Welcome to Foodesigns. I'm Lisa Golden Schroeder & these are my personal, highly indulgent, and probably not so unique kitchen stories. But this year, 2018, promises to be an especially adventuresome year...
Now that it's officially spring, it's time to formally reveal that I'm part of a fantastic team that is welcoming a new book to the shelves of indie bookstores and cyberspace. "Untamed Mushrooms: From Field to Table" hails from the Minnesota Historical Society Press, as a new imprint that is a hybrid guide for foraging for wild mushrooms + a cookbook that finishes the journey from the hunt to the kitchen. If you're interested in paying serious (and somewhat educated) attention to mysterious fungi you stumble over in local woods and fields, you might find it an entertaining and truly useful resource. My co-authors, certified wild mushroom expert Michael Karns & brilliant photographer Dennis Becker, made the process of delivering a book of substance (over 300 pages with exceptional photography + more than 100 recipes) an extraordinary venture. If you have a minute, jump over to our book web site, untamedmushrooms.com, to learn more.
On an everyday note, professionally, I'm a hard-working cook, food writer, and food stylist for commercial photography. But in real life I'm generally lazy, so I specialize in low-tech recipes and hopefully simple, stylish food. Revisiting food memories, exploring the shadowy corners of food & culture, and cooking with family and friends makes for the most satisfying times at the table. The biggest compliment for me is that someone actually makes my recipes--or a photograph I styled (working with extraordinarily talented food photographers) makes them want to cook.
As a journal-keeper and secret doodler, trifling with food is just an accounting of some of my favorite kitchen experiments, food ideas I've been passionate about for years, or passing food fancies. I guess I've had a history of being a bit of a culinary dilettante (albeit well trained), leading to a fairly wide knowledge of lots of food history and cooking styles, but wisdom that's not always as deep as it probably should be. So I never stop learning.