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This is one of a series of ‘Girlosophy’ books which deal with early teen lifestyle issues such as love, spirituality and of course, food. Masterminded by Anthea Paul, her background as a stylist, fashionista and art director is reflected in the funky style of the book.

One of the most distinctive things about this book is the very informal style, using slogans such as “real girls eat” and “Let’s face it, diets suck”. Despite the zany teenage colloquialisms employed, it’s the message that’s important. It deals with pertinent issues such as body image and holistic health. If this kind of commercial format is what is required for some teen and pre-teen girls to come to terms with the fact that the world doesn’t revolve around fad diets and supermodels then it’s well worth it.


http://www.allenandunwin.com

It’s choc a block with all kinds of interesting content, not the usual sparsely populated page affair. There are dozens of pages on various food related topics such as dieting, kitchen hygiene, eating disorders and basic nutrition. There are also a lot of tips and tricks which are stressed in detail, for example learning to read the labels on packaged foods, something that seems obvious but is rarely attended to enough.

The recipes are also very detailed and comprehensive with great corresponding imagery. This includes varied multicultural recipes which have supposedly been submitted by people from around the globe. They all look mouth watering and among the dozens there are bound to be a few you will want to try as they are quite practical and do not appear to be too difficult in terms of either preparation or ingredients. They are arranged by the time of day you are supposed to eat them, which roughly corresponds with regular meals.


Anthea Paul

Aesthetically this book is very appealing. The pages are high quality photo printed with dozens of colourful illustrations and text spread out like a graphic designer’s wet dream. This is a delightful book to leaf through just for its purely artistic value. Unfortunately this is also reflected in the cost price, it retails at around $35. Nevertheless, the attractive format makes it a great gift idea.
More information can be gleaned from the official website: www.girlosophy.com

“Food is the love you show your body.”


It is believed that the use of low-resolution images in this context
• to illustrate the book in question,
• with the book name either visible on the image itself or written in the image description above,
on the www.foodherald.com hosted on a server in Australia by www.orble.com , qualifies as fair use under Australian copyright law.
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This is another exploration into the world of vegetarian cooking by my sister in her search for new and exciting non-meat flavours. Which is a challenge to say the very least. Many people would not notice, but if you actually scroll down the menu in many prominent restaurants, there are often only a very small number of vegetarian dishes, sometimes as few as one or two. I believe that it certainly wouldn’t hurt to reduce our consumption of meat, particularly red meat. There are many delicious vegetarians options out there, they just generally get a bad wrap. Its all about finding strong, distinct flavours for a dish, but using alternative sources to meat, such as nuts or cheeses.

http://www.saxton.com.au

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Isn’t it exciting when Hare Krishnas take over an otherwise ordinary day in the city with their dancing and chanting? If you’re lucky they might even be serving some delicious vegetarian cooking.

Though most people do not realise it, the International Society for Krishna Consciousness, more commonly known as the Hare Krishna movement was founded in 1965 by A.C Bhaktivedanta Swami Prabhpada. Since then, the Hare Krishna movement has been primarily successful in Western countries, presenting a viable alternative to mainstream religion. Though their belief system differs significantly from the Indian Hinduism that it seems to resemble, it has been highly influential in the West. For example, the concept of Karma is a popular one that has ridden on vehicles such as the Hare Krishna Society and has become incorporated into mainstream thought. So much so that many Christians believe in karma, despite the fact that it contradicts the teachings of Christianity.

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Roald Dahl is best known for being a cherished author of wonderful children’s fiction. Many of his books have been made into major motion pictures including James and the Giant Peach, Matilda and Charlie and the Chocolate Factory.

One of the major themes in his work is one of childhood loves, food. If you have seen the original Charlie and the Chocolate Factory or the recent remake you will understand that Roald Dahl has a great imagination when it comes to delectable snacks. This work was supposedly inspired by a job he and his school friends had as taste testers for a chocolate company. He would dream about all the fantastic flavours and styles of candy they could make. He also kept a large, heavy metallic ball on his desk, made from the remnants of hundreds of chocolate wrappers


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My sister has recently become a vegetarian, and I have therefore been exposed to some interesting and tasty new dishes as part of her attempts to jazz up vegetables. The book that she is ploughing through at the moment is entitled Rose Elliot - Vegetarian Supercook and so far has seemed to live up to its name.

Rose Elliot began by cooking for large numbers of people at the retreat centre her parents ran, but she has not lost any sense of delicacy through this. She also places emphasis on the pleasures of cooking as of equal importance to the pleasures of eating- something we often tend to forget


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When this book first appeared in our household, sitting suggestively on the kitchen bench, I was appalled. “Why?” I exclaimed loudly to anyone that would listen, “Why would anyone actually set out to cook slowly?!”
In my experience even the meals that advertisers purport to be speedy in preparation and cooking time inevitably reveal themselves as significantly more effort, especially to the inexperienced. By my calculations, if we use this ratio and apply it to a meal that is self acclaimed as ‘slow’ then it would surely be an eternity before it is ready to eat.
Cover image - Slow Cooking by Joanne Glynn

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