
“Hmm … dead, rotting, decomposing flesh of carcasses. Doesn’t sound like something you’d want to eat, huh? Not to mention the pesticides, hormones, steroids, and antibiotics. Oops! We almost forgot mad cow disease, bird flu, salmonella, E. coli, trichinosis, and mercury. Well, no wonder Americans are suffering from obesity; cancer; liver, kidney, lung, and reproductive disorders; birth defects; miscarriages; and nervous system disorders.
You can call it steak, tuna, bacon, or chicken. No matter how you slice it, it’s a piece of decaying, decomposing carcass. We know you like the taste, but there are other foods out there that mimic the flavor of meat but don’t come with the same side effects. Smarten up, bitches.”
I got my hands on Rory Freedman and Kim Barnouin’s new book Skinny Bitch in the Kitchen and I was pleased to see actual recipes in this one. However I was slightly disappointed with the lack of pictures to go with the recipes. I don’t know about you but I like to know what it’s supposed to look like so I know whether or not I screwed it up.
The bestselling Skinny Bitch inspired thousands of gals to live clean, healthy, pure, and skinny–while keeping them laughing with the author’s trademark acerbic wit, so of course they would bring out another one to keep the first one company.
Skinny Bitch in the Kitchen helpfully condenses the entire content of the first book down to three pages (meat is murder; carbohydrates do not make you fat; always read the ingredients and don’t eat anything you can’t pronounce). The first book barely mentioned cooking, suggesting an eating style based on fruit, snacks and frozen food from the health-food store. It was a vegan version of the fast-food diet the authors say they used to follow equally zealously.
The cookbook makes little use of traditional Asian meat substitutes (there is one recipe each for seitan and tempeh) but there is a lot of frozen Italian “sausage” and vegan creamer sprinkled around. Recipes without those foods were tastier, such as spaghetti squash with spicy braised greens, raisins and nuts, a huge hit at my table because of its subtle infusion of chipotle chilies.
The authors go beyond veganism at many points, rejecting olive oil for cooking in favor of coconut oil (they believe heating olive oil makes it dangerous to health) and disallowing non-whole-grain foods like semolina pasta and white rice.
The authors do occasionally take a break from swearing to write loving disclaimers, in which they say health and well-being are more important than skinniness, disavow bitchiness as a way of life and encourage readers to eat their fill of foods like avocados, nuts and fruit without worrying about calories and carbs.
With more than 75 recipes, this collection is sure to satisfy any crazy craving and cooking quandary that you may have; I know I have enjoyed the recipies. Now I shall leave you here for I am off to cook.
Happy Reading
Sarah