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• by:
• Lewin, Jim

Known for her youthful looks and natural chic as she is for her sunny and heartfelt songs, Sheryl has written a cookbook that is true to her style. Rock star. Activist. Mother. Sheryl Crow can add 'chef' to that list with the help of personal chef Chuck White, affectionately known as ‘Chef Chuck.” The duo met while Sheryl was battling breast cancer, which for her, was a wake-up call to eat more healthily. Since then, Chuck has taught Sheryl how to do just that by cooking foods that are seasonal, locally grown, and vitamin-rich to keep her on top of her game and always ready to perform. This healthy approach to every dish have been successfully integrated into all aspects of Sheryl's busy life--from dinner parties, to touring, to settling in at home near Nashville, TN with her two adopted sons, Wyatt and Levi. Now Sheryl and Chuck want to bring their healthy, delicious creations from her kitchen into yours.

Rock-and-roll flavored throughout, this book will have a full menu of approximately 125 recipes grouped seasonally, which reflects Sheryl’s busy schedule: Summer months offer tomatoes and corn, and summer also puts Sheryl on the road. Fall and winter brings apples and winter squash, when Sheryl is at home and in the studio. From the big entertaining menus that are prepared for her crew while touring (Mojito braised pork) to small home-cooked meals for Sheryl and her two sons (basil and apple marinated chicken)--all lushly photographed by Victoria Pearson--this book will be filled with easy and flavorful recipes anyone can make. Along the way, Sheryl opens up about touring and home life with stories about her childhood, her early years as a backup singer, and her eventual stardom.