Originally published in 1976, Laurel’s Kitchen soon became a vegetarian classic. Updated a decade later with more nutritional content, lower-fat tips, and 150 new recipes, The New Laurel’s Kitchen includes plenty of simple, beat-the-clock recipes that refuse to blur the distinction between natural foods and fast foods.
If you need 45 minutes to bake a potato or cook brown rice, fine. That’s good, solid, wind-down time, precious in today’s hurried world: time to cut up green beans, or prepare a cauliflower curry; time for the children to dry the lettuce and help make an Appley Bread Pudding. Laurel’s kitchen has its own pace, a human pace that lets other things happen besides just dinner.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite