Egg Drop Soup Recipe

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Farmer John's Cookbook: The Real Dirt on Vegetables Review

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(More customer reviews)This book skillfully weaves a tapestry of farm and food. It offers depth and also keeps us from taking ourselves too seriously. Relating the seasons to your cooking with pictures, stories, excellent recipes and more, it effectively captures ones experience of Community Supported Agriculture (CSA). Most cookbooks focus on the kitchen but this one takes you back to the farm, to where your vegetable ingredients are grown and the burgeoning CSA movement from which this deeper relationship springs. What an exciting new way to look at the food we eat.
A previous reviewer seems to have missed the tie-in this book might have to Omnivores Dilemma--not only is the book not vegetarian per se (although it certainly does focus on vegetables, meat is even included in some of the recipes), but how could this book be construed for an infomercial for a farm which is part of a CSA/local movement where the previous reviewer living in California (thousands of miles away from Angelic Organics' Illinois location) is unable to even participate or purchase even one vegetable. If it is an infomercial, it must be for the vegetables themselves and the local community supported agriculture movement (www.localharvest.org helps you find your own local csa farm amongst many other local products) for which this book so effectively captures the spirit.

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Sacred Feasts: From a Monastery Kitchen Review

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(More customer reviews)I have several books by the same author so I was keen to add this one to my library. This book differs from its predecessors by including some comments/musings/reminiscences which I enjoyed reading. I liked the idea of a recipe collection built around feast days so that when you want to make something special you can go to this book as a good resource. I also noticed that the author has cut down on the amount of fat in his recipes! I would wholeheartedly recommend this book to people who like cooking and eating good fresh food and want to eat well on special occasions as well as everyday.

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Cooking Fun: 121 Simple Recipes to Make with Kids Review

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(More customer reviews)First off, this book looks great-- visually, all that stuff. Retro, but in the nicest possible way. The recipes start simple, but they offer additions that grow in complexity. There are also unusual ideas we'd never thought of (like avocados on whole wheat bread-- yum) and the things with potatoes are really cool. Well designed, useful, and what kid isn't curious about food?

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Classic American recipes from grandma's kitchen are the inspiration for this children's cookbook offering 121 recipes for simple and wholesome food.Inspired byvintage cookbooks from the 20s and 30s it is designed to appeal to the eye as well as the stomach. Included are beverages, sandwiches, soups, simple suppers, quick breads, cakes and cookies, and even some child-friendly veggies. The recipes are clearly presented with easy-to-follow steps teaching children how to make these nutritious recipes from scratch.

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Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You Review

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(More customer reviews)Clean Food: A Seasonal Guide to Eating Close to the Source with More than 200 Recipes for a Healthy and Sustainable You is a winner!
I am not a vegetarian or vegan, but I eat only whole foods and little meat (and only from animals that have been allowed to freely roam.)However, I am always searching for flavorful meat-free dishes--and this book is loaded with them!
There are lots of exciting ingredients that interest me, an experienced cook and former caterer. I love the layout of the book with one recipe per page in attractive but easy to read graphics. Beautifully done!
I also love the seasonal approach to cooking. I have been cooking seasonally for quite awhile now, and there is something that just feels so good about going to my local farmer's market, and buying and preparing that food.
Last night I prepared quinoa and black bean salad with apricot lime vinaigrette and it was delicious and flavorful, as well as easy to make.
Highly recommend!
Author of Harmonious Environment: Beautify, Detoxify & Energize Your Life, Your Home & Your Planet.

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The Kingston Hotel Cafe Cookbook: Free-Spirited Recipes to Warm the Soul Review

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(More customer reviews)This cookbook is a delight, mixing fresh, seasonal ingredients in surprising but always appetizing ways -- and best of all, using recipes that are not arcane or terribly time-consuming (but do expect to spend a fair amount of time chopping). My personal favorites are two unusual summer dishes, one a fruit gazpacho and the other a hot blueberry soup with coconut milk and lime. Yum! I *will* seek out the restaurant when next I'm in the Pacific Northwest.

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Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone Review

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(More customer reviews)I really enjoyed this cookbook. It is fresh, modern, easy and delicious! I hope you enjoy my video review and the "sneak peek" that I give from the book. Enjoy!

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Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables Review

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(More customer reviews)Living in the Midwest, fall and winter brings all sorts of hardy vegetables, such as squash, rutabagas, beets, and parsnips. As a "part-time" vegetarian, I'm trying to expand my vegetable choices, beyond the standard carrots and broccoli. This year I swore I'd try something new, and this cookbook was a first step in that direction. The recipes look yummy and hearty, just the thing for cold weather meals. I made the "winter" minestrone, with carrots, kale, celery root, and other good things, and it was delicious. I'm already making plans for my next visit to Whole Foods to get some squash, and rutabagas, to try some of the other recipes. This is not a vegetarian cookbook (there are meat & poultry recipes), but it is vegetable-centric.

