Cooking is rarely just about simply making a meal. It’s an art, a science, it’s history, it’s sustenance that allows life to continue, and it’s time with friends and family. It’s hard to find a cookbook that captures the total essence of cooking. Often times they focus too much on the science – a ¼ cup of this, ½ tablespoon of that. It’s measurements and directions, a regimented way to create a regimented meal. Sometimes they get way too much into the science and theory behind cooking – explaining things in such detail that there’s little room left to experiment. Rarely do they ever delve into all aspects of cooking. Efisio Farris’ Sweet Myrtle & Bitter Honey does all of these things.
Full of wonderful stories about growing up on the paradise island of Sardinia, Italy, providing a glimpse of culinary history and the people that heavily influenced the way we eat today, sharing anecdotes about why some of these recipes are special, and, of course, featuring more than 100 recipes with “how to” guides to help you create these culinary masterpieces, Sweet Myrtle & Bitter Honey will go a long way to inspire more than just cooking delicious food – it will rekindle and inspire your entire lifestyle, cause you to look beyond the pots, pans, and plates that typically have our focus during mealtime and reinvigorate your desire to connect with the more important aspects of eating: the people and their stories.
While we may look back on a meal from time to time and remember it just for the quality of the food served that day, the truth is, it’s the people that we dine with – the social experience that make eating more than just a utilitarian act to keep our bellies from complaining and our energy flowing. Sweet Myrtle & Bitter Honey captures that for us and reminds us that there’s more to life than many of us are experiencing. Make your mealtimes more than just a time to eat and run – make your meal times a time to sit together, eat, drink wine, and tell stories about your day, week, and month. Get to know each other again at the dining room table. Do it with the food and stories that Efisio Farris shares in his book.