Book Giveaway to Celebrate 500 Followers and Being Published in a Cookbook!

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Very excited to have reached 500+ followers this past Sunday! Thank you to everyone who reads my blog, follows it, and comments. Your support is truly appreciated, and I’m grateful every day that I’ve found this platform to share my writing, books I love, and food I enjoy cooking.

I’m also very excited to announce something I’ve had to keep under wraps for a couple of months. Crystal King, author of Feast of Sorrow, which I blogged about previously, has her second book out today, called The Chef’s Secret, and as part of the advance publicity for this new book, she published an e-cookbook made up of recipes from chefs around the world, and food bloggers, including yours truly! I am so honored and happy to have been asked to contribute a recipe based on the food in this amazing book!

To celebrate both this milestone for my blog, and for being part of the companion cookbook, which is available in e-format only, I am doing another book giveaway.  The winner of will not only get a hard copy of The Chef’s Secret, but will also receive an e-copy of the cookbook!

I will also randomly choose 10 of my longtime blog followers to receive an e-copy of the cookbook; and to top it off, the next 10 people to follow my blog will ALSO receive an e-copy of the cookbook! Just my way of saying thank you and showing my gratitude for everyone who supports Food in Books!

Thank you again for all your support since I started this blogging journey back in 2016. It’s opened me up to new literature, new foods and cooking methods, and most importantly, to all of you. I’m grateful for the support I’ve received from fellow bloggers, and for the new friends I’ve made along the way. Here’s to you all!

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Feast of Sorrow: A Novel of Ancient Rome by Crystal King

I’m back, and I greatly appreciate everyone’s patience and kind comments asking when I would get my ass back into the blogging world. Well, yesterday was the day. I’m officially moved into my gorgeous new house, which has the most beautiful kitchen, so Food in Books has returned.

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Having lived in controlled chaos surrounded by boxes of packed-up books and kitchenware over the past month was a challenge, and I kept myself sane by picturing the first literary meal I would cook in my new kitchen. While at the library last week I discovered Feast of Sorrow: A Novel of Ancient Rome and of course, with a title like that, I had to read it.

It is the fictionalized story of Apicius, the earliest-known cookbook author. Apicius lived during the reign of Caesar Augustus and then Tiberius Caesar, and is known for writing what is known as De re coquinaria, the earliest collection of recipes known.  The historical detail is amazing, and the few known bits of information about the actual life of Apicius are woven seamlessly into the novel. Actual Roman condiments such as liquamen – a type of fish sauce – and silphium – a now-extinct type of fennel, and so many others – are demonstrated in the book recipes, which was very cool. Foodie nerd porn literature!

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The final feast cooked by Apicius’s cook, a free slave named Thracius, is a magnificent masterpiece of all known cuisines of ancient Rome. There are peacocks roasted and re-dressed in their own feathers, flamingo steaks, stuffed and fried baby birds; and roasted asparagus in mustard sauce. As tempting as it was to try and go all-out Roman and recreate the feast, I didn’t. Flamingos aren’t in season, you realize.

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Asparagus in mustard sauce seemed doable, especially in light of the fact that being in modern times, I didn’t have to hand-grind mustard seeds into a paste and season to create the condiment. I cooked the asparagus with roasted garlic lemon chicken, which went deliciously well with the tangy, roasted asparagus dish. The ancient Romans would be pleased, I think.

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INGREDIENTS
1 lb fresh asparagus
3 tablespoons red wine vinegar
3 tablespoons Dijon mustard
2 tablespoons organic mayonnaise
2 tablespoons lemon juice
Salt and pepper

METHOD
Heat the oven to 375F. Snap off the woody ends of the asparagus and rinse well.

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Roast for up to 30 minutes, until they get those nice brown, charred bits.

In a large measuring cup, mix together the red wine vinegar, mustard, mayonnaise, lemon juice, and salt and pepper. This is very much to taste, so adjust to your liking.

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Drizzle the sauce over the roasted asparagus, serve with the chicken, and wolf down with the greed of an ancient Roman senator.

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And last but not least, a huge thanks and shout-out to Jen at http://www.readrantrockandroll.com for nominating me for another blog award. Jen, who also goes by the very cool moniker of Mischenko (sounds like a sexy Russian spy, doesn’t it?) writes about music, movies, books, gaming and food, in addition to modern culture, so I highly recommend her blog. https://readrantrockandroll.com/2017/07/30/award-real-neat-blog-award-1-2/