I am published in a cookbook…Yay!!!

My copy just arrived in the mail today…

Thank you to the ladies of the Monday Morning Cooking Club for asking me for a recipe and then liking it enough to include in their latest cookbook “It’s always about the food.”

When they asked if I could do a lamb recipe, I knew exactly what I needed to make for them – Khoresh Bademjun (Persian eggplant stew) made with lamb. So I emailed the recipe to them at night, and received an email that seemed immediate to me (the beauty of the time difference!) They loved it!

I can’t wait to spend out pouring over this book and cooking the wonderful looking recipes! Here’s how the MMCC introduced the book on their website:


People say to me, ‘I don’t understand you – you’re Black and you’re Jewish.’ And then, when I feed them, they get me immediately. But how could I possibly understand what it’s like to be really Jewish?

Being Black is great preparation. I talk with my hands, I eat chicken, I complain, I survived my oppression.
What else do you need to know?” – Michael W. Twitty

On our Monday Morning Cooking Club global search to find the best Jewish cooks, we learnt that it’s a small world after all. Four different people introduced us to Michael W. Twitty. He’s a very busy man with a lot on his plate and we jumped up and down and waved our arms in the air until we got his attention. In his food, Michael brings together Jewish flavours with ‘soul cooking’, creating his own unique blend while honouring his identity. We love his ‘soul’ take on Middle Eastern hummus.

This is one of many wonderful recipes from the global Jewish diaspora. You can read all about Michael’s fascinating journey and enjoy many more heartfelt stories in our new title ‘It’s Always About the Food‘ (HarperCollins Australia 2017), available now from online (such as Booktopia) and good book stores across Australia. It will be available in the U.S.A on 6th June, and the UK on 25th July and can be pre-ordered on Amazon U.S and Amazon U.K


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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