Wild Women In The Kitchen: Be A Wild Woman With 101 Rambunctious Recipes & 99 Tasty Tales

A Funny Cookbook to Bake The Wild Woman’s Way

“Move over, Martha! (and Snoop), these women can cook! This truly one-of-a-kind cookbook features a delicious helping of women's history along with delightful recipes.”―Becca Anderson, author of The Book of Awesome Women

#1 Bestseller in Media Tie-In

Feminism meets cooking in this updated addition to the Wild Woman series. With over 100,000 copies sold of the original, pair recipes by famous female chef Lynett Rohrer and food writer Nicole Alper with food-related stories, trivia, and quotes for women by women.

A funny cookbook with stories for the wild woman who loves real food. When stereotypes abound, it can be easy to forget that women have been cooking up a storm for quite some time. Catherine de’Medici was the Johnny Appleseed of Italian food. Nancy Hart shot a Royalist soldier for barging in and interrupting dinner. Women who risk it all really can take the heat. Maybe it’s best to stay out of their kitchen.

Unconventional ladies and unconditionally good food. Part food recipe book, and part women’s history, Wild Women in the Kitchen features 101 recipes to complement the culinary contributions of famous women in history. With starter recipes curated specifically to each featured wild woman, this feminist recipe book replaces stereotypes with empowering context while also providing a felicitous food fix. Famous cooks Lynett Rohrer and Nicole Alper take you on a delicious journey through history in this easy to understand recipe book.

Inside, learn how to cook like a wild woman and:

• Fix Haschich Fudge with Gertrude Stein and Alice B. Tokas 
• Serve cucumber sandwiches in Natalie Barney’s Parisian salon
• Create Canard a l’orange like Catherine de’Medici

If you enjoyed funny cookbooks and empowering cook books for women like Black Food, Trejo's Tacos, or Taste Makers, then you’ll savor Wild Women in the Kitchen.

The Liberated Danseuse

Isadora Duncan, who revolutionized the dance world in the late 1800s with her spontaneous, flowing style that released the art form from the constraints of classical ballet-was equally free-form in her personal life. She wore loose, flowing gowns while she danced, baring her legs and breasts, shocking stuffy Victorians in Europe and the United States, and setting a trend that would eventually liberate women from corsets and stays. A firm disbeliever in marriage-although she did eventually tie the knot, at age forty-one, with a Russian poet seventeen years her junior-she had two children out of wedlock and many lovers. She also had one of the most dramatic deaths in history. In 1927, at the age of forty-nine, she was strangled to death by her own scarf when it became entangled in the rear wheel of a Bugatti sports car. She was not driving, she was being chauffeured by a car salesman with whom she had become illicitly involved.

As might be expected in one who lived and died so flamboyantly, Isadora had an extravagant palate, often craving the most rare and expensive of foods-asparagus, strawberries, champagne, and caviar. Since she was not able to afford such fare, friends often prepared her favorite delicacies for her, rescuing Isadora from the fate of conventional cuisine.

Asparagus Salad

• 1 pound asparagus
• 2 tablespoons red wine vinegar
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon-style mustard
• 1 tablespoon chopped capers
• 2 teaspoons minced shallots
• 4 tablespoons chopped fresh parsley
• Salt and pepper to taste

Prepare the asparagus by snapping off the woody ends wherever they naturally break when you apply pressure, and place in a steamer basket. Place in a pan large enough for the asparagus to lie flat, cover, and steam on high for 5 to 10 minutes depending on thickness of spears. Asparagus is done when a sharp knife easily pierces the root end. Submerge the asparagus in an ice bath to stop the cooking and place on to a towel to drain. Refrigerate until cold.

Meanwhile, combine remaining ingredients in a small mixing bowl with a fork or wire whisk. Arrange cold asparagus on serving dish and drizzle the vinaigrette on top. Serves 4.