Trisha Yearwood is no stranger to the kitchen. She’s already got two cookbooks under her belt, Georgia Cooking in an Oklahoma Kitchen and Home Cooking with Trisha Yearwood, and she has her own show on the Food Network called Trisha’s Southern Kitchen. Now she’s ready to release cookbook No. 3.
Trisha’s Table: My Feel-Good Favorites for a Balanced Life will include recipes like dairy-free angel hair pasta with avocado pesto and vegetarian smashed sweet pea burgers. The cookbook will be released on March 31, but is available for pre-order online.
photo: c/o Clarkson Potter
“I still agree with the famous quote ‘everything in moderation, including moderation,’” she explains. “But I have adopted an 80/20 rule when it comes to my delicate relationship with food: 80 percent of the time I make good choices; 20 percent of the time I let myself splurge a little.”
photo: A. Barraza/Wenn
Trisha says in the book’s introduction, “I am not one of those people who gets so busy with my day that I suddenly think to myself, ‘Wow, I forgot to eat lunch!’ That never happens to me. Never. I think about food all the time, so making peace with eating is a daily battle for me. I won’t say I’ve completely figured it out, but I will say that right now, I win that battle more days than I lose it, and I believe that’s the key.”
The cookbook, once again written with her sister, Beth Yearwood Bernard, is the first since Yearwood’s Emmy-winning show, Trisha’s Southern Kitchen, debuted on the Food Network in 2012.
It will also be her first cookbook that is not co-written by her mother Gwen, who passed away in 2011 from breast cancer.
Yearwood’s husband, Garth Brooks, wrote the forward for Trisha’s Table: My Feel-Good Favorites for a Balanced Life.