Mehr zum Buch
For a decade, Schumacher College at Dartington has fostered human connections, raised ecological awareness, and delighted taste buds. Many students and teachers have experienced the College's delicious vegetarian cuisine for the first time, often leaving with requests for recipes and suggestions for a cookbook. The culinary offerings draw from Mediterranean, Californian, Indian, and Mexican traditions, featuring beloved dishes rich in cheese and eggs, alongside enticing new vegan options utilizing pulses, tofu, and tempeh. The book addresses food production, health, and special diets, guiding readers toward a nutritious diet enriched with diverse recipes while highlighting ecological concerns surrounding food today. It presents a comprehensive array of menus, including main courses, salads, soups, desserts, breads, cakes, and biscuits, with both family-sized and community-sized quantities, making it a valuable resource for teaching centers and anyone looking to host a vegetarian feast for large gatherings. Additionally, the book commemorates the College's first ten years, featuring a documentary montage of photographs that capture the essence of this unique institution, which has become a recognized center for excellence in ecological and holistic education.
Buchkauf
Gaia's Kitchen, Julia Ponsonby
- Sprache
- Erscheinungsdatum
- 2001
- product-detail.submit-box.info.binding
- (Paperback)
Hier könnte deine Bewertung stehen.
- Titel
- Gaia's Kitchen
- Untertitel
- Vegetarian Recipes for Family & Community
- Sprache
- Englisch
- Autor*innen
- Julia Ponsonby
- Erscheinungsdatum
- 2001
- Einband
- Paperback
- Seitenzahl
- 216
- ISBN10
- 1890132896
- ISBN13
- 9781890132897
- Reihe
- Schlagwörter
- Sachbücher, Kochbücher, Kochbücher, Essen & Trinken, Essen
- Bewertung
- 4,75 von 5 Sternen
- Beschreibung
- For a decade, Schumacher College at Dartington has fostered human connections, raised ecological awareness, and delighted taste buds. Many students and teachers have experienced the College's delicious vegetarian cuisine for the first time, often leaving with requests for recipes and suggestions for a cookbook. The culinary offerings draw from Mediterranean, Californian, Indian, and Mexican traditions, featuring beloved dishes rich in cheese and eggs, alongside enticing new vegan options utilizing pulses, tofu, and tempeh. The book addresses food production, health, and special diets, guiding readers toward a nutritious diet enriched with diverse recipes while highlighting ecological concerns surrounding food today. It presents a comprehensive array of menus, including main courses, salads, soups, desserts, breads, cakes, and biscuits, with both family-sized and community-sized quantities, making it a valuable resource for teaching centers and anyone looking to host a vegetarian feast for large gatherings. Additionally, the book commemorates the College's first ten years, featuring a documentary montage of photographs that capture the essence of this unique institution, which has become a recognized center for excellence in ecological and holistic education.