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cinnachick's review against another edition
5.0
I was lucky enough to read this book while writing my own cookbook. And I have to commend Lisa highly for writing the book I would also have liked to have read and she did it better than I would. Mine would have been twice as long and unnecessarily so.
She does provide recipes, but they should be considered starting points for the new and timid home cook. She thrives on experimentation. She shows off her ability to make simple food seem easy. And it is. Many of her recipes are variations on what I cook myself and how I do it. Her basic philosophy is to keep things simple.
She does also explain how what we eat affects our bodies and our environment and encourages us all to eat as vegan as possible. And I think the "as possible" is what she stressed most often. It's hard for people to give every meat product up all at once. But if we can just try to be mindful,experiment by cooking greens and beans more often, we may just realize that we not only feel better, but we're saving ourselves money, and we're feeling better emotionally about what and how we eat.
The other thing I like is that she explains while she knows that it is easy in San Francisco to shop at a farmer's market, it is hard elsewhere in the country to do so and it can be more expensive. But if we focus on buying more basic foods, more ingredients as opposed to prepared foods, that we actually save money.
After talking with my mother who lives in a small town in Central Ohio, I realized that she may actually be better able to buy local produce than I can. She attends a flea market weekly and farmers from all over the area come to sell breads, jams, eggs, vegetables, fruits, and more. These may not be licensed as organic since most of these farms are very small. But just knowing that she's buying peaches locally instead of from Wal-Mart makes me immensely happy. So buying local produce may be harder, but it may just mean you have to look in places you wouldn't expect.
One of the other things I like about this book, which Lisa has been criticized for, is offering suggestions on how to organize your spices and your kitchen in general. These are actually fantastic tips for someone who fears that they're "doing it all wrong". They're likely not, but they could do it better. Even if Lisa's advice doesn't fit their style, just changing things up a bit may get someone more comfortable in their own kitchen and more able to figure out what would work for them.
She does provide recipes, but they should be considered starting points for the new and timid home cook. She thrives on experimentation. She shows off her ability to make simple food seem easy. And it is. Many of her recipes are variations on what I cook myself and how I do it. Her basic philosophy is to keep things simple.
She does also explain how what we eat affects our bodies and our environment and encourages us all to eat as vegan as possible. And I think the "as possible" is what she stressed most often. It's hard for people to give every meat product up all at once. But if we can just try to be mindful,experiment by cooking greens and beans more often, we may just realize that we not only feel better, but we're saving ourselves money, and we're feeling better emotionally about what and how we eat.
The other thing I like is that she explains while she knows that it is easy in San Francisco to shop at a farmer's market, it is hard elsewhere in the country to do so and it can be more expensive. But if we focus on buying more basic foods, more ingredients as opposed to prepared foods, that we actually save money.
After talking with my mother who lives in a small town in Central Ohio, I realized that she may actually be better able to buy local produce than I can. She attends a flea market weekly and farmers from all over the area come to sell breads, jams, eggs, vegetables, fruits, and more. These may not be licensed as organic since most of these farms are very small. But just knowing that she's buying peaches locally instead of from Wal-Mart makes me immensely happy. So buying local produce may be harder, but it may just mean you have to look in places you wouldn't expect.
One of the other things I like about this book, which Lisa has been criticized for, is offering suggestions on how to organize your spices and your kitchen in general. These are actually fantastic tips for someone who fears that they're "doing it all wrong". They're likely not, but they could do it better. Even if Lisa's advice doesn't fit their style, just changing things up a bit may get someone more comfortable in their own kitchen and more able to figure out what would work for them.
leeannmarie's review against another edition
4.0
A review at Pandagon got me curious/excited about this book, so I ordered a copy for a friend who is looking to learn to cook. It finally arrived yesterday and I've been enjoying looking through it before passing it on to her (and I will undoubtedly be copying down a few recipes, too). There is much to like about this book: it's very small, approachable, and affordable, and it does an excellent job of simplifying the often-intimidating topics of food politics & nutrition. In a brief introduction, Jervis explains her commitment to eating an unprocessed "veganesque" diet. There is a great section on kitchen equipment and pantry stocking, which would probably be particularly helpful to a new cook, and finally the rest of the book is devoted to recipes and ideas for easy, healthy eating. Jervis constantly encourages the reader to improvise, experiment, and substitute seasonal ingredients. And she uses gender-neutral pronouns! What's not to love? I think this is the book I'll turn to from here on out when friends ask me for advice on home cooking and healthy eating.
mkat303's review against another edition
4.0
Oops--I must've forgotten to review this after I read it. Some good recipes in here. I particularly liked the lentils with wine (although the two times I've made it, it takes far longer to cook than the time listed in the book). The beans and greens recipes are also tasty and easy.
psteve's review against another edition
3.0
Though I got a couple good recipes & techniques out of the book, it's more for beginners, and I'll probably pass it along to the kids. I did like the Chile-style Beans adn Greens recipe, though.
planetevelyn's review against another edition
4.0
An excellent guide to the process of cooking rather than a book of recipes (though it has them too). Teaching you the techniques of cooking and the way flavours and ingredients work together.
sallysimply's review
4.0
I really enjoyed this book. It made me think about food in a way I never have. Usually, food-related politics is in one ear and out the other with me, but this gave me a lot to think about and discuss with folks.
I haven't tried any of the recipes yet, but I had 4 picked out that I'm going to try over the next week or so. Then I'll write my full review and link to it here.
I haven't tried any of the recipes yet, but I had 4 picked out that I'm going to try over the next week or so. Then I'll write my full review and link to it here.
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