Hippie Kitchen: A Measurefree Vegetarian Cookbook

Hippie Kitchen: A Measurefree Vegetarian Cookbook

by Jean Johnson
     
 

Hippie Kitchen is set clearly in the new model of kitchen companion cookbooks. Rather than a compendium of paint-by-numbers recipes it offers inspiration, enthusiasm, and tips. That's because we're increasingly going to the internet for dinner recipes. So now, instead of cookbooks filled with recipe after recipe, we want cooking books, friendly kitchen companions,

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Overview

Hippie Kitchen is set clearly in the new model of kitchen companion cookbooks. Rather than a compendium of paint-by-numbers recipes it offers inspiration, enthusiasm, and tips. That's because we're increasingly going to the internet for dinner recipes. So now, instead of cookbooks filled with recipe after recipe, we want cooking books, friendly kitchen companions, that will entice us back into our kitchens. We'd probably cook more, says author and food historian Jean Johnson, if it wasn't a paint-by-numbers exercise. And why should the elite cooking authorities get to have all the fun? This is simple everyday food. The same delicious food women around the world have been making for centuries-food that's light years beyond brown rice. And it's easy. You start with an idea and pretty soon you're rocking & rolling. Laced with rock & roll lyrics, Hippie Kitchen: A Measurefree Vegetarian Cookbook is the second title in Johnson's measurefree cookbook trilogy. The first book, Cooking Beyond Measure: How to Eat Well without Formal Recipes came out in 2008.

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Editorial Reviews

Publishers Weekly
The second cookbook in a measure-free trilogy from food historian and author Johnson (Cooking Beyond Measure) offers more ideas for laid-back vegetarians, and continued frustration for those lacking confidence or skill in the kitchen. Johnson's preparations range from basic (morels sautéed in garlic butter, blanched asparagus, chocolate-covered strawberries, panzanella) to bizarre, as in the case of Pacific Rim Seafood Pie, a custard-like concoction of cucumbers, tofu, lime juice, spearmint, and tarragon resting atop a baked crust of wheat germ, oat bran, and flax meal. The baked dishes are likely to cause the most consternation; baking is hard enough when one has a precise recipe, but Johnson's instructions for rhubarb pie, brownies, blue corn waffles, and the like are impossibly vague. Though her free-floating approach occasionally yields workable recipes, more often the text is extraordinarily confusing, a matter further complicated by Johnson's tired hippie schtick, laden with frequent allusions to pot and psychedelics (Magical Brownies, Tripped Out Peanut Sauce, Stoned Salad Rolls). The result is a book that makes a strong, unintentional argument for sobriety in cooking and cookbook writing.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Product Details

ISBN-13:
9780981527116
Publisher:
Seventy-Sixth Avenue Press
Publication date:
02/01/2010
Series:
Measurefree Kitchen Companion Trilogy
Pages:
196
Product dimensions:
6.90(w) x 7.90(h) x 0.40(d)

Meet the Author

Portland, Oregon's Jean Johnson is a historian turned cookbook writer. After the Sixties, Johnson spent 10 years within the Southwest's Hopi and Navajo reservations. She questions the measured approach to cooking adopted by Americans in the 1890s. Michael Pollan may center his critique on Big Food, but Ms. Johnson targets Big Cooking as the real wolf in the hen house.

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