The library does not yet own this book, though I have suggested it for purchase,
This is a mostly, but not entirely, vegan/vegetarian cookbook. The author includes a handful of his favorite recipes outside those boundaries as well.
This author dishes out a lot of humorous attitude and potty mouth along with his recipes. It was a fun read.
I made the “Hangover Prevention Smoothie: Don’t Say I Never Did Anything For You” smoothie recipe, not for a hangover, but for hydration after over exerting with exercise. I don’t usually use recipes for smoothies, jut throw together what looks good. But this was a winner.
I look forward to trying:
Grilled Peach Panzanella
Devils on Horseback
& Peanut Butter Tacos
among many others…
This is a cookbook for adult cooks to use with preschool & other child cooks.
The recipes are laid out in written form for the adults and illustrated for the children. Lovely illustrations.
Each recipe has notes for the grown-ups that speak of the particular recipe.
There are also cooking and safety tips pertaining to the recipe and sometimes for steps in the recipe that are useful elsewhere, example: a simple way for children to crack eggs… that then it goes on to explain the method.
Each recipe has a bit about the tools needed to complete the recipe.
Here are some of the recipe titles:
Quesadillas, page: 18
Bagel faces, page: 22
Green Spaghetti, page: 30
Blueberry Pancakes, page: 42
Lemon-Lime Soda Pop, page: 50
Number Salad, page: 54
And so on…
A delightful cookbook, empowering adult and child cooperation and accomplishment in the kitchen.
More and more people seem to want to know where their food comes from and how it’s prepared. That’s what author Tracie McMillan sought to find out while writing her book “The American Way of Eating.” She documents her undercover experience, picking produce in the fields of California, stocking produce at Walmart in Michigan, and preparing and serving meals at Applebee’s in New York. She describes the working conditions, how employees are paid, and the role of food and meals–all while sharing extensive research on related topics regarding food.
Undercover research is something I find very fascinating, and this is another one of those kinds of books I will add to my list of favorites.
I recommend this book to anyone who enjoys cooking, gardening, eating, and reading about food and other undercover research.
I’ve been fascinated by Michael Pollan’s books about food (The Botany of Desire, The Omnivore’s Dilemma were my favorites.) Here is another, this one about how we, meaning humans, have prepared food. He divides the book into sections by what element is used in cooking — fire, as in barbeque, water, as in soups and stews, air, as in bread baking, and earth, as in fermented foods like pickles, cheese, and home brews.
He includes chemistry, history, and cultural viewpoints. I particularly like reading about his “field trips” to visit experts in the various types of cooking. You’ll have to wait in line for this one, but it’s worth it. It may even tempt you with the recipes included to try some of the techniques at home.
Reviewed by Sue D.
This delightful book not only shares sumptuous recipes in the old form and in modern cooking language with modern ingredients but it also takes you on their journey of recreating a turn of the century holiday meal. The stories are entertaining and revealing and the recipes are clear.
Reviewed by Randy