HOME & LIVING
B4 — THE OBSERVER & BAKER CITY HERALD
TUESDAY, DECEMBER 21, 2021
Favorite cookbooks for 2021
Avery Books, $35, bookshop.org
Poetic and personal, Joanne
Lee Molinaro’s “Korean Vegan
Cookbook” is a wonderful
exploration of popular Korean
dishes and fl avors, but through
a plant-based lens. Molinaro
has been blogging about food
for a while now, but her lyr-
ical stories about her immigrant
upbringing and life — paired
with gorgeous, mood-infl ected
visuals — gained her 2.7 mil-
lion TikTok followers over the
last year, her adapted vegan rec-
ipes a bridge to her heritage.
A whole chapter on ban chans,
the bevy of Korean side dishes
that are the delightful work-
horses of any meal, is stacked
with varied, fl avorful dishes
like dooboo jeon (tofu cakes),
braised Lion’s Mane, and simply
roasted-and-glazed onions.
Meanwhile, bulgogi, famously
made with marinated beef, gets
the vegan treatment thanks to
chewy Soy Curls. Molinaro
also off ers clever variations
on fusion, like her Korean-in-
spired takes on lasagna or her
tteokbokki arrabiata, favoring
delightfully chewy rice cakes
over pasta.
Vallery Lomas found home in
her kitchen. Over time, she nur-
tured her passion and love of
As the night continues to
baking and eventually won the
encroach on the light of day, we
fi rst season of “The Great Amer-
begin to look forward to cozy
ican Baking Show.” But in the
nights at home. We crank on the
wake of #MeToo, her season was
oven or stove, fi nding comfort
canceled when one of the judges
(and ease) in casseroles, baked
was accused of sexual miscon-
goods and soups, while at the
duct. Her win, it seemed at the
market, even the produce seems
time, would be overshadowed and
heartier: bushels of sweet pota-
forgotten, but Lomas changed
toes, beets, mushrooms.
that narrative, eventually pre-
These darker days are also
senting an award at the James
an invitation to curl up to this
Beard Foundation Awards (“the
year’s batch of new cookbooks,
highest awards in food”) and
whether to fi nd nourishment in
being featured in publications like
exciting global fl avors or fi nd joy
Food & Wine and People. In her
in the form of cakes and cookies.
debut cookbook, Lomas shares
Whether you’re cooking for you
her hard-won wisdom (in baking
and your family, or seeking out
and life) during that time and
books to gift to your kitchen-cu-
beyond. In chapters that recall her
rious loved ones, these are this
budding Francophilia by way of
season’s books we’re obsessing
Guadeloupe in the Caribbean, to
over, already well-loved with
pages celebrating the cobblers and
stained fi ngerprints and rain-
pies of her Southern upbringing,
bow-leafed with Post-Its.
Lomas balances the technical
“Life is What You Bake It:
baking for which she is known
Recipes, Stories, and Inspiration with charming stories fi lled with
to Bake Your Way to the Top”
heart.
• Vallery Lomas, Clarkson
“The Korean Vegan Cook-
Potter, $29, bookshop.org
book: Refl ections and Recipes
From growing up in Louisiana from Omma’s Kitchen”
• Joanne Lee Molinaro,
to practicing law in Manhattan,
By JOSEPH HERNANDEZ
The Philadelphia Inquirer
Clarkson Potter-TNS
“Life Is What You Bake It,” by Vallery Lomas.
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