(Image courtesy of The Times)
I came across a review of the book Skinny Bitch in the Kitch in South Africa's The Times. The cookbook is a follow-up to Skinny Bitch, written by Rory Freedman (left) and Kim Barnouin.
Here are some excerpts:
The authors' new cookbook, Skinny Bitch in the Kitch, was published in December and reached No 6 on The New York Times best-seller list in the paperback advice category.
Skinny Bitch in the Kitch helpfully condenses the entire contents of the first book down to three pages (meat is murder; carbohydrates do not make you fat; always read the ingredients and don’t eat anything you can't pronounce).
After Skinny Bitch was published, the authors were overwhelmed by requests for recipes and menus. "There comes a time in your life when you have to learn to cook," Barnouin said. "For us, this was it."
The cookbook makes little use of the traditional Asian meat substitutes (there is only one recipe each for seitan and tempeh) but there is a lot of frozen Italian "sausage" and vegan creamer sprinkled around.
The authors go beyond veganism at many points, rejecting olive oil for cooking in favour of coconut oil (they believe heating olive oil makes it dangerous to health) and disallowing non-whole-grain foods like semolina pasta and white rice.
The authors do occasionally take a break from swearing to ... encourage readers to eat their fill of foods like avocados, nuts and fruit without worrying about calories and carbs. [Freedman says,] "Just stuff yourself with things that are good for you, and you will be fine."
Read the whole review here.