Hippie Kitchen: A Measurefree Vegetarian Cookbook (Measurefree Cookbook Trilogy) - Tapa blanda

Hippie Kitchen’s easy, affordable vegetarian recipes leave the one-half-cup-chopped routine behind. “We’d probably cook more,” says author and food historian Jean Johnson, “if it wasn’t a paint-by-numbers exercise. And why should the elite cooking authorities get to have all the fun? This is simple everyday food. The same delicious food women around the world have been making for centuries—food that’s light years beyond brown rice.” Hippie Kitchen also offers an ultrafast technique that Johnson calls “flash cooking.” The book’s ultimate goal is to help everyday cooks save 25% to 50% on their food bills simply by doing their own slicing and dicing. “This is a way to enrich our lives even as we tighten our belts during this economic slowdown,” says Johnson. “And flash cooking gets beautiful seasonal vegetables to the center of our plates pronto.” Laced with rock & roll lyrics, Hippie Kitchen: A Measurefree Vegetarian Cookbook is the second title in Johnson’s measurefree cookbook trilogy. The first book, Cooking Beyond Measure: How to Eat Well without Formal Recipes came out in 2008.

Jean Johnson is a food historian who grows a four-season organic garden. She inherited her kitchen touch from her mother and latched onto the health food movement when she came of age in 1966. Johnson also spent 10 years teaching school within the Hopi and Navajo reservations, an experience that combined with world travel, fueled her interest in multi-cultural cuisine.