Buckwheat pancakes with blackberry syrup....who doesn't feel warm all over? There's something about the aroma of breads hot and steamy that carries us home. We remember those first out-of-the-oven muffins our mother made, the pancakes rising on the hot skillet, the cornbread sweet and crunchy at our bite. When I read Away from the Kitchen, I was brought back to those moments and much more--each page a sensory feast of mouthwatering recipes and intimate stories of more than a dozen notable chefs. And though the author takes us to farmers markets and local growers, I was most fascinated by her appreciation of -- the story food tells. I remembered the Buddhist monks in Japan, bowing before each morsel before consuming a meal. The rice was not simply rice--it came from somewhere and was cooked by someone. There was a story...usually untold. When I read Away from the Kitchen, I was brought into the life celebrations and struggles of the chefs--their marriages and their divorces, their successes and their failures, and so much more. I was re-introduced to the story food tells, and I am humbled by what I have found.
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