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Current Issue Links
Go healthy. Go decadent. Do both at the same time with the help of these unique cookbooks.
This selection answers special needs for human and pets while keeping passionate gourmets in mind.
Regent Press publishes the “Wholesome Oven: Successful Baking With-out Dairy or Eggs,” paperbacks by
Patricia Leslie, M.S. Book One devotes itself to “Cookies, Cookies, Cookies” (148 pages, 2003, $16). Book Two
continues with “Muffins, Coffee Cakes & Other Quick Breads” (140 pages, 2003, $16). A third, “The Wholesome
Dog Biscuit: A Barker’s Dozen” (68 pages, 2004, $12) offers “easy AND healthy recipes — NO meat, diary, eggs,
wheat or corn.” The subtitles say it all. If you want to watch various aspects of your diet — and/or if you’d like to
bake for your pooch — don’t miss this series.
In addition to providing recipes for tasty treats such as Nut Butter Bars, Chocolate Mint Rolled Cookies,
Pumpkin Spice Tea Bread and Neighborly Nibbles, Leslie discusses methods, techniques, ingredients and
natural product sources at length.
“The Wholesome Dog Biscuit” concludes with a brief chapter on food allergies, profiles of the appreciative
canines who assisted the author with her research and “Things Not to Feed Dogs Ever.”
Leslie, who holds a bachelor’s degree in cultural anthropology from U.C. Berkeley and a master’s in
metaphysics from the American Institute of Holistic Theology, has been a vegetarian since 1974 and a vegan
since 1998.
“Chocolate for Breakfast” by Barbara Passino, photographs by Marc Hoberman (288 pages, hardcover, The
Hoberman Collection, 2009, $40) addresses our more indulgent sensibilities. An avowed chocolate hater could
look at the mouth-watering pictures and become an immediate convert.
Consider Chocolate Tacos, Two Melons Sum-mer Soup with White Chocolate Grapes, Triple-Threat
Chocolate Zucchini Muffins, Chocolate Flan Torta, Chocolate Omelet With Blueberries in Pinot Noir Sauce and
Steamed Pumpkin Pudding (made with one cup of chocolate toffee bits).
However, not every recipe contains chocolate; some just go exquisitely with it, for instance Layered Tortilla
Omelet and Chile Unrellenos, essentially a quiche without a crust, wrapped in filo dough. Passino suggests the
appropriate pairings.
Chef Passino enjoys a reputation bordering on legendary in Napa Valley wine country, where she serves
breakfasts daily at the luxurious Oak Knoll Inn.
This weekly column is presented by the Ridge Writers, the East Sierra Branch of the California Writers Club.
Meetings are held the first Wednesday evening of each month at High Desert Haven and free programs are
offered throughout the year.
This selection answers special needs for human and pets while keeping passionate gourmets in mind.
Regent Press publishes the “Wholesome Oven: Successful Baking With-out Dairy or Eggs,” paperbacks by
Patricia Leslie, M.S. Book One devotes itself to “Cookies, Cookies, Cookies” (148 pages, 2003, $16). Book Two
continues with “Muffins, Coffee Cakes & Other Quick Breads” (140 pages, 2003, $16). A third, “The Wholesome
Dog Biscuit: A Barker’s Dozen” (68 pages, 2004, $12) offers “easy AND healthy recipes — NO meat, diary, eggs,
wheat or corn.” The subtitles say it all. If you want to watch various aspects of your diet — and/or if you’d like to
bake for your pooch — don’t miss this series.
In addition to providing recipes for tasty treats such as Nut Butter Bars, Chocolate Mint Rolled Cookies,
Pumpkin Spice Tea Bread and Neighborly Nibbles, Leslie discusses methods, techniques, ingredients and
natural product sources at length.
“The Wholesome Dog Biscuit” concludes with a brief chapter on food allergies, profiles of the appreciative
canines who assisted the author with her research and “Things Not to Feed Dogs Ever.”
Leslie, who holds a bachelor’s degree in cultural anthropology from U.C. Berkeley and a master’s in
metaphysics from the American Institute of Holistic Theology, has been a vegetarian since 1974 and a vegan
since 1998.
“Chocolate for Breakfast” by Barbara Passino, photographs by Marc Hoberman (288 pages, hardcover, The
Hoberman Collection, 2009, $40) addresses our more indulgent sensibilities. An avowed chocolate hater could
look at the mouth-watering pictures and become an immediate convert.
Consider Chocolate Tacos, Two Melons Sum-mer Soup with White Chocolate Grapes, Triple-Threat
Chocolate Zucchini Muffins, Chocolate Flan Torta, Chocolate Omelet With Blueberries in Pinot Noir Sauce and
Steamed Pumpkin Pudding (made with one cup of chocolate toffee bits).
However, not every recipe contains chocolate; some just go exquisitely with it, for instance Layered Tortilla
Omelet and Chile Unrellenos, essentially a quiche without a crust, wrapped in filo dough. Passino suggests the
appropriate pairings.
Chef Passino enjoys a reputation bordering on legendary in Napa Valley wine country, where she serves
breakfasts daily at the luxurious Oak Knoll Inn.
This weekly column is presented by the Ridge Writers, the East Sierra Branch of the California Writers Club.
Meetings are held the first Wednesday evening of each month at High Desert Haven and free programs are
offered throughout the year.
|
| Book Review |
| Ridge Writers on Books ‘Wholesome Oven’ ‘Chocolate for Breakfast’ |
| By DONNA McCROHAN ROSENTHAL |
Visit www.ridgenet.net/~curtdan/ridgewriters for information about upcoming programs
and membership.
and membership.
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