Showing posts with label whole foods. Show all posts
Showing posts with label whole foods. Show all posts

Wild in the Kitchen: Recipes for Wild Fruits, Weeds, and Seeds Review

Wild in the Kitchen: Recipes for Wild Fruits, Weeds, and Seeds
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What a wonderful read! Can't wait to leave the Big Apple for the wilds of Westchester to start picking my dinner. The recipes are fun to read and I bet they will be an adventure to gather and delicious to eat.

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Pure Pleasures: Luscious Live Food Recipes from the Glowing Temple Kitchen Review

Pure Pleasures: Luscious Live Food Recipes from the Glowing Temple Kitchen
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Natalia's _Pure Pleasures_ is as much a love story as it is a recipe book. Each page glows with the love she puts into her creations and the joy she gets out of them. And, luckily, we all get to share in the pleasures of this sweet, savory, and sometimes spicy, luscious love affair with living foods. :)
This recipe book is by far one of the most elegant, down-to-earth, well-organized, and easy-to-follow ones that I have come across in the raw food realm. (And, as a raw food enthusiast, I've been through my fair share!) The book is divided into ten sections (introduction, drinks, breakfasts, "small bites," salads, sauces, meals, treats, cakes, and resources), and each of these sections has a fun and personal introduction with mouth-watering, clear, and deliciously amazing recipes to follow. The recipes are as enjoyable to read and make as they are to eat! The best thing about Natalia's recipes (well, aside from the ultimate healthiness and superb taste factors) is that they use simple and basic ingredients, and not ones that require you to become a detective to find!
I also appreciated some of the more subtle details of her book. For example, each recipe has a consistent and organized presentation: creative title, personalized description, individualized recipe list for each component of the dish, detailed and clear instructions for preparing each of these individual components, instructions on how to assemble each of the components together, and an mmmm-inspiring, close-up glamor shot of the finished natural yumminess. And, the consistent color-coding throughout the book was natural candy for my, uh, organizational passions.
Pure Pleasures is such a fitting name for this book: in addition to providing recipes for the most pleasurable living foods, it's a pure pleasure to page through and read.
Bring on the luscious living love!


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Let's face it-diets are passé. The time has come to eat with pure delight where looking hot and feeling fabulous are just an added bonus. The raw and living food lifestyle is hip, sexy and most of all, it is full of pleasure. Take a look at food in a whole new way while you enjoy creating and indulging in the freshest cuisine you have ever experienced. The recipes in Pure Pleasures were developed to inspire you to create a new love affair with food. Get ready to take control of your health and happiness. This is a journey you do not want to miss-and it just keeps getting better!

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Gaia's Kitchen: Vegetarian Recipes for Family & Community Review

Gaia's Kitchen: Vegetarian Recipes for Family and Community
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Vegetarian culinary traditions are as varied and diverse as the climates and geographies from which they originate around the world. Now in a newly revised and significantly updated edition "Gaia's Kitchen: Vegetarian Recipes For Family & Community" features a culinary wealth of delicious vegetarian dishes that range from the simple to the complex, the classic to the exotic. Compiled by Julia Ponsonby with the assistance of friends at Schumacher College, "Gaia's Kitchen" showcases vegetarian recipes from the Mediterranean, as well as California, Mexico, and India. Of special note is the commentary concerning nutritional issues, special diets, and the ecological ramifications of food production. With thoroughly 'kitchen cook friendly' recipes ranging from Leek and Potato Soup; Broccoli & Red Pepper Quiche; No Frills Macaroni Cheese; and Tricolor Rice; to Fennel & Chicory Salad with Orange; Mushroom & Cream Cheese Spread; Pears Poached in White Wine & Blackcurrant; and Julia's Chocolate Cake, "Gaia's Kitchen" is a veritable compendium of nutritious, delicious, natural foods that will please both vegetarian and non-vegetarian palates alike!


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Updating the first edition--winner of the Gourmand World Cookbook award for best vegetarian cookbook of 2001--the cuisine featured in Gaia's Kitchen calls upon the best of Mediterranean, Californian, Indian, and Mexican vegetarian cooking. It celebrates old favorites rich in cheese and eggs and offers a variety of tempting new vegan dishes using ingredients such as pulses, tofu, and tempeh. Besides soups, main courses, and salads, there's a mouthwatering selection of desserts, breads, cakes, and biscuits. Gaia's Kitchen also explores the issues of nutrition, special diets, and the ecological dimension of food production. The recipes are the tried and tested creations of Julia Ponsonby and her colleagues at Schumacher College in Devon, England, which for almost twenty years has been brewing up a unique potpourri of human connections, raising ecological awareness, and stimulating taste buds.

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A Year In My Kitchen Review

A Year In My Kitchen
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This award winning (2007) cookbook has a bunch of recipes which can be labelled Modern English (no resemblence to tradition English food). It is similar to the Ottolenghi cookbook in a way. The photos are marvellous too. All recipes are restaurant quality so you will have to accept more ingredients and preparation time, but nothing outside the normal if you enjoy cooking. Excellent for entertainment because the author also pays quite a bit of attention to how the dishes look.
After using the book three times, the glue in the binding dissolved. This is really totally unacceptable. So try to find the hard cover edition. That is probably better. But the publisher totally incompetent publisher/printer ought to take heed.

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Award-winning chef Skye Gyngell passionately believes that cooking is an intuitive, imaginative practice, one that reflects the changing seasons and relies on the choicest fresh produce. A Year in My Kitchen is a charming culinary tribute to her favorite seasonal ingredients: tender herbs, vibrant fruits, and earthy root vegetables that are all the more exceptional when we enjoy them at their peak. The head chef at London's acclaimed Petersham Nurseries Café, Gyngell relies on a toolbox of simple recipes, techniques, and flavorings that she combines with an infinite variety of ingredients. A Year in My Kitchen begins by exploring the fundamentals of that toolbox by presenting recipes for infused oils, vinaigrettes, and roasted spice mix, all of which can be used to enhance the rest of the produce-driven recipes. These casual yet elegant dishes emphasize delicate preparations in the warmer months, such as Fava Beans with Mint, Ricotta, and Crisp Prosciutto; Spinach Soup with Nutmeg and Crème Fraîche; and Strawberry Granita, and comforting hearty recipes in the cooler months, such as Spicy Meatballs with Cilantro and Sour Cherries and Roasted Squash with Roasted Tomatoes, Feta, and Basil Oil. A Year in My Kitchen will inspire you to explore a diversity of beautiful ingredients and apply all of your senses to the cooking process. Featuring gorgeous photography and Gyngell's gentle kitchen wisdom, this is a delicious guide to truly tempting food made with care and attention.


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