Gaia’s Feasts is the much-anticipated follow-up to Gaia’s Kitchen, winner of the Gourmand Best Vegetarian Cookbook prize. With inspiration from home and around the world, it offers an introduction to the Slow Food and Local Food movements, together with a mouth-watering selection of vegetarian, vegan and gluten-free recipes, including:
- Soups
- Mains
- Salads
- Dips & Spreads
- Desserts
- Cakes
- Cookies
- Breads
Every recipe gives family-sized quantities, as well as scaled-up amounts for groups as large as 50. Whether you’re seeking new vegetarian recipes, or looking to expand your meat-free range, Gaia’s Feasts will inspire you to cook delicious food for family, friends, and community.
“With its emphasis on enjoying, sharing and appreciating food in the most profound sense, this book will not only make you want to cook, it will make you want to cook for other people.” – from the foreword by Hugh Fearnley-Whittingstall
“Thanks to Julia Ponsonby and her team of superb cooks at Schumacher College, every meal is transformed into a great feast and a heart-warming celebration of food. This beautiful book is a culmination of joyful cooking over the past 25 years.” – Satish Kumar, Editor-in-Chief of Resurgence & Ecologist Magazine and co-founder of Schumacher College
Gaia’s Feasts is the much-anticipated follow-up to Gaia’s Kitchen, winner of the Gourmand Best Vegetarian Cookbook prize. With inspiration from home and around the world, it offers an introduction to the Slow Food and Local Food movements, together with a mouth-watering selection of vegetarian, vegan and gluten-free recipes, including:
- Soups
- Mains
- Salads
- Dips & Spreads
- Desserts
- Cakes
- Cookies
- Breads
Every recipe gives family-sized quantities, as well as scaled-up amounts for groups as large as 50. Whether you’re committed vegetarian, or looking to expand your meat-free range, Gaia’s Feasts will inspire you to cook delicious food for family, friends, and community.
Foreword
Transition and transformation begin at home
Local food/slow food
The Recipes:
- Soups (15)
- Main courses (28)
- Salads (22)
- Dips (10)
- Desserts (22)
- Cakes (22)
- Biscuits (21)
- Breads, scones & sourdough (12)
"This unique book charts a way forward by cooking up a menu for delicious gastronomy that has sustainability at its heart."
- Judith Edwards
"Gaia's Feasts becomes a celebration of food and the sharing of food with a commnunity."
- Saffia Farr and Cathi Pawson Juno
"A book packed full of interesting recipes for vegetarians, and will suit families as well as those who cater for large groups."
- Franglais Kitchen
"This book is vegetarian cooking at its most imaginative and accessible best, with beautiful pictures, easily-assembled and delicious recipes and information about sustainability and food production. It makes a useful purchase for vegetarians and meat-eaters alike."
- Maria Chiorando Kent on Sunday
Julia Ponsonby is author of the bestselling Gaia's Kitchen, which is based on the recipes she created for Schumacher College in Devon. As Head Chef at the College, Julia created hundreds of recipes for large numbers of course participants and she contiues to cook local and seasonal food for family, friends and students. In Gaia's Feasts she gives us more of her recipes from the Schumacher kitchen, as well as her thoughts on the importance of sustainable, local ways of preparing and cooking food.
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