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" This is one of the most visually stunning cookbooks I&amp;#039;ve ever come across. It&amp;#039;s also one of the most personal. You even include an illustrated family tree. It&amp;#039;s all my favorite recipes from my journals, the ones I&amp;#039;ve collected all my life and that have stayed with me. The recipes I really love.  You describe the recipes as &amp;quot;food from many kitchens.&amp;quot; I was born in London to a Finnish mother and Greek Cypriot father, and I spent my childhood in South Africa. I&amp;#039;ve worked in restaurants in Sydney and Athens. I&amp;#039;m married to an Italian, and I live in Tuscany. So it&amp;#039;s a book where it all comes together, where Finnish herring and Greek taramasalata sit calmly side by side.  Seriously multicultural. And it explains the subtitle: &amp;quot;A World of Family Recipes.&amp;quot; I love blending things. I got the highest marks in school for a scrapbook I made in French class that combined culture, fashion, and food. This book to me is like a big, intimate collage. I&amp;#039;m not saying, &amp;quot;These are the most typical recipes of this and this place.&amp;quot; I&amp;#039;m saying, &amp;quot;This is what I ate here. This is what brings me back to this place, this table, this experience.&amp;quot; I want you to open the book and feel like you&amp;#039;re there, in all these places. Maybe it will bring up your own memories. The exquisite photos, combined with all the snippets from your life that read like a diary or a travel journal, really do pull you right in. By the way \u2014 what are &amp;quot;falling cloudberries&amp;quot;? They exist in Finland, and they look like pale raspberries. They&amp;#039;re rare, so they&amp;#039;re not in any of these recipes. But my mother ate cloudberry puddings, and I remember hearing stories of falling cloudberries. I love the image \u2014 it&amp;#039;s so dreamy. These are the kind of earthy, regional dishes I always hope to eat when I&amp;#039;m traveling. One of the things I love best is digging up recipes from people, finding out what they&amp;#039;re cooking, when and why. What the grandmas are cooking at home, not necessarily what you&amp;#039;d get in a restaurant. Is there some cooking secret that the grandmas are hiding? I think it might be that strong flavors can really take food to a new level without too much extra work. Like anchovies, cardamom, cilantro, dill. I use them all a lot in this book. There are quite a few one-dish meals here \u2014 my favorite kind. My cooking is very &amp;quot;throw a whole chicken in the oven and that&amp;#039;s it.&amp;quot; You have to make things work for your lifestyle as best you can. And who wants to spend hours in front of a stove? Most people have families and aren&amp;#039;t spending half the day cooking and shopping. What I&amp;#039;d love to get across is that cooking doesn&amp;#039;t have to be a chore, and you don&amp;#039;t have to be overly ambitious. Simplify. There are recipes in here that require so little effort, it&amp;#039;s the same as opening a box of crackers and putting out some cheese. What are you making for dinner tonight? Are you throwing a chicken in the oven? You know, sometimes I just don&amp;#039;t feel like cooking. So we&amp;#039;re driving to Florence for a pizza. Get two of Tessa&amp;#039;s recipes from her new cookbook: Fried Chicken Daniele&amp;#039;s Tomato Pasta Falling Cloudberries: A World of Family Recipes is published by Andrews McMeel; $30. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.housebeautiful.com/lifestyle/recipes-cookbooks/reviews/a321/falling-cloudberries/>