It was nearly 3 years ago that my best friend Abbie Cornish and I started working on the proposal for what would become Pescan: A Feel Good Cookbook. In fact, in the photo below, which we shot for the proposal, I was 3 months pregnant and now my baby is 2 years old! In the proposal we shared a bit of backstory and outlined our vision for the stories and recipes in the book. Now that the book has been written and is available now, I thought it would be nice to share that overview here to give you an idea of how we came to this project and what the book is all about.
From Abbie:
A few years ago I was standing in the family kitchen of a lakeside cottage in the wilds of Canada. It was one of those beautiful end of summer days. Dappled sunshine filtered through the pine trees and reflected off the well-worn pots and pans simmering on the stove, giving the room an ethereal glow. In one hand I was reading “Bring me the Rhinoceros”, a collection of Zen koans by John Karrant, and with the other I was helping to serve dishes made by my best friend Jacqueline King Schiller. I was in the midst of a chapter in my book about a women who had found enlightenment in the kitchen. As a novice cook who could barely cobble together a good breakfast, I wondered…was this really possible? So I asked, “Jacq, is it possible to find enlightenment here in the kitchen”… to which she replied with merely a knowing smile. It was in this moment that I knew there was something great and beautiful to learn here in the kitchen through cooking.
At my request, Jacqueline began to teach me. I had watched her lovingly prepare food for our family and friends for years. I had witnessed them delight and indulge in her natural culinary creativity and hospitality; now I wanted to delve into that world with her.
From Jacqueline:
I came to cooking from the unlikely background of working in the fashion world. I began modeling at the age of 15 and, like many young women, quickly came to see food as an enemy. Skinny was the ultimate goal, without a thought about being healthy. By the time I was in my early 20s I felt tired all the time and started to feel moody and have anxiety attacks. Though I was living what seemed like a glamorous life on the outside, I couldn’t enjoy it fully because I didn’t know how to really take care of myself. After nearly fainting at work one day I knew something had to change. That’s when a friend introduced me to yoga. I began a regular practice which led me to understand that in order to feel good mentally and emotionally, you have to take care of yourself physically. Seems obvious enough, but at the time it was a revelation!
Learning to cook was an extension of learning to take care of myself, to literally find the nourishment I needed. Over time, I came to realize that the food we prepare, whether cooking for ourselves or sharing with others, can be an expression of love. Heavy stuff, I know…but, think about it. What could be a greater sign of affection than putting together ingredients from nature that not only give us the pleasure of delicious flavor, but that also contribute to our well-being! Finding joy around food rather than the anxiety that used to surround it made me want to share what I had learned with the world. So of course I was thrilled when my best friend asked me to give her cooking lessons. From that day on I had my perfect partner in the kitchen.
Our Book:
What came of this venture between us were weeks, months, and soon to be years of farmer’s markets, Sunday cooking lessons, brunches, parties, dinners, and special occasions that have evolved into this project. This book is an expression of the cooking that we have explored together. Food that tastes comforting and indulgent, but that is also incredibly health supportive and makes everyone feel good.
Our cooking centers on nutritious, dairy-free, plant-based dishes, but we also include high-protein seafood and eggs. We call our special way of eating Pescan. The Pescan diet is highly nutrient dense making it super satiating and incredibly energizing. Eating this way means we never have to count calories or worry about dieting. It’s full of anti-oxidants and healthy fats, so we know we’re feeding our natural beauty from the inside out. It has the nutritional appeal of the plant-based diet, but is more accessible and pleasurable to follow. After all, let’s face it, life is better with a little lobster in it. If you’re already vegan and disagree, don’t worry, about 90% of the recipes are suitable for you. We also made sure all of the recipes are gluten-free or have gluten-free options.
This cookbook follows the lessons and recipes that we’ve explored together. We start with whole-food cooking basics, such as how-to cook whole grains, beans, vegetables, and nut milks. Then it’s on to a mix of easy everyday recipes that put a veggie-filled spin on favorites such as burgers, pizza, pasta, Mexican food. We also share special occasion appetizers, main dishes, and desserts. We finish with complete menus for everything from an elegant holiday meal to a spread for the big game. The idea is that you can not only take care of yourself with this lifestyle, but can also nurture and entertain family and friends, both casually and formally. In this book we hope to demonstrate a healthy and delicious way of cooking and eating for yourself, as well as for your family and friends. Together, let’s take care of our bodies and let’s take care of those we love. xx
To order Pescan: A Feel Good Cookbook click here
Lifestyle photo by Yopoosh Food photography by Ren Fuller
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