When I was offered an opportunity to review the book “Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers” by Terry Hope Romero I was intrigued. Knowing latino cuisine as I do, the thought of a vegan adaptation of this heavily pork laden foodway boggled my mind. You can see from the...

[This was cross posted at my raw food blog Raw+Simple] I had an opportunity to dive into the book, written by by Mark Reinfeld, Bo Rinaldi, and Jennifer Murray, The Complete Idiot’s Guide to Eating Raw. I had not previously read one of these Idiot’s Guides but I found that they use uncomplicated first person language that...

Some time ago I reviewed a cookbook called “Tassajara Cookbook: Lunches, Picnics, and Appetizers” by Karla Oliveira where I covered Tassajara, a magical mountain retreat for the San Francisco Zen Center. Today’s review covers the related book Tassajara Dinners & Desserts by Dale and Melissa Kent, a beautiful and delicious cookbook that shares simple go-to vegetarian...

In concert with the Can Around the Nation canning event this weekend (see this post for more details Join the Canvolution!) in Somerville, MA where I will be teaching pressure canning, I am sharing a review of a cookbook I received on putting up food! The cookbook is called Putting Up: A Seasonal Guide to Canning...

Goat Cheese by Maggie Foard (published by Gibbs Smith in July 1, 2008) is a delightful cookbook that explores a range of ways for using goats milk cheeses. You may remember that we have our own herd of 18 LaMancha dairy goats and that we milk 7 does on a daily basis (we are up to...

Tassajara Zen Mountain Center is the famed mountain retreat of the San Francisco Zen Center. SF Zen center was founded by Shunryu Suzuki Roshi in the 60s. It is a vibrant Zen community (sangha) that has been instrumental in bringing Zen to the West and has served as an important crucible in the inevitable forging...

(Sandor cutting cabbage) It is always inspiring to meet people who are passionate about food. Sandor (Sandorkraut) Ellix Katz, author of Wild Fermentation and The Revolution Will Not Be Microwaved, spoke at BU’s “The Future of Food: Transatlantic Perspectives” conference and I snagged a front row seat. Sandor was there a bit early (along with...

In the middle of March, I had the opportunity to go see Iron Chef Masaharu Morimoto give the keynote speech at the International Boston Seafood Show. The room was packed to the gills with people who were eagerly awaiting the start of his talk. ...

Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden Eating homegrown food is not only good for you and your bank account but it can be fantastically tasty and quite photogenic. I recently received a review copy of “Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden” by Jeanne Kelley (published in April...

I think you would need to be returning from a 50 year roundtrip to Mars to not know that whole grains are superior to processed grains. We all must have gotten the news by now that our bodies experience measurable benefits from eating whole grains and NOT eating processed, depleted...