About


About this site

The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. Most are based around seasonal produce, with whole grains and flours, eggs and dairy from happy animals, excellent chocolate, and the occasional tipple playing back-up roles. Many of my recipes are vegetarian, gluten-free, and some are even vegan.


About the name

The ancient (late 1990's) zen practice of Bojon (no job, backwards) is not just a state of unemployment, but a state of mind. One facet of the tao of Bojon involves immersing oneself in the present moment, and I never feel more present than when I'm creating, photographing or writing about (or eating!) something delectable.


About me

I dreamed of being  pastry chef since I learned, at the age of eight, that such a job existed. I studied baking and pastry at Tante Marie's in San Francisco, and worked as a baker, pastry cook, pastry chef, caterer and personal chef for many years. Two years ago, I escaped the restaurant industry to work full-time on my blog and food photography. To learn more about my food photography journey and the materials I use, see this post


 I'm available for freelance recipe testing and developing, and food writing, styling, and photography. I'd like to publish a cookbook someday, but this offer wasn't the right one. To work with me, please feel free to email: AGoodie[at]gmail.com. I don't currently advertise on my site or write sponsored posts, but I'd consider doing so for the right client. 


On the rare occasions that I'm not thinking about food, I can be found dancing,


playing ukulele songs about love and baking,


practicing yoga,


and hanging out with my two favorite guys.
 

I hope you enjoy The Bojon Gourmet! You can peruse recipes by type, search for specific ingredients, explore the archives, or subscribe to receive new posts via email (this page upper right).


You can also say hello on Twitter, Facebook, Instagram, and Pinterest, check out my portfolio of favorite photos, and explore my gallery on Foodgawker. Heck, if you like what you see, you can even make a donation to help keep this space ad-free.

Thanks for stopping by, and happy cooking!

Alanna Taylor-Tobin
agoodie[at]gmail.com

36 comments:

  1. Nice bio, Alanna. Such a lovely blog and producer thereof...

    Oh man--the image of your cat a-stretched takes the cake.

    And, I truly dig the Tao of Bojon (and now know how to pronounce it rightly). Duly added to the lexicon!

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    1. Thanks, Suzuki! Glad you're digging the Tao. Thanks for reading. : )

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  2. I stumbled upon your blog while searching for recipes. I do that a lot. Search for recipes. I kept clicking on recipes and becoming more excited by the moment. I was just wondering if I could make sweet potato cinnamon rolls this morning. And there you have them. Beautiful. This is one of the best blogs I have seen, beautiful photographs.
    Thank you!

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    1. Thank you for the incredibly kind words. I'm overjoyed that you're enjoying the recipes and images. Please let us all know how things turn out. Happy baking!

      Ps. I like reading recipes, too.

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  3. You have great photos on your blog! You should have talked more about food photography at the meetup on Saturday. :)

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    1. Thanks, Angela - your photos are great, too! It was really nice to meet everyone, and I'm looking forward to the next Bay Area Food Bloggers meet-up, and to reading more of your blog. :)

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  4. Hi Alanna, I'm Ana from Fooduel.com. It is a site in which users vote recipes from 1 to 10.

    There is a ranking of the best recipes and a profile with your voted recipes. Each recipe has a link to the blog which belongs the recipe. This way you will get traffic to your blog.

    It's easy, fast and fun. The best Photo recipes will be here.

    You are invited to enter, add your blog and upload a recipe with a nice photo.

    You are able to see your stats:

    -Number of visits to your blog from Fooduel.com.
    -Number of votes received every day
    -Number of votes received by each category
    -Number of votes for each grade (1-10)
    -Number of votes for each recipe.

    You can watch how its works here http://www.fooduel.com/about.php

    We would love that you participate with some recipe. Looks Amazing!

    Best regards

    http://www.Fooduel.com

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  5. Which camera and lens do you use, please?

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    1. Hi Vanessa, Lately, I use a Canon Rebel T2i with a 50 mm macro lens f/2.5 (available through Amazon here: http://www.amazon.com/gp/product/B00006I53V/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00006I53V&linkCode=as2&tag=thebojgou-20)
      Cheers. :)

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  6. A graduate of a full program at UC Santa Cruz?? Which college did you reside in and how did you get to baking and cooking? Kresge? Off-campus? Resident kitchens?

    I graduated 2011 and now studying music in Bali when I wanted to bake and I stumbled upon your site and recipe for Gluten Free Chocolate Chip Cookies. Found some tips there to make my Coffee Chocolate Hazelnut cookies! ^^ Thank you. Will be in Santa Cruz coming back to America but if I'm ever in San Francisco, will be thinking about Tante Marie school and you.

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    1. Yes, I picked Kresge solely because not having a kitchen was unthinkable! I always loved cooking and baking, but went to college because I didn't find a cooking school I liked, and because my favorite English teacher told me I should. (I should really invoice him for my student loans.) I liked Tante Marie's and would definitely recommend it. How cool that you're studying music in Bali.

      Hope the cookies turn out great. :)

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  7. Wow! I just came across your blog while searching for a granola recipe on Pinterest and am a new fan! I am a high school student with a passion for food and photography (I keep a blog called Cannella Vita). I study classical ballet, and love yoga, so I found your bio fascinating! I am your newest fan!

