When I went away to university it was the first time I had been away from home. I wasn’t sure what to expect: would I love the freedom? Would I totally freak out? Either way I knew that I was going to be really homesick.
My solution was The Book of Yum and it started out as kind of a joke between my university friends and I.
In anticipation of missing my mom’s cooking, I painstakingly wrote out some of our family’s favorite recipes in a small black binder, organized using homemade construction paper dividers. Also included were some helpful cooking hints for myself on how to make the basics; for example, tips on making rice nice and fluffy, and how to make your basic white sauce. I was reluctant to call it a recipe binder because it felt more like a compendium of my mother’s advice, and a piece of my family’s culinary history. So I called it “The Book of Yum”, made some dorky labels for it and took it to college with me.
Anyone who has had roommates knows that it’s hard to keep a secret from them, so it didn’t take long before people started to take note of the little binder I was always toting into the kitchen with me. Maybe it was the colorful labels, or the fact that no one I knew had completed a similar project.
Mostly I think The Book of Yum caught people’s attention because I was one of the few people in my group of friends that could actually cook. And bake.
This was the start of a whole new college culinary adventure. While a lot of kids were out partying you could often find me at home with my roommates attempting to develop a garnish for fish, bake a pie from scratch, or experiment with a foreign food. (Ok, maybe I found some time for partying too.)
In some ways, it was my college years that fostered my love of cooking and food. I tried every kind of food, in every kind of restaurant in town and I always had a hungry mouth nearby willing to try whatever it was I was making that day. It was a time of firsts: my first pastry dough, my first experiment with phyllo, and my first roast.
It was also during these years that I discovered how cooking for others felt like a gift more to myself than a gift for them. Nothing gave me more pleasure than watching my friends enjoy something I had created and nothing made me appreciate food more than the act of making it myself.
More than anything, though, The Book of Yum was a way for me to honor my family; both my love for them and the traditions that we build and maintain.
I still have it too, even though it’s expanded to accommodate my expanded culinary horizons. Even though that little black binder has transformed, it still opens a floodgate of sense memories as soon as I lift the cover. No matter how successful I end up being in my writing career, I’ll still consider one of my favorite books that I’ve written.
You may not know it, but you’ve read part of The Book of Yum too! If you were looking at it now, you’d recognize these Chocolate Brownies, these Butterscotch Brownies, these Banana Muffins, these Chocolate Banana Cookies, these Sugar Cookies, these Maple Syrup Muffins, this Apple Pie and this Zucchini Bread. I hope you enjoyed them as much as my family and friends have!
I’d love to hear about your own recipe collection. Which childhood recipes do you still include in your repertoire? Email me at firstname.lastname@example.org or comment below. I’d love to try one out!
I try out a new recipe every two weeks or so and blog about the results, so if you need even more baking inspiration, you can find the complete list in alphabetical order here.