An often engaging book that offers original ways to bring variety to daily meal preparation—even for readers who aren’t...




This brightly illustrated, eclectic compilation of vegan recipes urges readers to find joy by changing unhealthful culinary habits.

Jayne’s debut reflects her wide exposure to international food methods and philosophies as well as the mental and physical benefits of yoga and meditation. The Australian author has traveled the globe, including during stints on cruise ships as a performing artist. Now she’s a naturopath, an advocate for Ayurvedic medicine, a yoga instructor, and an avid blogger. Here, she’s assembled a helpful introduction to the raw-food world. Without being doctrinaire, she urges her readers to craft personal diets based on food that’s “closest to its pure form, without adulteration,” in order to “work with, not against, the body’s natural intelligence.” This belief inspires her vegan recipe collection, which gives an effective overview of raw-food possibilities. Although some ingredients may not be easy to find in neighborhood groceries, many of them, including fresh coconuts, kelp noodles, lemongrass stalks, and hemp nuts, can be ordered online. She offers instructions for creating nut milks, butters, yogurt, and sauerkrauts, as well as recipes for smoothies, soups, salads, snacks, and main dishes that play on old favorites such as nachos (using creamed corn chips) and ravioli (made from thinly sliced beets mixed with red-pepper pesto). The dessert section is the most thrilling of all, as it makes indulging in sweets both healthy and guilt-free. It combines ingredients such as apples, nuts, coconut sugar, figs, and cacao powder to create delicious, nutritional treats, including fudge, chocolate baklava, custards, doughnuts, and a “5 Minute Chocolate Brownie” (a tempting nuts, raisins, and cacao powder combo). Newbies may want to start in this section. However, other aspects of the book may deter some readers, including its lack of a comprehensive index; light-colored, hard-to-read text; the repetition of the cutesy term “joyful preparation”; and its dependence on dehydrators and very strong blenders.

An often engaging book that offers original ways to bring variety to daily meal preparation—even for readers who aren’t ready to commit to a raw-food, vegan lifestyle.

Pub Date: Feb. 4, 2015

ISBN: 978-1452598819

Page Count: 366

Publisher: BalboaPress

Review Posted Online: Sept. 14, 2015

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Noted jazz and pop record producer Thiele offers a chatty autobiography. Aided by record-business colleague Golden, Thiele traces his career from his start as a ``pubescent, novice jazz record producer'' in the 1940s through the '50s, when he headed Coral, Dot, and Roulette Records, and the '60s, when he worked for ABC and ran the famous Impulse! jazz label. At Coral, Thiele championed the work of ``hillbilly'' singer Buddy Holly, although the only sessions he produced with Holly were marred by saccharine strings. The producer specialized in more mainstream popsters like the irrepressibly perky Teresa Brewer (who later became his fourth wife) and the bubble-machine muzak-meister Lawrence Welk. At Dot, Thiele was instrumental in recording Jack Kerouac's famous beat- generation ramblings to jazz accompaniment (recordings that Dot's president found ``pornographic''), while also overseeing a steady stream of pop hits. He then moved to the Mafia-controlled Roulette label, where he observed the ``silk-suited, pinky-ringed'' entourage who frequented the label's offices. Incredibly, however, Thiele remembers the famously hard-nosed Morris Levy, who ran the label and was eventually convicted of extortion, as ``one of the kindest, most warm-hearted, and classiest music men I have ever known.'' At ABC/Impulse!, Thiele oversaw the classic recordings of John Coltrane, although he is the first to admit that Coltrane essentially produced his own sessions. Like many producers of the day, Thiele participated in the ownership of publishing rights to some of the songs he recorded; he makes no apology for this practice, which he calls ``entirely appropriate and without any ethical conflicts.'' A pleasant, if not exactly riveting, memoir that will be of most interest to those with a thirst for cocktail-hour stories of the record biz. (25 halftones, not seen)

Pub Date: May 1, 1995

ISBN: 0-19-508629-4

Page Count: 224

Publisher: Oxford Univ.

Review Posted Online: May 20, 2010

Kirkus Reviews Issue: March 1, 1995

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With this detailed, versatile cookbook, readers can finally make Momofuku Milk Bar’s inventive, decadent desserts at home, or see what they’ve been missing.

In this successor to the Momofuku cookbook, Momofuku Milk Bar’s pastry chef hands over the keys to the restaurant group’s snack-food–based treats, which have had people lining up outside the door of the Manhattan bakery since it opened. The James Beard Award–nominated Tosi spares no detail, providing origin stories for her popular cookies, pies and ice-cream flavors. The recipes are meticulously outlined, with added tips on how to experiment with their format. After “understanding how we laid out this cookbook…you will be one of us,” writes the author. Still, it’s a bit more sophisticated than the typical Betty Crocker fare. In addition to a healthy stock of pretzels, cornflakes and, of course, milk powder, some recipes require readers to have feuilletine and citric acid handy, to perfect the art of quenelling. Acolytes should invest in a scale, thanks to Tosi’s preference of grams (“freedom measurements,” as the friendlier cups and spoons are called, are provided, but heavily frowned upon)—though it’s hard to be too pretentious when one of your main ingredients is Fruity Pebbles. A refreshing, youthful cookbook that will have readers happily indulging in a rising pastry-chef star’s widely appealing treats.    


Pub Date: Oct. 25, 2011

ISBN: 978-0-307-72049-8

Page Count: 256

Publisher: Clarkson Potter

Review Posted Online: Jan. 13, 2012

Kirkus Reviews Issue: Oct. 15, 2011

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