One of the factors keeping vegetarian eating from going completely mainstream is the amount of time required to cook whole foods. Pressure cooking doyenne Sass (Recipes from an Ecological Kitchen, not reviewed) explains how to use the new pressure cookers (no splattering or sputtering) to prepare fresh, vegan fare (occasionally dairy options are suggested), including cakes. Some of the information here—particularly the pantry section—builds on her earlier work, but the recipes are new, and their cooking times are nothing short of miraculous: split pea hummus in eight minutes, risotto with broccoli rabe and white beans in five, and with barely any stirring necessary. Sass has always cooked for the modern world, and if anyone can manage to make this somewhat intimidating gadget a familiar sight in every kitchen, it will be her. *justify no* One of the factors keeping vegetarian eating from going completely mainstream is the amount of time required to cook whole foods. Pressure cooking doyenne Sass (Recipes from an Ecological Kitchen, not reviewed) explains how to use the new pressure cookers (no splattering or sputtering) to prepare fresh, vegan fare (occasionally dairy options are suggested), including cakes. Some of the information here—particularly the pantry section—builds on her earlier work, but the recipes are new, and their cooking times are nothing short of miraculous: split pea hummus in eight minutes, risotto with broccoli rabe and white beans in five, and with barely any stirring necessary. Sass has always cooked for the modern world, and if anyone can manage to make this somewhat intimidating gadget a familiar sight in every kitchen, it will be her. *justify no* One of the factors keeping vegetarian eating from going completely mainstream is the amount of time required to cook whole foods. Pressure cooking doyenne Sass (Recipes from an Ecological Kitchen, not reviewed) explains how to use the new pressure cookers (no splattering or sputtering) to prepare fresh, vegan fare (occasionally dairy options are suggested), including cakes. Some of the information here—particularly the pantry section—builds on her earlier work, but the recipes are new, and their cooking times are nothing short of miraculous: split pea hummus in eight minutes, risotto with broccoli rabe and white beans in five, and with barely any stirring necessary. Sass has always cooked for the modern world, and if anyone can manage to make this somewhat intimidating gadget a familiar sight in every kitchen, it will be her. *justify no* One of the factors keeping vegetarian eating from going completely mainstream is the amount of time required to cook whole foods. Pressure cooking doyenne Sass (Recipes from an Ecological Kitchen, not reviewed) explains how to use the new pressure cookers (no splattering or sputtering) to prepare fresh, vegan fare (occasionally dairy options are suggested), including cakes. Some of the information here—particularly the pantry section—builds on her earlier work, but the recipes are new, and their cooking times are nothing short of miraculous: split pea hummus in eight minutes, risotto with broccoli rabe and white beans in five, and with barely any stirring necessary. Sass has always cooked for the modern world, and if anyone can manage to make this somewhat intimidating gadget a familiar si
Pub Date: Oct. 20, 1994
ISBN: 0-688-12326-0
Page Count: 272
Publisher: Morrow/HarperCollins
Review Posted Online: May 19, 2010
Kirkus Reviews Issue: Nov. 1, 1994
BOOK REVIEW
This is not the Nutcracker sweet, as passed on by Tchaikovsky and Marius Petipa. No, this is the original Hoffmann tale of 1816, in which the froth of Christmas revelry occasionally parts to let the dark underside of childhood fantasies and fears peek through. The boundaries between dream and reality fade, just as Godfather Drosselmeier, the Nutcracker's creator, is seen as alternately sinister and jolly. And Italian artist Roberto Innocenti gives an errily realistic air to Marie's dreams, in richly detailed illustrations touched by a mysterious light. A beautiful version of this classic tale, which will captivate adults and children alike. (Nutcracker; $35.00; Oct. 28, 1996; 136 pp.; 0-15-100227-4)
Pub Date: Oct. 28, 1996
ISBN: 0-15-100227-4
Page Count: 136
Publisher: Harcourt
Review Posted Online: May 19, 2010
Kirkus Reviews Issue: Aug. 15, 1996
BOOK REVIEW
BOOK REVIEW
An extravaganza in Bemelmans' inimitable vein, but written almost dead pan, with sly, amusing, sometimes biting undertones, breaking through. For Bemelmans was "the man who came to cocktails". And his hostess was Lady Mendl (Elsie de Wolfe), arbiter of American decorating taste over a generation. Lady Mendl was an incredible person,- self-made in proper American tradition on the one hand, for she had been haunted by the poverty of her childhood, and the years of struggle up from its ugliness,- until she became synonymous with the exotic, exquisite, worshipper at beauty's whrine. Bemelmans draws a portrait in extremes, through apt descriptions, through hilarious anecdote, through surprisingly sympathetic and understanding bits of appreciation. The scene shifts from Hollywood to the home she loved the best in Versailles. One meets in passing a vast roster of famous figures of the international and artistic set. And always one feels Bemelmans, slightly offstage, observing, recording, commenting, illustrated.
Pub Date: Feb. 23, 1955
ISBN: 0670717797
Page Count: -
Publisher: Viking
Review Posted Online: Oct. 25, 2011
Kirkus Reviews Issue: Feb. 1, 1955
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