Food for thought

Local author Linda Altoonian releases ‘Kitchen Stories Cookbook: Comfort Cookin’ Made Fascinating and Easy’


Local writer Linda Altoonian, a former Fort Worth Star-Telegram columnist and author of “Living Agelessly,” shifts from writing about how to age fabulously to how to eat fabulously. In her new book, “Kitchen Stories Cookbook: Comfort Cookin’ Made Fascinating and Easy,” she and co-author Lael Morgan feature delicious regional dishes that can be prepared with ONLY six ingredients. Easy and economical, each recipe is introduced with historical information or a fascinating story about their kitchen adventures. “I am so proud to announce the endorsement of the cookbook by the Tarrant Area Food Bank and our partnership with them to raise funds to fill pantry shelves for the holidays and beyond, Altoonian says. “Every book we sell will generate a donation to the Food Bank.”

To promote the book – and the worthy cause that benefits from its sale – Altoonian will be at the Trinity Courtyard in Fort Worth on Jan. 13 at 11 a.m. and at the Richland Hills Library on Jan. 14 from 11 a.m.-noon for that facility’s first Local Authors Event.

As the Editor-in-Chief of a variety of national publications, Altoonian always featured a food column that complemented that issue’s theme. Her love of preparing delicious food was equaled only by writing about it or styling it for photo shoots. “Lael and I have traveled extensively throughout the United States and the world…writing, eating, cooking and borrowing the secrets of chefs in both exotic and down-home kitchens,” she says. “Great cooking can be a simple pleasure again and the way to shower love on your diners.”

Although better known for her award-winning writings about the Far North, Alaskan author and longtime journalist Morgan admits to being a huge foodie with rough edges. “I am not really a hard–core gourmet,” she says, “because I love ease just as much as great flavor and variety.” “Kitchen Stories” is Morgan’s 17th book and a throwback to her first publication about cooking at sea.

This is the first collaboration for both writers.

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