One of my favorite cooks this week on Great Taste: Anna Thomas.
Anna Thomas started a cookbook revolution in 1973 when her now classic, The Vegetarian Epicure, was published. Her newest book, Vegan Vegetarian Omnivore: Dinner for Everyone at the Table, is a paradigm-shifting volume filled with over 200 recipes. The book is about hospitality. "Start with the foods that everyone eats," she writes, "design a meal that works, then expand it, make it flexible..." Personally, I think she may have hit on a real solution for world peace.
Don't forget GREAT TASTE is LIVE at Green Building Supply next week, Tuesday, May 3 with asparagus whisperer, Michael Havelka. See you there at 7:00 pm for the show and free tasting of my favorite spring vegetable.
Putting together Great Taste every week always means encountering new people and information. It's why I love to do the show; I learn more about food and cooking from knowledgeable and terrific farmers, authors, and chefs, then I have the privilege of passing their stories on to you, the listener.
Robin Asbell is the author of Gluten Free Pasta, Sweet and Easy Vegan Treats Made with Whole Grains and Natural Sweeteners, Big Vegan, New Vegetarian and The New Whole Grains Cookbook. Her latest effort is Juice It! Energizing Juices for All Times of Day (Chronicle Books).
What was it that stood out above all other aspects when talking with Robin about her new book? It was her lack of an agenda other than the simple objective of offering people an easy option for imbibing delicious, healthy beverages. She presents her recipes in a simple, straightforward style fitting all the juices into neat categories-energizing, healing, relaxing, or pure pleasure. This approach along with added tips makes the book appealing to first-time and habitual juicers. You can learn more about Robin and follow her blog at http://robinasbell.com/.
Anyone notice the beating bread (wheat) is taking these days? Everyone seems to either be allergic to it, cutting down to trim the waistline fat, or avoiding it because of adopting the "paleo" diet. Spend five minutes or less in a room with Josey Baker and I'll bet your resolve would end up in the toaster along with a piece of bread.
Josey's book, Josey Baker Bread is an extraordinary cookbook that lesson-by-lesson can make you into a baker. He is the perfect person to write this type of baking guide because he had no formal experience-not at his mother's apron strings, not at a school or at the hearth of a master baker in France.
Click Read More (at the bottom of the post) for the rest of the story on Josey's GT interview.
It was my good fortune to speak recently with Caroline Randall Williams and her mother, Alice Randall. They are the co-authors of Soul Food Love-Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family. I hope you will make the time to listen, buy the book, read their amazing story, and use the many creative recipes while creating your own kitchen legacy.
The book has two distinct parts-a narrative written by Alice that tells the story of three generations of cooks in her family who each weighed more than 200 pounds, and the fourth generation's different story penned by Caroline, who refused to succumb to the same weight issues. Caroline developed the recipes that make up the second part of the book.
This week, Alice discusses over 100 years of cooking in her family, stories of both the men and women. She describes the historical reality of the kitchen from an insecure, scary place, to a spot filled with warmth and community, and how that positive change in the kitchen’s personality along with the rise of industrialization resulted in the current health issues affecting the African American community.
The message of Soul Food Love is powerful and inspiring. Though it ostensibly deals with one African American family, the stories and recipes are tools that anyone can use.
Alice Randall is the bestselling author of four novels, and the writer of one of my all-time favorite country songs, "XXX's and OOO's (An American Girl)," sung by Trisha Yearwood. For more information on Alice, who teaches at Vanderbilt University, check our her website.
Stephanie Westlund has been conducting research with veterans for five years, and her book, Field Exercises: How veterans are healing themselves through farming and outdoor activities integrates empirical evidence along with intimate portraits of numerous veterans. Stephanie is continually inspired by these men and women who strive to maintain their drive to serve society, and use their difficult experiences in the armed services as a springboard to transform themselves and others through a commitment to sustainable agriculture and other endeavors.
Stephanie holds a PhD in Peace and Conflict Studies. You can find her blog about the human-nature relationship at www.ourcommonnature.blogspot.com.
Sip, Slurp, Swish, and Taste are four critical elements when tasting wine. Corey Morrow of Earth & Water explains why the world of wine is his latest passion. Give a listen to what he says during our "Iowa Cooks" show segment, especially if the topic of wine is new to you or seems intimidating. His aim is to make you comfortable. Make a reservation for one of his weekly wine tastings, and relax into the experience. I guarantee you some surprising things will happen. My key tasting was really an aroma moment as an umami-like perfume from wine #4 captivated my senses. Was it Worcestershire sauce or A-1? Still not sure, but the experience was great fun.