Making Kind Choices: Everyday Ways to Enhance Your Life Through Earth and Animal Friendly Living
Author: Ingrid Newkirk
Choosing a compassionate lifestyle that makes you feel good and positively impacts on the environment and on animals has never been easier. In this practical and accessible handbook, loaded with resources for all products that are mentioned, Ingrid Newkirk presents fabulous options that will not only enhance your life, but those of your neighbors, your community, animals, and the earth itself. From comfortable home furnishings, to delicious foods, to fashionable clothing there are a myriad of choices to be made that can have a lasting positive effect on the well-being of animals and the environment, including:- recognizing hidden animal ingredients in cosmetics and household products- raising ecologically aware and animal-friendly kids- creating healthy, environmentally-friendly meals for everyday and special occasions- dressing with style without using leather or other animal products- dealing kindly with mice, insects, and other 'pests' in home or garden- adopting the right animal companion for you- volunteering and investing in eco- and animal-friendly companies- traveling with Eco-consciousness
Books about: Until the Final Hour or Blue Skies No Fences
Cooking One on One: Private Lessons in Simple, Contemporary Food From a Master Teacher
Author: John Ash
You love good food. You prefer fresh ingredients, you appreciate lively flavors, you try to eat healthy. So what's keeping you out of the kitchen? Fear? Boredom with making the same old things? In this book, renowned cooking teacher and innovative California chef John Ash says, "Let's get back in there."
Those lucky enough to have learned in the classroom alongside John Ash know that he is an extraordinarily gifted teacher who empowers beginning cooks and kitchen veterans alike to reach new culinary heights. In his celebrated classes, Ash takes the fear out of creative cooking by demonstrating the basics, then encouraging students to dive right in and experiment with the endless possibilities. Now, home cooks can reap the benefits of a private course with John Ash in this enlightening guide to cooking essentials and beyond.
John Ash: Cooking One on One features lessons that focus on specific techniques, ingredients, or flavor-makers--vinaigrettes, pestos, and other building blocks that turn ordinary dishes into something special. With each lesson, Ash presents a handful of recipes--variations on a theme that start simply, then progress to reveal more complex combinations. With clear-cut instructions and a dash of charm, Ash helps cooks build confidence in the kitchen and proves that any dish, no matter how intricate, is based on a handful of simple techniques and troubleshooting know-how.
This unique new collection of recipes--his first since the IACP Cookbook of the Year From the Earth to the Table--offers savory soups, satisfying main course salads, comforting vegetarian and nonvegetarian entrees, and delectable desserts for every occasion.Pan-Seared Sea Bass with Pineapple Melon Salsa. Mojo-Marinated Skewered Beef. Warm Spinach Salad with Bacon, Apple Cider Dressing, and Oven-Dried Grapes. Mushroom-Ginger Soup with Roasted Garlic Custards. Orange Ricotta Cake with Strawberries. Discover an irresistible assortment of extraordinary recipes prepared with global accents and a light touch. As one of the guiding forces behind California cuisine, Ash uses fats judiciously and encourages cooking with seasonal produce. His final lesson, an introduction to wine, rounds out this groundbreaking cookbook.
An unprecedented blend of instruction and inspiration, John Ash: Cooking One on One swings open the kitchen door, stocks the pantry, and invites cooks of all skill levels to dish up fresh, flavorful food at home.
Publishers Weekly
"Home cooking is not an all-or-nothing proposition," urges Fetzer Vineyards culinary director Ash in this persuasive appeal to home chefs to incorporate a few new flavors and basic methods into their repertoires. Ash's chatty, straightforward subject lessons on techniques, ingredients and "flavor-makers" (as he refers to sauces like pestos and vinaigrettes) elucidate recipes that are unusual and appealing, like flatbread cooked on the grill, brisket braised in coffee and a salad of oven-dried vegetables to top fried risotto or polenta. As in his previous books, From the Earth to the Table and American Game Cooking, Ash supplements typical Mediterranean-inspired California cuisine with refreshingly global fare, drawing on Asian, Caribbean and Latin sources. While these recipes' wide range of flavors and cultures will appeal to sophisticated eaters, many readers will find Ash's clear introduction to unfamiliar methods and ingredients useful. Ash also suggests fat- and time-saving variations for most recipes, asserting that delicious results can be achieved even if cooks skimp on a few steps or ingredients. Designated for bookstores' "natural foods" shelves because of its emphasis on local produce and pasture-raised meat, the book discusses American agricultural practices and how they immediately affect our food choices, which should be eye-opening for those encountering these issues for the first time. But that discussion is too cursory for readers eager for a serious, mainstream cookbook to incorporate considerations of sustainable agriculture into everyday cooking. (On sale Mar. 23) Forecast: Ash is a prominent California chef, teaching at such popular venues as De Gustibus at Macy's, and is a columnist for the Los Angeles Times. An 11-city author tour should increase sales. Sophisticated restaurant-goers willing to make a considerable time and ingredient investment are this book's core audience. Copyright 2004 Reed Business Information.
Library Journal
Culinary director of California's Fetzer Vineyards, Ash teaches classes there as well as at various other venues. His latest book allows any home cook to enjoy the benefits of his experience, presenting 18 self-contained lessons so that readers can either choose those that most interest them or work their way through the book chronologically. The lessons are divided into three categories: "Flavor-Makers," "Techniques," and "Main Ingredients." While personal by intent, the book provides a vast amount of culinary information, along with an enticing array of fresh, vibrant recipes. The first "Flavor-Maker" chapter, for example, includes a classic New World Salsa, an unusual Roasted Lemon Salsa, and a zesty Grilled Corn Salsa, plus recipes spun off from these basics, e.g., Pan-Seared Sea Bass with Pineapple Melon Salsa. Techniques range from soup-making basics and oven-drying to "Two Approaches to Pasta, West and East"; the ingredients lessons focus on perennial favorites like salmon, shrimp, and chicken. There are also Q&As throughout, a separate chapter on wine, and full-page color photographs of many dishes. With its highly appealing style and thoroughly detailed and approachable recipes, Ash's book is highly recommended. Copyright 2004 Reed Business Information.
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