Mar 19

Mar 19 Time To Cook

Simple. Fresh. Easy. Everdyday. From product to meal. From story to plate. This book was created differently than previous books by Signe Meirane, because this is a larger compilation that not only Signe worked on, but also two sommeliers (Andreas Larsson and Raimonds Tomsons) and photographer Armands Meirans. Beets, cabbage, potatoes, carrots, butter, and all the other ingredients are separated into individual sections. They are combined based on author’s favorite products. Anyone with a vegetable garden knows how wonderful and frustrating it can be when you have a whole box of beets, peas, and a host of other produce, and you have to figure out what to do with it. The ingredients used reflect Latvian tastes. Tastes developed in childhood and packed in 110 recipes. Stories about coffee, cognac, aperitif, digestif, champagne. That is just a small part of book. Because there are stories about pasta, salt, oils, vinegars, gadgets and cheeses. Combining rich Latvian harvest with global culinary inspiration, this book reveals something new and will make you fall in love over and over, while learning something new about the Latvian classics – honey cake, Heavenly Manna, farina with strawberry jam, cottage cheese flat bread, and other childhood flavors.

About author
Signe Meirāne could talk about food and anything having to do with food all the time. Whether it’s a trip, a meeting with friends, or a walk about the city, the conversation about food is always topical, interesting, and exciting. She is the author of 6 cookbooks, two of them heritage cookbooks Mūsu Mantojums, the chief editor of the Četras Sezonas magazine and website, and, along with her husband Armands, founder of the movement Youth in the Kitchen and ambassador of food movement “Biological”. Signe does not look at organic produce as something exclusive, but rather a basic. She believes that winemaking is a fine art. She also believes that we must live thinking in the long term.

Armands Meirāns is not only the photographer for this book, but also is responsible for raising the level of food photography to new heights in Latvia. He has inspired more than one person to follow in his footsteps. He does not just take pictures, but literally tastes everything and gets a real feel for every photo, understanding that food is important. He is also one of the founders of Četras Sezonas, as well as an artist, including creating the photographs for five cookbooks. He is also a great sourdough bread baker.

Raimonds Tomsons. If you had to answer a question about wine in the middle of the night, then Raimonds would certainly be one of the people you could call, knowing that he could find the answer. He is a three-time winner of the Latvian sommelier competition, three-time winner of the Baltic Vana Tallinn Grand Prix sommelier competition, and the winner of the Champagne Sommeliér Trophée de Grand Jour de Champagne 2011. He is a wine lover who inspires, and with whom it has not only been an honor to work, but also a pleasure. He’s a great person, as well as a father.

Andreas Larsson speaks seven languages, cooks outstanding meals with ease (as former restaurant chef), is a guitar virtuoso who has composed about 60 modern jazz pieces, can beat you in chess, writes great stories, and has achieved the almost impossible by obtaining the title of Best Sommelier of the World in 2007 (so far only 14 people have done this), along a whole array of other bests in the wine world. Shamelessly indulging in a hedonistic lifestyle, he is truly a life-loving person, who praises every moment and is now working on his first book.