Screamingly Good Food

Jo-Anne Mary Benson, the former book review columnist for Ottawa Parent
magazine, is an Ottawa-based freelance editor and writer.

With the growing number of cookbooks on the market today, an author must
offer something completely different to capture the attention of his or
her intended audience. Karen Barnaby’s book does just that by focusing
on seasonal recipes with an emphasis on “traditional feasts.”
Drawing on her 20 years’ experience as a professional chef, she
provides a selection of scrumptious recipes under the headings of fish
and seafood, poultry and meat, salads and vegetables, and desserts.
Readers can either use the prepared “feasts” menus or create their
own celebration from the recipes offered. An added bonus is the fact
that a great deal of consideration has been given to the seasonal
availability of ingredients.

In spring, one will look forward to the Small Feast for Crocuses. In
summer, the Feast for the Longest Day is appropriate. In autumn, the
Small Feast for the First Sweater may warrant celebration, and winter
would not be complete without the memorable Christmas Feast. Though the
titles of many recipes appear to suggest an intended audience of gourmet
cooks, the instructions overall are quite simple. Basically, Barnaby
takes a main ingredient and tastefully adds a unique twist, as is shown
in the recipes for Baked Halibut with Lemon, Tahini and Pine Nuts;
Grilled Zucchini with Yogurt, Mint and Feta Cheese; and Banana Chocolate
Espresso Brazil Nut Cake. These unique combinations are sure to attract
cooks looking for unusually creative recipes.

The cover photo and design of Screamingly Good Food is clearly intended
to pique the interest of prospective readers. The flashy pink certainly
does get your attention, but the unflattering photo of the author
bellowing is more likely to turn off than entice. Those who are
undeterred by the off-putting cover will find a compendium of rewarding
recipes inside.