With spring comes a fresh round of cookbooks to admire, and I’m so excited to be sharing a recipe from Andie Mitchell‘s gorgeous new cookbook today. You might know her as the author of It Was Me All Along, her bestselling memoir about her shifting relationship with food and her experience losing over 100 pounds.
I know her as my roommate at a bloggers’ retreat a few months ago. She’s a remarkably warm, kind and supportive soul. A great listener, a wonderful writer, and someone I’m very glad to know. And in case you’re wondering, her cheekbones on the cover? They are legit. Mesmerizing, really.
Eating in the Middle is “a mostly wholesome cookbook,” which I love. She sent me a copy a couple of weeks ago and I’ve been admiring it ever since. The book offers simple, elevated recipes for breakfast through dessert. Each one comes with a headnote that explains her backstory with the recipe, and how it might be more redeeming than the version she loved growing up. Her writing is half the reason why I can’t put this cookbook down. Then there are the beautiful photographs by Aran Goyoaga.
The post Roasted Carrots with Honey Butter from Eating in the Middle appeared first on Cookie and Kate.