CANNELLE ET VANILLE

ARAN GOYOAGA, SASQUATCH BOOKS, $69.99

Aran’s cooking philosophy is one of balance: to eat whole foods, a variety of vegetables and fruits, and a mix of proteins, and to allow space for indulgence. A pastry chef by profession, Aran was diagnosed with Hashimoto’s disease and gluten intolerance, which led her to create Cannelle et Vanille, where nourishment comes not just from the food, but also the mindfulness of the preparation. Arranged as a-day-in-food with accompanying pantry staples, it encourages us to take comfort from our meals, whether that be braised chicken with apples and cider or a bowl of squash and leek soup with a dippy cheese toast.