This book has not been released yet.  We will review as soon as we get it.  Until 2007 she was Madonna’s chef so we are looking forward to it.

I bought this book about a week ago and I immediately made sauerkraut.  It was easy, quick and tasted great.  I now eat a spoonful of sauerkraut every day and I am healthier for it.  The book has recipes for miso, kimchi, mead, beer, kombucha, sourdough bread and many more.  I look forward to trying many of them this coming winter.  What I liked most of all about this book is the discussions about the history and traditions behind the recipes.  Fermentation is a way of thinking and actively participating in the world we live in.  It is an elemental process that has contributed to the health and longevity of many cultures throughout history.

Amelia

 

If you are starting to get worried that our global food system is not what it should be than this book is for you. With a sense of humor Robin Wheeler tells you how to prepare for anything from a few days without power to a global apocalypse. Better safe than sorry is the motto here. You will learn how to save seeds, harvest wild food, make medicines from your garden, store and preserve your food and much, much more. You may even reduce your grocery bill

Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder.
Wilson concludes, “Buy food fresh, in whole form,” she writes. “Cook it yourself and familiarize yourself with the ingredients that go into proper food, so that when you are served a fake you will know the difference, and have the confidence to complain.”

Nancy Mehagian’s culinary memoir, Siren’s Feast contains over 40 recipes as well as being a travel, adventure, and spiritual journey. This Forest Stewardship Council certified “green” book is a finalist in the National Best Books 2008 Awards.