Then the other things were just, things I wanted to talk about and write about and connect with people over. There's one chapter called A is for Anchovy and then there is the rhubarb chapter and I guess even though my brown food chapter, ‘A Loving Defense of Brown Food,’ is one food group, I approached it in that way. Some of the chapters, which were going to be in there, had to be dropped, so it's odder because there aren't that many ingredients. Of course, what happens is, I always write far too much and even though I did manage to get another 32 pages out of them, I write too much. I didn't want it to be, oh, well, if I'm going to be doing ingredients, it all has to be ingredients, because then you box yourself in a corner.
Well, I knew I wanted to have certain chapters on a few ingredients and a few ideas. Did you just decide you'd be throwing out all the rules? You mentioned that your books are often idiosyncratic, which is absolutely true, but I felt this one more so than others, I mean, and this is probably why we love you so much, Nigella, but you have an entire chapter on rhubarb. Then it suddenly became, not quite a chronicle of the era of COVID, that's not true and in fact, you'd think Cook, Eat, Repeat would be a reflection of last year, but the title predates it, because I think the title I came up with in 2019. It's idiosyncratic, my books often are, if you compare them to a conventional cookbook, but at the same time it's two-fold really, because it really comes out of my life of cooking and reflecting on why it's an important ritual for me. Actually, I really was so grateful to be able to romp anywhere I wanted and really do something that felt right for the book. I mean, as you know, when you write, it's such an odd mixture between joy and anguish and they are inextricably linked. I had so many emotions reading the cookbook, but mostly my biggest takeaway was, I feel like you had such a good time writing that book. Thank you to all of our Julia Jubilee sponsors, Kerrygold, Crate&Barrel, Whole Foods, Le Creuset, San Pellegrino, and Kobrand Fine Wine & Spirits. All of our Julia Jubilee content is free, but the Stanley and Ina event is a fundraiser for the Food Education Fund, so tickets start at $10.00.
Anchovy sandwich your chronicle movie#
We're bringing these two fab foodies together for the very first time for a chat about the movie Julie and Julia, their wonderful TV programs, and more. Speaking of the Julia Jubilee, our virtual celebration of the life and legacy of Julia Child, our kick-off event is happening April 22nd with Ina Garten and Stanley Tucci. You can also head over to right now and have fun browsing and shopping. Crate&Barrel is a sponsor of our upcoming conference, and you don't want to miss the special Crate&Barrel demos we're doing with Paolo Velez and Nancy Silverton and Mariana Velásquez and Susan Spungen. Just what I need to toast the Cherry Bombe event of the year, the Julia Jubilee. I just ordered a set of super chic martini glasses and they were $6.95 a piece. You'll find so many great pieces at affordable prices at Crate&Barrel. It doesn't matter if you're enjoying a home-cooked meal or having your favorite take-out while binging your latest streaming obsession, it all feels way more festive on tabletop collections by Crate&Barrel. Crate&Barrel has an incredible collection of beautiful modern pieces that will take anything you eat or drink up a notch, thanks to the timeless design and terrific quality of their dinnerware, glassware, and serving pieces. I'm a firm believer that every meal is a special occasion.
Later in the show, I'll tell you more about Shelley's book, but first, Crate&Barrel. Today's episode is sponsored by Crate&Barrel and Chronicle Books, publisher of the upcoming Tables and Spreads by Shelly Westerhausen. We talk about all of this and more in just a minute. She sneaks in a few essays, an entire chapter dedicated to rhubarb and a recipe for a curry that uses banana peel. I also love that title and it's quintessential Nigella. Her brand new book is called, Cook, Eat, Repeat. I love her voice, I love her cookbooks and I love her writing. Today's guest is Nigella Lawson, one of my all-time favorites. I'm your host, Kerry Diamond, coming to you from Brooklyn, New York. Welcome to Radio Cherry Bombe, the show that's all about women and food. It's sometimes good to shine a light on the food that tastes wonderful, but would make a serious Instagrammer or magazine picture editor start biting their lower lip nervously.
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