Our Favorite Reference Books

Whenever we come upon food questions, be it innovating here at Peas or interacting with food in our personal lives, these are the books we turn to for answers.
























Larousse Gastronomique

What hasn't already been said about the most quintessential culinary reference text? It's not called 'The World's Greatest Culinary Encyclopedia' for nothing!

If you've not yet had the pleasure, be sure to allot ample time for your first encounter with Larousse Gastronomique; one seemingly simple question will lead to another and then another... you'll get sucked in for hours!
























The New Best Recipe Cookbook

The ultimate reference for rediscovering classic dishes. They cook dozens of variations of a single recipe to uncover the best version so you don't have to!
























On Food and Cooking - Harold McGee

We've witnessed both culinary and food science folks alike clutching their copies of On Food and Cooking and referring to it as 'The (Food) Bible.' Granted this book speaks to a scientifically-minded audience (which we appreciate), McGee was one of the first to provide scientific explanation for traditional culinary practices.
And he's a fellow San Franciscan to boot!
























Vegetarian Cooking for Everyone - Deborah Madison

A fantastic, non-pretentious introduction to cooking vegetables, fruits, bean and grains from the most common to those quite obscure.

A great gift for someone looking for a guide with whom to explore the world of produce.
























The Wellness Encyclopedia of Food and Nutrition - UC Berkeley
Varieties of fruits, vegetable, grains, legumes and meats are each spotlighted with an overview of each foods qualities/nutrients (both well known facts and surprising new ones), seasonal availability, shopping and storage tips, several preparation methods and serving suggestions.

We love the nutritional info provided in such a useful serving size!
























What's a Cook to Do? - James Peterson

This is the book we reach for when we think, 'How do you (fill in the blank)?
All the tips and tricks one could hope to pick up in a lifetime all in one place!
From the basic to intricate, this is the ultimate reference for kitchen techniques.

Sugar 9 Ways!

We, at Peas of Mind, like to avoid adding sugar whenever possible, but there are some situations where added sweetness is necessary. For example, let's say your child has a few friends over and you decide to make lemonade. Might you consider using a 'raw' type cane sugar or maybe even agave syrup to stand in for the good ole' white standard?

Refined white sugar is 99.9% pure sucrose, which means it is almost entirely absent of any vitamins or minerals. When considering alternative sweetners, natural food stores offer such an overwhelming selection that its tough to know what to choose. Below is a chart we created to help differentiate among several natural sweetners:


Note the sweetners that are "sweeter" than white sugar (honey and agave). These naturally contain fructose which, molecule for molecule, tastes sweeter than the sucrose in table sugar. That means that you can use a smaller amount of honey or agave to acheive the same sweet taste as sugar!

Sources:
On Food and Cooking - Harold McGee
http://en.wikipedia.org/wiki/Agave_nectar

Stuffing That Won't Stuff The Waist

Sweet Lentil Stuffing
November, 2009 Reci-pea

Serves 4

• 1 sweet potato, baked, peeled and cubed
• 1 cup lentils
• 3 cups vegetable broth or water (or a combo of both)
• 1/2 cup raisins
• 1/2 cup cherry or grape tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/2 Tbl of extra virgin olive oil + extra for drizzling
• salt and pepper to taste

Wrap the sweet potato in aluminum foil and place into an oven at 450F. Bake until tender.

Preparing the lentils: Over medium-high heat, drizzle a 1/2 Tbl of extra virgin olive oil into a large saucepan; add the onions and saute until translucent. Add all of the broth or water to the pot. Bring to a boil. Once the liquid is boiling add the lentils. Bring the lentils back up to a boil, and then lower the heat to a simmer. Add the raisins and cover the pot. Continue to cook for about 20-30 minutes.

(Note: adding the lentils after you have brought the liquid to a boil makes them easier to digest, which is especially beneficial for young children)

Once the lentils and sweet potatoes are cooked and prepped, in a large bowl combine the lentil-raisin mixture, sweet potatoes, cherry tomatoes and fresh parsley; drizzle with extra virgin olive oil, then salt and pepper to taste.