Gaia's Kitchen

Julia Ponsonby; paperback, 224 pages, 2008

"I can say honestly that this book should have an honored place in your kitchen and that your kitchen should be the most honored room in your house."  —Thomas Moore, Author of Care of the Soul and Original Self

Revised and Expanded
Updating the first edition—winner of the Gourmand World Cookbook award for best vegetarian cookbook of 2001—the cuisine featured in Gaia’s Kitchen calls upon the best of Mediterranean, Californian, Indian, and Mexican vegetarian cooking. It celebrates old favorites rich in cheese and eggs and offers a variety of tempting new vegan dishes using ingredients such as pulses, tofu, and tempeh. Besides soups, main courses, and salads, there’s a mouthwatering selection of desserts, breads, cakes, and biscuits. Gaia’s Kitchen also explores the issues of nutrition, special diets, and the ecological dimension of food production. The recipes are the tried and tested creations of Julia Ponsonby and her colleagues at Schumacher College in Devon, England, which for almost twenty years has been brewing up a unique potpourri of human connections, raising ecological awareness, and stimulating taste buds.

About the Author: Julia Ponsonby has been actively involved with Schumacher College in England since attending its first course on Gaia theory in 1991. For seven years, she worked as catering manager for the college, during which time she wrote and compiled Gaia’s Kitchen.