From: tara@starburst.umd.edu (Tara McDermott)
Newsgroups: rec.food.veg
Subject: Re: John Robbins New Book
Date: 26 Jan 1993 19:24:06 GMT
Organization: University of Maryland, Chesapeake Biological Laboratory
Distribution: na
NNTP-Posting-Host: starburst.umd.edu

mrb@cbnewsj.cb.att.com (m..bruncati) writes:

>In article <1993Jan23.225200.6995@hellgate.utah.edu>, llarsen%peruvian.utah.edu@cs.utah.edu (Loren Larsen) writes:
>> I just saw a book by John Robbins at the bookstore.  I can't even remember the
>> title, and I don't mean "Diet for a New America".  Does anyone know what this
>> is called and if it is any good.  What are the differences between DFANA?
>> 
>> Thanks
>> Loren
>> 

>Loren,

>I think it's "All May Be Fed".

Actually the book is called _May All Be Fed_.  It's a hardcover for
$23, has 415 pages, is partially a reprint of DFANA, and has an
extensive recipe section (ok, I'll just call it a cookbook addition). 

The contents include chapters on: The grace of eating; a bite felt
'round the world; to grow up big and strong; who decides what you
eat?; what about chicken, fish, milk, and eggs?; into the mouths of
babes; what you can do; EarthSave and other resources (listsings by
type of organization, ie, environmental, food safety, irradiation,
health, etc).  The second part includes: Choosing where you shop;
stocking a healthy pantry; and recipes.

The recipes all look very good and professional, and tasty.
Unfortunately for my husband every good recipe seems to use lemon
juice, or zest from either lemons or oranges.  Since he can't eat any
citrus at all, this book is useless to him.  The recipes start on page
193 and end at page 385.  There are sections on: Breakfast (including
recipes for making whole grain cereals); beverages (several using rice
or almond milk, and a few teas); breads and muffins (I will post one
shortly, but they all look quite nice.  There is everything from
chapatis, to ww bread, to muffins, etc); dips and spreads (not just
your boring hummus either!); soups; vegetable salads; dressings and
sauces; main dishes; pastas and pizzas; desserts.

There is also a part on percentage of calories from protein, fat, and
carbohydrates for types of foods.

The first part of this book is mostly reprinted from his earlier book,
since it is so important, and probably for those who just pick it up
inthe store, but don't know about his previous book.  The recipes are
supposedly from many prominent vegetarian restaurants across the
country, with changes made for their ease in cooking/preperation.
Having read Diet for a New America, and having seen his EarthSave
publications, I see a very high standard in his products and
propaganda.  I am very pleased with this book, and the recipes all
look very appealing.  I have only looked through the spread section,
but I like what I see.  Of course the recipes are all totally vegan,
and they all are using whole grains and natural ingredients.  There
are even a few recipes using Bragg's Liquid Aminos!  I would have to
recommend this book... I bought several copies for Christmas presents.

>Michael

--
Tara McDermott               
tara@starburst.umd.edu       
I eat tofu, and I vote.
Newsgroups: rec.food.veg,misc.health.alternative,sci.med.nutrition