PORRIDGE (Quadrille Publishing, 2017, 176 pages, ISBN 978-1-84949-903-3, $19.99 USD hardbound) is by Anni Kravi, a Helsinki-based recipe developer and food artist concentrating on meditative preparation of bowl food. Here she looks at oats, seeds (quinoa, amaranth, raw buckwheat), grains, and rice for sweet dishes, savoury, breakfasts, bowls and snacks. All the recipes are free of dairy, sugar, and meat and are vegan-friendly with options. Porridge, of course, is more than just oats. They can be cooked for winter and raw-soaked for summers. Variations abound, so there are more than just 50 preps here. This is not your mother's muesli...Preparations have their ingredients listed in both metric and avoirdupois measurements.
Audience and level of use: vegans and others into bowl-culture.
Some interesting or unusual recipes/facts: all of these come with toppings of various berries and more: double chocolate and quinoa; spiced apple-peanut butter and jelly; blueberry and cardamom; carrot, honey (with vegan options) and rye.
The downside to this book: too short – I wanted more.
The upside to this book: what a great looking book!
Quality/Price Rating: 91