July 12, 2013
Thanks for the love, Shelf Awareness. Fictional Stories, Real Food
There has been a growing trend over the past few years to write novels and memoirs that include recipes, although now it’s no longer a trend, it’s a genre. Obviously, some books are more successful than other with this; really, how many recipes for chocolate chip cookies can the market bear? But when it works, it’s very good. I still make the banana bread recipe (to great acclaim) from Molly Wizenberg’s wonderful memoir, A Homemade Life. Check it out.
Recent months have seen many entries in the book-with-recipes category. Susan Wiggs’s latest novel, The Apple Orchard, about a California apple orchard, an unwilling half-heiress to same, and the pleasures of food and family, is a captivating and charming story. So are the recipes, like lavender scones, and apple chutney. She says, “It’s always lovely to come across a recipe that’s good enough to share. My criteria for including a recipe in a book is that it needs to work thematically with the novel, it has to be delicious and it has to be reasonably easy to prepare. I like to picture my readers having their book club over and preparing something from one of my novels.”