![]() Scala Quinn dispels the myth that healthful homemade meals are a dubious task, feeding readers easy to follow recipes and practical tips like planning ahead, recruiting willing in-house collaborators in the process (I love how she said “collaborators” vs. Mad Hungry provides guidance to those looking to resurrect the family meal it also gives those in a rut with their repertoire and invigorating kick start. ![]() Unfortunately there are too many instances where people don’t feel they are up to the task, and in the book I say: start with one meal.” You don’t wake up and start to run a marathon you have to practice every day. Like if you decide to be a marathon runner one day. “I decided that cooking food and getting people to the table was important for health, wellness, physical, psychological, and spiritual reasons. These were some of the highlight I took away from our conversation.įirst and foremost, one has to decide that this lifestyle change is of personal importance. I met Scala Quinn in the lobby of the old Four Seasons in Toronto back in March of 2010, where the down to earth native Ontarian shared the strategy she used – without sacrificing time, sanity or flavour – in feeding her band of ravenous men. But she is also a wife and mother to three grown boys. The quintessential powerhouse superwoman, Scala Quinn is the Executive Food Director for Martha Stewart Omnimedia, a television and radio show host, chef, and cookbook author. In her book, Mad Hungry, she explains her philosophy and provides simple, sensible solutions which acknowledge the appeal of modern day conveniences. Lucinda Scala Quinn is an ambassador of the movement of bringing the family back to the dinner table. But how is that possible when family-style meals are more common than the family meal, and a sense of community is what we feel when neighbours collectively complain about an unreliable transit system (or the shame felt by the attention drawn by a certain ex-mayor)? In a society where time is money and nutrition can be juiced and bottled, we’re being told that dining in is the new dining out. Scala Quinn’s ten tenets for cooking from Mad Hungry: Leite’s Culinaria’s Authors’ Answers with Lucinda Scala Quinn (April 2010) – catch my “cameo” at 5:50 (Hooray for surprise mentions and for also making an impression!) A great interview that covered a lot of ground (with highlights similarly discussed in my interview with Scala Quinn below), but this statement is special because that someone mentioned above was me. – Lucinda Scala Quinn speaking with David Leite of Leite’s Culinaria in a podcast about her IACP-nominated cookbook, Mad Hungry: Feeding Men and Boys. ![]() You say men eat differently than women and boys too. That’s the message of the book.ĭL: What’s interesting is that part of that psychology comment is that there are gender issues here. I was on an extensive book tour and someone said, “You know this book should be in the psychology section and not necessarily the cookbook section.” I was taken aback, and I thought ‘oh, I think that’s a compliment,’ because in many ways it is about expressing this basic message for me, which is basically: cook for the people you love teach them to cook for themselves, and they will pass it on. Along with plenty of color beauty shots by Quentin Bacon, Quinn's book demonstrates that even at its very humblest, Italian cooking yields extraordinary flavors.Lucinda Scala Quinn in Toronto (March 2010). Though selections like Carolina's Wine Taralli (cookies) and Tuna Gremolata Dip have a sophisticated flair, there are plenty of earthy, elemental pleasures, like Polpette (a meatball in Italian, but Quinn turns it into a meatloaf), which is baked with mortadella slivers and pistachios, and Tuscan kale saut ed with olive oil and seasoned only with salt and pepper. Technique is perhaps not as important as ingredients: Her "Notes to the Cook section" covers some basic territory such as how to control the flavor of garlic, the merits of salted capers and her secret dredging weapon, Wondra flour for gravy. In bringing rustic Italian food to the busy American table, Quinn cuts out several steps such as homemade stock and freshly rolled pasta (although she does include a recipe for pizza dough that can be topped with escarole and Gaeta olives or served Margherita-style). In this small but tasty collection of Italian recipes, Quinn, host of the PBS series Everyday Food and author of Lucinda's Authentic Jamaican Kitchen, draws on her travels and ancestral past for classic home-cooked dishes.
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