The Essentials of Classic Italian Cooking
$35.00Add a review
From my perspective, Marcella Hazen's The Essentials of Italian Classic Cooking is one of the greatest cookbooks ever written. Each and every one of the 100's of recipes is clearly and accurately written and results in some of the most savory, uplifting food I've ever eaten. I've cooked with this book at least a couple times a week for over a dozen years and still discover new things. The amount of foodlore and sheer information that Marcella packed into nearly every recipe and section is like a university education in the art of preparing healthy, nutritious food that will be loved for its flavor, beauty and aroma. I have learned more about cooking and about eating from Marcella than from any other single source. Were I forced to take only 1 cookbook with me to a desert island (that magically had all the ingredients and kitchen equipment I'd need on it), I would take The Essentials of Italian Classic Cooking. And I wouldn't look back, ever.
Recommended without reservation.
Peter Reinhart's Whole Grain Breads
New Techniques, Extraordinary Flavor
Hardbound, large format, full-color photos throughout, dust jacket
$35.00Add a review
An outstanding guide for making sourdough/salt raised breads! Peter Reinhart has cracked the code for delectible, nutritious, and frankly amazing whole grain breads. If you've never tasted a bread baked from one of his recipies, you have a more than just a treat coming, you have a flavor/texture experience ahead of you that may well be life transforming.
Sound like a lot for a single cookbook to offer? It is, but this one does really offer it. In fact, I'm going to go so far as to say that once you've used it, you will likely find other bread books to be superfluous (except Reinhart's The Bread Baker's Apprentice for it's enhanced technical information).
Reinhart's technique, the one that gives his 100% whole grain breads a richly complex flavor, an almost delicate crumb and a texture that is "just right" for happy eating, involves creating your own "wild yeast" starter and combining it with an overnight "soaker". To this you add some yeast and a bit more flour, salt, etc. Mix, raise, shape, raise and bake. Then, enjoy the best whole grain bread you've ever tasted.
If that sounds like a lot of work, it actually isn't. Compared to every other method of creating bread at home that I have tried (which is just about everything), Reinhart's method is the least time consuming of all. Once you have created your "mother starter," a loaf of bread is just 5 minutes and an overnight wait to arrive at the dough stage, another 10 minutes of mixing and kneading, then an hour rising and another 5 minutes or less of shaping, another hour's rise and about 30-40 minutes of baking. All told, your total hands-on time is 20 minutes spread over 12 to 24 hours. Even those of us with demanding jobs and busy families can manage that!!
I can't recommend this highly enough for the joy and nutrition it can bring into all our homes. We use it exclusively for all the bread we eat and urge you to do the same. You'll never look back, I promise!
The Bread Baker's Apprentice
Mastering the Art of Extraordinary Bread
$35.00Add a review
One of our daughters requested this book as a birthday gift one year. Off it went and soon we were hearing about dinner after dinner that she hosted for her friends, and all the bread she was baking in her very minimalist student kitchen.
And that's the point - this is not only the quintessential book on the art of making bread, it is the only bread baking book that doesn't presume that you have a professional kitchen at your disposal (though our daughter said she didn't find tips on how to handle an oven whose door couldn't be opened fully because it hit the refrigerator . . .). At the same time, it doesn't skimp at all on the quality of bread it teaches you to bake.
In addition to learning how to handle an oven that heats unevenly, and other real-life possibilities, you'll find a fully illustrated introduction to what bread is, and how some of the things we do during baking make the staple we all love so much.
You'll also find some of the best recipes ever for artisan breads of all kinds - and discover in the process that you really can make them at home, regardless of your means or your kitchen. This is one of those rare books that is as valuable to the beginner as it is to the most experienced cook - I predict it will become one of the most-used cookbooks you own.
A book to love - a must for any cook's bookshelf.
