This is the much sought after original edition-- THE most useful reference for the whole foods kitchen! Contains recipes not found in later editions.

Welcome to Laurel's Kitchen . . . a sun-splashed room of wood and wicker, copper and crockery, bright colors and curling houseplants, with the fragrance of baking bread and a soft sift of flour on the big oak table. Open the cupboards to bins of wheat, rye, and soy flour, ready for scooping, and to jars of beans, seeds, dried fruits, chopped nuts, all neatly labeled. In the cooler, wheels of cheese, homemade yogurt, milk, and fresh fruits and vegetables . . .
Laurel Robertson, Carol Flinders, and Bron Godfrey have found that a wholesome meal artfully prepared, lovingly served, leisurely eaten amid talk and laughter unites the home. In this nurturing a woman plays a part equal to any other the world offers her.
Why vegetarian cookery? Because it yields zestful meals, high in nutrition, modest in cost, and mindful of the sanctity of life and of the food needs of the whole planet. The spirit is refreshed when pure food comes into the hands of the cook and is brought from earth to table without commercial processing. To this end, the authors discuss cooperative purchasing with neighbors, home preparation of staples, family gardening, the use of whole foods such as grains and legumes, and the delights of making your own bread, pasta, and hearty soups. Cooking can become, once again, a self-reliant, creative, and harmonious act.

Laurel's Kitchen has been a shared endeavor. Besides Laurel, Carol, and Bron, twenty-five others, close friends with a similar spiritual commitment, have contributed to testing and perfecting these recipes in a unique experiment in interfamily cooperation. Many others doctors from Laurel's circle as well as nutritionists from the nearby University of California have added their expertise to make Laurel's Kitchen not just a cookbook but a reliable handbook for vegetarian nutrition. Laurel and her friends have raised their families for years on these recipes and ideas, long before this book was even dreamed of.

LAUREL ROBERTSON is Pennsylvania Dutch out of Southern California, where she learned the art of cooking from her mother and grandmother. At the University of California in Berkeley, she studied American history and art. She has compiled the recipes for this book, and the illustrations are hers.

CAROL FLINDERS is from the Pacific Northwest. She went to Stanford University and then to the University of California, Berkeley, where she lectures on comparative literature. In her account of how she and her friends made the transition to vegetarian cookery, she expresses the ideal of intentional living that "gives the gift of life."

BRONWEN GODFREY, who was raised in the Rockies, has been a vegetarian since her teens. An R.N. with experience in coronary care and family practice nursing, she has had a long-standing interest in nutrition. Her home is in rural Marin county, just north of San Francisco. For this book she made an extensive review of the latest biomedical literature and wrote the section on nutrition in consultation with experts at the University of California.

Based on ten years of shared experience, Laurel's Kitchen contains: the authors' "Four Food Groups for a Meatless Diet," a new approach to meal planning Over 400 carefully tested recipes, menus, and ideas for soups, breads, sprouts, yogurt, spreads, sauces, crepes and blintzes, heartier-dishes, breakfast grains, desserts . . . A thorough, understandable, up-to-date guide to nutrition for a meatless diet A sound method for losing weight on whole foods Nutrient tables for over 600 natural foods and recipes, including many not commonly listed.

Try: Basic Whole-Grain Bread, Sour Corn-Rye Bread, Wheat Berry Dinner Rolls, High Protein Granola, Navy Bean & Cashew Salad, Whole Beet Borscht, Broccoli Spears with Yeast Butter, Simple Stuffed Eggplant, Green Potatoes for Six, Amma's Buttermilk Curry, Tomato Ginger Sauce, Stuffed Chard Leaves, Vegetable Enchiladas, Lentil Nut Loaf, Carrot Fruitcake, Soy Burgers, Green Rice Casserole, Tofu Patties, Potato Poppers, Green Beans Hellenika, Grean Bean Stroganoff, Tomato Sauce (my favorite recipe for spaghetti sauce ever), etc.