Country commune cooking by Lucy Horton

A fascinating culinary odyssey through the kitchens of America's flourishing country communes, here is an original and vastly entertaining cookbook-plus-"an organic cookbook with lapses'' that combines more than 150 superb and distinctly different recipes with a wealth of communal lore encompassing cameo sketches of hip cooks from Vermont to California and informal, informative raps on everything from growing and preserving your own vegetables to hosting a communal feast.

Gathered from forty-three communes in twelve states and Canada and exotically named for their exu­berant young inventors or the spirit in which they were created (Total Loss Spinach Blintzes, T.A.'s Potato Vol­cano, Omelet Outrageous), the recipes range from vari­ations on familiar American staples like pizza and cheeseburgers and traditional ethnic concoctions, to wholly unique creations that reflect the astonishing va­riety of tastes and dietary theories that Lucy Horton discovered on her year-long quest through the often primitive but always prodigiously productive kitchens of country communes. She discovered, too, that group cooking (not group sex) is the central fact and preoccupation of communal life.

A vital and formative part of Consciousness III is Food Consciousness, and it is from the awakening pa­lates and enthusiastic experiments with organic foods -wholesome natural grains, a cornucopia of lovingly tended fruits and vegetables, exotic herbs and aromatic spices-of young people cooking on wood-burning stoves that Lucy has gleaned a treasury of recipes as innovative as they are delicious.

Published 1972, by Coward, McCann & Geoghegan Inc

Good condition - ex-library edition with some slight damage to dustcover and staining to pages.