Sara Rishforth was raised in South Carolina, worked her way west, and landed in Central Oregon. Sara writes books, plays ukulele, bakes goodies for friends, and enjoys salty snacks. A few of her favorite authors are Meg Cabot, Anita Shreve, and Jamie Ford. You may recognize her name from the publication of her recent book, Bend Food: Stories of Local Farms and Kitchens!
Here are some of her favorite books:
This is a beautifully-written book about a Chinese American boy and a Japanese American girl who fall in love during World War II. Set in Seattle, it's such a poignant and satisfying story. A wonderful book to listen to on Libro.fm!
I absolutely loved this book! A teen girl and teen boy from very different worlds. Both smart, head-strong and full of opinions. They spend one day together, but set so many different wheels into action. Such a wonderful ending...I couldn't stop smiling after I read the book.
The first paragraph in this book describing desire hooked me right away. This is the book I recommend when people ask for a good read. Love between a teen girl and a married man. So complicated....sometimes you must follow your heart.
I cook at least five nights a week! So, I go through many cookbooks from the library hunting for good recipes. My rule is if I mark at least three recipes in a book and two of them turn out well, I buy the book. This cookbook has all winners! From the weeknight jambalaya to the tikka masala...everything is easy and flavorful. Buy this today for you and a friend!
LOVE this cookbook! The chocolate chip cookies, pumpkin bread, and pumpkin whoopie pies are all winners! Their recipes are straightforward using standard ingredients. Gorgeous photography too! I love cookbooks with lots of photos!
This is my most used baking cookbook! I've made at least ten different baked goods from it, and they always turn out well. Plus, they freeze well which is perfect for me since I keep my freezer stocked for last minute hostess gifts (hello I'm from South Carolina!) or potluck items. I've also experimented using almond flour and rice flour in several of the recipes. Delish!
One of my many part-time jobs is working for a traveling chef. I've worked for Annie Johnston for almost six years now, and I love being in the kitchen. I studied culinary arts at a community college, along with other numerous concentrations. This book allowed me to see what life is like at the Culinary Institute of America...tough! It's a great read for home cooks and professionals.
What an interesting read! Learn why we eat the way we do. After reading this book, now I know how my nephews became such picky eaters and why I eat just about anything. This is a great book for parents and grandparents!