Skip to main content

{Cook the Books} Tied and a Prize

I just received an email from one of the organizers of Cook the Books. She directed me to see the winner's post from our round-up. Hannah Tunnecliffe, the author of The Color of Tea, judged our entries herself. Wow. Deb included Hannah's sweet email in its entirety. I added in the links to the gals' recipes for you...I hope I got them all.

Well, I've finally had a thorough read through of all the (incredible!) entries for The Colour of Tea. I have to admit - judging has been more challenging than I imagined. Everyone has gone to such an effort and translated the story, settings and characters in such diverse and personally meaningful ways; I had a really REALLY tough time! If only your Cook the Books club members were a little less creative and talented... ;-)

Right, so, here we go.... I was enchanted by Rachel's teaeggs, even if she wasn't in love with the end result, they looked beautiful and reminded me of the century egg congee I used to eat in Macau (and how pretty they would be for Easter!). Simona's roasted carrot scones looked gorgeous (especially pictured with her homegrown delicate pink rose) as well as tasty; scones are a personal favourite for me too. I was very touched that Ana made pavlova, as it is practically New Zealand's signature dessert and I had never drawn the connection between macarons and pavlova before - very clever! Of course, I loved your raspberry-almond oat bars - the sweetness of raspberry paired with teeth-satisfying firmness, just the sort of treat I'd eat in my "office" too ;-) Then, the tarts from Marla, Louise and Heather - ooooh, I do love a tart... Louise's was the closest to the tart Grace made for Pete in the book but Marla's was so divinely simple and Heather had me at 'smoked sea salt'. Heather had made a delicious tomato tart previously, so I was very impressed she edited using seasonal produce (asparagus) and made yet another delightful tart dish. Danielle had me desperately craving a perfect NewYork bagel and very happily drawn into her life and loves through her great blog. Debra's macaroons were so versatile - I'm a huge coconut fan and had never thought of making them that way with a space for a filling - delicious genius!

And now for my two favourites - pomegranate-vanilla macaronswith chocolate ganache by Claudia and vanilla-chamomile cremeux by Camilla. Firstly, hats off to Claudia for making macarons! Dark chocolate ganache is my favourite macaron filling, cuts perfectly through their sweetness and pomegranate is a great, unique flavour idea, I'm jealous I didn't think of it myself! I can just imagine the gorgeous pink and brown delights in the glass cabinet at Lillian's. A creation Grace and Gigi would be proud of. And finally, the vanilla-chamomile cremeux. I loved the simplicity of this recipe with the addition of chamomile and topped with some thyme. It was the recipe I most wanted to make and could imagine Grace cooking it with Faith at her side, wearing a tiny apron and dipping her fingers into the cremeux. To me, the macaron and cremeux recipes would be Grace's favourites and somehow represented her life and her future. For that reason these are my two winners and I'd love to send Claudia and Camilla a little New Zealand food-themed prize if they would like to send me their addresses.

As an aside, I appreciated all the feedback your readers had about The Colour of Tea. I know it is not everyone's style of novel but your readers were gracious in their criticism and genuine and thoughtful with their compliments. I laughed when I read that your readers were frustrated with Grace...I was too! Lol! But that's her - flawed and somewhat obsessive but ultimately looking for love and purpose just like the rest of us. I hope your readers grew to like her like a friend as I did. Regarding the model on the cover, I'm afraid I don't have much of a say in cover design but yes, the model is not a red-head and that amused / confused me too, although I think the overall design is lovely. If there are any other questions or feedback please let you readers know that I love being contacted and have contact forms on websites www.forkandfiction.com and www.hannahtunnicliffe.com.

A huge big thank you for organising, Deb, and involving me (and The Colour of Tea) in Cook the Books! Let me know if I can help out in any other way;

Very best wishes,
 Hannah

Woohoo. I'm so excited about the New Zealand food-themed prize that'll be headed my way. In the meantime, we're reading M.F.K. Fisher's How to Cook a Wolf next. Join us!

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P