Quiche lit?

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Demonstrating that food writing can always find new territory, Publisher’s Weekly reports an increasing number of books that would fall into the “chick lit” genre also include a food-related element. They’ve dubbed it “quiche lit.” (I’m not making this up.)

Among the titles is one by another Le Cordon Bleu graduate. The Pleasure Is All Mine: Selfish Food for a Modern Life by Suzanne Pirret. The author, once a pastry chef for Jamie Oliver, shares recipes and tales from her life in the culinary terrain of London, Paris and New York. (Willilam Morrow, March)

I don’t know if she researched the title, but I should note that on Amazon that there’s also a book called The Pleasure is All Mine: Memoir of a Professional Submissive. (I’m not making that up, either…)

About katflinn

Kathleen Flinn is the author of “The Sharper Your Knife, the Less You Cry,” “The Kitchen Counter Cooking School” and “Burnt Toast Makes You Sing Good.” All are published by Viking/Penguin.

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