This week’s “A Cookbook I Wanna Eat” was submitted by PLGCSA member Amy Plattsmier.

I’d like to believe it’s because it was a gift from my one-eyed, then nanogenarian, deep Southern, dearly departed step-grandmother-in-law that I have a soft spot for Louise Pickford’s The Inspired Vegetarian… but I’m afraid it’s mainly the compliments. “Who brought THIS?” the parents rave at the winter fair potluck when they take a bite of Moroccan Vegetable Stew with Roasted Buckwheat. “Wow- you actually MADE these?” the garden partygoers exclaim in disbelief when the cheesy lemony nutty spinach and pastry goodness of those Stuffed Filo Triangles passes their lips. “Are you a gourmet or what?” the Passover seder guests graciously comment when they see the Layered Vegetable Terrine in its perfectly striped rectangle of green pea, carrot, and potato laid out like a banner from some exotic land on their salad plates.

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Well, not exactly a cookbook, but a well-designed blog with really nice photography. This blogger posts recipes from her cookbook collection, friends or of her own invention. She has a focus on natural, whole foods and ingredients—vegetarian recipes that are good for you and for the planet. Read the rest of this entry »

Do you ever pretend you discover you are somehow related to someone famous?  No, well I do.  I like to pretend that someone is Lidia Matticchio Bastianich and that when she finds out she is my geat aunt she invites me over to her house.   Now, I’ve watched her show A LOT and I love her kitchen.  She actually has rotisserie indoors.  In my admittedly weird fantasy, I would bring her my CSA loot and she would whip something wonderful up while I sat at the island drinking wine and sampling whatever she put in front of me. Read the rest of this entry »

A friend gave me this book, Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh. As a foodie, he happend to have two copies and really loves this book. More than just a cookbook with recipes, it bridges the gap between connecting culture with cooking. Having grown up in a Korean household and eating Korean foods every day, a strong connection to food as culture is very important to me.

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