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Excerpts from:
In
Buddha's Kitchen
Keys to the Open Gate
My Short But Violent Career as a Chef
Writing Yourself Home
The Capall Club Cookbook
Why You Don't Want to Run a Restaurant
From In Buddha's Kitchen"A Cup of Tea" The character of Leo Stein is based on my husband, the character Barry Spacks. In this chapter I describe meeting him for the first time and include a few of his poems. For more about the "real" Leo, click here. "Soup" Humans can learn a lot from vegetables. "Bread" Plus advice from the chef. "Naming" Includes the Rumi poem "Chickpea to Cook" and a little about being cooked. "Dragon Soup" From a play about a most unusual restaurant. From Keys to the Open GateThis women's spirituality sourcebook includes meditations on food, on fasting, and many other items of spirituality in daily life. "A Reflection On Fasting" by Mary Collins, OSB "The Prophet on Fasting" by Shaykh Fadhlalla Haeri "Shojin Cooking" by Abbess Koei Hoshino "Harmony through Macrobiotics" Interview with Chef Vivian Eggers
From My Short But Violent Career As a Chef"Horse Sales" When I was working as executive chef at the Kentucky Horse Center, Lexington, Kentucky, where race horses were trained and sold, I normally cooked for their private club. They asked if I would also oversee the buffet when Bunker Hunt held his horse sales at the center. Like a fool, I said yes. From Writing Yourself HomeThis book grew out of the combination writing and Women's Studies classes that I taught at UCSB. "Mother's Cooking" is from Maxine Hong Kingston's wonderful The Woman Warrior. "Bread" is a warm, delicious poem by Constance Urdang.
"Why You Don't Want to Run a Restaurant"Originally published in Savvy Magazine, 1984. Still true today.
From The Capall Club CookbookI published The Capall Club Cookbook (Capall means "horse" in Gaelic) when chef at the Kentucky Horse Center. This private club catered to the good old boys who owned horse farms in the area and at times I had only one or two people for lunch but there was always the chance that ten more might drop by unannounced. Here are a few of the recipes I used there. |
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