Food-blogger-turned-author Charmian Christie’s first cookbook was released last summer and I was lucky enough to receive a copy in advance to review. What drew me to this book the most? The title, of course! Who can resist a cookbook named, The Messy Baker? Definitely not me (it’s like Charmian was describing me in the kitchen! LOL.) Click here to read my review of The Messy Baker.

Like many of the authors I interview, I first ‘met’ Charmian on Twitter, where her great sense of humour and hilarious blog turned me into an instant fan. On top of all that, Charmian is charming and generous, not only making sure I received a copy of her cookbook, but agreeing wholeheartedly to do this interview when asked. Her motto, “Bake with abandon!” is something I personally can’t agree with more (even if it leaves my kitchen a disaster zone after a baking session)!

Charmian and her mom in the kitchen

Tell us a little about yourself.

I describe myself as a failed playwright and a recovering journalist. You can add former teacher, amateur actor and frustrated gardener to the list. I’m just a curious food lover who decided to turn a sweet tooth into a career because she was too frustrated by contradicting health studies to keep going as a lifestyle writer.

Three fun facts about you that we wouldn’t read in your “official” bio.

When I was 2 or 3 I OD’d on aspirin and had to have my stomach pumped out. Nothing of note happened until decades later when, within the course of a few weeks, I made an emergency landing on an Australian beach while hang gliding off a cliff, and got slapped by a wild kangaroo – not on the same day, mind you.

Who taught you to be messy in the kitchen?

The messy part is self-taught. To quote Sheldon Cooper from The Big Bang Theory, I’m just naturally a “swirling vortex of entropy.” My mom very patiently (and neatly) taught me how to bake and cook. The mess just followed me into the kitchen, much to her dismay.

You’ve successfully made the transition from blogger to published cookbook author. Any tips for other bloggers who aspire to write a cookbook?

While there is obviously the potential for overlap – they both contain recipes, writing, pictures – a blog gets energy from being spontaneous and loose. It’s meant to be consumed in small bites with time between readings. This allows for freedom of approach. You can get away with repetition, inconsistency and the odd wildly off-topic post. A cookbook, on the other hand, has to be more than a random collection of recipes corralled into courses. There needs to be a story, a narrative arch, a single focus. You have to know your message and stick to it.

You might also have to adjust the writing style without compromising your voice. I had to rewrite almost every headnote because it was too “bloggy” and not “booky” enough. Forgive me making up words but it’s a bit more nuanced than “conversational” versus “formal.”

Piglet Muffins

Is there anything in the kitchen that you haven’t figured out yet (recipe-wise) that is at the top of your “must master” list?

There are many, many things I haven’t figured out yet. Each year I create a Culinary Bucket List of recipes or dishes I want to try. Some get done. Other’s don’t. If there was one thing on the top of my bucket list it would be a kouign amann. It’s like a croissant and a palmier rolled into one very decadent treat. It has no nutritional value whatsoever, but that’s part of the fun. {See that? THOSE are the types of statements that Charmian makes all the time that make me adore her! LOL. — Stephanie}

Another thing on my must-master list isn’t a recipe, although it is food-related. I really want to grow an avocado from seed. I’ve been trying off and on since Grade 6 and still get no further than mouldy roots.

I know you’re a kitchen gadget freak (like me) – what are the top 3 gadgets you can’t live without?

My favourite gadget is a microplane. I use it for grating frozen ginger, fresh garlic, hard cheese, cinnamon sticks, whole nutmeg, chocolate and zesting citrus. I adore my kitchen scale for obvious reasons. And if my Zyliss Cook n Serve tongs ever went missing I’d replace them immediately. Not only do they have the best grip of any tongs, I use them to reach the cocoa tin off the top shelf.

Vanilla or chocolate?

You might as well ask me “Water or food?” I can’t go without either for very long. If push comes to shove, then I have to say vanilla – although I am a chocolate fiend – only for the reason good chocolate needs vanilla, but good vanilla doesn’t need chocolate.

What is your favourite recipe from The Messy Baker?

To prove my point above, I’d say the Double-Stuffed Uber Oreos. Decadent chocolate wafers and light, fluffy vanilla filling. The perfect combination.

Double-Stuffed Uber Oreos

Were there any recipes that didn’t make the cut or that you regret not including in The Messy Baker?
A few recipes didn’t make the cut for various reasons. There was a cheesecake that was too large and rich and didn’t fit the feel of the book. One reasonably simple savory recipe stumped three different recipe testers. Each tester made a different mistake, so I decided it was a sign to pull it. Piglet Muffins filled the gap, so everybody won. Another recipe was perfectly good but too similar to the Whisky-Kissed Pecan Pie.

There’s no recipe I regret not including. After all, I need material for the next book.

Are there any plans for a second cookbook?

Ooops. I jumped the gun on that question.

A very special thank you to Charmain for taking the time to answer my questions! You can learn more about Charmian on her blog, (The Messy Baker) or follow her on Twitter (@charmian_c). A word of warning though – don’t read her blog and drink tea at the same time… unless you want to burst out laughing and accidentally spit tea onto your computer keyboard (not that I’ve ever done that or anything…)

You can purchase The Messy Baker from The Book Depository (free worldwide shipping) or Amazon.

All images used in this post belong to Charmian Christie and are used with her permission.

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