Friday, February 25, 2011

New! (Almost) free cookbook to be offered each week

Reviewing cookbooks for so many years, I have more than I'll ever cook from. But that doesn't mean they are not worthy; in fact, some, especially the ones I chose not to review, either because the recipes were too redundant or complicated, or just didn't appeal to a general newspaper audience, are truly like new. And many have retail prices of $35-$40, although you can find many of them for a lot less at or Powell's Books. As you can see in the example here, you could buy "Living Raw Food" by Sarma Melngailis ($35, William Morrow, 2009, 376 pages) for $23.10 new or $16.99 used, a substantial discount.

But I've got even a better deal for you. Because you are a loyal reader of this blog, I thought I'd offer these hardback books to you, not for sale, but just for shipping and handling, $11.95.

If you want this week's book, "Living Raw Food," be the first to click the PayPal button (Buy Now) below, follow the directions to deposit a payment to my account, AND leave a comment at the end of this blog item with some way to contact you for your address or in case you were not the first one (I have only one copy of each book). I will send the book by Priority Mail on Monday. Offer good in the United States only at this time.

If you live in Charlottesville, you can save the money by coming to pick up the book. Be the first to leave a comment, with a way to contact you.

I will edit this entry to mark the book SOLD as soon as it leaves the house, by personal pickup or by mail.

To read reviews of this book, click HERE.

And to see if you might like what Ms. Melngailis has to offer, here's a recipe from the book.

Herbal Guacamole and Spicy Jicama in Romaine Leaves
Serves 6

6 ripe avocados
2 large handfuls of cilantro leaves, coarsely chopped
1 large handful parsley leaves, coarsely chopped
1/4 cup plus 1 tablespoon freshly squeezed lime juice
1 jalapeño pepper, seeded and finely minced
2 teaspoons plus one pinch sea salt
2 cups julienned jicama
1/2 teaspoon cayenne pepper
3 heads of romaine hearts
Additional parsley or cilantro, for garnish

In a large bowl, mash the avocados well with a fork.
Add the cilantro, parsley, 1/4 cup of lime juice, jalapeño and 2 teaspoons of salt, and stir well to combine.
In a separate bowl, toss the jicama with the remaining tablespoon of lime juice, the cayenne and a pinch of salt.
To serve: Separate the romaine leaves. Fill each leaf with a few spoonfuls of the avocado and arrange on a serving platter. Tom with the jicama and additional parsley or cilantro leaves.

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