by:
Ann Allrich, Karri

Publisher:
Llewellyn Publications
Published:February 2003
ISBN:1567180159
Format:Paperback
Pages:216

Description: From Booklist
Karri Ann Allrich's Cooking by Moonlight pursues the revival of interest in foods relating to natural and feminist religions. Commencing with a description of the importance of following nature's cycle of waxing and waning moons, Allrich prescribes invocations to assorted goddesses and notes what sorts of foods are appropriate to the moon phases as they recur throughout a lunar year. Allrich advocates for organic foods, and she presents a complement of recipes without red meat. Recipes include cheesecake and other modern dishes, and they call for popular contemporary ingredients such as balsamic vinegar, coconut milk, and dried cranberries. But most of Allrich's recipes are for simple, uncomplicated dishes on the order of quesadillas, Roasted Tomatoes Provencal, Raspberry-Peach Cobbler, and Chocolate-Mint Brownies. Mark Knoblauch
Copyright # American Library Association. All rights reserved

Chicago Sun-Times, March 19, 2003
"The thought of keeping an eye on the lunar cycles intrigues us. We like the ideas behind Cooking by Moonlight."

Book Description
Cooking by Moonlight. Learn how to prepare mouthwatering temptations that feed your body and spirit; from fresh-picked herb salad and ginger-frosted pineapple cake served under a sultry summer crescent moon, to the soul-satisfying comfort of maple-glazed turkey meat loaf and spicy pumpkin soup best eaten during the chilly winter moons.

Cooking by Moonlight invites you to begin cooking with intention, in harmony with the seasons and moon phases. Inside, you'll find lunar menus, tips for using herbs and spices magickally, and guidelines for stocking a moonlit pantry. With over 100 tasty and nourishing recipes for you to savor, beverages, appetizers, soups, breads, main dishes, side dishes and vegetables, salads, and desserts, you can reconnect with the seasons in a delicious way.