Who else out there is just a little suspicious of a gorgeous cookbook? Beauty shots of perfectly browned bread and golden-crusted cherry pies are well and good — but until they’re thumb-printed with flour and spattered with filling with handwritten adjustments in the margins, those recipes are highly suspect. Can my mom get it done in time for a picnic, or does it require the Cordon Bleu equivalent of a NASCAR pit crew? Don’t Rachel Ray me and gush about how easy it is: I want tangible proof.
For everyone who prefers homemade to store-bought and mom-approved to lab-certified, this week’s Book of the Week proves that you can have your cake and bake it too. Author Barbara Houghton’s recipe for Katie’s Cookbook is a new classic:
- Take one well-worn, hand-written notebook of mom’s recipes
- Scan into a computer
- Drag and drop those scanned notebook pages into plain black BookSmart page layouts to showcase every well-earned crinkle, stain, and smudge
- Upload book, and serve to family
Take a look at the Book Preview, and you’ll notice that this cookbook features no glamour shots of dewy tomatoes, no fancy euphemisms for pot roast, no cheerleading assurances that your piecrust will turn out yum-o! in under fifteen minutes flat. Instead, every page reveals that cooking is messy, creative work that can take years of family dinners to get just right – and that’s why it’s called home cooking.
Congratulations to Katie and her daughter Barbara on whipping up a genuinely glorious cookbook, and what appears to be a positively legendary Devil’s Food Cake.