Saturday, November 28, 2009

Cool Cuisine: Book Review

Cool Cuisine: Taking The Bite Out Of Global Warming, by Laura Stec shows us that what we eat and how it is grown has an impact on our planet. The author interviews farmers, doctors and scientists, and the book offers great, seasonal recipes using local, organically grown ingredients. Of course, if you are growing the ingredients yourself, even better! I am going to try these recipes: 1. Rice Miso Bread: makes 1 loaf 3 cups cooked brown rice 2 Tb miso 1 1/2 cups water 2 cups whole wheat flour 1 cup barley flour let the cooked rice stand at room temperature for 24 hours. Combine the miso and water, add the flours, and knead 50 - 100 times Dough will be sticky.Place dough in an oiled bread pan, cover and let it rise ina warm place for 6 - 8 hours. Preheat over to 350 degrees and bake bread for 1/2 hour. reduce heat to 325 degrees and bake an additional 1 - 1 1/2 hours. 2.Tahini Carrot Daikon Canape with Black Olives: 1 daikon radish 1/4 cup tahini 1 Tb. brown rice miso 1/2 carrot grated 1/2 tsp. brown rice vinegar 1/2 tsp. brown rice syrup 3/4 tsp hot chili pepper sauce 1 tsp toasted sesame seeds cilantro 15 good quality black olives quartered Peel the daikon and slice into 1/8 inch rounds. In a small bowl, combine the next 7 ing. Mound 1/2 tsp of the mixture onto each dakon slice top witha cilantro leaf and an olive sliver. There is a good resources guide at the back of the book. Looking for a source for Emmer? try , or want to learn more about carbon farming? check out

No comments:

Post a Comment