Molly describes her own food journey from early days as a baby on the floor of her family's busy kitchen, through her university days, searching for her profession, (professor, restaurant worker and more) and her wedding, that continues on with her blogging, restaurant ownership and home cook, baker and designer. Yes, I can see that she thinks about setting, colors, themes, taste and how to successfully bring it all together.
She lists only five pointers about using her recipes and the ingredients can be easily found and the steps are achievable. Think Potato Salad, Banana Bread, French Toast, Pancakes...all made without boxes or packages and all with at least one ingredient you might not have thought of adding. Banana Bread with crystalized ginger, French Toast with chocolate and how about that special cake: Vanilla Bean Buttermilk Cake with Glazed Oranges - yes, there is a recipe for that. And as for those tired old salads, how about Bread Salad with cherries, arugula and goat cheese?
This collection is a taste of other worlds, in particular France and Seattle and of course, the world in your own kitchen. Moly blogs, cooks, tells stories and then follows up all of this with how it can all pan out really well in her own restaurant. So, a proof of the pudding! Want to read more, eat more and visit Delancey's next time I'm in Seattle. Shine on, Molly Wizenberg!
Image via Washington.edu 
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