brain-boosting

‚ÄčI am absolutely thrilled to have Norene Gilletz on my blog today. Norene's motto is "Food that's good for you should taste good!" Her first cookbook Second Helpings, Please! is a true classic. I received it for my wedding and it still has a prominent place on my kitchen shelf all these years later. It's a pleasure to interview her on the occasion of the release of her upcoming book The Brain Boosting Diet: Feed Your Memory.

Please welcome Norene Gilletz!

Bio

Norene Gilletz of Toronto is crazy about food! The author of 11 cookbooks including The Silver Platter: Simple to Spectacular co-authored with Daniella Silver of Toronto, Norene is a cooking teacher/lecturer, food writer, recipe editor, food consultant, and spokesperson. She edited Vegan-Up by Thierry Pascal and Tina Botel, an oil-free vegan cookbook, as well as the recipes for A Ta'am to Remember: Recipes and Recollections from the Terraces of Baycrest in Toronto. She was the 1st recipient of The Gil Marks Memorial Award.


GILA GREEN (GG): Please share your favorite time of year and recipes for that season?

NORENE GILLETZ (NG): Jewish High Holidays mean the promise of the future. My favourite recipes include: honey cake, round challah sweetened with honey, carrot tsimmes, brisket (of some sort), and sweet and sour meatballs.

GG: If you could only eat one more meal but it could be anything you wanted, what would it be?

NG: Challah slathered with butter.


GG: What are your hobbies outside of cooking?

NG: There's something outside of cooking??? I collect cookbooks. I have over 3000 in my collection.
GG: What are the top 3 most influential books in your collection?

NG: My upcoming book The Brain Boosting Diet, The New Food Processor Bible, and the iconic Second Helpings, Please!, which was my very first book.

GG: Do you feel there are significant differences between Jewish palates (Ashkenazi/Sephardi or North American/Israeli , North American/ European) and what influence, if any, does that have on your writing process?

NG: Yes, there is a huge difference: the spices used and influences from generations past. I write what would help my readers be better cooks. So many choices!!!

GG: What's your recipe development process?

NG: Current trends influence my process, so I keep things as simple as possible. And my gut instinct.

GG: Is there an ingredient or instruction that you would change in any recipe in your latest book The Brain-Boosting Diet: Feed your Memory?

NG: I always offer variations to my recipes, and I cook with readily available ingredients.

Thank you so much, Norene. I'm sure many readers will benefit you're your new cookbook. To follow Norene, visit her website