Nourishing Traditions 2nd Edition
The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats - Revised and greatly expanded 2nd edition
Sally Fallon with Mary G. Enig, Ph.D
$25.00Add a review
I LOVE this cookbook! There are over 700 recipes and eveyone I've tried produces delicious, satisfying, healthy food. Reading it inspires both appetite and joyous cooking -- and, the only cookbook I can think of that offers almost as much variety as this one, is The Joy of Cooking. I was serious when I said "almost" as much variety -- out of a foundation of world traditions, there is more creativity, wide-ranging ingredients and surprising combinations here than in any other cookbook I've read (we're talking hundreds - I love cookbooks).
As much as I love the recipes, I think I love Fallon's research and clear thinking about food the best. I knew I'd met a friend when I discovered that the bedrock of her research begins with Dr. Weston A Price, a dentist who got to wondering what the nutritional roots of good dental formation and health were and set out on several journeys around the world, photographing and documenting which groups of people had well-formed teeth, which did not, and what each group generally ate.
In 1939 he published Nutrition and Physical Degeneration which is the classic study of isolated populations on native diets and the disasterous effects of processed foods and commercial farming methods on human health. The book includes Price's unforgettable photographs showing the superb dentition and facial development of peoples living on nutrient-dense foods. I first saw these photos in the late 1970s in one of the original Whole Earth Catalogs. I've never forgotten them, and the little bit I learned from them has guided my diet and what I chose to feed my family ever since. In later years, I was startled to find that Rudolf Steiner offered similar conclusions about human nutrition from an entirely different perspective, which shouldn't have been surprising, but somehow was anyway.
What Nourishing Traditions offers is a diet that brushes aside Politically Correct notions of nutrition in favor of traditional food choices that are known to produce robust health. What you'll find is a diet rich in meat, vegetables, whole grains, naturally sweet treats and brimming with easily absorbed vital nutrients. And flavor. Lots and lots of flavor -- as though the love of cooks throughout the ages infused each bite.
A great book!
As a convinced vegetarian of some 25 years, I opened Sally Fallon's book to her many meat recipes and immediately closed it again. But then I figured that there must be more to it than that. There is . . . I was surprised at the wealth of information to help me (even as a vegetarian) make better food choices and prepare the ones I have chosen to get the most nourishment from them.
-Peter Hinderberger, MD, Past President Physicians Association for Anthroposophical Medicine
Cooking for the Love of the World
Awakening Our Spirituality through Cooking
Anne-Marie Fryer Wiboltt
$22.95Add a review
Feed your soul, nourish your body, and take joy in the creation of meals that truly make a house a home. Anne-Marie shows us all how to make foods that are filled with life and health, that celebrate through taste and beauty the seasons of the year, and that are so palatte-pleasing that everyone will come back again and again, hoping for more.
Inside the covers of what appears to be just another modest cookbook are gathered into one place some of the best discussions I've ever read on nutrition, life-filled food, taste and the change of seasons as the primary source of daily fare. The attitude the pervades Anne-Marie's work is one of love and appreciation for all the good things the earth brings us. Her's is also an attitude that is fully practical and very much at home with the work of the kitchen, it's demands and it's rich rewards.
Here you will find recipes for making quickly fermented salads using a Japanese pickle press (these are great inventions - you can easily get one for yourself at amazon.com). I've been using such a device for over a year and can't recommend them highly enough.
You'll also find beautifully written instructions for making delicious sourdough breads, yogurts, soups, main courses (this is not a vegetarian cookbook, though there are many vegetarian choices), deserts. All of these are far from being "health food" in the sense of sacrificing flavor at the expense of some idea of nutrient content. On the contrary, they are vibrantly exploding with flavor. Trust me, you'll love the meals you make from this book - and so will all your family and friends.
Very, very highly recommended! Bon apetite!
The Waldorf School Book of Soups
Collected by Marsha Post
Arranged and Introduced by Andrea Huff
Illustrated by Jo Valens
$14.95Add a review
I've been watching and waiting for this book for a long time - now that it's here, I can report that it's even better than I had hoped. Soup Day was always a favorite of mine when I worked in a Waldorf Kindergarten, so I expected to find a collection of wonderful, tasty recipes. My expectations are deliciously rewarded -- there's soup for all seasons, occasions and tastes. You'll love them!
