 First edition | |
| Author | Laurel Robertson, Carol Flinders, Bronwen Godfrey (1976); Laurel Robertson, Carol Flinders, Brian Ruppenthal (1986) |
|---|---|
| Original title | Laurel's Kitchen (1976) |
| Language | English |
| Genre | Vegetarian cuisine |
| Publisher | Nilgiri Press; Ten Speed Press |
Publication date | 1976; 1986 |
| Pages | 511 |
| ISBN | 0-89815-167-8 |
Laurel's Kitchen is a vegetarian cookbook by Laurel Robertson, Carol Flinders, and Bronwen Godfrey. It contributed to the rise of the vegetarian movement of the 1970s.
Laurel's Kitchen had a strong impact on the natural foods movement within the American counterculture. [1] [2] A second edition, The New Laurel's Kitchen, was published in 1986. It had the same subtitle and the same first two authors, and Brian Ruppenthal was the new third author. The book has sold over a million copies. [3]
In 1978, Yoga Journal contained two reviews of Laurel's Kitchen, by different authors. [4] In 1994, the Vegetarian Times , a leading magazine for vegetarians, surveyed the most admired cookbooks among a "panel of cookbook authors, food editors, and chefs." The New Laurel's Kitchen was the "clear winner" for "best cookbook for beginners" (p. 107). [5]
A book by Megan Elias (2008), published by the University of Pennsylvania Press, devoted 9 pages to analyzing the book and its place in American culture, contending that "Laurel's Kitchen was as much a lifestyle guide as it was a cookbook" (p. 153). [2]
A scholarly review stated that Elias "gives the renowned countercultural cookbook Laurel’s Kitchen its proper due in American history.... she sees Laurel Robertson and her comrades Carol Flinders and Bronwyn Godfrey struggling, in an intelligent and heartfelt way, against the manipulations of the market, which devalued nutritious food, meaningful domestic labor, and communal connections" (p. 417). [6]
A scholarly book by Mary Drake McFeely (2001) also spent several pages discussing Laurel's Kitchen, which it described as "the Fannie Farmer of vegetarian cooking" (p. 142). [7]
Several related books have been published by the same groups of authors. These books were based on a similar underlying philosophy, and also included the phrase "Laurel's Kitchen" in the title:
A cookbook or cookery book is a kitchen reference containing recipes.
In Sikhism, a langar is the community kitchen of a gurdwara, which serves meals to all free of charge, regardless of religion, caste, gender, economic status, or ethnicity. People sit on the floor and eat together, and the kitchen is maintained and serviced by Sikh community volunteers who are doing seva. The meals served at a langar are always Satvik (lacto-vegetarian).
Eknath Easwaran was an Indian-born spiritual teacher, author and translator and interpreter of Indian religious texts such as the Bhagavad Gita and the Upanishads.
Moosewood Restaurant is an American natural foods restaurant in Ithaca, New York. While the restaurant included pescetarian dishes among its otherwise vegetarian and vegan offerings in the past, it does not currently serve seafood. In 1978, the original founders sold the restaurant to the staff, who became "The Moosewood Collective." In addition to producing a number of cookbooks, The Moosewood Restaurant won the America's Classics award from the James Beard Foundation in 2000, which recognized it as "one of the most popular regional destinations."
The Moosewood Cookbook (1977) is a vegetarian cookbook by Mollie Katzen that was published by Ten Speed Press. It is a revised version of a 1974 self-published cookbook by members of the Moosewood Restaurant in Ithaca, New York.
Hannah Glasse was an English cookery writer of the 18th century. Her first cookery book, The Art of Cookery Made Plain and Easy, published in 1747, became the best-selling recipe book that century. It was reprinted within its first year of publication, appeared in 20 editions in the 18th century, and continued to be published until well into the 19th century. She later wrote The Servants' Directory (1760) and The Compleat Confectioner, which was probably published in 1760; neither book was as commercially successful as her first.
Cinnamon sugar is a mixture of ground cinnamon and granulated sugar used as a spice to flavor foods such as Belgian waffles, Snickerdoodle cookies, tortillas, coffee cake, French toast, and churros. It is also used to flavor apples, cereals, and other fruits. As McCormick describes cinnamon sugar, "it’s the comforting scent of Sunday morning cinnamon toast and mid-summer’s peach cobbler...the aroma of the holidays, with cinnamon cookies and spice cake."
Desem is both a type of sourdough starter made from whole wheat flour, spelt flour or other flours and water, and the resulting bread.
Orthopathy or natural hygiene (NH) is a set of alternative medical beliefs and practices originating from the Nature Cure movement. Proponents claim that fasting, dieting, and other lifestyle measures are all that is necessary to prevent and treat disease.
Ambrose Heath was an English journalist and food writer. He authored many cookbooks.
The United States Senate Select Committee on Nutrition and Human Needs was a select committee of the United States Senate between 1968 and 1977. It was sometimes referred to as the McGovern committee, after its only chairman, Senator George McGovern of South Dakota.
Carol Lee Flinders is a writer, independent scholar, educator, speaker, and former syndicated columnist. She is best known as one of the three authors of Laurel's Kitchen along with Laurel Robertson and Bronwen Godfrey. She is also the co- author of The Making of a Teacher with Tim Flinders.
Salma Hage is a Lebanese author and cook. She is the author of the bestselling cookbook The Lebanese Kitchen. Her second book The Middle Eastern Vegetarian Cookbook won her the James Beard Award in the Vegetable Cooking category.
Ten Talents is a vegetarian and vegan cookbook originally published in 1968 by Rosalie Hurd and Frank J. Hurd. At the time, it was one of the few resources for vegetarian and vegan cooks. The cookbook promotes Christian vegetarianism and a Bible-based diet, in keeping with teachings of the Seventh-day Adventist Church. By 1991, the 750-recipe cookbook was entering its 44th printing and had sold more than 250,000 copies. An expanded edition with more than 1,000 recipes was issued in 2012.
The Farm Vegetarian Cookbook is a vegan cookbook by Louise Hagler, first published in 1975. It was influential in introducing Americans to tofu, included recipes for making and using tempeh and other soy foods, and became a staple in vegetarian kitchens.
Vegetable Cookery: With an Introduction, Recommending Abstinence from Animal Food and Intoxicating Liquors is the first vegetarian cookbook, authored anonymously by Martha Brotherton (1783–1861) of Salford. It was first published as A New System of Vegetable Cookery in periodical form in 1812. A second book edition appeared in 1821 and a third was published by Horatio Phillips of London in 1829 under its best known title Vegetable Cookery.
Jean D. Hewitt (1925–1997) was an English-American food writer and home economist known for her advocacy of natural foods.
Sarah Brown is an English food writer and television cook. She presented the first vegetarian cookery show on British television.
Lenna Frances Cooper was an American dietitian and co-founder of the Academy of Nutrition and Dietetics. She has been called “a pioneer in vegetarian nutrition and dietetics.”
The Virginia House-Wife is an 1824 housekeeping manual and cookbook by Mary Randolph. In addition to recipes it gave instructions for making soap, starch, blacking and cologne.
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