My dad was great at finding interesting people and bringing them into our lives. At least a few decades ago, he met Sheilah Kaufman while on a business trip. He was working for a food company and Sheilah’s career also revolved around food. She was a cooking instructor and cookbook author. While Sheilah lived on the East Coast and we lived in the Midwest, travel, especially hers, brought us into fairly regular contact. She is closer to my age than to my dad’s, and we became friends over the years, drawn together by a mutual love of food history and cooking.
I always loved Sheilah’s idea of what she called “fearless, fussless cooking”–that is, recipes that didn’t take over your whole life, with lots of options for making things ahead, so one could enjoy one’s own parties. Granted, there are days I want a recipe to fill the entire day, or several days, but one can’t live like that, at least if one needs to earn a living.
From Sephardic cooking to general cookbooks to an entire book of recipes that use bread (titled, appropriately, Upper Crusts), Sheilah’s cookbooks covered a fairly wide range of specialties. It was fun to see the books as they came out, and I found a number of recipes in her books that have become favorites.
This last weekend, I connected with Sheilah again, this time at the annual conference of the International Association of Culinary Professionals (IACP). We’re both members, but Sheilah’s connection is a little stronger: she’s one of the organization’s founders. Aside from being there to network, she was also carrying her newest cookbook, a handsome and impressive tome titled The Turkish Cookbook: Regional Recipes and Stories, which Sheilah co-authored with the wife of the Turkish ambassador. (Sheilah lives near Washington, D.C., so ambassadors are not so hard to come by.) If you want to try out a few recipes before buying, you’re in luck. Sheilah has a website that offers samples from this and other works. Check out Cooking With Sheilah. It’s a great resource–as is Sheilah herself.