Quick Q & A with Amy ThielenQ: 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.