Hi guys! Thank you so much for reading and cooking/baking along with my selection, The Baker's Daughter by Sarah McCoy. And I'm so excited that Sarah agreed to be our judge for this round. Sarah told me that she had so much fun with all of the entries. Here is what Sarah had to say, and he choice for the WINNER(s) of this round...
Dearest Cook the Book Clubbers,
A glimpse into my world: I sat down to judge this smorgasbord of entries
with a hot cup of tea on the first truly fall morning in El Paso.
There’s a nip in the air, which is as rare and magical in the desert as
finding Bavarian treats. Additionally, my husband (Doc B) has just
returned from deployment in Afghanistan. All this to say, I was in
tremendous spirits to start! Yet somehow, you made me smile even
more—and stoked my appetite to boot. Thank you all for these remarkable
recipes, photos, and most significantly, the intimate and deeply
thoughtful posts you wrote. I was moved by the family stories The
Baker’s Daughter and its recipes called to mind in your own lives. Such
an honor to have you as readers, bakers, and new friends.
Now, to the judging, which was no easy task considering I printed off
every recipe to put in my family cookbook binder. With Doc B home now
and his penchant for German foods, I can’t wait to try all of these in
my own kitchen. Now, given that The Baker’s Daughter is a
historical-contemporary hybrid novel with two protagonists, I thought it
befitting that I’d have TWO winners. Here they are, in no particular
The Not So Cheesy Kitchen’s Zimt-Rosinen Schnecken (Cinnamon Raisin
Rolls). This post masterfully provided not only an insightful summary of
the book and a fascinating personal story (her grandfather’s Goering
tale had me both laughing and wincing), but also awareness to food
allergies. As an author diagnosed with Celiac Disease in 2001, I’m a
staunch proponent for wholesome eating and being proactive in one’s
individual health. As the axiom goes: we are what we eat. And I believe
that applies to both our bodies and imaginations! So I’m thrilled that
The Not So Cheesy Kitchen gobbled my novel and baked a health-conscious
recipe based on it. Bravo, Bea, my wonderful baking reader!
Kahakai Kitchen’s Milk & Honey Reisbrei (Rice Pudding) with a
Bienenstich ("Bee Sting"). This entry had me licking my laptop screen.
The photographs could’ve been the cover art for a gourmet magazine.
Stunningly scrumptious! And just like one of my favorite foodie
subscriptions, the images were only the visual accouterments to an
amazing write-up. I was so impressed by Deb’s poetic book capsule, her
intuitive review and use of literary quotes to explain how the novel
inspired her to create her dish. It stung me to tears of happy
appreciation! Doc B looked over my shoulder at the reisbrei and said,
“That might have to be breakfast tomorrow!” It won his Guten Appetite
Congratulations to the winners, and thanks to everyone who participated!
I’m so honored to have been invited on Cook the Books and even more
elated that you all enjoyed my novel so much. Currently, I’m finishing
up my third book for Crown. Another historical-contemporary hybrid. This
time in West Virginia: 2013 and 1860 Civil War. And I wouldn’t be me if
I didn’t include historical food love and recipes! That will be hitting
shelves in Summer 2015. Until then, happy cooking and I’ll be popping by
all of your blogs for inspiration. Let's definitely stay in touch on
Twitter and Facebook, my friends!
Yours truly, Sarah
Bea and Deb! This was actually Bea's first time joining us - how awesome is that!? Now, if only we could all actually meet up to discuss our books and eat our food in person...
Be sure to drop by Sarah's facebook fan page as she will be sharing her experience with Cook the Books and some of our creations over there soon! Thanks again, Sarah.