Karen Anderson

Karen Anderson

Writer and Blogger of Savour It All

https://albertafoodtours.ca
Jane Austen said, “One cannot have too large a party” and Karen Anderson agrees and admits she feels the same way about her cookbook collection. There’s always room for another person at her table and another cookbook on her shelf. Anderson is a food columnist for Canadian Broadcasting Corporation and for Calgary’s City Palate magazine. She blogs at savouritall.com and has published widely in traditional and new media. She founded Calgary Food Tours Inc. in 2006 and is owner and operator showcasing the bounty of Alberta’s food scene with her team of local food experts. Since 2012 she also leads annual cuisine and culture trips to India. Indian food is a great passion for Anderson and she will release A Spicy Touch – Family Favourites from Noorbanu Nimji’s Kitchen with her co-author and long-time Indian cooking mentor Noorbanu Nimji in 2015. Nimji’s previous volumes of A Spicy Touch have sold a quarter million copies. Anderson is happiest when she’s freshly home from the market and cooking up a feast in her kitchen. Her cooking playlist is upbeat and reflects her global travels. You might even call it a bit spicy at times.

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Karen's favorite cookbooks

A Spicy Touch – Volume 1: Indian Cooking with A Contemporary Approach

A Spicy Touch – Volume 1: Indian Cooking with A Contemporary Approach

I struggled with achieving the true flavours of Indian cooking until I met and took a cooking class from Noorbanu Nimji in 1996. A quiet publishing powerhouse, her three volumes in the A Spicy Touch series have sold over 260,000 copies and can be found in every corner of the globe. This book is considered "the bible" of cooking in her Ismaili culture. There is no cookbook that has affected my life more. Nimji became my mentor, and in 2006 I became her "spice apprentice", recipe tester, teaching and writing partner. It because of my work with her that I now lead annual cuisine and culture trips to India.

Today's Gourmet

Today's Gourmet

Jacques Pépin

When I lived in Boston - for grad school - I followed Jacques Pépin's weekly PBS television series, Today's Gourmet, and delighted in his warmth and approachability. He is a natural teacher - always without pretension, kind and humble - and that comes through in the recipes he shared in this cookbook and the casual friendly air of his television series. His Butterflied Grilled Leg of Lamb recipe is still my favourite way to prepare lamb and he is the number one chef I would like to meet and spend time with.

Vij's: Elegant and Inspired Indian Cuisine

Vij's: Elegant and Inspired Indian Cuisine

Vikram Vij

Vij's is frequently called the number one Indian restaurant in the world. Not everyone can make it there to eat and when you do go there's no reservations - even Anthony Bourdain has to line up. That's why I love it that Vij's has shared their best recipes and each and everyone turns out to be as succulent as dining in their cozy place.

Piano, Piano, Pieno: Authentic Food from a Tuscan Farm

Piano, Piano, Pieno: Authentic Food from a Tuscan Farm

Every once in awhile the soft and gentle voice of a great teacher finds a space to be heard in the universe. Susan McKenna Grant's voice speaks fluently and authentically and this work captures Italian traditions for posterity and for practical hands-on use now.

Jerusalem

Jerusalem

Sami Tamimi and Yotam Ottolenghi

Food could very well be the vehicle for world peace. It always shows us that we are more alike than different and that where there are differences; that's good too. I've stuffed myself with the ideas, stories and recipes from this book.

A Book of Mediterranean Food

A Book of Mediterranean Food

Elizabeth David

If Jane Austen wrote Sense and Sensibility as a cookbook this is how it would have turned out. Elizabeth David's ability to be concise and straightforward in her instruction is unparalleled.

The Bangala Table: Flavors and Recipes from Chettinad

The Bangala Table: Flavors and Recipes from Chettinad

Sumeet Nair has done something important in his work with "Mrs. Meena" to preserve the recipes of the Chettiar culture in Tamilnadu, India. The world is a better place because these recipes have been documented through this work and preserved for the cultural enrichment of generations to come.