Gaia’s kitchen

Gaia’s kitchen – Julia Ponsonby

Julia Ponsonby collates a recipe collection that brings together the best dishes created at the renowned Schumacher College. The cuisine at the college calls upon global traditions of vegetarian cooking and includes insights into the ecological impact of food production. Gaia’s Kitchen offers a repertoire of soups, main courses, salads, desserts, breads, cakes, and biscuits. These recipes are suitable for family cooking and for large parties making it invaluable for schools, communities and anyone who wants to prepare a vegetarian banquet for up to 40 people.

The cuisine at the College calls upon the best of Mediterranean, Californian, Indian, and Mexican vegetarian cooking. It celebrates old favourites rich in cheese and eggs, and offers a variety of tempting new vegan dishes using ingredients such as pulses, tofu and tempeh. The ecological dimension of food production is discussed, together with issues concerning nutrition and special diets.

Gaia’s Kitchen offers a full repertoire of soups, main courses, salads, desserts, breads, cakes and biscuits. Alongside family-size quantities, the book includes communitysize quantities, making it invaluable for teaching centres, communities and anyone who wants to prepare a vegetarian banquet for thirty or forty friends.