"Delicious....Luisa Perkins certainly has great taste and talent for making irresistible food as accessible and non-intimidating as possible. In Comfortably Yum, she shares one great recipe after another.” - Kelsey Nixon

"Sweet mercy, what is this sorcery???"- J. Spencer Fluhman

"A rare cookbook can satisfy nearly everyone, but Comfortably Yum manages the hat trick of offering plenty to the expert chef, general foodophile, and aspiring beginner. My dog-eared first edition will happily make way for the updated second, and my family's culinary adventures will be further enhanced by the musical suggestions accompanying each recipe. Whether your tastes are Brookies or Wienerschnitzel, Bowie or Vivaldi, you'll find plenty that hits the spot in this impressive volume. Comfortably Yum complements any kitchen and makes cooking fun, enjoyable, and tastier than ever."
- Annette Lyon, USA Today bestselling author of Chocolate Never Faileth

"Flipping through each page, experiencing and discovering a new story being a side dish to such incredible recipes paired with stellar music choices is something to behold. The original cookbook is a mainstay in my home currently and I can't imagine my culinary life without the first edition guiding me to the greatness that is the complete dish. Each recipe is easy to map out and follow. If you follow each step with intention, you will achieve a fantastic flavor waltz on your tongue.”
- Aolani Dunlap-Welch, Director of Research & Development, Blackstreet Bakery

Comfortably Yum has arguably been the most-used and most-loved cookbook in our kitchen since its debut 13 years ago. There are all the signs of a great cookbook: ingredient spills on favorite pages, notes in the margins, and pages falling loose from overuse. I am so very excited about this expanded edition, and am revisiting our favorites with gusto! In addition, I am thoroughly enjoying sampling newer additions, such as Finnish Salmon Soup, which has rapidly become a family favorite.
- Jana Winters Parkin, author of Kitchen Alchemy

It's been more than 13 years since I published the first edition of Comfortably Yum. At that time, I had six children ages 1 to 15. Now I have seven, ages 14 to 29. A lot has changed; instead of cooking for 9, I'm usually cooking for 3. (Or, realistically, cooking for 9 and freezing most of it.)

I've used the original just about every day since it came out—but I've also written dozens of new recipes and adaptations in the endpapers and margins. My copy is grease-spattered and the cover is nearly torn off; it's well beyond its prime.

At first, I thought I'd write a sequel to the original. But after years of trying to come up with a cookbook name as good as the first, I've failed. Instead, in this new edition, I've revised the original text (sometimes significantly) and added about 100% more recipes. I've dropped a couple that just didn't fit the collection anymore. The result is a cookbook that's double the size, more accurate, more specific, and (I think) better in just about every way. I hope you enjoy it as much as we do.

Food--all food--is awesome. I don't hold with cutting out food groups, or feeling guilty about food, or talking about how unhealthy or sinful it is to indulge in it. Food is a blessing, a heavenly gift. With the exception of true allergies, I do not believe food makes us sick or fat; what's going on in our minds and spirits has far more to do with metabolism or the body's other functions than science can yet measure.

All I am saying is, give peace a chance: end your war with food. Don't worship it, but do savor it with thanks and praise. Share it with as many people as you can. Let's take the energy we used to spend on ambivalence over food and use it to find ways to feed the poor and hungry among us.