About a week or so ago I posted my review on In a French Kitchen by Susan Hermann Loomis, which was a fantastic book to read and I would highly recommend it! If you are a cook, or love to cook than this memoir/cookbook is right up your alley. Recently, I was lucky enough to do a Q&A with Susan where we talked about her book and all things French food related, and have decided to share it with you all. I would like to personally thank Susan for taking the time to answer my questions, and for allowing me to be a part of her world, briefly. She is lovely; it was a pleasure working with her and getting to know her more though the questions, as well as, her book. I limited myself to 12 questions to ask, even though I had a million more, I did not want to overwhelm someone I think so highly of. So drum roll please….here is our Q&A for you to enjoy:
Who inspired/taught you how to cook?
My grandmother, who cooked simple, farm meals that were both incredibly memorable, tasty, and intriguing because of the ingredients (ham hocks, lamb shanks, collards, hominy…)
What is one French recipe you wish to master someday?
Croquembouche. I’ll make it for one of my children’s or godchildren’s wedding…!
(Croquembouche, is a French desert consisting of pastry balls piled into a tower like cone and formed together with threads of caramel.)
If I was going to France for the first time, what are some things that I should try/eat?
Fresh baguette with salted butter, Camembert and just about all other cheeses, radishes with fleur de sel, croquet monsieur….
What is your most used cooking tool in your kitchen?
My “cornes”, plastic scrapers…among others.
What would you say is your signature dish?
Tarte Tatin; steamed vegetables with extra virgin olive oil and fresh garlic
What is our favorite and least favorite French dish?
Favorite: duck confit; least favorite: stewed kidneys
What is one think you want people to take away from your book?
How simple it is to serve a delectable meal, and how much pleasure they will get from preparing and enjoying it.
If you could describe French food in 3 words, what would they be?
Flavorful, simple, elegant
If you were to have a cooking motto, what would it be?
Let the ingredients speak; everything is important.
Do you think you would consider writing just a cook book, or do you prefer to write cook book/memoir writing style?
I prefer writing a book where I really get to write. I always consider everything, however.
How did you come up with the idea for your current book?
Looking around at how people I know cook and realizing how much they/I could teach those who aren’t sure how to do it.
Working on any more books right now?
Working on some ideas.
Here is the link to my review of Susan’s wonderful book:
Thank you to everyone from Penguin/Random House/Avery Books for allowing me to interview Susan, and for getting us in touch with one another. It was a real treat working with you and being a part of this book.
Hope everyone has a wonderful weekend, be sure to stay cool out there and wear plenty of sunscreen! It’s the 1st of July, summer has officially begun!
PS – The picture in this post is of the Apple Tarte Tatin I made! The lighting in my kitchen is terrible but the dessert was incredible! It was my first time and I am pretty happy with the results!
PPS – What is everyone reading this summer? Let me know in the comments below!
In A French Kitchen is now available at all major book selling shops and websites.