Spice Route talks with authors of the cookbook 'Skinny Bitch in the Kitch'

An exclusive with Rory Freedman and Kim Barnouin, cook book authors of the famous book, Skinny Bitch in the Kitch.

Today, we are are talking with Rory Freedman and Kim Barnouin. So sit back, relax, sip your soup and enjoy the interview.


Why did you write on this particular topic?

Rory and I felt that we had successfully found something that we needed to share with as many people as possible. We had really changed our diet for the better and the results were incredible. We started sharing what we knew with friends and family and then it was time to reach the
masses!

How did you find each other?

We met in 1996 while working for a modeling agency in Virginia. We became best friends instantly. We really shared a passion for food and for laughter so it seems fitting that we would end up writing a funny book together about food! It took us a number of years to start to work
together for the Skinny Bitch books but when we started talking about doing it we both knew it was going to work.

How do your skills, work to contribute to this project?

Rory and I are an amazing team. Early on we found our niche for working together that fit our strengths. We come up with an outline together then I go do the research and give it all to Rory and she does her magic by writing it in such a brilliantly funny intelligent way. We both share the same vision for what we are doing and what we are planning for the future, so having your best friend by your side sharing in this amazing adventure is really special.

How did you collaborate on this project together?

We sat down together and came up with what foods we wanted to have in the recipe book. We are both huge foodies and love the same dishes so it was a really quick process! We also knew that we wanted to keep the same style as the first book, it's something that we will be using for
all our books. We did work with a cookbook consultant for the exact recipes, we aren't that great of cooks!

What are some of your favorite recipes?

Meatloaf and mashed potatoes, Shepherd's Pie, Caesar Salad, Pecan French Toast, Brownies and East Coast Lasagna!

What ingredient do you like to cook with more than the others?

We started experimenting with coconut oil and found it's really amazing. It is a very healthy oil despite what people may think about it. It gives recipes that something extra. We also love garlic, it is the staple in most of our recipes, who could cook without it! Also, no kitchen should be without veggie broth, it really adds such great flavor to cooking.

What are some of the challenging ingredients/recipes according to both
of you that require a chef or an experienced cook to try out in a recipe?

Most of them! We had no idea how to put a recipe together as far as how much of each ingredients to add. That's why we used a cookbook consultant. She is brilliant.

Who are some of your favorite icons in the food industry?

We are in awe of people who have made really great vegan restaurants, it shows people how amazing vegan cuisine is and it makes eating out so enjoyable for us! Two women stand out the most and they are the creators of Native Foods and Real Food Daily in Los Angeles. We really
appreciate the work of John Robbins who did such an amazing job of doing research into the food industry and opening our eyes to what's in our food!

What do you want the readers to get out of your book?

We want people to become more educated about what they are eating. Pay attention to labels, know what is good for you and what is not. Make better food choices. Know that changing your diet for the better is one of the best things you can do for yourself and for your family. Eating
well can help you heal physically and mentally so watch what you eat! We want people to enjoy food and get into their kitchens and be excited to cook. Our book isn't about being skinny but about being healthy and happy in your own skin.

What are some of your favorite vegan restaurants?

There are many in LA. Follow Your Heart, Real Food Daily, Native Foods, M Cafe, California Vegan. In New York there is Candle Cafe,Candle 79, Cafe Blossom and Foodswings. In D.C Rory loves Java Green and in Ft. Lauderdale I pig out at Sublime. People can log onto happycow.net to
find great restaurants in their area.

How is your book different from the rest of the vegan books?

I think we all have something important to say about veganism and we all say it in a different way. We just wanted to do it with a sense of humor and make it more accessible for the mainstream. People say all the time that they finally got it with our book, we feel that it's the girlfriend approach that gets them! Inside (the book) there is so much incredible information that is written in such a fun, easy way that the information really sticks.

In your life how do you incorporate your writing vs trying out recipes and balancing the two?

We find a way because we are passionate about what we do, this incorporates our whole lifestyle. We spend our time doing what we love, putting out books to spread the word about health and we enjoy cooking and trying out new foods.

We want people to know that eating a vegan diet isn't about eating lettuce and living on a hippie commune, it's about enjoying great foods but with different ingredients that won't contribute to health related problems, it is good for the environment and we can feel good about ourselves knowing that we didn't contribute to the killing of animals just for our consumption.

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So, friends, there you have it. A glimpse into the lives of the cookbook authors Rory Freedman and Kim Barnouin.

Feel free to post comments, your opinions etc. This is your host Stuti Garg wishing you happy little cooking miracles of your own.

Enjoy and Happy Cooking!