Synopses & Reviews
For almost 20 years Schumacher College at Dartington has been brewing up a unique potpourri of human connections, raising ecological awareness, and stimulating taste buds, and this recipe collection brings together the best dishes from the college. For many students and teachers, their stay at the college opened their eyes to how delicious vegetarian cooking can be. The cuisine at the college 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. The cookbook discusses the ecological dimension of food production, together with issues concerning nutrition and special diets. Gaia's Kitchen offers a full repertoire of soups, main courses, salads, desserts, breads, cakes, and biscuits. Alongside family-size quantities, the book includes community-size quantities, making it invaluable for teaching centers, communities, and anyone who wants to prepare a vegetarian banquet for 30 or 40 friends.
"I can say honestly that this book should have an honored place in your kitchen and that your kitchen should be the most honored room in your house."--Thomas Moore, Author of Care of the Soul and Original Self
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.
About the Author
Julia Ponsonby has been actively involved with Schumacher College in England since attending its first course on Gaia theory in 1991. For seven years, she worked as catering manager for the college, during which time she wrote and compiled Gaia's Kitchen.