When I was asked if I'd like to participate in a virtual book tour for Beth Barnett's Rabbit Food Cookbook, of course I said yes. Although I don't consider myself a rabbit, I do have a cookbook collection that requires frequent feeding, and seems to multiply like rabbits. In exchange for my review, I got another cookbook to add to my collection, and a deadline of today, which is good, because although I'm mildly addicted to acquiring cookbooks, I'm not particularly compelled to use them. If you know what I mean. If you've been following the tour, you probably already know all about the cookbook and wish you could have one, too. Well, maybe you can, if you live in the U.S. or Canada. After reading the review, leave a comment mentioning what most attracts you to the book, or just leave a comment about anything, if you prefer. On Friday, Nov. 4, I'll randomly select a cookbook winner from all the commentators, and it may be you! Be sure your comment links back to an email address where you can be reached.
The book's handy size (5-1/2 by 7-1/2) and spiral binding, make it a pleasure to use, and the winsome illustrations add to the fun, but there's serious information inside the 223 page volume. Barnett provides excellent background information on why choosing a plant-based diet may be optimal for both us, and the planet. From The Food Supply in Perspective, to Health and Nutrition Considerations, to The Industrialization of Food in America, she's got it covered. There's even a section on how to prepare and maintain a garden, as well as instructions for making shopping and produce bags. Add Ingredient Tips, Essential Equipment and Measurements, and you've got plenty of useful advice to help you make the most of the recipes. Most of the recipes seem like the kind of tasty, everyday dishes that can be whipped up pretty easily without a lot of time or exotic ingredients. You'll find recipes for every meal — Waffles, Crumbly Coffee Cake, Crunchy Broccoli Salad, Balsamic Veggies and Potatoes, Seitan Walnut Quinoa, Tofu Knishes, Pasta With White Beans
and Special Chocolate Cake — to name just a few of the 90 choices.
I chose to taste test Curry Tofu & Peas, because I happened to have all the ingredients on hand, and because
another reviewer beat me to making Chickpea Masala. I added the optional coconut milk but was sorry — the flavors were more intense before I added it, and it didn't seem to add anything to the dish. I'd definitely leave it out next time. I added the cashews, too, but left them whole.
If you've somehow missed the rest of the tour, you can catch up here:
October 30—Today
Full disclosure: A review copy of Rabbit Food Cookbook was provided to me free of charge by Sasquatch Books, Seattle. I was not paid to write a review, nor was I threatened with bodily harm if I didn't write one. 
When I was asked if I'd like to participate in a virtual book tour for Beth Barnett's Rabbit Food Cookbook, of course I said yes. Although I don't consider myself a rabbit, I do have a cookbook collection that requires frequent feeding, and seems to multiply like rabbits. In exchange for my review, I got another cookbook to add to my collection, and a deadline of today, which is good, because although I'm mildly addicted to acquiring cookbooks, I'm not particularly compelled to use them. If you know what I mean. If you've been following the tour, you probably already know all about the cookbook and wish you could have one, too. Well, maybe you can, if you live in the U.S. or Canada. After reading the review, leave a comment mentioning what most attracts you to the book, or just leave a comment about anything, if you prefer. On Friday, Nov. 4, I'll randomly select a cookbook winner from all the commentators, and it may be you! Be sure your comment links back to an email address where you can be reached.
The book's handy size (5-1/2 by 7-1/2) and spiral binding, make it a pleasure to use, and the winsome illustrations add to the fun, but there's serious information inside the 223 page volume. Barnett provides excellent background information on why choosing a plant-based diet may be optimal for both us, and the planet. From The Food Supply in Perspective, to Health and Nutrition Considerations, to The Industrialization of Food in America, she's got it covered. There's even a section on how to prepare and maintain a garden, as well as instructions for making shopping and produce bags. Add Ingredient Tips, Essential Equipment and Measurements, and you've got plenty of useful advice to help you make the most of the recipes. Most of the recipes seem like the kind of tasty, everyday dishes that can be whipped up pretty easily without a lot of time or exotic ingredients. You'll find recipes for every meal — Waffles, Crumbly Coffee Cake, Crunchy Broccoli Salad, Balsamic Veggies and Potatoes, Seitan Walnut Quinoa, Tofu Knishes, Pasta With White Beans and Special Chocolate Cake — to name just a few of the 90 choices.
I chose to taste test Curry Tofu & Peas, because I happened to have all the ingredients on hand, and because another reviewer beat me to making Chickpea Masala. I added the optional coconut milk but was sorry — the flavors were more intense before I added it, and it didn't seem to add anything to the dish. I'd definitely leave it out next time. I added the cashews, too, but left them whole.
If you've somehow missed the rest of the tour, you can catch up here:
Full disclosure: A review copy of Rabbit Food Cookbook was provided to me free of charge by Sasquatch Books, Seattle. I was not paid to write a review, nor was I threatened with bodily harm if I didn't write one.