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Loading... Simply In Season (World Community Cookbook) (edition 2005)by Mary Beth Lind (Author)
Work InformationSimply In Season by Mary Beth Lind
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Sign up for LibraryThing to find out whether you'll like this book. No current Talk conversations about this book. Nice and easy methods to beginning to raise your own vegetabkes. ( ) This is one of our top go-to cookbooks. I found it at the Ten Thousand Villages in Champaign and picked it up because of the focus on eating seasonally. The recipes are divided by season, with a handy list of that season's foods at the beginning of each section. The layout of the recipes is very nice -- the ingredients are in bold, in order of what gets used first, and the relevant instructions come immediately after them. There are plenty of recipes for both vegetarians and meat-eaters. The only downside of this cookbook is that the recipes are collected from lots of different families, and the editors didn't clean them up as much as they should have. So, for example, you'll get a recipe that just calls for 2 cups of beans but no indication of whether these are canned, baked, dried, or what. If I was a more experienced cook, the distinctions might be obvious but for us beginners, a little more description would go a long way. Even with that, I still give the book five stars since it has proven so helpful and reliable. We're even making soups - a section I usually don't even look at in other books since they sound like too much work. Highly recommended! Simply in Season features eating and using local, seasonal foods like our grandparents did in wholesome, delicious dishes. Today most people make no connection with the time of year and season to place or location of food. And, unfortunately, if they wanted to, most wouldn't know how. Through stories and simple whole food recipes, Simply in Season, helps to make these connections. Cathleen Hockman-Wert is a former member of University Mennonite Church. no reviews | add a review
Not so long ago, within the memory of many of our parents and grandparents, most fruits and vegetables on North American tables came from our own gardens or from gardens close by, Eggs, milk, and meat also came from local sources. Today, the average item of food travels over a thousand miles before it lands on our tables. It is a remarkable technological accomplishment, but it has not proven to be healthy for our communities, our land or us. Through stories and simple "whole foods" recipes, Mary Beth Lind and Cathleen Hockman-Wert explore how the food we put on our tables impacts our local and global neighbors. They show the importance of eating local, seasonal food--and fairly traded food--and invite readers to make choices that offer security and health for our communities, for the land, for body and spirit. Commissioned by Mennonite Central Committee, the service and relief organization of the Mennnite and Brethren in Christ churches of Canada and the United States, this is the third book in the World Community Cookbook Series. The other two cookbooks are: More-with-Less and Extending the Table. No library descriptions found. |
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Google Books — Loading... GenresMelvil Decimal System (DDC)641.5Technology Home and family management Food And Drink Cooking, cookbooksLC ClassificationRatingAverage:
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