What I didn't even dare expect was the attention to nutrition and food sources. After reading through The Waldorf School Book of Soups, I've decided that next time, I'll set my hopes to a higher level. This book offers, in the clearest and most concise ways, a thorough introduction to the value of organic and biodynamic food as well as an outstanding overview of some of the most important nutritional principles articulated more fully in Nourishing Traditions by Sally Fallon.
In other words, The Waldorf School Book of Soups is just plain excellent and destined to serve families, classes and, most especially, children for years to come.
The Waldorf Kindergarten Snack Book
Collected and Annotated by Lisa Hildreth
Illustrated by Jo Valens
$12.95Add a review
This is another one of those books that many of us have been waiting for years to see someone publish - hooray! that the day has arrived.
Lisa Hildreth has gathered up recipes and suggestions from many different Waldorf kindergarten teachers and topped them off with high-quality research and explanations about the whys, wherefores, and other considerations. This is book that any parent or teacher of young children will come to treasure and use daily for many years.
With contents that range from rich and rewarding considerations to mouth-watering recipes, The Waldorf Kindergarten Snack Book is such a celebration of food and children that you'll find yourself singing each time you prepare meals. This is one indispensable book!
- Planning Your Snacks - How Are Snacks a Part of Our Day? What Foods Nourish Young Children? How Does Food Affect the Process of Incarnation? What Foods Might You Wish to Avoid? What about Sugar? What Types of Snacks Will You Decide to Offer? How Can Snacks Help Children Make Connection? Will the Snacks Meet the Needs of Your Special Group of Children?
- Snack Menus - 3-Day Nursery Menus; 5-Day Kindergarten Menus; 4-Day Kindergarten Menus
- Our Daily Bread
- Warming Soups
- Luscious Fruits
- A Grain a Day - Here's where you'll find the list of grains (and colors!) by days of the week!
- Happy Birthday Cakes and Muffins
- Festival Foods
The Waldorf Book of Breads
Collected by Marsha Post
Edited and Introduced by Winslow Eliot
Illustrated by Jo Valens
$14.95Add a review
What child doesn’t like to feel and knead bread dough, watch it rise, and then taste it fresh from the oven? Not only is enormous fun for everyone, it is also invaluable to young children as they grow into our world.
These recipes have been handed down by grandmothers, mothers, aunts, and friends. They are easy to follow and encourage the baker, young and older alike, to use the best possible ingredients, making bread once again the healthy “staff of life” it once was. The Waldorf Book of Breads includes tasty breads for the daily table and specialty breads for the seasons and special occasions.
And, like the Waldorf Kindergarten Snack Book and the Waldorf Book of Soups, The Waldorf Book of Breads is spiral-bound, so it lies flat to make life in the kitchen a little easier.
Baking Bread with Children
Warren Lee Cohen
$30.00Add a review
Bread. Is there anything that evokes Life and Love more? Or smells more tantalizing when baking? Or tastes better right out of the oven?
I don't know about you, but I have been awaiting this book with an eagerness akin to that of my childhood Christmas Eves - almost unbearable, the waiting has been.
But now it is here and the book is as much of a feast as the breads it will teach you to make. Almost any kind of bread, baked almost anyway: It's all here. And, as joyful as that in itself is, what makes Bread Baking with Children truly magical is, well, the children. There is so much here to engage children - stories, folklore, songs, poems, and best of all, bread!
Bread. Christ's body broken in Love. Bread. Mother Earth's gift of Life. Bread. Millennia of human tradition, in your kitchen, with your children. Alive again!
Gourmet Slow Cooker
Simple and Sophisticated Meals from Around the World
$18.95Add a review
Slow cookers can be lifesavers in the whirlwind that our daily lives can become. I remember a recipe I found in the LaLeche League cookbook -- "Fussy Day Chicken" -- which consisted of putting a whole chicken in the slow cooker, pouring barbeque sauce on it, turning the machine on, and then getting back to your teething baby until it was time to feed the family supper. It was in no way gourmet, but it worked, and I was grateful.
