The School of Essential Ingredients by Erica Bauermeister

I'm on an around-the-world trip. From Venice to Scotland and now North Pacific America where the role of food (whatever the cultural ingredients) continues to be the language of bonding, friendship, discovery and healing.

This charming story reminded me of my first fondue pot. I had purchased it in my youth, shortly after having visited Switzerland. I didn't use that little pot with orange flowers on it as much as I would have liked as my late husband was not fond of cheese.

Eventually, as home and children took precedence I gave the pot away. Just this week while wandering through a second hand shop I spied the exact same pot I once had! It made me smile. So many memories. I was almost tempted to buy it, but it seemd too well worn, so I bought myself a new one to start afresh. Just like the characters in The School of Essential Ingredients.

Erica Bauermeister, a lecturer of Literature and Writing at the University of Washington debuts her first novel The School of Essential Ingredients. The main character Lillian learned her craft of healing as a child. She used food and smells of cooking to entice her heartbroken and distant mother back in to the world.

"The more she cooked, the more she began to view spices as the carrier of emotions and memories of places they were originally from and had travelled over the years."

Once a month chef Lillian opens her restaurant for cooking classes. Lillian's approach to food is to find the exact recipe for each student that will unlock hopes and dreams and help them let go of past pain and regret.

"Every Monday night they enter a world of smells, tastes and memories." 

The eight students - Claire, Tom, Antonia, Carl and Helen, Isabelle, Chloe and Ian - arrived at the restaurant, their paths converge despite their many reasons for being there.  

The author weaves their stories as they learn to prepare crab soaked in its own fragrant juices, forkfuls of chocolate cake, turkey, beouf bourguingnon, pizza, tiramisu, fresh tortillas, cheese fondue and pillows of ravioli.

Lillian deftly chooses the right recipe for each student - a pinch of hope, a dash of dreams, a swirl of pain blends and transforms them - just as food does through the seasons.

"Dishes reeking with spices that barreled straight from the stomach to the emotions."

By the end of the novel, each student has reflected or wept, forgiven, moved forward or taken a new chance at life.

"The class stood around the large prep table, two cheerful red pots perched at either end...the smell of warming cheese and wine, rose lanquorously towards their faces.."

As the tuition comes to an end, Lillian - with her job done - surveys her domain.

"The last dish was washed, the kitchen floor was shiny. It had been a good class, Lillian had thought. She turned off the lights and left the kitchen."

Classic Cheese Fondue

250g Gruyere cheese

250gm Swiss cheese

2 T cornstarch

1 clove garlic

I 1/2 cups dry white wine

1T lemon juice

1 T Cherry brandy

1/2 t dry mustard.

Instructions

Grate the cheeses and dust them with cornstarch. This will make the cheese smooth and thick.

Warm the wine in a saucepan and gradually add the grated cheese until it has melted and is smooth. Then add the rest of the ingredients. Rub the clove of garlic on the inside of the fondue pot. If you prefer, leave it in the pot for added flavour. Serve with chopped baguette, chopped apples and pears. Delish!

 Review and photos the copyright of Ann Etcell-Ly