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Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it's time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.

Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter.

These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads. Warm Goat Cheese and Beet Salad; Endive, Pear, and Walnut Salad; and Thai Cabbage Salad can be the centerpieces of light winter dinners or delicious preludes to the main event.

With this collection of more than 250 recipes, veteran cookbook author and gardening enthusiast Andrea Chesman deliciously demonstrates how locavores in all parts of North America can eat seasonal produce year-round. Whether they're eaten in soups or salads, side dishes or entrees, root-cellar vegetables can be a delicious part of every cooks winter kitchen.

Recipes include:

Split Pea Soup with Winter Vegetables Roasted Beet and Blue Cheese Salad Deep-Fried Root Vegetable Chips with Garlic Aioli Sautéed Brussels Sprouts with Cranberries Cashew Carrots Braised Collards with Bacon Deep-Fried Onion Rings Root Vegetable Bread Pudding White Lasagna with Winter Squash Ravioli with Smoky Greens Winter Vegetable Lamb Stew Red-Cooked Pork and Cabbage Chicken Stew with Root Vegetables, and hundreds more.

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A Platter of Figs and Other Recipes Review

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(More customer reviews)How can you not love someone who writes, "What makes a boy from Ohio, born in the wrong century, raised on Tater Tots and Birds Eye, end up wanting to eat like a Greek peasant for breakfast, a French peasant for lunch, and a Moroccan peasant for dinner?"
This book is beautiful, inspiring, intelligent and unpretentious. It is laid out by seasonal menu, rather than classes of food, and gets you thinking about the experience of food as much as the creation. The recipes are well written with lovely pictures, clear formatting, and good descriptions.
I'll also include another quote from Tanis that you might find useful if contemplating a purchase: "Simplicity is key. People who cook fussy food for their friends seem to have the least fun. I say leave that fussy food to those with a staff and a paid dishwasher... A meal needn't be fancy, nor should it take all day to make. But, that said, most of the menus in this book are not those 30-minute-specials-with-only-3-ingredients whose intent seems to be to keep youout of the kitchen. What's wrong with spending a little time in the kitchen?"

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Twelve Months of Monastery Soups Review

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(More customer reviews)Twelve Months of Monastery Soups is an excellent, seasonally based cookbook for practical soup making. However, you must take its estimation of servings as dubious - his "two servings" is eight servings as a meal in my house. Three things separate this volume from other soup cookbooks: (1) the soups are arranged by month that the ingrediants would be readily available in your garden or green grocer's. (2) the recipes are international but are the cooking "of the people" not of exotic chefs (3) delightful line drawings, quotations, odds bits of trivia etc. are sprinkled throughout the pages.
To give you a flavor of the variety of recipes presented: for March we find a German Saint Lioba Beer and Mushroom Soup, a Spicy (East) Indian Soup, a Basic Onion Soup, a Tuscan Green Vegetable Minestrone, an Everyday Potato Soup, a Garlic Soup, a Lima Bean Soup, a Beguine Cream Soup, a Saint Patrick Irish Cheddar Soup ... All the recipes are easily made; they have clear instructions and ingrediate lists.

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Soups & Salads for Spring and Summer Days: Kid-Pleasing Recipes Review

Soups and Salads for Spring and Summer Days: Kid-Pleasing Recipes

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(More customer reviews)Not all that long ago I reviewed Ms. Fosburgh's Soups & Stews for Fall and Winter Days. Like that book, Ms. Fosburgh provides hints for adapting recipes to young palates. The layout of recipes is clear and easy to make sense of. The recipes themselves are easy to make---these aren't fancy hours-long affairs that'll have you slaving over a stove. Which is good, seeing as these are meant to be dishes suitable for serving over the warm days of Spring and Summer.
Again, however, we found the tastes to be somewhat unbalanced. For instance, there's a brown rice salad in here that has, as its major flavor-providing ingredient, a quarter cup of lemon juice, and that's just about all you can taste in the end product.
On the whole I found more to enjoy in this book than in the previous. The macaroni Creole salad, for example, is quite delicious, as are the corny stuffed tomatoes. There's a soup made with a little cheese and some jalapeno that has a perfectly balanced set of flavors.
These books are best for people who are a bit experienced in the kitchen and willing to mess with the seasonings here and there to re-balance the flavors. However, the cold salads & light soups in this book are certainly good, and very handy to have around.

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