Synopses & Reviews
For ten years, Schumacher College at Dartington has been brewing up a unique potpourri of human connections, raising ecological awareness, and stimulating taste buds. For many students and teachers, their visit to the College has been a first and tantalizing experience of delicious vegetarian cooking. Repeatedly they have gone away demanding recipes - and suggesting a cookbook.
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. At the same time, issues around food production, health, and special diets are clearly presented so that people can evolve a healthy diet, embellished with the rich variety of the recipes - together with an awareness of the ecological issues that affect our food today.
Gaia's Kitchen offers a full repertoire of menus: main courses, salads, soups, desserts, breads, cakes, and biscuits. As well as offering family-sized quantities, it offers community-sized quantities, making it invaluable for teaching centers, communities, and anyone who wants to prepare a vegetarian banquet for thirty or forty friends. Gaia's Kitchen also commemorates the first ten years of the College, so a documentary montage of photographs runs alongside the recipes, evoking a sense of this unique place: a place that has, in the last decade, become an established center for excellence in ecological and holistic education.
Review
"Julia Ponsonby is the head and heart of what is truly a Gaian kitchen. Under her serene direction, day after day a succession of marvelous dishes is produced and served. Her delicious and varied recipes more than satisfy the most hardened non-vegetarian and delight all palates." -- Nancy Jack Todd, editor of Annals of Earth and co-author of From Eco-Cities to Living Machines
Review
"The first thing we need to know about how to live well with the Earth is what and how to eat. Gaia's Kitchen is a delicious guide for those who want to enjoy doing good." -- James Lovelock, author of Gaia: A New Look at Life of Earth and Gaia: The Practical Science of Planetary Medicine
Synopsis
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 ten years has been brewing up a unique potpourri of human connections, raising ecological awareness, and stimulating taste buds.