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Published November 06, 2013, 10:08 PM

Quick Q & A with Amy Thielen

Q: What’s your best tip for home cooks? A: Always use fresh lemons and fresh garlic. That squirt of lemon at the end of something is so good.

By: Anna G. Larson, INFORUM

Q: What’s your best tip for home cooks?

A: Always use fresh lemons and fresh garlic. That squirt of lemon at the end of something is so good.

Q: What recipes from your cookbook do you recommend for the holidays?

A: The Cranberry and Port Tart and the Maple Pie.

Q: Who are your chef icons?

A: One of my greatest heroes in the cookbook world would be Madeleine Kamman. She wrote a book called “The Making of a Cook.” She’s French and moved to the U.S. and had a cooking school and restaurant.

Edna Lewis wrote in the ’70s and ’80s and published a bunch of books about rural food traditions. Even though she’s from the South, and I’m from the North, I feel a real affinity to how she cooks from the garden and the kinds of meat and eggs she used.

Q: Besides the green bowl on the cover of your cookbook, what’s the most cherished item in your kitchen?

A: An old aluminum spoon – aluminum, terrible for you! It’s really wide and shallow. I use it for everything, it’s my wooden spoon. I hope to have it recast into something safer.

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