Julie Van Rosendaal's Dirty Food cookbook is a joyful pushback against this amorphous, abstract buzzword and its connection with ideas of purity and goodness. With recipes like Eton Mess, Sloppy Joes, Dirty Rice and Sticky Buns, Dirty Food contains a wide variety of dishes that celebrate the pleasure we derive from food, and its ability to bring people together to socialize, comfort and enjoy each other’s company—when it comes to food, there should be no guilt in pleasure.
Dirty Food is the first in a new series of small format, single subject cookbooks by Julie Van Rosendaal that aims to give home cooks confidence in the kitchen with versatile, cookable recipes that are useful, unfussy and easily adapted to suit personal tastes and the seasons.
ABOUT THE AUTHOR
Julie Van Rosendaal is the Calgary-based author and co-author of ten best-selling cookbooks. She has been the food columnist on the Calgary Eyeopener on CBC Radio One for over 12 years, is the contributing food editor for the Globe and Mail newspaper, and for the past twenty years has been a freelance food writer and columnist for other publications across Canada. Julie hosts a Canadian food podcast called Crispy Bits, and also co-hosted (with chef Ned Bell) three seasons of a TV cooking show called It’s Just Food. She teaches, speaks and cooks at culinary schools and events across the country, and has a very engaged audience on her social media channels and blog, Dinner with Julie.