Author(s): Sarah Tuck
Coming Un Stuck is a cookbook like no other. Carrying a strong message of hope about how time and good food can heal, it is also Sarah¿s gift to all those struggling to come to terms with a shitty time in their lives. Think `food therapy¿ for anyone who suddenly find themselves on their own, cooking `sad arse dinners for one,¿ while binge-watching Netflix! And that¿s just the start of the honest nourishment you¿ll find within the pages of Sarah¿s book. Sharing 100 of her favourite recipes, Sarah conjures up real food for real people that work for every occasion; from `start the day right¿ breakfasts to easy dinners, entertaining, and all those `stuff-this-shit dessert¿ moments in life, when hedonism is the only way. Sarah even gives you tips about creating the right ambience for entertaining (mood lighting, music, et al) and thoughts on choosing wine and whiskey. Sarah¿s recipes are a lot like her ¿ maximum impact for minimum fuss.
Sarah Tuck is the tour de force behind food & recipe blog www.fromthekitchen.co.nz and a regular recipe contributor to Dish, Cuisine and Fairfax. While Sarah has no formal cooking training, she has been at home in the kitchen for as long as she can remember. She hosted her first dinner party for twelve, aged 16 and worked with celebrity cook Annabel Langbein on recipe development (cooking, testing, developing, writing and styling), before choosing to pursue a freelance career in 2013.
“Sarah is what I’d call a ‘triple threat’ in the food world – someone who excels at three (usually independent) skills needed to succeed in their field; she’s the food equivalent of a performer who can act, sing and dance at a professional level. Not only are her photographs amazing, she’s a bloody good cook who knows how to put flavours together too! Her style of food is uncomplicated, unpretentious, simply good food that you want to eat. Whether you’re feeling a bit under the weather, in need of a little TLC, or in celebration mode, the food you’ll find in this book will make you feel good.” Nadia Lim