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Gaia’s Feasts: New vegetarian recipes for family and community by Julia Ponsonby [0857840525, Format: EPUB]

  • Title: Gaia’s Feasts: New vegetarian recipes for family and community
  • Autor: Julia Ponsonby
  • Print Length: 264 pages
  • Publisher (Publication Date): Green Books; 3 edition (September 4, 2014)
  • Language: English
  • ASIN: B00N01TI4U
  • ISBN-10: 0857840525
  • ISBN-13: 978-0857840523
  • File Format: EPUB

 
Gaia’s Feasts is the much-anticipated follow-up to Gaia’s Kitchen, winner of the Gourmand Best Vegetarian Cookbook prize. With inspiration from home and around the world, it offers an introduction to the Slow Food and Local Food movements, together with a mouth-watering selection of vegetarian, vegan and gluten-free recipes, including: soups, mains, salads, dips & spreads, desserts, cakes, cookies and breads. Every recipe gives family-sized quantities, as well as scaled-up amounts for groups as large as 50. Whether you’re seeking new vegetarian recipes, or looking to expand your meat-free range, Gaia’s Feasts will inspire you to cook delicious food for family, friends, and community.

Review

“This unique book charts a way forward by cooking up a menu for delicious gastronomy that has sustainability at its heart.” — Judith Edwards “Gaia’s Feasts becomes a celebration of food and the sharing of food with a commnunity.” — Saffia Farr and Cathi Pawson Juno “A book packed full of interesting recipes for vegetarians, and will suit families as well as those who cater for large groups.” — Franglais Kitchen “This book is vegetarian cooking at its most imaginative and accessible best, with beautiful pictures, easily-assembled and delicious recipes and information about sustainability and food production. It makes a useful purchase for vegetarians and meat-eaters alike.” — Maria Chiorando Kent on Sunday

About the Author

Julia Ponsonby was the former catering manager at Schumacher College, which was founded to work towards a new worldview of sustainable living in harmony with the natural environment and the whole human race. Her culinary style developed to fit those founding principles: local, sustainably sourced ingredients prepared using cooking methods from around the world.