Cooking by the Seasons: Simple Vegetarian Feasts (Paperback)

~ Karri Ann Allrich (Author) "It is time of rebirth, the spring equinox, when the dark (feminine) is in balance with the light (masculine)..." (more)
Key Phrases: tablespoons extravirgin olive oil, seasoning adjustments, tablespoon extravirgin olive oil, Basic Fresh Marinara Sauce, Festival Menus, Raspberry Vinaigrette (more...)

Editorial Reviews

Review

"If you're looking for something deliciously flavourful to add to your cooking repertoire, pick this up." -- Spiral Nature, Book Reviews, July 2003

Product Description

Celebrate the Earth's bounty and connect with the seasons in a natural and delicious way with Cooking By the Seasons. This memorable cookbook presents delectable, easy-to-prepare recipes for the four seasons, festival menus for each of the Sabbats, Goddess lore, even guidelines for setting up a well-stocked vegetarian pantry. Each seasonal section includes tasty recipes for appetizers, soups, everyday feasts, sides, salads, and desserts.

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Product Details

• Paperback: 224 pages
• Publisher: Llewellyn Publications; Ill edition (July 1, 2003)
• Language: English
• ISBN-10: 0738703230
• ISBN-13: 978-0738703237
• Product Dimensions: 8.9 x 7.5 x 0.7 inches
• Shipping Weight: 12 ounces
• Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #362,300 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

21 of 21 people found the following review helpful:

5.0 out of 5 stars First Rate!!!, July 18, 2003

By	Jennifer A. Wickes "Food Writer" - See all my reviews (VINE VOICE)

...Karri Ann Allrich has updated this book, and has changed the name to "Cooking By The Seasons". I decided, after owning this original cookbook for 2 years, and after seeing the revised version, that I would write a revised update of my book review, to remind people of what a great cookbook that exists out there!

This cookbook is divided into seasons. When I first became interested in eating with the seasons, I found this book to be an excellent advantage to actually offer menus for each season. Within each season, is a section for appetizers, main dishes, beverages and desserts. There are also sample menus for gatherings.

Despite the fact, I am not a vegetarian, I have enjoyed the recipes from this book as part of a more healthy approach to eating. Also, some of the main dishes can be utilized as a side dish for a meat-eater, or you can add meat to most of those dishes. All the dishes are easy to prepare, and the ingredients are easily found in any grocery store.

This cookbook does contain a goddess twist. There are Celtic festivals to celebrate and ways to honor a certain goddess with that dish. Even if you are not a Pagan, this book is exciting because the Pagans are known for living at one with the Earth. So, who better to find out what's in seasons and what meals to eat during that season, than a Pagan!

Examples of some of the delicious dishes you too can enjoy from this book are: Curried Stuffed Eggs, Golden Potato Soup, Roasted Vegetable Lasagna, Summer Garden Couscous, Southwestern Polenta and Garden Gazpacho.

This cookbook was so good, that I also recommend another one of her cookbooks "Cooking by Moonlight, 13 Menus for 13 Moons".

Check out this book today!

15 of 15 people found the following review helpful:

4.0 out of 5 stars Proof food can be much more than stuff you eat to stay alive, January 25, 2004

By	Psyche (spiralnature.com) - See all my reviews

I was thrilled to receive Cooking by the Seasons as I'd enjoyed her previous cookbook Cooking By Moonlight. This aimed more specifically at vegetarians and vegans, a large and growing market. Delicious food non-vegetarians will enjoy as well. As with Allrich's previous work, she writes from a Goddess-centric point of view, while briefly incorporating hints of the God and masculine energies, this work is mostly aimed at women in general.

Divided into four main sections by season, spring, summer, autumn, and winter, each contains a short description of associated colours, elements, brief bits of Goddess lore and so on, as well as menu suggestions for the festivals or sabbats.

Allrich sensibly recommends eating in tune with the seasons to align oneself closer to nature and the Goddess, eating fruits and vegetables as they're harvested. Many recipes for light fresh greens in the summer, warm simmering soups for the winter. Too often you hear about neo-pagan festivals and such with no actual connection to the changing of the seasons and alignment with Nature; for example, harvest festivals sans the harvesting, etc. This becomes symbolic at best, and at worst supremely naive. Allrich reminds us to "eat in season" to maintain that connection to the Earth and Her bounty.

She includes recipes for flavoured wines, appetizers, soups, main course, salads and desserts for each season with appropriate produce, with a section for notes and additions. Also contains three appendices: resources list to search out ingredients and natural products, as well as a detailed list of cooking terms from US to UK, additionally there is also a measurements conversion chart. Category index, and alphabetical recipe index.

As mentioned in a previous review, I'm no gourmet chef, however, when reviewing a cookbook, it makes sense to give the recipes a go. So I had a go at making the Baked Eggplant with Goat Cheese (page 74), as I love eggplant though rarely know what to do with it. It turned out fantastic, absolutely divine. I even managed to find something my notoriously picky husband (a non-vegetarian) loved, the Bread Crumb Pasta For Two (page 121). The recipes were easy to follow, making me almost feel like a chef on surveying and enjoying the finished product.

I'm gradually learning that food can be much more than stuff you eat to stay alive - it can also be a delicious life affirming experience to be sensually induced and indulge in. Kerri Ann Allrich's cookbooks have contributed to a large part of that. If you're looking for something deliciously flavourful to add to your cooking repertoire, pick this up.

13 of 13 people found the following review helpful:

4.0 out of 5 stars Magical Seasonal Cooking, September 11, 2004

By	Jolene Barber "nepenthesea" (Colorado City, Texas United States) - See all my reviews (REAL NAME)

I have this book, and 'Cooking By Moonlight', as well. They are both great books. The recipes in this book are SO GOOD, and the ones I haven't tried yet look good, too. They are not necessarily quick recipes, but everyone I have made has been worth the time it took. I am slow when I cook, so to a more experienced cook, they probably won't seem that long. Karri Ann's recipes are flavorful, and some are even "exotic" or "gourmet", but not so much that I have to go out of my way to find the ingredients, which I appreciate, living in the middle of nowhere.

Some of my favorites are: sundried tomato focaccia, lemon risotto with baby peas, rosemary focaccia, and dense lemon cake in chocolate-cognac sauce. The focaccia is to die for, in my opinion. It was one of the first breads I ever made, besides bread-machine recipes, and it's not too hard to make. The focaccia recipes all have variations in which you can mix it with the bread machine, should you wish. I personally love to add a little extra "energy" by mixing it by hand.

Probably because I live in a region that doesn't really have "seasons", I have enjoyed this cook book. I feel much more in touch with Autumn, when having a winter squash or pumpkin dish, even if it is 80 degrees outside! Very nice work. I hope she keeps writing cook books.