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    1. Hi there! Your blog is fantastic, and so is your photography! Thank you so much for the sweet note, and for reading! :)

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  8. I just stumbled across your blog after putting one of your recipes on Pinterest. Decided to look up the info about the lentil and spinach soup and - Voila, started reading your blog. Will have to bookmark your blog now. Thanks for such an interesting read.

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    1. Hi Denise, thank you for reading, and for the sweet note! That means a lot to me!

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  9. I love your blog - you have the best gluten-free cookie recipes! I wanted to go to culinary school too but my parents told me to go to college instead. Now I study nutrition and teach others to love movement & food. Although I gave up the dream of owning a bakery, I want to write a healthy cookbook. I love your little tips, your attention to detail and cooking slowly, which I find missing from most cookbooks and amateur blogs these days. Do you have any favorite cookbooks or chefs/bloggers to learn how to cook like the best without going to culinary school?

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  10. Hi Kathryn! Thank you for the sweetest note ever - I'm all warm and fuzzy! I went to college at the encouragement of some grown-ups, too, before going to pastry school. Studying nutrition and teaching others to love movement and food sounds beautiful - good for you! I'm so excited for you to write your cookbook - that's awesome!

    I'm not a very technical cook (I'm trained as a baker/pastry chef), but my very favorite cookbook author is Deborah Madison (Local Flavors and Vegetable Soups are the books I use the most). I'm sure you know Deb Perelman (smitten kitchen) and Heidi Swanson (101 cookbooks) - other favorite bloggers/authors. I also really like the cookbook Once Upon a Tart - great recipes and fun writing. Mollie Katzen (Moosewood) and Alice Waters (Chez Panisse) are other ladies I've learned a lot from. And I love love love Cook's Illustrated (magazines, books, or website - well worth the membership fee). I'll add more if I think of anyone else.

    Thank you for writing - please keep in touch! :)

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    1. Ooh, one more - Sunday Suppers at Lucques by Suzanne Goin.

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  11. Hi Alanna. I have all my ingredients to make my gluten free pie crusts for my daughters but I did not buy xanthan gum because it's so expensive. Can I use tapioca starch instead? Happy Thanksgiving!! Susanne

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    1. Hi Susanne! I don't think that tapioca starch is as powerfully sticky as xanthan gum. Without the gum, the dough may be more brittle to roll out, and the final texture less flaky and more delicate. If you can spring for the xanthan gum, I would advise you to do so; otherwise, the dough will probably still be ok, just harder to work with and less flaky. You could also try adding a tablespoon or two of ground flax or chia seeds for added stickiness. I wish I could magically transport some of my xanthan gum to you - I have a giant bag that I will never use up! Either way, please let me know how it goes.

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  12. I think I'll just spring for it. I have a feeling your recipe is going to be the best after all the ones I've read. Hope you have a wonderful Thanksgiving!

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    1. Awesome! Please report back! Happy Thanksgiving to you, too.

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  13. I just wanted to say I am loving your recipes and your blog, thank you so much for sharing!!

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  14. Hey Alanna, I really love the new look you have now on the site..especially your portfolio ♥
    I wanted to email you about an event I'm having in 2014. What's the best way to connect?
    Happy New Year. Looking forward to all your new recipes next year ;)
    Angela

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    1. Aw, thanks, Angela! You can write me at AGoodie@gmail.com.

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  15. I just found your website and am thrilled to begun looking around it. Do you have a cookbook out or one forthcoming?
    (If you don't, you should.)
    Best,
    Nancy Devine

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    1. What a sweet note, Nancy - thank you! I don't have a cookbook out, but I'm doing some preliminary work in the hopes of publishing one in the not-too-distant future. Thanks for the words of encouragement! :)

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  16. Hi Alanna!
    Love your site!
    I just wanted to let you know that I clicked on the "recipe" link in the sentence above, "You can peruse recipes by type, search for specific ingredients, explore the archives..." and it was a broken link. I would want to know!

    Best,
    Marni

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    1. Oooh, thank you Marni - I really appreciate your telling me! Fixed it. Seems to be some weird bug, probably related to the fancy code my sweetie wrote for the recipe indexer. Tech support! :) Thanks for reading!

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  17. Just wanted to say that I enjoy reading your blog and "Love" your recipes. They are simple and the ingredients are usually staples in my pantry.

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    1. Aw! Thanks for the sweet note, djones! I'm so glad you're enjoying the recipes - which ones have you made? Happy cooking!

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  18. I stumbled upon your website through Foodgawker and I'm so glad I made it here. I've been admiring your recipes and photos for almost a half an hour now! I really love all your beautiful photos and your recipes sound delicious! I also have an orange tabby that I like to cuddle against his will, (thankfully sometimes he gives in) they are the best! I'm so glad I found your site and I will definitely be back!

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    1. Aw! Thank you, Isadora, for the super sweet note! I'm loving your site, too, and your kitty is adorable!

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  19. Hi Alanna! It is good to read how you are balancing a lot of different interests. I just graduated with my MFA from Davis and I'm floundering a bit at the moment trying to figure things out. I'm also interested in food, dancing and whiskey so your blog is quite fun!

    Best,
    Jamie

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    1. Hi, Jamie! Thanks so much for the nice note - sounds like we have much in common! I'm really glad you're enjoying the blog, and I hope you're able to embrace your inner bojon during this time. All my best!

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Nice comments make me warm and fuzzy!