Spotlight & Givaway: Kim Barnouin

Posted June 26th, 2013 by in Blog, Spotlight / 20 comments

Today it is my pleasure to welcome NY Times bestselling author Kim Barnouin to HJ!

It’s hard to choose my favorite scenes from Skinny Bitch in Love when I love the whole book so much, but I will try!

My first favorite part is the book opener when Clementine is cooking for the food critic and the chef has left her in charge of the kitchen. It’s the dinner rush and she is trying so hard to impress not only the food critic but the chef as well. A back-stabbing co-SBILworker puts real butter in a vegan dish that is for the food critic and gets Clementine fired, and she gets a bad reputation for the “butter” incident. The scene reminds me of my days as a waitress and the chaos that goes on in the kitchen.

My next favorite part is in chapter 3, when Sara, Clementine’s roommate suggests that Clementine start her own vegan personal catering business and cooking classes. Just when Clementine is down in the dumps about getting fired Sara lifts her up by inspiring her to work for herself. I like how Skinny Bitch is brought to life in the book that way, it incorporates my brand with my fiction book. It reminds me of the time I got dumped by a boyfriend and my best friend came to my rescue and inspired me to get myself together and start a business for myself. Clementine pushes through getting fired by getting her cooking school together and cooking for her ex.

I love Chapter 10 when Clementine needs more money to rent the space for her cafe so she decides to start baking treats for local restaurants. It’s a Saturday morning and she cranks up the Red Hot Chili Peppers and spends the day baking some really fantastic treats. Her kitchen is a mess but smells like heaven. She goes with her friend Ty to different restaurants and sells her goodies. Days like her baking Saturday are a treat for me, I love baking so much and I love when I have the time to do it. I actually might do that for real one of these days.

Lastly, I love chapter 21 when Clementine gets asked to participate in a cook off on a tv show called Eat Me. She has to make eggplant Parmesan and beat the obnoxious host and make a better dish than his. Her roommate Sara is her assistant and together they try to make the better dish and woo the nineteen judges to win the cooking contest for the prize of $25,000, what Clementine needs to open her own cafe. It’s an exciting chapter that makes you root for Clementine and is a pretty realistic example of some of the reality cooking shows we have on tv today.

 

Giveaway: 2 print copies of Skinny Bitch in Love by Kim Barnouin 

To enter giveaway: Please complete Rafflecopter form and post a comment and tell me If you were competing in a cooking contest for the prize of $25,000 what would you cook / bake? Why?  Share the recipe will ya 😉  

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About the book:

Clementine Cooper is a born vegan, com­mitted in every way to the healthy lifestyle she was raised with on her father’s organic farm. But how bad could a little butter be? Bad enough to get the ambitious and talented sous chef fired when an influential food critic discovers dairy in Clem’s butternut squash ravioli with garlic sage sauce. Though she was sabotaged by a backstab­bing coworker, Clem finds herself unceremo­niously blackballed from every vegan kitchen in L.A.

Like any vegan chef worth her salt, however, Clem knows how to turn lemons into delicious, cruelty-free lemonade cupcakes. She launches the Skinny Bitch Cooking School in hopes of soon opening her own café in an empty space near her apartment. But on the first day of class, sexy millionaire restaurateur Zach Jeffries puts a fork in her idea with his own plans for the space—a steakhouse. Clem is livid. For a carnivore, Zach is more complicated than she anticipated. He’s also a very good kisser. But could dating one of the most eligible bachelors in the city—and a meat-eater—be as bad for Clem as high-fructose corn syrup? Shouldn’t she fall instead for a man who seems to be her perfect match in every way—like Alexander Orr, a very cute, very sweet vegan chef?

Clem thought she was open-minded, but as she confronts the challenges of budding entrepre­neurship, old rivals, ex-boyfriends, and tempting suitors, she begins to wonder if she can ever say “I love you” to a man who hates tofu.

 

About the Author

Kim Barnouin lives in California with her husband and son. Kim coauthored the #1 New York Times bestselling Skinny Bitch series, which includes such hit titles as Skinny Bitch,Skinny Bitch in the KitchSkinny BastardSkinny Bitch: Ultimate Everyday Cookbook, and Skinny Bitch Book of Vegan Swaps.

20 Responses to “Spotlight & Givaway: Kim Barnouin”

  1. Mary Preston

    I’d be stealing – creating from my own vast experience – something from the cook book of some master chef. My cooking is not going to win awards, but my family don’t exactly go hungry either.

  2. Kai W.

    I would make a simple Chinese dumpling soup with the ingredient of sliced chicken, pork, turnips, napa cabbage, chopped ginger, and hand-roll dumpling balls. I don’t expect to win so it is no stress. I just want to make sure it tastes good.

