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PRODUCT
DESCRIPTION Going Wild in the Kitchen by Leslie Cerier |
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Go wild in the kitchen! Be
creative! Venture beyond the usual beans, grains, and vegetables to
include an exciting variety of organic vegetarian fare in your meals. Step
outside the box and prepare dishes with beautiful edible flowers;
flavorful wild mushrooms, herbs, and berries; tangy sheep and goat
cheeses; tasty sea vegetables; and exotic ancient grains like teff,
quinoa, and Chinese "forbidden" black rice. Author and expert chef Leslie
Cerier is crazy about the great taste and goodness of organically grown
foods. Now she shares scores of her favorite recipes that spotlight these
fresh, wholesome ingredients in this exciting cookbook.
Going Wild in the Kitchen contains over 150 kitchen-tested recipes for healthful, taste-tempting
dishes, including breakfast favorites, satisfying soups and salads,
sensational main course creations, delectable desserts, and much more.
There is even a chapter devoted to making your own flavored oils and
vinegars. The book encourages the creative side of novice and seasoned
cooks alike, prompting them to follow their instincts and "go wild" in the
kitchen by adding, changing, or substituting ingredients in existing
recipes. To help, an extensive ingredient glossary is included, along with
a wealth of helpful cooking tips and techniques. Lively illustrations and
a complete resource list for finding organic foods rounds out this
user-friendly cookbook.
Going Wild in the Kitchen is more than a unique cookbook—it's a recipe for inspiration. So let
yourself go! Excite your palate with this treasure-trove of distinctive,
healthy, and taste-tempting recipe creations.
Book Details
- ISBN: 0757000916
- Subtitle: The Fresh & Sassy Tastes of Vegetarian Cooking
- Author: Cerier, Leslie
- Publisher: Square One Publishers
- Subject: Vegetarian - General
- Publication Date: August 2005
- Binding: Paperback
- Language: English
- Pages: 224
- Dimensions: 9.22x7.52x.63 in. 1.11 lbs.
ABOUT THE AUTHOR
 Leslie Cerier has been a
gourmet organic caterer and cooking instructor since 1987. She is also a
nutrition expert, award-winning photographer, author of The Quick and
Easy Organic Gourmet, and coauthor of Sea Vegetable Celebrations. A pioneer and national authority on wheat-free baking and cooking with
wild foods and whole grains, Ms. Cerier has developed recipes for organic
food companies for the past two decades. She has also published dozens of
articles on vegetarian cooking, nutrition, and organic lifestyles. She
resides in western Massachusetts. |
Sample Recipe
Maple syrup, teff flour, and ground flaxseeds create a
delightful graham cracker-like crust for this delicious pie.
Sometimes, I top a slice with yogurt and enjoy it
for breakfast along with a cup of tea.
1. Preheat the oven to 375°F. Lightly oil a 9-inch pie pan and set aside.
2. To make the pie crust, place the flaxseeds in a blender or seed mill
and grind. Transfer to a large bowl along with the remaining crust
ingredients, and mix to form a moist dough.
3. Reserving 2/3 cup of the dough, press the rest over the bottom and
sides of the pie plate with your fingers. Poke holes in the dough with a
fork, then bake for 10 minutes, or until the crust is lightly browned.
4. While the crust is baking, prepare the filling. Place the apples and
water in a 1-quart saucepan over medium-low heat. Gently simmer for 5 minutes, or until the apples are tender.
5. Pour the cooked apples into the baked crust, cover with
blackberries, and crumble the reserved pie dough on top. Bake 10
minutes, or until the crumbs are slightly browned.
6. Remove from the oven and let sit at least 30 minutes. Serve warm or
at room temperature. |
Yield: 6 to 8 servings
* * * * * * * * * * *
3 1/2 cups peeled, sliced apples
1/4 cup water
3/4 cup fresh or frozen blackberries
Crust
1/3 cup flaxseeds
1 1/3 cups ivory or brown teff flour
1/2 teaspoon sea salt
1 tablespoon vanilla
1/3 cup maple syrup
1/3 cup canola oil |
We sell both whole grain teff and flour right here at CyberMacro in our online store.
"Recipe excerpted from Going Wild in the Kitchen by Leslier Cerier (c) 2005. Used by permission of Square One Publishers, Inc."
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