Growing up on a farm and knowing where my food came from I think is something that has stuck with me all my life. I try and support my local farmers as much as I can, and avoid the supermarkets if I can, because that way, I know how my food is produced, and the love and respect these people have for what they do. And I think that has shaped a lot of the way I write.
I write a lot about local/seasonal foods and recipes. But one of the things I try to focus on is the enjoyment of making food rather than the drudgery of cooking. That is something that people need to prioritize when cooking. It’s not about cooking to eat because you need to eat to stay alive. It’s the enjoyment of cooking and eating. Eating it with somebody, the enjoyment of the conversation you have over food, and the enjoyment of making something.
I hope all the stories in my books is what my readers take away from my writing. It’s not only about how to do something, but the enjoyment of doing it. Part of it is teaching and making sure my recipes are clear and well tested. But I want it to be more personal, and not just a scientific method of cooking. It’s the stories behind the recipes that I want to be important. Where did it come from, who taught you this. It’s about a relationship between the reader and the writer, and creating a path to a new relationship between the reader and the food.
Rose Murray - Renowned Canadian Food Writer