Karri Ann Allrich

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Cooking by Moonlight - Reviewed by Psyche
Cooking by the Seasons - Reviewed by Psyche

Title:	Cooking By Moonlight
Sub-title:	A Witch's Guide to Culinary Magic
Author:	Karri Ann Allrich
Publisher:	Llewellyn Worldwide
ISBN:	1567180159
Pages:	224, including appendi and index
Copyright:	2003
Reviewer:	Psyche
Contact Information:	psyche[at]spiralnature[dot]com
Category:	Cooking, Wicca
Review:	Advice on what to keep stocked in your kitchen, as well as attributes of various 'love foods', which foods are best to eat under which moon and season, and why. Excellent recipies, most of the ones with meat ingredients have vegetarian alternatives, which, being a vegetarian, I consider very thoughtful. I do own a few cookbooks, but they're quite dusty, as I don't generally cook. I've got a few recipies and things I know how to assemble, but that number doesn't top a dozen. And half of them simply require adding milk to a package of dried flakey bits. If it can't be made in 10 minutes or less I dunno how. But a cookbook was sent with a neo-pagan spin, and how could I resist giving it a go? I made the Cinnamon Zucchini Bread (pg. 117), the ingredients were simple enough, but I had no idea what it meant to 'fold in the zucchini', I called my sister who is a baker, and she told me, thinking I was an idiot for not immediately understanding. This easily could have been idiocy on my part, but an apendix of 'Baking Terms for Dummies' would have been helpful. At any rate, the bread turned out to be absolutely delicious. Very Gooddess-centric (there is little mention of the God throughout this book) it contains many references to 'Wise Woman' (though none to Cunning Man), this is a cookbook clearly meant for women. Though I'm sure both sexes will appreciate the tastey recipies found within, however it would have been nice to see a bit more of a nod to the fellas. That, and a gloassary would be my only complaints, otherwise it's a delightful book, an excellent addition to the library of any kitchen witch.
Review submitted:	16 February 2003

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Title:	Cooking by the Seasons
Sub-title:	Simple Vegeterian Feasts
Author:	Kerri Ann Allrich
Publisher:	Llewellyn Worldwide
ISBN:	0738703230
Pages:	208 (+2) pp. (Including appendices, and indexes.)
Copyright:	2003
Reviewer:	Psyche
Contact Information:	psyche[at]spiralnature[dot]com
Category:	Cooking, Vegetarian
Review:	I was thrilled to receive Cooking by the Seasons as I'd enjoyed her previous cookbook Cooking By Moonlight. This aimed more specifically at vegetarians and vegans, a large and growing market. Delicious food non-vegetarians will enjoy as well. As with Allrich's previous work, she writes from a Goddess-centric point of view, while briefly incorporating hints of the God and masculine energies, this work is mostly aimed at women in general. Divided into four main sections by season, spring, summer, autumn, and winter, each contains a short description of associated colours, elements, brief bits of Goddess lore and so on, as well as menu suggestions for the festivals or sabbats. Allrich sensibly recommends eating in tune with the seasons to align oneself closer to nature and the Goddess, eating fruits and vegetables as they're harvested. Many recipes for light fresh greens in the summer, warm simmering soups for the winter. Too often you hear about neo-pagan festivals and such with no actual connection to the changing of the seasons and alignment with Nature; for example, harvest festivals sans the harvesting, etc. This becomes symbolic at best, and at worst supremely naive. Allrich reminds us to "eat in season" to maintain that connection to the Earth and Her bounty. She includes recipes for flavoured wines, appetizers, soups, main course, salads and desserts for each season with appropriate produce, with a section for notes and additions. Also contains three appendices: resources list to search out ingredients and natural products, as well as a detailed list of cooking terms from US to UK, additionally there is also a measurements conversion chart. Category index, and alphabetical recipe index. As mentioned in a previous review, I'm no gourmet chef, however, when reviewing a cookbook, it makes sense to give the recipes a go. So I had a go at making the Baked Eggplant with Goat Cheese (page 74), as I love eggplant though rarely know what to do with it. It turned out fantastic, absolutely divine. I even managed to find something my notoriously picky husband (a non-vegetarian) loved, the Bread Crumb Pasta For Two (page 121). The recipes were easy to follow, making me almost feel like a chef on surveying and enjoying the finished product. I'm gradually learning that food can be much more than stuff you eat to stay alive - it can also be a delicious life affirming experience to be sensually induced and indulge in. Kerri Ann Allrich's cookbooks have contributed to a large part of that. If you're looking for something deliciously flavourful to add to your cooking repertoire, pick this up.
Review submitted:	24 July 2003

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