I generally hate the whole idea of New Year’s resolutions, but if I was going to make one this year, it would be to blog more here on Two Lazy Gourmets. While I’ve been remiss about blogging here, I’ve been super busy writing cookbooks, developing a new website about cooking with whole foods, and writing articles for sites around the web. Here are a few snippets of what I’ve been working on.
Last year, I wrote several new cookbooks including Sushi at Home, a beginner’s guide to the fascinating—and intimidating—world of sushi, including easy-to-follow instructions, tips, and techniques to help sushi lovers become confident sushi chefs.
The Quiet Gut Cookbook: 135 Easy Low-FODMAP Recipes to Soothe Symptoms of IBS, IBD, and Celiac Disease is another book I wrote in 2015. Based on a diet developed through numerous studies over the course of more than 20 years by scientists at Monash University in Australia, the book explains how to follow a diet low in FODMAPs (Fermentable Oligosaccharides, Disaccarides, Monosaccharides, and Polyols), short-chain carbohydrates that ferment in the gut, causing distressing symptoms for sufferers of both IBS and IBD. This diet has proven extremely helpful in reducing symptoms for many sufferers.
Another book I wrote, The Mediterranean Table: Simple Recipes for Healthy Living on the Mediterranean Diet, also came out last year. This one takes readers on a culinary journey through Southern Europe, Northern Africa, and the Middle East, while sharing a time-tested tradition of healthy eating and 150 recipes for dishes from Southern Italy, Portugal, Spain, Morocco, Greece, Cyprus, Croatia, and other countries bordering the Mediterranean Sea.
I’m really excited about Seoul Food Korean Cookbook, by Naomi Imatome-Yun, for which I was the development editor. Korean cuisine is one of my favorites, and this book is filled with tantalizing recipes for authentic traditional Korean dishes as well as modern Seoul-style fusion cooking.
If you’ve ever wondered how and why Japanese kitchen knives differ from Western knives, a recent article I wrote, Let’s Discover Japanese Knife Styles, has some answers for you. If you’re itching to join the DIY fermented foods craze by making your own yogurt, I’ve looked into the best types of milk to use—whether you can tolerate cow’s milk or you’re dairy-free. If you do follow a dairy-free diet, I’ve also looked into several dairy substitutes for baking and provided information on which non-dairy milk substitutes to use when. Plus, check out this recipe for a classic Chopped Grilled Chicken Salad with Pears and Blue Cheese-Chive Vinaigrette and an article on Five Unique Dippers for Cheese Fondue.
And I swear, I’m going to be blogging here soon about some really cool new equipment, recipes, and cooking techniques I’ve discovered recently!