April reads, sort of
+ recommendations to excite
Some days ago, as I wrote the first draft of this month's cookbook list, I caught myself apologizing in advance to you, my reader, for not having enough cookbooks on this month's list to make it amusing enough. Or to even make it into a list.
For April, I had one self-help book by my bed, one cookbook by my stove, and an overflowing calendar by my desk. I had a desire to write more, a hunger to cook more, but relied only on the ability to keep it at the bare minimum as life dashed on. No day was alike, and the fate of a jam-packed life counted for much of the happiness I've been experiencing recently. It's just like being happy for the sake of it as life goes on, and I don't think it should be a reason to apologize, do you?
As I searched for photos to illustrate this post, still in the first draft stage, doing my best to keep it neat and tidy, I noticed how anxious I become with the mere suggestion of a disorganized post, of a poorly written draft, of a list that struggles to become a list.
You, my dear reader — not even for a second — required organization from me. But curiously enough, I grew into this idea that it is not worth sharing if not perfectly organized and first drafted or impeccably cataloged. What nonsense! And please don't get me wrong, you deserve organization and tidiness, but you also deserve a taste of the magical fun of this unscripted life I somehow live. So here I am, expressing my true slightly-disorganized self and appreciating that you take the time to (even though) read me.
That's why this month, with no anxiousness in sight anymore, I am writing you a cookbook recommendation list of ONE cookbook. And although I still feel like I should apologize for not being more productive, I won't. This is a hell of a cookbook worth a hundred others. I know it will ignite your passion for cooking, experiencing unexpected flavors, being creative in the kitchen, and maybe even living a more impromptu life.
Before we get to book business, I'd also love to share the marvelous plates I had a chance to fork on, in the hopes they'll — just like a recommendation list would — inspire you. Feel free to ask about any dish.
Some of my favorite South Carolinian bites were at:
Then I stayed home for a few days, recharging, trying to write, and packing more than needed to NYC.
Favorite places from this trip, you ask me?
NY is a beautiful place for Brazilian flavors in the US, and one of my favorite dinners this April was at Berimbau Brazilian Kitchen. It was magnificent, and I won't say more than you should try.
Since my country is always in vogue in this newsletter, I have a Brazilian-flavored treat in the form of a (finally!) book recommendation:
Since Ixta (pronounced Eesta Bellfridge) coauthored Ottolenghi Flavor: A Cookbook, and before I had any idea that part of her inventiveness in the kitchen had a Brazilian flair (inherited from her mom's Brazilian roots), I was already a crazy fan. It does help that we can speak the same language, but I don't think the way I'm inspired by her cooking would be any different if my native tongue were Mandarin.
Mezcla is her first solo cookbook (of many, we all hope!), and it's a collection of recipes with influences from Italy, Brazil, and Mexico. In her words, “It's about mixing flavors and ingredients, but it also goes beyond that. It's about how my mixed heritage and upbringing have shaped the person that I am and, ultimately, the way that I cook.” How not to love this?
I could display my enthusiasm about Ixta's cooking & writing all day, but I'll leave the surprises for you to experience by flipping through the book. The intro alone is a delight, but what comes after is a rich list of ingredients — packed with details and guidance, recipes divided between everyday and entertaining (kind of), and a final dessert chapter that plays with quick fixes and (so English of me) proper showstoppers.
Another thing I love about this book is how the title does make it justice: recipes to excite. Curried shrimp and jalapeño croquettes with Scotch bonnet salsa, Giant mushroom and sesame roll with salsa verde, Macaxeira frita with chile butter and lime mayo, Fish poached in tomato and turmeric curry with udon noodles, Black forest crumpets… Strawberry, cinnamon, and chipotle chocolate layered cake.
Her writing — for both the recipes & storytelling — is candid and clear while offering a knowledgeable presentation of ingredients that could be unusual in your kitchen, in case you are wondering what macaxeira is. Mezcla also has a notable commitment to sustainability through Ixta's purposeful use of ingredients, I think. To me, Mezcla is a masterclass in creativity and resourcefulness. The photos and design are stunning, too, as a bonus.
I already feel lucky to have some of the culinary culture of my country (and others) represented through such beautiful work. Still, as if I'm not already lucky enough, I had a chance to meet Ixta in person during this year's Cherry Bombe Jubilee. Haven't I told you that dreams do come true?
That first olá quickly turned into dinner, then chatting, then more dinner, and many hugs. I can't wait to see what's next for Ixta, as I root for her from afar, hoping that all her cooking dreams come true, as I'd hope for my own.
Oh, did I mention that Mezcla is a 2023 James Beard Nominee?
Get the book!
That was my packed, slightly disorganized, cheerful, and incredibly delicious April. Not so much to read but a lot to celebrate. I hope yours was equally wonderful, and I can't wait to be back with a May cookbookshelf list, probably, once again written without the worries of a first draft.
Catch you later.
Merci,
You must never feel the need to apologize! Just keep writing and sharing your culinary experiences. When next you are in NY, please try SHUKETTE, the "big sister" of Shuka. It's fabulous too!
Estou namorando esse livro há tempos... bom saber que você gostou :) E que demais terça chance de conhecê- lá