Since those days, I've seldom used a slow cooker, mostly because I have come to appreciate fresher flavors and resist the overcooked comfort food that has become the hallmark of slow cooker recipe collections. The Gourmet Slow Cooker changes all that! It is everything any busy, flavor-loving person could want, and resembles other slow cooker recipe collections hardly at all.
Lynn Alley has not only travelled the world collecting traditional one-pot meals (and includes a short chapter on the anthropological evidence that suggests one-pot meals are among the earliest forms of cooking), she has developed recipes that are fast to set in motion, cook without your assistance while you take care of other things you need to do, and (most importantly) offer up fresh, mouth-watering flavor at the end of the day.
A sampling of recipes includes:
- Lamb Shanks in Tomato Sauce from Greece
- Apricot Chicken from India
- Chicken Mole from Mexico
- White Truffle Risotto from Italy
- Provençal Chicken Stew from France
- Potato, Cheddar and Chive Soup from the United States
Gourmet Slow Cooker: Vol. II
Regional Comfort-Food Classics
$18.95Add a review
Lynn Alley has done it again! Here is a second volume of nutritious, supremely tasty meals which come to the rescue of modern families everywhere. In this volume she focuses on delicious regional favorites throughout the United States, and offers up some of the most mouthwatering renditions ever to be conceived for slow cooking. Her offerings range from simple soups to succulent feasts and will make family mealtime a joyous event even when time is short and of the essence.
I also found her updated information about choosing a slow cooker to be invaluable - I learned what I needed to be much more successful in all my slow cooking efforts, and came to the conclusion that equipment matters, but knowing your equipment matters more. She tells you both which brands she has found to be reliable and also what to watch for in the slow cooker you now own.
I consider this another must-have for my own cookbook shelf - and believe you will agree once you try it. Buono appetito!
A small sample of her recipes includes:
- Santa Fe Sweet Potato Soup
- San Francisco Cioppino
- Korean-Style Ribs
- Simple Poached Salmon
- Sun-Dried Tomato Risotto
- Lima Beans and Ham Hocks
- Braised Onions with Raisins and Almonds
- Apricot Gingerbread Upside-Down Cake
- Georgia Peach Cobbler
Gourmet Toaster Oven
Simple and Sophisticated Meals for the Busy Cook
$18.99Add a review
As with Lynn Alley's Gourmet Slow Cooker, her The Gourmet Toaster Oven can become a lifesaver for those who are too busy, are on a tight budget, have lots of people to feed, or cook for only one or two. I learned so much from this cookbook that my toaster oven, once a neglected appliance that was best known for the items I tended to stack on top of it, has become my best friend. There is seldom a day when I don't make excellent use of it, and now there is never anything stacked on top of it (for which family and friends have expressed enormous gratitude).
Lynn Alley takes you through the ins and outs of types of toaster ovens and describes the features she finds the most helpful. Although she recommends some brands, I personally found that with her descriptions I was able to find a highly functional convection toaster for less than $50. We've been happily following her methods with it for over a year and don't in the least feel the need for a higher priced model.
She also discusses types of cookware to use with toaster ovens, and here her recommendations led me to bakeware that I love so much I use it both in and out of the toaster oven. Her techniques transfer straightforwardly to your own favorite recipes, also.
Because Alley is very committed to whole foods and fresh produce, her recipes are alive with flavor and robust in nutrients.
Those of you who are very pressed for time will discover that a small oven heats faster and small batches cook more quickly. You'll also discover that Lynn Alley must be a busy lady, too, because her recipes are almost all very quick to put together, even the ones that are absolutely from scratch.
If you're on a tight budget, you'll discover that small batches mean no waste and better portion control, along with lower utility bills. Those with lots of people to cook for can discover the joys of a second oven and the possibility of cooking two things at different temperatures at the same time. Those with only one or two people to cook for will find that they hardly ever need their larger oven at all.
