Author Biography

JENNIFER EMILSON is a recipe developer, cook, baker, wife, cat servant and creator of the popular and the Taste Canada award-winning blog The Lemon Apron.

Review

"I'm so excited to have a copy of Jen Emilson's long-awaited debut, because she's my kind of foodie: she pours the joy of cooking into every delicious creation and truly cooks from her heart. The Lemon Apron Cookbook is overflowing with great ideas! If, like me, you've been wanting nothing more than to sit at her dinner table, here's the opportunity to do that—right in your own home."
—Teri Turner, blogger, podcaster, and bestselling author of No Crumbs Left
 
"I've long been a fan of Jennifer's lush recipes and warm prose, and now I can enjoy her offerings in book form! With recipes that draw influence from around the world, this is a collection that belongs in every kitchen."
—Alanna Taylor-Tobin, award-winning author of Alternative Baker and creator of bojongourmet.com
 
"The Lemon Apron Cookbook is a glorious celebration of thoughtful, seasonal recipes everyone wants to eat! Jennifer's warm, witty stories and personal style will make you feel welcome in her very own kitchen. Five stars all around!"
—Emilie Raffa, bestselling author of Artisan Sourdough Made Simple and creator of theclevercarrot.com

"Jennifer's passion for fabulous food leaps off the page and right into your kitchen. Her debut cookbook will become a classic on your shelf and in your heart. I want to make every recipe in this stunningly beautiful cookbook."
—Mairlyn Smith P.H.Ec., award-winning cookbook author and media personality

"Be careful not to drool on the pages of Jen's new cookbook! The mouthwatering photos and flavor combinations made it nearly impossible for me to decide what to make first. I had to stop myself from devouring the whole plateful of Grilled Halloumi with Pomegranate, Lemon, and Mint. So easy, so delicious!"
—Greta Podleski, bestselling author of Yum & Yummer and Looneyspoons

Review Quote

"I'm so excited to have a copy of Jen Emilson's long-awaited debut, because she's my kind of foodie: she pours the joy of cooking into every delicious creation and truly cooks from her heart. The Lemon Apron Cookbook is overflowing with great ideas! If, like me, you've been wanting nothing more than to sit at her dinner table, here's the opportunity to do that--right in your own home." -- Teri Turner, blogger, podcaster, and bestselling author of No Crumbs Left "I've long been a fan of Jennifer's lush recipes and warm prose, and now I can enjoy her offerings in book form! With recipes that draw influence from around the world, this is a collection that belongs in every kitchen." -- Alanna Taylor-Tobin, award-winning author of Alternative Baker and creator of bojongourmet.com " The Lemon Apron Cookbook is a glorious celebration of thoughtful, seasonal recipes everyone wants to eat! Jennifer's warm, witty stories and personal style will make you feel welcome in her very own kitchen. Five stars all around!" -- Emilie Raffa, bestselling author of Artisan Sourdough Made Simple and creator of theclevercarrot.com "Jennifer's passion for fabulous food leaps off the page and right into your kitchen. Her debut cookbook will become a classic on your shelf and in your heart. I want to make every recipe in this stunningly beautiful cookbook." -- Mairlyn Smith P.H.Ec., award-winning cookbook author and media personality "Be careful not to drool on the pages of Jen's new cookbook! The mouthwatering photos and flavor combinations made it nearly impossible for me to decide what to make first. I had to stop myself from devouring the whole plateful of Grilled Halloumi with Pomegranate, Lemon, and Mint. So easy, so delicious!" -- Greta Podleski, bestselling author of Yum & Yummer and Looneyspoons

Excerpt from Book

"Mum, what''s for supper?" Without fail, my sister, Anita, and I would ask this question before we left for school each morning. The answer had the ability to make or break our day. If the answer was a tasty one, like chicken and rice, it would get me through the school day. But if she said, "It''s a surprise," we eventually learned we would be very disappointed with the result (hello, liver and onions). It took a while for our naive little minds to understand what "It''s a surprise" meant! We were raised by foodie parents, way before "foodie" was a word--or even a concept. Our parents were born and raised in Germany, and food played a central role in their daily lives. Back then, it was common in Germany for everything to be made from scratch. In my parents'' case, it was a family effort. Everyone, from the kids all the way to the grandparents, had their individual harvesting, preparing, and cooking assignments. As a young boy, my dad would pick mushrooms in the forest-- I''d imagine his walks in the woods back then turned into a true Germanic fairy tale with talking animals and all--and clean the casings for sausage-making days. My parents continued this approach to cooking even after immigrating to Kitchener, Ontario, where I was born. It was normal to find half a pig spread out on the kitchen table of our apartment, ready to be sausage-ified. I still don''t know how they managed to get that carcass into the elevator. I was that girl sitting next to you in the school lunchroom with a liverwurst or garlicky salami and mustard on rye sandwich, at a time when bologna on white bread was the norm. We later moved out of the apartment to Amherstburg, in Southwestern Ontario. A mini farm and orchard were squeezed into our suburban backyard, with row upon row of fruits and vegetables. This delicious bounty brought hard work, some surprises, and delicious results. When green beans were in season, so were grasshoppers. And filling a bowl meant getting pinged and attacked as those nasty bugs flew out of the branches and leaves. Picking the raspberries out back meant scratches and juice-stained fingers as we checked for worms before popping those luscious berries into our mouths. Beside the raspberry patch was the chicken coop. Yes, we had a chicken coop! We would also smoke fish in an outdoor smokehouse and make wine in oak barrels in the basement (which we raided regularly in our late teens when the house was parent-free!). After we moved out, they (my parents, not the chickens) went on to run a successful bed and breakfast in a small east coast fishing village. Their guests were welcomed with cozy, comforting meals and genial company. My parents taught us not only an appreciation for where our food comes from but also about our German heritage--though we may have mocked their teachings growing up (didn''t every immigrant kid go through this phase at some point?). My mum made me wear a dirndl (traditional German folk dress) to school, which was mortifying for an eight-year-old living in a Canadian city. In the kitchen, we helped her make cabbage rolls, preserve peaches for the winter, and glaze fruit- covered German cheesecake K

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