Gaias Kitchen or Food and Wine Wine Guide 2008

Gaia's Kitchen: Vegetarian Recipes for Family and Community

Author: Julia Ponsonby

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.

Table of Contents:

SETTING THE SCENE
Schumacher College	11
Dartington's Harvest	12
The Zen of Cooking	14
Cyclical Activity	18
Culinary Terms & Tips	20
Notes for American Readers	23
Conversion Chart	24
Special Diets	25
SOUPS
Vegetable Stock	34
Borscht	35
Broccoli & Buckwheat Soup	36
Gingery Carrot & Orange Soup	37
Gazpacho Toledano	38
Greens & Beans Soup	39
Leek & Potato Soup	40
Oh My Dhaling Lentil Soup	42
Miso Soup	43
Mushroom Soup with Sherry	44
Parsnip & Rosemary Soup	45
Red Root Soup	46
Sweet Potato & Fennel Soup	47
Fresh Tomato & Basil Soup	48
Chunky Vegetable Soup	49
Juggling with Onions	51
MAIN COURSE DISHES
Aubergine Roll-ups	54
Stuffed Aubergines	55
Satish's Indian Bhojan	57
Broccoli & Red Pepper Quiche	61
Roast Vegetable Tart with Rich Walnut Crust	63
Lentil Shepherd's Pie	65
Spinach Borek Triangles	67
Tangy Turtle Beans	69
Spinach & Mushroom Plait	71
Walnut & Mushroom Bolognese	73
Solomon's Stew	74
Hilary's Red Red Red Chilli	76
Herby Scalloped Potatoes with Smoked Cheese	77
No Frills Macaroni Cheese	79
Ratatouille Lasagne	80
Penne with Pesto, Red Pepper and Mushroom	84
Cheese, Cashew & Walnut Roast	86
Savoury Vegetable Crumble	88
Wendy Cooks Polenta Pie	90
Sij's Spicy Stuffed Peppers with Tantalizing Sauces	92
Slow Pizza	95
Tricolor Rice	98
Tofu and Broccoli in Spicy Peanut Sauce	99
Tofu-Shiitake Marinade	101
Colourful Stir Fry with Tempeh	102
SALADS
Vinaigrette	108
Avocado Cornucopia	110
Harlequin Bean Salad	111
Sprouting Carrot & Courgette Salad	112
Cottage Cheese Serendipity	113
Leafy Green Salads	114
Fennel & Chicory Salad with Orange	116
Greek Gods' Everyday Salad	117
Warm Potato, Egg & Tomato Salad	118
Waldorf Salad	120
Angelic Quinoa Salad	121
Indonesian Rice Salad	122
Popeye Salad	124
Tabbouleh	125
Layered Tomato, Basil & Mozzarella Salad	126
PATÉS & DIPS
Introduction	130
Houmous	131
Coriander & Butter Bean Paté	132
Red Pepper & Chestnut Spread	133
Mushroom & Cream Cheese Spread	134
Guacamole	135
Fresh Tomato Salsa	136
Tzatziki	137
Vegan Mayonnaise	138
DESSERTS
Crunchy Apple Crumble with Walnuts	142
Apple Tart with Sultanas & Cinnamon	143
Wendy's Apricot-Hazelnut Torte	145
Brazilian Bananas	147
Jamaican Chocolate Mousse Torte	148
Angela & Graham's Fresh Fruit Pavlova	150
Pears Poached in White Wine & Blackcurrant	152
Plum Tart with Almond Crust	153
Yoghurt Fruit Salad	155
BISCUITS
Some Cookie Notes	158
Almond Sesame Biscuits	169
Carob Cookies	160
Choc-Chip & Hazelnut Cookies	161
Coconut Island Munchables	162
Flapjacks	163
Honey & Lemon Cookies	164
Ginger Crumble Slice	165
Peanut Crunchettes	166
Shortbread	167
Tweet Tweet Cookies (wheat-free)	168
CAKES
Light and Spongy Cake Tips	172
Banana Loaf	173
Carrot Cake	174
Deluxe Dark Chocolate Brownies	175
Brian Goodwin's Birthday Cake	176
Coffee & Walnut Cake	178
Julia's Chocolate Cake	180
Wednesday Fruit Cake	182
Rhubarb & Ginger Cake	183
Grandma Hirsh's Honey Cake	184
Sophisticakey (wheat-free)	185
Marilyn's Vegan Chocolate Cake	186
Almond Honey Cream (vegan)	187
BREAD
Satish remembers Fritz Schumacher baking bread	190
Yeast and Breadmaking	191
Simple Brown Bread or Bread Rolls	195
Light Granary Bread	197
Lightly Spiced Currant Loaf	199
Figgy Roll	201
Focaccia	203
Rye Sourdough	205
Wheat & Gluten Free Crispbread	206
Cornbread	207
Devonshire Scones	208
CAPTAIN W's ENDPAGES
How to boil an egg	210
Sprouted green lentils or mung beans	210
Deep fried seaweed	211
William's Masala Chai	211
Soaking Nuts	212
Booklist	213
Network Address List	214
Index	215

Go to: Wines of Spain or Firehouse Food

Food and Wine Wine Guide 2008

Author: Jamal A Rayyis

New York star chef Tom Colicchio said it best: The Food & Wine Magazine’s Wine Guide is “like having a sommelier with you” every time you choose a wine. And the new 2008 edition is the best yet! Brought to you by America’s most trusted and popular publication on the pleasures of the table, this authoritative book is now even more user-friendly than before. It features two major sections: Old World and New World, with wine-producing countries organized alphabetically in each. New York wine expert Jamal A. Rayyis rates nearly 1,500 wines from all the world’s major wine-producing regions, spanning the traditional giants—California, France, and Italy—to the exciting up-and-coming names in South America, Australia, Portugal, and Eastern Europe. Written with a minimum of “wine speak,” Rayyis’s ratings are concise, clear, and include all price ranges, with an emphasis on wines that offer the best value for the dollar. In addition, the 2008 version is loaded with special features, including an invaluable Food & Wine Pairing Chart, a Bargain Wine Finder, and a Wine Tasting Guide.