Here's a very small sample of the types of recipes you'll find in The Gourmet Toaster Oven:
- Basic Breakfast Bread
- Huevos Rancheros
- Chicken and Basil Calzone
- Mediterranean-Style Pizza
- Festive Scones
- Savory Cheesecakes
- Chicken Pot Pies
- Macaroni and Cheese with Tapenade
- Grilled Salmon with Garlic Butter
- Carrot Cakes with Lemon Glaze
There's much more -- all delicious, all fresh, all easy and fast to create. Bon appetite!
A Cook's Journal Around the Calendar with Local Garden Vegetable Produce
$9.95Add a review
This is a book whose contents are so delicious to read that you can almost smell the fresh herbs! Louise Frazier has poured 12 years experience in maintaining a fulfilling diet with local produce in every season (and yes, she lives where there is a real winter) onto the pages of this elegantly illustrated book. The recipes are great - really, really tasty; but, her suggestions for how to use each vegetable are even greater because they energize and inspire your own wonderful creations. They also bring to life and understanding what is special and wonderful about each and every one of them. This is a beautiful, delicious and nutritious way to learn about the bountiful world of plants as it graces your table.
The Biodynamic Food & Cookbook
Real nutrition that doesn't cost the earth
Wendy E Cook
Features over 150 delicious recipes
$39.00Add a review
Biodynamics is about respect for nature, sustainability, and spiritual ecology. But most of all it is about flavorful, nutritious, enjoyable food! The Biodynamic Food & Cookbook is a rich book of information, beautifully illustrated and packed with delicious and healthy recipes.
The biodynamic movement is supported by top chefs, master winemakers, and numerous celebrities—Prince Charles introduced biodynamic methods at his Gloucestershire farm. Nonetheless, biodynamic agriculture had a humble beginning in 1924, with a small group of farmers and gardeners gathered to hear Rudolf Steiner give a series of lectures on revitalizing agriculture. It was a time of growing interest in industrial farming and mass production, and Steiner spoke of the need to preserve and nurture the qualitative aspects of food. He outlined an agricultural method based on a holistic perception of nature.
Illustrated with hundreds of color photographs, The Biodynamic Food & Cookbook explains the principles behind biodynamic methods and places it in the context of food and cooking through the ages. Wendy Cook, author of the bestselling Foodwise, takes us on a journey through the four seasons with more than 150 delicious recipes based on many years of working with biodynamic nutrition. She considers the ethics of food, the foundation of a balanced diet, and conjures up the color and vibrancy of Mallorca, which has contributed so much to her personal approach. Included are supplementary sections on breads, sauces, salads, desserts, drinks, and much more.
The Biodynamic Food & Cookbook will find a permanent place in every healthy kitchen.
Understanding What We Eat and How It Affects Us - The Story of Human Nutrition
Wendy E. Cook
$34.00Add a review
Foodwise is the best-ever-written account of nutrition from the perspective of Anthroposophy (and includes some great recipes!). The account is wonderfully enhanced because, rather than the somewhat clinical accounts previously available, Wendy Cook's not only brings us the facts but laces them with her own enthusiasm for food and for cooking (she was personal cook to many British celebrities many years before she wrote Foodwise).
When her daughter became ill, Wendy Cook began to study the deep aspects of nutrition, particularly the effects of different foods on human health and consciousness. In Foodwise she presents a cornucopia of ideas, advice and commentary, informed by the work of Rudolf Steiner.
Cook relates human evolution to changes in consciousness and the consumption of different foods, considering among other topics the importance of agricultural methods, the nature of the human being, the significance of grasses and grains, the mystery of human digestion and the question of vegetarianism. She also analyzes the nutritional (or otherwise) qualities of carbohydrates, minerals, fats and oils, milk and dairy products, herbs and spices, salt and sweeteners, stimulants, legumes, the nightshade family, bread, water and dietary supplements. She ends this comprehensive survey of nutrition with practical tips on cooking, planning menus, children’s food and sharing meals—and some mouth-watering recipes!