WINGS OF LIFE: VEGETARIAN COOKERY

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At 26, Julie Jordan already has quite a number of accomplishments to her credit. She's studied cooking at the Cordon Bleu in London, and graduate nutrition and food science at New York's Cornell University and at Cabrillo College, California. She's then put what she's learned to good use as a professional cook at the MacDowell Artists' Colony in New Hampshire. And—in addition to teaching, lecturing, and writing (the book from which the following recipes are reprinted, for instance)—Ms. Jordan now owns and operates a highly successful vegetarian restaurant-the Cabbagetown Cafe-in Ithaca, New York.

Julie's quite intense about her chosen profession. "There's a new kind of cooking, " she writes, "rising, bubbling, sprouting in our land. It's strong cooking, based solidly on foods the earth offers us. It's delicious cooking, flavored with the spices and traditional ingredients of many different cultures. But most of all, it's cooking that's bursting with creativity and genuine enjoyment of food. "

In keeping with those observations, there are many excellent natural foods cookbooks available these days. But Julie's Wings of Life is one of the few to offer-besides recipes for appetizing breads and sauces and vegetable dishes—directions for putting together some of the most wonderful desserts we've seen anywhere. And it's six of those marvelous meal-toppers that we've chosen as examples of Julie's inspired culinary style.

Oh ... and—just in case you're wondering—Wings of Life takes its name from a compliment once paid to one of Julie's heavenly untested loaves: "Thanks for the bread. That's not staff of life bread ... it's wings. "

From Wings of Life: Vegetarian Cookery by Julie Jordan, copyright 1976 by the author and reprinted with the permission of The Crossing Press, Trumansburg, New York 14886. The book is available in paperback ($5.95) from any good bookstore or from Mother's Bookshelf for $5.95 plus 95c shipping and handling.

CONVERTING YOUR FAVORITE DESSERT RECIPES
TO NATURAL INGREDIENTS

Cookie and pie recipes are in general easily converted to natural ingredients. They'll simply be darker colored and more flavorful. But cakes are tricky. You can't make a butter cake recipe and substitute a liquid sweetening for the sugar. It won't work, since butter and sugar must be creamed together to beat in the air which is essential to the cake's texture. Oil cakes, though (zucchini cake, carrot cake, oatmeal cake, etc.), can be easily converted.

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