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Local Bounty: Vegan Seasonal Recipes Paperback – September 15, 2008

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Editorial Reviews

About the Author

Devra Gartenstein has been in the food business for more than twenty years. The recipes in Local Bounty are the result of her culinary adventures creating meals with the seasonal produce as a vendor at farmer's markets. She passionately believes that by eating locally and seasonally, you enjoy not only a healthier body but a healthier planet.

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Product Details

  • Paperback: 192 pages
  • Publisher: Book Publishing Company (TN) (September 15, 2008)
  • Language: English
  • ISBN-10: 1570672199
  • ISBN-13: 978-1570672194
  • Product Dimensions: 9.2 x 7.8 x 0.5 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #1,304,704 in Books (See Top 100 in Books)

More About the Author

I am the spawn of a marriage between a rabbi and an atheist, and grew up around heated discussions about what to eat. After a bit of graduate work in philosophy, I found that I was virtually unemployable and started a food business. As an entrepreneur, I've found the freedom to experiment with practical solutions to big questions, with varying degrees of financial success. I've published a couple of cookbooks and found that food is a fertile medium for learning worlds about history, culture and down to earth pleasures. My latest book, "Cavemen, Monks and Slow Food: A History of Eating Well", provides a long range perspective on our relationship with food, from our earliest origins to the modern sustainable food movement.

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24 of 25 people found the following review helpful By Alisa Marie Fleming on November 22, 2008
Format: Paperback
If you are seeking a complete cookbook to cooking vegan, then you may want to add another to your collection, but if you are seeking easy yet imaginative recipes that will help you add more seasonal produce to your diet, then you have hit the mark.

The author begins with a good primer, which includes an introduction to the various vegetable "families," solid explanations of various cooking techniques (at last, I understand braising!), and a quick chart on basic seasonings to use (combinations of spices, herbs, and basic pantry items) to create certain ethnic flavors. The latter may have been brief, but I had never seen this in a cookbook prior, and plan to reference it in the future.

The chapters/sections are of course broken down by season, each with a brief one-page intro that lists out the correlating in-season items. Always a useful thing to have on hand! The recipes are refreshingly simple: not too many ingredients, brief yet thorough instructions, just one recipe per page with room for notes, and good sized print for those of us who are visually impaired.

Keep in mind; this cookbook is really about vegetables and fruits, so it isn't filled with grain and pasta dishes, tofu, or meat substitutes. As someone who cares more about adding more of the green and fibrous stuff to my daily regimen than following a particular diet (beyond dairy-free of course!), this was a refreshing change from your average vegan or vegetarian cookbook. I also liked that just a handful of recipes used soy.

Local Bounty has soups, sauces, salads, and hearty "sides" aplenty. For an extra treat, there are some sweet recipes that randomly appear as bonuses throughout the book.
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9 of 9 people found the following review helpful By Diane Hoffmaster on May 20, 2010
Format: Paperback
This book is designed in a rather unique way, not by type of produce but by season. The introductory chapters include a brief tour of the vegetable kingdom and common cooking techniques and spices used in preparing these vegan recipes. The author has a wonderful page titled: Simplicity. She stresses that cooking from scratch is not as difficult as the packaged food industry wants us to believe. It really doesn't take long to chop up some vegetables and add seasonings. By omitting the heavy flavors and textures of milk, cheese, and butter the flavors of the produce and spices can really stand out and what better way to show off your garden's bounty than a simple, vegan recipe!

Each Season's chapter has a brief introduction which includes lists of which produce would be found early, mid and late season. The author uses produce that is found in most temperate regions so even though my early spring starts in late February here in Georgia and my sister's in May up in Vermont we can both find snow peas growing in early spring.

The recipes include side dishes like Summer Squash with Basil, soups such as Vegetable Barley, deserts like Mixed Berry Compote, and even a wonderful Roasted Garlic and Herb Sauce. I have a few head of garlic in my garden and can't wait to try that last recipe once a harvest it!

Overall, I highly recomend this cookbook to help spotlight the seasonal produce found in your region. Eating locally is a great way to reduce our environmental impact on this planet and vegan recipes really highlight the flavors and textures of the produce.

Disclaimer: I was provided with one copy of this book in order to write my review. All opinions expressed here are mine and mine alone.
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12 of 15 people found the following review helpful By California Vegan on October 3, 2008
Format: Paperback Verified Purchase
I have her first book Accidental Vegan. I am always shocked that few vegan have heard of it. This current book is better. Think of Alice Water from Chez Pannisse if she had been a vegan. This book teaches you what to do with seasonal produce. I feel much more confident. I like the fact that most of the recipes are low fat or can be made low fat easily.
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2 of 2 people found the following review helpful By Carol Rose on March 18, 2014
Format: Paperback Verified Purchase
You just have to read her words in Simplicity, after the Introduction. It is the essence of her message that we can strive for in cooking vegetables, that are themselves the stars of the dish, not the elaborate or time consuming effort to change them into something else.

It reminds me of the early days of Weight Watchers to make a dish like oatmeal. It took about 25 minutes, a host of ingredients, stirring over the stove, off the stove, etc. I felt like a crazed woman trying to recreate oatmeal, which I was.

For me it's about honoring the vegetable, enhancing it with a light touch, enjoying the small effort, and being grateful to Nature for bringing this bounty from Terra for my health and pleasure.

This small recipe book does that for me.
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