Foreword Reviews - - Contents - By Rachel Ja­gareski

Here’s a crop of snappy new cook­books that are bright with healthy fla­vors and tuned in to sea­sonal avail­abil­ity of high-qual­ity, lo­cally grown and crafted in­gre­di­ents. Spurn­ing in­dus­tri­al­ized agri­cul­ture and food pro­duc­tion, these con­tem­po­rary projects re­spond to greater in­ter­est in more mind­ful eat­ing, in plant-based and nat­u­ral-foods di­ets, and in grow­ing, har­vest­ing, and mak­ing one’s own in­gre­di­ents.

And these au­thors and pub­lish­ers de­vote at­ten­tion to the vis­ual ap­peal of their books, as well. Gone are the days of the im­age­less com­pi­la­tion of recipes and kitchen ad­vice; in­stead, these cook­books burst with in­ter­est­ing graphic de­sign, ele­gant pho­tog­ra­phy, and pas­sion­ate ad­vo­cacy of en­vi­ron­men­tally sus­tain­able, ar­ti­sanal, and un­pro­cessed foods.

So, go grab a cup of iced herb tea, slap a nap­kin around your neck (you’ll drool), and curl up in a comfy spot to feast your senses on this bou­quet of temp­ta­tions.

Photo from The Farmette Cook­book, Recipes and Ad­ven­tures from My Life on an Ir­ish Farm, by Imen Mcdon­nel. Used with per­mis­sion from Roost Books.

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