilemmas, most of the time.”

Ms. Perelman’s blog has a clean, open feel with lots of white space punctuated with lavish photos of the food.

She takes all the photos herself, and unlike other bloggers who often use photos to explain the technique of making a dish – showing how the dough is folded in sequential steps, for example – she prefers to present the foods. in a more artistic way, like a half-mouthwatering butternut squash. -peeled or a plate of steamed pasta coming out of the oven. His appetite is palpable through the lens.


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