The subtitle to this book is "making the most of fresh and seasonal produce", which is a better description of this cookbook than "organic". AlthoughThe subtitle to this book is "making the most of fresh and seasonal produce", which is a better description of this cookbook than "organic". Although the organic philosophy is expounded upon in the beginning, it has very little to do with the recipes, excepting of course that the cook can choose to purchase organic vegetables and meats as they desire. That being said, this is an excellent seasonal cookbook, making great use of vegetables and fruits in each of the recipes. The book is divided into spring/summer/fall/winter and overall, the recipes do not require you to be a chef to prepare. The only thing I would have liked the recipes to have would be a brief nutritional analysis as it is very helpful to many people trying to eat healthy. Here is a sampling of recipes that I've marked to try from the book:
Pasta and Chickpea Soup Assorted Seaweed Salad Garganelli with Spring Vegetables Rhubarb and Ginger Ice Cream Watermelon Granita Apricot and Almond Tart Roast Garlic with Goat Cheese Pate Carmelized Onion and Walnut Scones Braised Red Cabbage with Beets Barley Risotto with Roasted Squash and Leeks Moroccan Rice Pudding Olive Bread Whole Wheat Sunflower Bread...more
Recently read this cover to cover, making a list of recipes to try in the next few months. Full of winners. I've had this book for a few years and havRecently read this cover to cover, making a list of recipes to try in the next few months. Full of winners. I've had this book for a few years and have made several recipes from it and have never been disappointed. I consider this book one of the basic cookbooks that everyone should have in their repetoir, vegetarian or not. A few sample recipes:
Apple and Celery Salad with Gruyere Carrot Red Pepper Soup Butternut Squash Gratin with Onions and Sage Eggplant Rollatini with Corn Bread Stuffing Summer Spaghetti with Corn and Tomatoes Noodles in Thai Curry Sauce Onion Galette with Mustard Cream Polenta Dumplings with Warm Sage and Garlic Butter Curried Quinoa with Peas and Cashews Risotto with Scallions, Lemon, and Basil Carmelized Golden Tofu Pear Smoothie Lacy Buttermilk Corn Cakes with Pepper Relish Ginger Cream Scones Peppered Cheese Bread Sandwich Foccacia with Rosemary Apricot Galette Chocolate Terrine Mango Sherbet...more
This is really an information-packed book, but presented in a way that is accessible and fun. The bulk of the book consists of going through each indiThis is really an information-packed book, but presented in a way that is accessible and fun. The bulk of the book consists of going through each individual fruit/vegetable/herb and giving information about home cultivation, varieties, methods of preparation, methods of preservation, recipes, nutritional fact, interesting factoids, and asides from the books four authors. The beginning of the book has some basic gardening information and the end of the book has some basic preservation methods. I thought everything was nicely balanced and have a slew of new recipes to try. Here are a few examples that caught my eye:
Roasted Sweet Corn and Chive Scones Fresh Mint Chocolate Chip Ice Cream Blueberries and Barley Blackberry and Apple Compote Creamy Asparagus and Pea Soup Spanish-inspired Hummus Swiss Chard and Spaghetti Sunny Citrus Salad Summer Tomato Tart...more
Another collection of recipes from one of my favorite vegetarian cooks. This one has recipes arranged by menus to take some of the effort out of mealAnother collection of recipes from one of my favorite vegetarian cooks. This one has recipes arranged by menus to take some of the effort out of meal planning. Also noted in each recipe is what can be done in advance, a plus for dinner parties or busy cooks. Sample recipe below:
Turkish Bulgur Pilaf
1 1/2 c minced onion 2 med stalks celery, minced 1 tsp salt 1/2 tsp dried dill 1 to 2 tbsp olive oil 2 c uncooked bulgur 2 1/2 c boiling water 1/2 c dried currants 1 c sliced dried apricots 1 c chopped, toasted walnuts 1/2 c finely minced fresh parsley lemon wedges for garnish
1. In a large heavy saucepan, cook onion and celery with the salt and dill in oil over medium heat until the vegetables are tender (8-10 minutes). Stir intermittently. 2. Add the bulgur. Continue to saute, and stir fairly attentitively over med-low heat until the bulgur is lightly browned and everything is well-coated and integrated (about 5-8 minutes). 3. Add the water, currants, and apricots. Cover and simmer over very low heat for about 25 minutes, or until the bulgur is tender and the water is absorbed. 4. Mix in the walnuts and parsley just before serving. Garnish with generous, squeezable wedges of lemon.
