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“Although my mom taught me to cook in South Africa where I was born, and from the moment I burned the rice at age eleven, I leaned a little more toward the exotic. I received my holistic nutrition diploma in 2014, my cancer practitioner's certification in 2018, and my fitness instructor diploma in 2020.
When I met my husband in 1998, neither of us had ever traveled outside of Southern Africa. We now live in Kentucky, USA. Living in the USA is a big deal for me. Being South African, I never imagined that this horizon will ever be a blip on my radar. My wildest dream did come true. In my books, you will experience various countries and places with me, as well as some of the culturally diverse foods we have encountered. The world is a big place, and it seems impossible to see it all. In places like the Seychelles I said, “This is the most beautiful place in the world, but can I really claim that statement to be true? I have not yet seen the whole world and may never have enough time to do so. Seeing the whole world, of course, may never be possible, so I have attempted to cook my way through the places we have seen and by writing cookbooks.
The events that led me to writing shaped who I have become and without the rocky and winding road, I would not have been strong enough to reach this point of my journey.”
Reviewed by Jack Magnus for Readers' Favorite
Sophisticated Palate: A Taste of Northern California is a nonfiction cooking/food book written by Johanna Harlen. Harlen’s love affair with the culinary arts and writing about food began when she submitted a recipe to the Service Inspired Restaurants Corporation of Ontario’s contest. Even better news awaited her, however, when she learned that she had won the contest. Her prize was a course at the Culinary Institute of America’s Northern California campus. The course, The Sophisticated Palate: A Taste of Northern California, was presented by Chef John Ash. Ten years later, Harlen decided that the coursework from that 2010 program could be the basis for an amazing cookbook. Chef John Ash agreed and offered to help her in any way he could. Sophisticated Palate immerses the reader in the intensive and inspiring Culinary Institute of America course that is still taught by Chef John Ash. Harlen’s eloquent and inspiring introduction sets the stage for her experience, and her presentation of the coursework covered by Ash offers the reader far more than a simple collection of recipes. Each recipe is updated for 2020 and offers detailed information on alternative ingredients and techniques. As I read through this book, I felt as though I was indeed in a Culinary Institute class, and I loved learning about the courses -- and how I could adapt and make them my own.
There’s something for everyone in this work; I even discovered, to my delight and surprise, a recipe for Avocado Fries. Another plus is that the chef’s notes at the bottom of each recipe are those of Chef Ash, unless otherwise noted, furthering the feeling one gets of being a privileged student as well as a reader. Harlen also includes an article by Chef Ash on souffles that offered me the necessary confidence and boosted my enthusiasm for trying my hand at what I had always considered a formidable task. I especially liked Harlen’s suggestion for a Citrus Souffle. Harlen was the photographer for all but the dessert recipes, which were photographed by her son. Her pictures are eye-popping and mouth-watering. Textures, colors, and ingredients all work together very well to make each dish a visual masterpiece. Sophisticated Palate: A Taste of Northern California is more than a cookbook -- it provides the reader with a learning experience that will have them considering coursework at the Culinary Institute themselves. It’s most highly recommended.
