This was such a wonderful surprise. Molly Yeh brings a refreshing twist to All food and is funny in the process. I will never look at lefse the same again. ( )

good voice, unique recipes, and an organizational apparatus I found charming and in line with her blog.

I vehemently disagree with all the prudes who found this book via her Food Network show and think swearing is a dealbreaker.

God is dead, it's 2019, etc etc etc ( )

Molly Yeh has an offbeat way of looking at things that comes across as very endearing and humorous as she transitioned from big city life to the farm. When she writes about the 'lunatic monster...Sugar Beet Harvest", life on the cold prairie seems pretty brutal. I have caught her on tv a few times, so was pleased to have a chance to finally get this from the library. I have managed to make her spicy green beans, which has turned into a favorite for my husband. The book tells her story well, her Jewish/Asian heritage and Julliard days make for a wide variety of flavors. (although lefse made with sweet potatoes does seem a bit irreverent). But like many chefs, I feel a bit unsettled when the main recipe contains a lot of ingredients, followed by extra recipes for some of those ingredients that can be homemade. I know my limitations. I'm not going to start baking with tons of marzipan or make homemade bologna. But, scone loaf is inspired (yes, let's keep it for longer, a bit less dry and good sized portions!) and I can see myself trying to make pita--she makes it sound easy. And seriously, it's worth a look just for the mac and cheese flow chart. ( )