  3. Sandie W

    I’d make comfort food with a twist. Meatloaf with ground turkey, wochestershire sauce, garlic, onion, egg tomato paste, bread crumbs, pepper. (yes I left out the salt, I don’t like it) mix all ingredients together, but don’t over mix. Flatten mixture on lined baking sheet fill the center with Canadian bacon and sliced provalon cheese. roll into a log and put in a 350 degree oven for an hour/or more. It depends on your degree of doneness. Very YUMMY!

  4. Leanna

    I would make lemon bars. They are a family favorite. I don’t know the recipe by heart and I don’t have my cookbook with me.

  5. ssmommie75

    I haven’t really cooked or baked since I got sick several years ago, however my kids often ask for my shepherds pie. So I would make that, although I know it wouldn’t win any awards except from my teens.

  6. Jenn McElroy

    I can’t cook to save my life! I can bake via prepared mixes (I really like a cookie dough brownie recipe I found on pinterest) :-).

  7. Jennifer Zorko-Legan

    I would bake the Yule Log that my husbands family makes every year for Christmas eve and the recipe and the responsibility has been passed on to me. Here is the recipe if anyone is interested:

    Cake:
    3 eggs
    1 cup sugar
    1 tsp vanilla
    1/3 cup water
    3/4 cup flour
    1 tsp baking powder
    1/4 tsp salt
    powdered sugar
    Pre-heat oven to 375
    Line a jelly roll pan (11×16) with parchment paper and grease generously with shortening.
    Beat eggs in small bowl on high speed until very thick and lemon colored (about 5 minutes). Pour eggs into a large mixing bowl. Beat in granulated sugar gradually. Beat in water and vanilla on a low speed. Slowly add flour, baking powder, and salt and mix until batter is smooth. Pour batter into prepared pan. Bake until wooden pick in center comes out clean (about 10 to 12 minute – watch carefully!) Immediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugar. Carefully remove paper from cake. Trim off any stiff edges if necessary. While cake is hot, carefully roll cake and towel from narrow end and place on cooling rack for at least 30 minutes.

    Filling:
    1 cup heavy whipping cream
    3 Tbl siffed powered sugar
    1/2 tsp cinnamon
    Whip filling ingredients together until light and frothy (about 5 to 7 minutes).
    Unroll cake from towel and spread filling onto cake. Loosely re-roll cake starting at narrow end.
    Frost with Dark Chocolate Ready to Frost Frosting in a can (Dark Fudge works best). Once frosted drag fork through the frosing to make it look like bark. Sprinkle lightly with powered sugar. Decorate with Silk\Plastic Holly.
    (Tip: To prevent frosting from getting on the plate as you frost, cut strips of waxed paper and tuck around the cake, once frosted remove waxed paper strips)

  8. Aline

    Ouch! I’m a terrible cook, I don’t think I have any special recipes LOL But for $25,000 I would steal my mother’s famous chicken barbecue!

  9. Meriem

    i would make a chicken pastilla (yummy moroccan dish)

    Ingredients

    Cooking spray
    1 tablespoon olive oil
    1 cup onion, thinly sliced
    2 teaspoons grated fresh ginger
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    1/4 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 cups diced cooked chicken, about 2 breast halves
    1/2 cup sliced pimento-stuffed olives
    1/2 cup chopped dates
    4 eggs, lightly beaten
    1/2 cup reduced-sodium chicken broth
    8 sheets phyllo dough
    1/4 cup sliced or slivered almonds
    Confectioners’ sugar

    Directions
    Preheat oven to 425 degrees F.
    Coat a 9-inch pie plate with cooking spray.
    Heat oil in a large skillet over medium-high heat. Add onion and ginger and cook 3 minutes, or until soft. Add cumin, coriander, cinnamon, salt, and black pepper and cook 1 minute, until spices are fragrant. Add chicken, olives and dates and cook 1 minute to heat through. Remove from heat.
    In a medium bowl, whisk together eggs and broth. Add to chicken mixture.
    Arrange 1 sheet of phyllo in the bottom of pie plate, allowing dough to hang over the edges. Spray with cooking spray and then top with another sheet of phyllo dough. Top with 1/3 of chicken mixture. Fold overhanging dough over chicken filling. Continue layering, using all sheets, 2 at a time, ending with phyllo dough, fold top sheets over, to cover the filling so nothing is hanging over the sides. Spray the surface with cooking spray and top with almonds. Bake 15 minutes, until golden brown. Sift confectioners’ sugar over top just before serving.
    Note: Keep phyllo sheets moist in between use so they do not dry out. Cover them with a damp towel or cloth.

    recipe taken from food network website

  10. Marcy Shuler

    It would be for something quick and easy, simple and satisfying. I have a microwave Mexican chicken breast recipe that is good but I can’t find it at the moment.

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