From the Curriculum Director
Even though we include a few cookbooks in our curriculum, there are plenty of excellent ones available that we simply have no room to use. In the past few weeks, we've gotten to know three that are particularly impressive. Since we're in the midst of the holiday season, we recommend all of these beautifully designed cookbooks as being quite “giftable.”
CCNH graduate Mark Reinfeld, along with Bo Rinaldi — both talented and experienced natural food chefs — founded The Blossoming Lotus Restaurant in Kauai, Hawaii. Their mission has been to promote harmony and world peace through superb vegan dishes that bring together the foods from many cultures. In Vegan World Fusion Cuisine, they share their talents with those of us who cannot personally sample the delights from their kitchen.
Rebecca Katz, a graduate of Annemarie Colbin's Natural Gourmet Cookery School, was a professional chef at the time her father was diagnosed with cancer. Her experience in helping him was also her first step toward writing One Bite at a Time. Katz is currently the senior chef at the Commonweal Cancer Help Program.
Fresh Choices, by David Joachim and Rochelle Davis, promotes the use of organically raised foods while educating us about the best options to choose if organic foods are not available. In addition to this type of information, the recipes — which, after all, are the heart of a cookbook — are excellent.
For more information on these courses, contact your faculty advisor.
Krista Leamon
Joachim, D., & Davis, R. (2004). Fresh Choices. Emmaus, PA: Rodale Books.
Katz, R. (2004). One Bite at a Time. Berkeley: Celestial Arts Publishing.
Reinfeld, M., & Rinaldi, B. (2004). Vegan World Fusion Cuisine. Kapaa, HI: Thousand Petals Publishing.
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