The Hippy Gourmets Quick and Simple Cookbook for Healthy Eating or Schotts Food Drink Miscellany

The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating

Author: Bruce Brennan

Bruce Brennan, the host of the hit PBS show The Hippy Gourmet, travels the globe sampling healthy, native cuisines. From creamy hot Quinoa Cereal grown in the high Andes to a robust Salad Olivier from the Ukraine, he celebrates the joy of using local, freshly grown, and organic ingredients. Now in a cookbook packed with over 150 recipes, Bruce shows you how you can make these easy, delicious dishes in your own home. His vegan, vegetarian, and pescatarian meals will transform your eating experience-and change the world for the better, one meal at a time. Don't miss:

*AMAZING BREAKFASTS-Enjoy Blueberry Pecan Pancakes that will make you flip!
*SIMPLE SOUPS-When it's too hot to turn on the stove, taste Cold Cucumber Soup and spend the rest of the day skinny-dipping.
*BEANS, GLORIOUS BEANS-Try Brazilian-style Black Beans that do a samba on your tongue.
*MAGICAL TOFU-Sample "Wild" Rice and Steamed Veggies that combine the silky goodness of tofu with spicy ginger and garlic.
*SOLAR PIZZA-Prepare everyone's favorite meal and, if the mood strikes, bake it in your own homemade solar oven. (It really works!)
*MAMA MIA! PASTA LOVERS-Indulge in pasta with rich and cheesy vegetarian "meat" balls that make everyone happy, including the cows.
*SEASIDE FAVORITES-Cook up Spinach and Mushroom Sole, a classic rolled fish recipe that totally rocks!
*SHARE-THE-LOVE DESSERTS-Make Mocha Mousse, a dark and powerful end to your meal that tastes as soft and light as a cloud.
*PLUS MARINADES, SALADS, SANDWICHES, SIDE DISHES, AND MORE!

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Schott's Food & Drink Miscellany

Author: Ben Schott

From the author of the international bestseller Schott's Original Miscellany, the new collection of vital irrelevance and uncommon knowledge from the worlds of food and drink. The eponymous foods, famous last meals, and perfect martini proportions revealed in the bestselling Schott's Original Miscellany were only the tip of the iceberg: Schott's Food and Drink Miscellany is a snapper-up of unconsidered trifles from the culinary world. From food history to cooking terms, cocktail recipes to dining etiquette, grace before meals to after-dinner toasts-this olla podrida offers everything for the wine drinker, gastronome, and glutton. Ben Schott's brilliant juxtaposition of delectable tidbits makes this new miscellany so hard to put down, it may even make you late for dinner.

The New York Times - William Grimes

Like its predecessor, Schott's Original Miscellany, the book is pointedly pointless, intentionally aimless and endlessly entertaining … The information age spews forth a tidal wave of facts every day. Mr. Schott has made it his mission to ensure that nothing unimportant gets lost.

Publishers Weekly

By now, readers may have finally gotten around to reading every last drop of trivia in last year's oddball bestseller (here and in the U.K.), Schott's Original Miscellany. Just in time, the London "miscellanist" returns, bestowing upon hungry readers every random thing they've ever wondered about the culinary arts and then some. It's just as addictive and enlightening as the first book, as Schott uses his signature objectivity to relay such obscure facts as "The Romans developed a taste for the edible dormouse (Myoxus glis), which they fattened in special cages (gliraria) before stuffing and roasting." Servants' wages, rates of digestion, blessings for wine and bread, dining times for monks, cognac nomenclature, Laotian cooking measures, ways to ask for the bill in 22 languages, microbial count in raw meat, Latin names for herbs-Schott addresses all these subjects and more, hopping between completely useless (though always fascinating) information and eminently practical tidbits. The "Some slang for drunkenness" entry (which lists, among other terms, "got a crumb in his beard," "wankered" and "sniffed the barmaid's apron") makes the book a wise choice for placement on the coffee table, while the "Measuring spaghetti" diagram suggests it is an indispensable kitchen reference. (Aug. 23) Forecast: Schott's quirky book will take off, bolstered by a radio satellite tour and ads in the Wall Street Journal and the New Yorker. Copyright 2004 Reed Business Information.

Library Journal

are smash successes, having sold more than two million copies worldwide. His idiosyncratic interests, odd discoveries, and subjective selections have endeared these distinctive reference books to many readers. Original Miscellany included such items as a table of international washing symbols, the International Astronomical Union's system of nomenclature for planets and satellites, and a set of descriptions and examples of the various cloud types. When compiling his first collection, Schott didn't believe it would have practical reference value. But he found to his surprise that his listing of wine bottle nomenclature was being consulted by journalists for reference. Copyright 2006 Reed Business Information.