Skip to main content

The Hundred Foot Journey: Food'N'Flix Collides with Cook the Books {Invitation}

The Hundred Foot Journey - DreamWorks Studios

You're invited! It's my turn to host Food'N'Flix where we watch movies and head  into the kitchen and cook or bake or make something based on a recipe they actually make in it or just something we were driven to make after watching it.

For November's round, Food'N'Flix is partnering up with Cook the Books for a double-header of The Hundred Foot Journey*While I am hosting the Food'N'Flix portion during the month of November. Deb of Kahakai Kitchen is hosting the book part for our October-November Cook the Books read. Click to see her invitation

Of course, it's strictly optional to do both events and how you do it (a combined post or two separate posts) is completely up to you!

If you want to join in the crossover fun:
  • Read the book and watch the film, make a dish inspired by both, and post it by our joint event deadline of Monday, November 30th.
  • If you have one post for both the movie and book, email both Deb & Camilla ( & with your entry and let us know that you are doing the combined event.
  • Or, if you prefer to make two separate dishes and have a post for each event - one inspired by the book and one inspired by the movie, send each of your entries to the event's respective host. (Send your Cook the Books posts to & your Food 'N Flix posts to by Monday, November 30th - noon, Pacific time.
  • I  will be rounding up the crossover posts and Food 'N Flix-only posts on my blog shortly after the joint deadline. Deb will be rounding up crossover posts and Cook the Books-only posts on the Cook the Books site.

Again, reading the book and joining in Cook the Books is optional, so if you just want to watch the movie, that's perfectly okay. Just send your Food'N'Flix entry to me by Monday, November 30th - noon, Pacific time. I'll have the round-up posted by the evening. Still in the skin of my teeth!

For the Cook the Books event, the Enthusiastic Kitchen Elf and I made our version of Sungta ani Bende Kodi. We're still undecided about what to make from the movie.

I took my Enthusiastic Kitchen Elf to see this movie on opening day late last year. And, when he walked out of the theatre, he asked, "Mommy, can we go buy the DVD tonight? I want to watch it again!" I explained that that wasn't how it gets released in the theatres, then it goes away, and then - months later - it gets released on DVD. In fact, it took almost a year to come out on DVD. We pre-ordered it and it arrived on release day. We have watched it countless times since then. And I was happy to have the opportunity to read the book again; I had read it several years ago.

I watched it again last week when the house was quiet and all my boys were asleep. I pulled out a notepad and scribbled down some recipe ideas.

When we first watched the movie, D was inspired to cook urchin soup. First he had to learn how to clean sea urchin! Thank goodness for YouTube because I was clueless. Then he made Spiced Coconut Sea Urchin Soup.

What should I attempt this time? I haven't quite decided yet and haven't been successful in getting any sea urchin. Something about an echinoderm epidemic. That sounds wholly unappetizing.

But I hope you'll join the fun. Watch the movie, then post about it on your blog with a link back to this post and to Food'N'Flix. Use of the logo is optional. Your post must be current (during month of film). And of course we don't mind if your post is linked to other events...the more the merrier. Have fun with it!

Email your entries to me at: constantmotioncamilla[at]gmail[dot]com and include...

  • Your name
  • Your blog's name and URL
  • The name of your dish and the permalink to the specific post you're submitting
  • Attach a photo of any size (or just give me permission to "pull" one from your post)
  • Indicate "Food 'n Flix Submission" in the subject line

Deadline for submission is: November 30th (noon, Pacific Time). 
I will have the round-up posted before the end of the day.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


  1. Already got my notes for the movie. Haven't read the book yet, but I'll see if I can get my hands on it before the deadline.

  2. My post is ready to go. I cheated and watched the film as soon as I finished the book. I am waiting until Bordeaux posting for winophiles because I combined that in my post as well. A threefer. Wooohoooooo. Thanks for hosting Cam.

  3. Thanks Camilla--I am really looking forward to the crossover fun! ;-)

  4. I read the book and saw the movie twice, awesome! Do we have t become members of Cook the Books or can we do this one time for next month? Wow courageous on the sea urchin!


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

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

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