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As I began to write about this, at first was like, I'm going to solve this problem. I also had to face that it was very much present in my own life and in my own experiences. I began to notice how much the culture of perfectionism was really just everywhere in food culture. RELATED: A chocolate sandwich tastes exactly as comforting as it sounds - and it's sublime That makes it so much harder to step into the kitchen each time.
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I think a lot of people don't cook or struggle to cook for reasons that have more to do with not feeling good enough about yourself, about feeling like you have somehow failed at adulting by not being this cook or this provider of food in a way that you imagine, in a way that you have some standard that you're failing to achieve at some level in your mind.
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Why do people struggle to cook? People often say, "I want to cook more, but I don't have time or I don't have the money or these major physical barriers get in the way." When people say something, I believe them and I agree.Īs I was talking to people everywhere, what really resonated deeply was much deeper than just those physical barriers. I was faced with my assumptions in writing it as a cookbook for very low budgets and for people who are on food stamps or a budget. My first book, "Good and Cheap," was this surprise success. What made you want to write something that's so intimate and so vulnerable? But I don't feel like, ooh, can't wait until I try that new lemon thing that I've earmarked. It makes me feel more in touch with myself, and I think that's meaningful. I do it because I do find it calms me down. And truly, for over a year now, I've just been like, meh.
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It used to be my safe space, the place of peace and creativity. There's nuance on nuance on nuance, and we all go through waves of all of these experiences. There are people who never could cook, never wanted to cook, had the luxury of not cooking and were wondering, "How am I going to get in there and do it?" And then there are the people who do cook and love to cook and feel like, "If I have to walk into that kitchen one more time, I swear to God I'm going to lose my mind." And I believe we're divided into two kinds of people. I feel like this pandemic has made cooks of all of us. This conversation has been condensed and edited. I talked to Brown recently about the tyranny of "guilty pleasures," and lowering the bar. It's also a collection of beautiful, soul-nourishing recipes, like miso-salmon taco bowls and cheesecake pots. It's an admission of imperfection, and a celebration of self-care. A Cookbook." Written with bracing honesty and intimacy, it's a chronicle of her own real world experiences of working, parenting and getting food on the table even on the most overwhelming, anxiety-producing days. Into that company comes Leanne Brown.īrown, who gained attention with her innovative bestseller "Good and Cheap," aptly titles her emancipating latest work "Good Enough. From Laurie Colwin to Ella Risbridger to Nigella Lawson, the writers whose recipes I trust the most are the ones whose personal stories I appreciate the most too. I think the best kind of food writing is the kind that makes you feel like you've got a friend at your side in the kitchen.