Contributing Monkie Sarah Backhouse
Man, I missed those skinny bitches. Especially G Living pal, Rory Freedman, who along with former model, Kim Barnouin, have crafted a very tasty niche for themselves with their (how shall I put it) “unique” voice. After the outrageous success of Skinny Bitch — which with help from the Skinniest Bitch of all climbed its way stiletto after stiletto up the New York Times bestseller list and refused to budge — the girls are back with their follow-up, Skinny Bitch in the Kitch.
The tone is set from their opening gambit: “What’s better than eating? (If you say ‘sex’ you’re either a liar or a pervert). The answer is: Nothing! There’s nothing better than eating!” The book then serves up 75+ healthy plant-based recipes including: the Big Ass Veggie Burrito, made with whole wheat tortillas and guaranteed not to give you one; and Chocolate Suicide Cake, which incorporates unsweetened apple sauce so as not to leave you depressed after eating it. (Preferably not whole thing.)
The recipes are broken up into handy sections with deliciously imaginative titles, everything from Bitchin’ Breakfasts to PMS (Pissy Mood Snacks), Down Home Cookin’ to Happy Endings (Desserts). While Rory and Kim consider their recipes to be pretty “normal”, you will need to stock up with some skinny bitch staples: Bragg’s Amino Acid (soy sans MSG), Coconut oil (as a substitute for Olive Oil) and Agave (nectar of the Gods).
So, take it from the SBs: stop cooking crap and start looking hot! It’s hard to argue with that.
GreenChefs Recommended Recipe Book Entertaining in the Raw
This book is gorgeous, first of all. It’s one of those books that you can certainty judge by it’s cover. Miha Matei, who did the photography for the book did an amazing job, and the design and styling is beautiful as well. The colors and richness of the cover photo and text tells you a lot about what the book is about and filled with. It is happy and colorful, but with a sophisticated and refined edge, reminiscent of a modern Matrix Varenna kitchen. Very New York.
The book is layed out in a unique fashion. Instead of the contents being organized by the type of meal, the chapters are divided by the style of the meal. Each chapter represents a different inspiration of types of recipes and food combinations. The first chapter, Blossom, is all about the seasonal array of food blossoming in the spring and summer, crafted into light and refreshing dishes. It’s filled with recipes featuring tomatoes, cucumbers, squash blossoms, basil, cantaloupe, watermelon, plums, micro-greens, avocado, apricots, fava beans, raspberries, and many more mouth watering foods.
The Contemporary chapter is filled with dishes that are uniquely creative and sophisticated in design and presentation. Visually, this chapter is stunning, filled with stylized dishes that stand out with vibrant light and dark contrasting colors. The Black Sesame and White Coconut Dumblings with Creamy Miso Sauce is particularly ‘Contemporary’ and vibrant, with white coconut wraps nestled inside black coconut wraps, scrunched together with the tie of a green chive that sits on top of a light brown miso sauce on an all white plate. There is also a Jackson Pollock inspired raviolo with arugula pesto that uses red and green juices to artfully splatter rich colors into the canvas of beige coconut wraps, much like a Jackson Pollock painting. And there is a Shitake Ravioli with broccoli rabe, balsamic fig puree, and ginger cream. I also love the Heirloom tomatoes, warm “cheese” crisps, and melting olive oil “ice cream”. The various white, yellow, orange and green tomatoes are sliced into thick squares that look like translucent pastel colored frosted sea glass that gets washed up on the shore of the beach.