Foreword to Chef Davies-Tight’s COOKING WITHOUT ANIMALS
A powerful wave of awakening is sweeping across the earth today. Everywhere people are realizing that we have been unnecessarily fighting a war against the environment, against animals, and against ourselves. In every part of the world people are now wanting to bring their lives into deeper alignment with more life affirmative values and a respect for Creation and its creatures.
But to many the prospect of becoming vegetarian seems like a deprivation. You may grant that it’s healthier, kinder and lighter on our resource base to avoid animal products, but, you may say, you like the finer things in life, and do not want to survive on brown rice and tofu. You want to be healthy, yes, but perhaps wonder if it’s worth it if it requires a diet of alfalfa sprouts, wheat germ and mashed yeast.
In COOKING WITHOUT ANIMALS Sharon Davies-Tight has come to the rescue, and banished such fears. For her book is a connoisseur’s delight, impeccably designed for the person who enjoys cooking, and considers creating edible delights to be one of lifes worthy achievements. The recipes are clearly thought out, and presented with crystal clear clarity. The detail and variety are impressive, and the result is a book that treats the preparing of meals as a high art.
COOKING WITHOUT ANIMALS may well be the most comprehensive guide to purely vegetarian gourmet cooking yet written.
Sharon obviously loves cooking, and does not cut corners when the price would be a compromise in the final product. Nothing is half-baked, vague or left to your imagination. In fact, the directions could not be easier to understand, and can lead even a rank amateur to the culinary heights of expertise. If you want to expand your repertoire of non-animal fare, she’s your lady. Be advised though, that if you want to go very low-fat, and stay with what are termed as “health foods”, such as whole grain baked goods, this book may not be for you. It’s for people to whom the creation of fine cuisine without the products of animal suffering is the goal, not the elimination of all packaged or refined foods.
With every passing day more and more people are seeing that how we treat other beings says something important about us as people. The treatment of animals in contemporary factory farms is so appallingly cruel that you do not have to be in any way sentimental to find it unacceptable. The vegetarian journey is made easier by books such as COOKING WITHOUT ANIMALS, which yields to none in delights for the palate.
Choosing to no longer swallow the products of pain is an act, not only of compassion for the animals, but of self-respect. As Sharon says, you have every reason to be proud of yourself for taking such a step. She’s proud of you; and so am I.
~ John Robbins, author, DIET FOR A NEW AMERICA
DONATE NOW TO CHEF DAVIES-TIGHT COOKING WITHOUT ANIMALS