The Un-Constipated Gourmet: Secrets to a Moveable Feast, 125 Recipes for the Regularity Challenged
Do you use myspace, facebook, twitter, or other social networking sites? If so, how do we find you on those sites?
You can reach me on Facebook: (@Danielle Svetcov) and Twitter: (@dsvetcov)
What books are you currently reading?
Now Hiring: White House Dog by Gina Bazer and Renanah Lehner Revelation by C.J. Sansom Towers of Gold by Rrances Dinkelspiel Fast Track Photographer by Dane Sanders
What are your favorite books?
Catcher in the Rye I Capture the Castle The Forsythe Saga The Feast of Love A Passage to India Birds of America and the Spenser for Hire series by Robert Parker
What books would you recommend to your readers?
Any message to your readers?
It's never too late to go.
What is your book about? Please provide a description.
More than 125 gourmet dishes that have the double benefit of tasting great and calling you to duty. Forget mixing Metamucil® into risotto or spiking the Brandy Manhattan with prune juice. By the time you’re done exploring The Un-Constipated Gourmet, you will have a new outlook on life... or at least a new outlook on your grocery list. You’ll also be able to pick up a menu at Chez Panisse, Bouley, or even the Waffle House and titter at the offerings. Chard with fish cheeks? Black bean hash? Ha! You’ll be able to look behind each food and know its true utility. More imporant, you'll be able to cook it. Anyone can make these dishes. And, if all goes well, owners of The Un-Constipated Gourmet will be marching to the loo, chins up (leaving the book just outside, please).
How long have you been at work on this book?
How did the idea originate?
The book idea was born of personal experience. I'm a trained cook and a intestine-challenged person.
Did the book entail any unusual writing habits or places?
I often used friends and family as test subjects. I'd say, “Please prepare this recipe from my cookbook. Take notes on anything that didn't make sense or seemed weird. Let me know if it tasted good. And, finally”—this was the unusual part—“tell me if the dish seemed to 'move' you.”
I also interviewed a culinary historian in his office, surrounded by hundreds of cookbooks from the Middle Ages, Renaissance, 19th Century, and on and on. They were not always in English, but this professor spoke 6 languages, including Latin, German, and Italian. He'd pull a book off the shelf, flip to a page, and say “Oh, yes! Aha, listen to this!” And then he'd start translating ancient techniques of cleansing the colon... It was pretty great.