Disccookery or Vegetarian Cook Book

Disccookery: The Discdrive 20th Anniversary Cookbook

Author: Jurgen Goth

"The most intelligent radio [program] in the country."

- The Globe and Mail

Since its launch in 1985 DiscDrive has become a Canadian institution, with hundreds of thousands of loyal listeners from coast to coast (and even more listening daily across the northern U.S.).

From early on, food became an important ingredient in the DiscDrive mix: after all, Jurgen Gothe was already an award-winning food and wine journalist. Whether improvised on the spot, or based on what Gothe cooked that weekend, his food preparation ideas -- from the ridiculously simple to the ridiculously elaborate -- formed part of the afternoon delights. Listeners clamored for his recipes and the program's website posted selected ones.

In honor of the radio show's upcoming 20th anniversary, Gothe's inventive recipes have been assembled into one delicious volume: DiscCookery.

DiscCookery has more than 120 recipes, most of them from Gothe's own kitchen and some solicited from DiscDrive listeners. Each recipe is not only paired with an appropriate wine but also a suitable music selection.

Selections focus on:

• Soups and Salads


• Drinks


• Pasta, Fish and Seafood


• Stews


• Chicken and Duck


• Meat


• Snacks and Sides


• Desserts


• Extravaganzas (which includes Gothe's True North Chili made with musk ox, wild boar and caribou).

DiscCookery even includes Gothe's legendary Dinner and Ride Home for Cinderella: a stew of beef, peaches, corn, and vegetables, cooked and served in a pumpkin.

Look this: Happiness in a Storm or Heart Disease Breakthrough

Vegetarian Cook Book: Substitutes for Flesh Foods

Author: E G Fulton

Originally published in 1904, this cookbook provides a fascinating insight into the huge variety of wholesome vegetarian dishes that were available a century ago.

Fulton has treated the subject from the commonly accepted definition of the term vegetarianism, which means to abstain from flesh foods, but allows the use of eggs, milk, and its products. After studying the vegetarian restaurants and the food questions for many years, Fulton has placed before you a book containing instruction in the preparation of wholesome dishes that will build up in place of tearing down the body.

Table of Contents:

	Bakery and Breakfast Dishes	196
	Beverages	173
	Cake	235
	Cereals	180
	Eggs	163
	Entrees	67
	Hygiene of Cooking	9
	Nut Butter	241
	Pies	225
	Puddings	205
	Salads	17
	Salad Dressings	31
	Soups	40
	Sauces	149
	Toasts	188
	Vegetables	115