- Series: World Community Cookbook
- Paperback: 368 pages
- Publisher: Herald Press; 2nd Expanded Edition edition (September 1, 2009)
- Language: English
- ISBN-10: 0836194942
- ISBN-13: 978-0836194944
- Product Dimensions: 6 x 1 x 8.8 inches
- Shipping Weight: 1.2 pounds
- Average Customer Review: 118 customer reviews
- Amazon Best Sellers Rank: #771,037 in Books (See Top 100 in Books)
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Simply in Season Expanded Edition (World Community Cookbook) 2nd Expanded Edition Edition
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A gorgeous full-color cookbook with pages you ll be turning slowly, reading and absorbing as you go. . . . This cookbook makes an occasion out of the season itself. . . In many ways, this cookbook is also a theology of food. It reminds us with every page the meaning and place of food in our lives.
--Farmers Independent Weekly
An essential kitchen companion for all of us who love to get our food from our own backyard, local CSA or farmers market--and always need new ideas. This is a book I will turn to over and over again. They've put the recipes in the most organized, easy-to-use cookbook I've seen.
--Catherine Walthers, author of Raising the Salad Bar and Greens, Glorious Greens
I love this cookbook. It not only contains a diverse variety of recipes, but it is chock-full of information about using fresh, local, and seasonal foods. Highly recommended!
--B. Smith, lifestyle expert, cookbook author and entrepreneur
About the Author
Mary Beth Lind is a registered dietitian and nutritional consultant. She and her husband, Lester, are market gardeners in West Virginia: they grow enough fruits and vegetables for their own year-round needs as well as surplus to sell at local farmers' markets. They are also the founders of Mountain Retreat, a Christian retreat center that has as its mission
discovering the connection between the spiritual and the organic sources of life.
Mary Beth, a member of Philippi Mennonite Church, grew up eating local seasonal foods in the mountains of West Virginia. Her mother loved gardening and her father, a country doctor, was occasionally paid in produce. Mary Beth graduated from Eastern Mennonite University, Harrisonburg, Virginia, with a degree in home economics, and from Oregon State University with a degree in foods and nutrition. She returned to EMU briefly to teach nutrition.
Mary Beth wrote the foreword for the 25-year anniversary edition of More-with-Less Cookbook. With her sister, Sarah E. Myers, she has also written Recipes from the Old Mill: Baking with Whole Grains.
Food is a part of my spirituality, Mary Beth says.
My garden and kitchen are the places where I am most aware of God's mysterious presence, as well as the places where I flesh out my beliefs and values. For me there is a connection between what I eat and how I pray.
Cathleen Hockman-Wert has served as editor for Mennonite Women USA since 1997. In that role, she founded Timbrel, a magazine by Mennonite women in Canada and the United States. She previously served as assistant editor of Gospel Herald, a weekly magazine of the Mennonite Church.
An Oregon native, Cathleen graduated from Goshen College in Indiana and later earned a master's degree in journalism from the University of Oregon. She is a member of Corvallis Mennonite Fellowship and an avid farmers' market shopper.
When I was young, my mother worked fulltime yet always kept us stocked with homemade bread from MCC's first cookbook, More-with-Less. But my journey with local food entered a new level in the 1990s as my husband Dave and I began learning more about environmental issues, Cathleen says.
We were discovering the many ways in which our lifestyle choices choices which we are privileged to have as middle-class North Americans affect God's creation and other people.
We gradually became more and more committed to seeking out local, sustainably grown foods. Sometimes this has meant paying more; making that adjustment, for two people ingrained with the frugality ethic, hasn't always been easy. Sometimes we chant a little mantra: 'Cheaper is not always better.' But by now, buying local foods is all joy.
Top customer reviews
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I got this book because I need to learn simple, tasty ways to prepare vegetables for my family. We have multiple food allergies, so because this book relies heavily on dairy for flavor and texture (with some sesame and several fish recipes thrown in), many recipes are totally useless for me (even though I consider myself pretty good at making substitutions). This does not count against the book. Its audience is NOT the food allergic community, after all, but I thought I would mention it in case anyone considering the book was looking for more vegetable-oriented dishes.
Overall, this book is still useful and well-organized.
The day after I cook a recipe from this book, my husband takes leftovers to lunch for work, and he constantly gets coworkers coming into the lunch room to check out what smells so good. We always joke that it is free sample hour because they always try a bite and ask for the recipe.
Most of all I love that recipes are both healthy and simple - I always know what the ingredients are and I usually have everything I need for the recipes anyway.
You can look up recipes by season and type of vegetable used. There is also a great produce guide that tells you how to pick good produce and how to store it. Even though there are no pictures, I have never thought I needed one with this particular book.
As to the actual content, I love the color-coded sections by season, and the fruit and vegetable guide at the beginning. When I don't actually want to follow a "real recipe" it tells me what parts of the veggie I can eat (helpful if you buy from a CSA and truly receive whole and unfamiliar veggies) and basic preparation options. I tend to use recipes as guides, so I often feel I need to add extra seasonings, etc. Some things may be a bit bland if you followed the recipes exactly.