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Lesbian Books for Spring: More Than 150 Fascinating Finds

(page 4 of 17)

Cooking, Food and Cocktail Recipes

Preggatinis:  Mixololgy for the Mom-to-Be, Natalie Bovis-Nelsen (Globe Pequot Press)

Finally! Drink recipes for the non drinkers—oh, yeah, and pregnant women. 75 cocktails featuring fresh juices.

The Inner World of Farm Animals:  Their Amazing Social, Emotional and Intellectual Capacities, Amy Hatkoff  (Stewart, Tabori & Chang)

Want reasons to stop consuming meat, eggs and milk? Read this book. Hatkoff combines latest scientific and psychological research to demonstrate that farm animals have rich social lives, a range of emotions and problem solving capacities.

Why We Love Dogs, Eat Pigs and Wear Cows:  An Introduction to Carnism, Melanie Joy (Red Wheel)

Joy explores carnism, a belief system that selects certain animals as meat and is supported by social and psychological mechanisms that can be understood and controlled by consumers.

Meat, a Love Story: My Year in Search of the Perfect Meal, Susan Bourette (G.P. Putnam’s Sons)

After award-winning investigative reporter Bourette went undercover in a slaughterhouse, she became a kinder gentler carnivore. As well as sharing her first hand experiences, Bourette examines the history of vegetarians and organized attacks on those who wouldn’t eat meat (citing the Crusades, Inquisition and 60s counterculture).

Recipe for America: Why our Food System is Broken and What we Can Do to Fix it, Jill Richardson (Ig Publishing

Food activist Richardson demonstrates how sustainable agriculture offers the only solution to America’s food crisis.

The Compassionate Carnivore: Or, How to Keep Animals Happy, Save Old MacDonald’s Farm, Reduce Your Hoofprint, and Still Eat Meat, Catherine Friend (Da Capo)

Lesbian author of the acclaimed memoir Hit by a Farm, Friend shows it is possible to be healthy and human carnivores, and provides the resources consumers need to make the best choices.

A Nation of Farmers, Sharon Astyk and Aaron Newton (New Society Publishers). 

Responding to the pending food crisis, as well as the current obesity epidemic, the authors argue that the solution lies in backyards and neighborhood plots where we can grow our own sustainable foods.

Eat Your Feelings:  Recipes for Self-Loathing, Heather Whaley (Hudson Street Press)

Finally a book that doesn’t condemn us for eating ourselves happy, but actually provides us the recipes for doing so! Offering such delectables as Not Even a Total Loser Would Sleep with You Oatmeal Cookies and You Got Drunk and Called Your Friend A Slut Cheeseburger Soup.

Vegan Brunch: Homestyle Recipes Worth Waking Up For—From Asparagus Omelets to Pumpkin Pancakes, Isa Chandra Moskowitz (Lifelong Books)

The tantalizing recipes in this book will have die-hard carnivores turning vegan before breakfast.

Almost Meatless, Joy Manning and Tara Mataraza Desmond (Ten Speed)

You don’t have to be one of the mere five percent of vegetarians in the world to want to reduce your meat consumption, whether it’s for your health or for the planet’s. That’s where Almost Meatless comes in. In it, meat is almost nearly always an accompaniment (rather than a centerpiece) of each recipe. And nearly every recipe looks delicious, from remade American classics (turkey BLT with chipotle avocado) to international cuisine (sweet potato chorizo mole). Both authors know how to keep meat eaters happy with fresh recipes that are simple, too, like the fish tacos (which work excellently in reality). 

The SimplyRaw: Living Foods Detox Manual, Natasha Kyssa (Arsenal Pulp Press)

This easy-to-read manual offers up a 28-day detox program using only raw or living foods (which are those that have been soaked, sprouted or fermented) to cleanse the body of toxins and offer healing nourishment. What’s even better is that even if you aren’t planning to detox—though Kyssa makes a strong argument for it—is that the author offers up 135 recipes that are easy to follow even for a raw foodie novice. 

Going Wild in the Kitchen, Leslie Cerier (Square One Publishers)

The “wild” in the title of Cerier’s tome is actually the organic vegetarian fare that is usually missing from other veg-head cookbooks, like edible flowers, wild berries and mushrooms, sea vegetables, ancient grains like teff and tangy sheep and goat cheeses. The 150 recipes are tempting and, for the newbies who’ve never eaten a nasturtium, there’s an extensive glossary of ingredients. 

Tacos, Mark Miller (Ten Speed)

If your version of tacos comes straight from a Taco Bell commercial, then you must buy this book. It offers up 75 recipes for taco dishes and accompaniments (including the very best tomatillo avocado salsa I’ve ever crafted). Best yet, the recipes feature ingredients many never think of in a mere taco, with recipes from places from England (lobster and avocado) to New Mexico (chicken with apples and goat cheese) to Mexico (Huevos Divorciados). I get hungry just thinking about it. 

Get it Ripe, Jae Steel (Arsenal Pulp Press)

This vegan cookbook for the 21st century focuses on whole food ingredients (no processed or refined baddies here) and uncomplicated, animal product free recipes. In the mix are nutritional advice (Steel is a registered holistic nutritionist), detox info, tidbits on ethical consumerism and an some very tasty food, even for non-vegans. Her flax maple cookies and green coconut curry have become staples in our house.

The Sneaky Chef, Missy Chase Lapine (Running Press)

If you have kids, you must check out Lapine’s simple strategies for hiding healthy foods in your favorite meals. Did you know you can add cauliflower to mac and cheese and nobody will know? What about white beans in the chocolate chip cookies? Spaghetti with eight different vegetables? Sounds crazy, but take it from a convert, Lapine’s very excellent recipes will please both kids and adults who want to be healthier but don’t want to give up the comfort foods they’ve always loved. 

D.K.’s Sushi Chronicles From Hawai‘i, Dave “D.K.” Kodama with Bonnie Freidman (Ten Speed)

Beloved by lesbian tourists and locals alike, Sansei Seafood Restaurant and Sushi Bar in Hawaii is one of the hottest spots in the U.S. for cutting-edge, Japanese-inspired Pacific Rim cuisine by chef Kodama. Now some of Sansei’s best recipes and techniques are outlined in this mouth-watering new cookbook, including Foi Gras Nigiri, Mango and Crab Salad hand roll with Thai vinaigrette and Asian rock shrimp cake with ginger-lime chile butter. Even better: the convoluted new techniques are actually quite easy to pick up with Kodama’s guides.

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