Food columnist at the Calgary Herald’s Swerve magazine, artist, and graduate from the French Culinary Institute, Pierre Lamielle talks food and his new book, Kitchen Scraps: A Humorous Illustrated Cookbook (Whitecap, 2009), with Joseph Planta.
|Kitchen Scraps: A Humorous Illustrated Cookbook by Pierre Lamielle. (Whitecap, 2009) Click to buy this book from Amazon.ca: Kitchen Scraps|
Text of introduction by Joseph Planta:
I am Planta: On the Line. This is THECOMMENTARY.CA.
Kitchen Scraps is a delightful, often funny, fascinating cookbook. It doesn’t contain a photograph, except that of the author eating a rutabaga, which he claims he enjoys eating. The book is an illustrated cookbook, and while sharp and unique, it is also riotously funny and unforgettable. The directions for the recipes are hilarious. Its author joins me today here in Vancouver, Pierre Lamielle. He was raised in North Vancouver and completed a design and illustration program at Capilano College. He worked at the Sun and Province here as a feature designer, before moving to Calgary where he wrote a food column in the Calgary Herald’s Swerve magazine. His knack for offbeat writing, irreverent illustrations, and great recipes inspired him to pitch a cookbook to a publisher. When rejected he enrolled at the French Culinary Institute in New York, and after, pitched the book again, and so we have Kitchen Scraps: A Humorous Illustrated Cookbook. It’s published by Whitecap. Some of the recipes in the book include: Angel Hair Conditioner Pasta, Hot Cross Bunny French Toast, Pina Colada Panna Cotta, and the Blessed Eggs of St. Benedictus. His website is www.kitchenscraps.ca. Please welcome to the Planta: On the Line program, Pierre Lamielle; Good morning, Mr. Lamielle.