Thursday, January 15, 2009

Flavors of Korea or Ogilvies Book for a Cook

Flavors of Korea: Delicious Vegetarian Cuisine

Author: Young Sook Ramsay

Korean food is flavorful, from soothingly mild to piquantly pleasing, and a delight to the eye as well. Now you can enjoy traditional Korean favorites that have been handed down through generations r of talented family cooks and adapted to be low-fat and vegetarian.

Library Journal

Although interest in Korean food is growing, most Americans know little about the cuisine. The authors offer a broad selection of vegetarian, often vegan, Korean recipes, almost all of them simple and easy. Garlic, sesame oil or seeds, and red chili peppers are essential ingredients in Korean cooking, but the recipes are not necessarily always on the spicy side. You won't find Korean barbecue or traditional bibimbap (the classic rice-and-beef dish) here, but Flavors of Korea is recommended for most larger collections.



Book review: The Taoist Soul Body or John Barleycorn

Ogilvies Book for a Cook: Old Recipes from Canada

Author: The Ogilvie Flour Mills Co Ltd

A quote from Ogilvies Book For a Cook (originally published in 1905) holds true today: "Bad bread can be made from good flour, just as bad flour can be made from good wheat; but good bread cannot be made from bad flour, or good flour from bad wheat."



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