The Middle Path: A Vegetarian Awakening

by Jay Disney

Jay Disney's holistic approach to food is inspired by the age-old, tried and true philosophy of moderation, making his new cookbook, the follow-up to Let There Be Lite! an invaluable guide to achieving balance and good health through food. Jay Disney's holistic approach to food is inspired by the age-old, tried and true philosophy of moderation, making his new cookbook, the follow-up to Let There Be Lite! an invaluable guide to achieving balance and good health through food. He inspires readers to move beyond seeing foods as "good" or "bad" and offers common-sense guidelines to finding happiness and health through diet. He reveals the cooking techniques and shortcuts he's developed, gives innovative tips such as how to get a "meaty" taste from vegetables, shows how to make your own fresh pasta, and discusses virtually all varieties of grains and of legumes-the staples of vegetarian cuisine.

For strict vegans or for life-long carnivores who are curious about exploring the vegetarian lifestyle, The Middle Path Cookbook is filled with simple and mouth-watering meat-less recipes inspired by cuisines from around the world-an international approach that delighted fans in Let There Be Lite! From French Onion Soup to Cr&egravepes a l'Indienne, from Kyoto Spinach & Carrots to Acorn Squash Genovese, Jay Disney's tasty recipes, favorites from his successful catering company, are both delectable and inspiring.

Genres: Food

308 pages, Hardcover

First published April 22, 2002

Reviews

[Liaken · Rating 3 out of 5]

The philosophy of vegetarianism and general relationship to food that Jay Disney presents in this book closely resembles my own. He does a great job of staying off the soapbox, and instead enjoys his own sense of humor as he moves through his ideas. There are also lists in the book that are very helpful (such as a long list of all edible beans, what they look and taste like, how they are most commonly used, etc.), and instructions for doing things from scratch (like how to soak and cook your own beans--including how to lower what he charmingly refers to as the "flatulence level"). He talks about more than beans, they were just the easy example.

Now, the recipes. I am a very basic person in the kitchen (notice I didn't even call myself a cook or anything near it). I draw the line at about five ingredients, unless three of them are spices. But, really, I do things VERY SIMPLY. This is the type of person I am in the kitchen. Disney, on the other hand, enjoys the complexity, the excitement, the hunt-and-chase of cooking and baking. His recipes are all fairly intense (by my more-than-novice standards). If you are someone who can actually cook, these recipes would be great! But if you're someone like me, you'll probably just be impressed with them, think they sound marvelous, and wish someone else would make them for you. Alas.