This is a vegetarian classic and for good reason. The recipes are flavorful, varied, and just plain good. Like the Enchanted Broccoli Forest, this cooThis is a vegetarian classic and for good reason. The recipes are flavorful, varied, and just plain good. Like the Enchanted Broccoli Forest, this cookbook is hand-written and illustrated, making it an exceptionally charming. Sample recipe below:
4 tbsp butter 2 cloves minced garlic 1 c chopped celery 1 1/2 lb. chopped mushrooms 1 tsp ground cumin 1 tsp cinnamon 1 tsp turmeric 1 tsp powdered ginger 1/2 tsp dry mustard 1/2 tsp ground cloves 3 tbsp shredded, unsweetened coconut 1 tbsp honey juice from 1 lemon 3 lg tomatoes 2 lg cooking apples 1 1/2 tsp salt (or more, to taste) lots of ground black pepper water to steam (about 3/4 cup) 1 c sliced almonds 2 tbsp sweet butter
1. In a large skillet, begin cooking onions and garlic in butter. After a few minutes, add salt and spices. When onions are soft, add celery and mushrooms. You may want to add about 1/2 cup water at this point to prevent sticking (and to make a nice broth). Mix well, cover, and simmer about 5-8 minutes (low heat). 2. When celery is slightly tender, add apples and tomatoes (both in 1 1/2" slices) and coconut. Mix and continue cooking until everything is just tender, not too mushy. (Additional water might be needed) Turn off heat. Add honey and lemon juice; mix and let sit, covered. 3. Saute almonds in sweet butter for the topping. 4. Serve curry over rice with sauteed almonds on top.
Katzen is one of my go-to people for good vegetarian recipes. This book, along with the Moosewood Cookbook, are charmingly hand-lettered and illustratKatzen is one of my go-to people for good vegetarian recipes. This book, along with the Moosewood Cookbook, are charmingly hand-lettered and illustrated. Here's a sample recipe:
3 1/2 lbs. sweet potatoes or yams (or a combination) 2 lg carrots, sliced 1 lg apple, sliced (peeling optional) 1 heaping cup chopped onion 2 c chopped dried apricots 3 to 4 tbsp fresh lemon juice 1 tsp salt 1/2 tsp cinnamon 2/3 c orange juice 1 c apple juice 1/4 c fine bread crumbs or matzo meal
1. Preheat oven to 350F. 2. Peel the sweet potatoes/yams and cut them into 1" pieces. Place them in a large bowl, add all remaining ingredients except bread crumbs or matzo meal, and toss until nicely combined. Don't worry if it is not perfectly uniform. 3. Transfer to a 2 qt. casserole or equivalent baking pan, sprinkle with crumbs or matzo meal, and cover with foil. Bake for 1 1/2 to 2 hours, or until everything is very tender and indistinguishable from everything else.
I have yet to make a soup from this book that wasn't remarkably good -- many of them have become staples in my repetoire. And the preparation and reciI have yet to make a soup from this book that wasn't remarkably good -- many of them have become staples in my repetoire. And the preparation and recipes aren't complicated either....more
I got this book from my grandparents when I was nine years old, so it has nostalgic value, but I probably only have made one or two recipes from it inI got this book from my grandparents when I was nine years old, so it has nostalgic value, but I probably only have made one or two recipes from it in all the years that I've had it. The recipes are much too difficult for the average boy or girl. And really, the only thing truly "fun" about the recipes is that sometimes you arrange the garnish to form a smiley face or a dog or something. There are much better cookbooks out there for kids now....more
This is one of the only cookbooks on canning that takes in account us that have smaller gardens or are only canning for ourselves. Yummy recipes as weThis is one of the only cookbooks on canning that takes in account us that have smaller gardens or are only canning for ourselves. Yummy recipes as well. This one is my favorite:
Light No-Cook Strawberry Daiquiri Spread
4 c strawberries, washed and hulled 1/2 c unsweetened pineapple juice 1 tsp grated lime zest 2 tbsp lime juice 2 tbsp dark rum (opt) 1 1/2 c granular low-calorie sweetener 2 tbsp granulated sugar 1 box light fruit pectin
1. Crush strawberries in a large bowl; you should have about 2 cups. Add pineapple juice, lime zest, lime juice, and rum (if using). Stir well.
2. Combine sweetener, sugar, and pectin. Gradually stir into fruit mixture. Let stand for 30 minutes, stirring occasionally.
3. Spoon spread into clean jars or plastic containers within 1/2 inch of rim. Cover with tight-fitting lids. Label and refrigerate for up to 1 week or freeze for longer storage.