RECIPES FROM AN ECOLOGICAL KITCHEN by Lorna J. Sass

RECIPES FROM AN ECOLOGICAL KITCHEN

Healthy Meals for You and the Planet

KIRKUS REVIEW

 To the old nursery-song list of oats, peas, beans, and barley, today's ecological cooks add aduki beans, quinoa, seitan (a wheat product that claims to mimic meat), tempeh, udon (Japanese buckwheat noodles), basmati and wild rice, shiitake mushrooms, and a recently imported Asian barley called ``Job's Tears.'' From such as these, plus some currently obligatory ingredients like arborio rice (for risotto), jalape§os, and roasted red peppers, Sass has put together a nicely balanced recipe collection with a global reach, a contemporary edge, and a good feet-on-the-ground respect for real food. Though its impact on the planet may be negligible, this should appeal to novice natural-food fans and browsers, and it might add some dash to the diets of the long committed. (Twenty-five color illustrations--not seen.)

Pub Date: Aug. 18th, 1992
ISBN: 0-688-10051-1
Page count: 576pp
Publisher: Morrow/HarperCollins
Review Posted Online:
Kirkus Reviews Issue: June 15th, 1992