Tag: Terry Walters

  • Sunday, November 18, 12:00 noon – Clean Food Revised Edition

    Clean Food is a feast for the senses that will nourish mind, body, and soul–and this revised edition by author Terry Walters offers lovers of fresh, seasonal vegan fare even more than before. In addition to all-new color photographs and 20 entirely new recipes, acclaimed chef and nutritionist Walters has updated the dishes to feature today’s most healthful ingredients. Hear her on Sunday, November 18 at 12 noon.

    Note: This event is happening at TAGS right next door to the Porter Square Bookstore in the Porter Square Shopping Center in Cambridge and is part of their Customer Appreciation Weekend celebration. Porter Square Books will be selling books and Terry will be signing after her demo. For more information visit www.portersquarebooks.com, or call 617-491-2220.

  • Thursday, October 13, 4:00 pm – 6:00 pm – Clean Start and Clean Food

    KitchenWares, 215 Newbury Street in Boston, is pleased to have local New England cookbook author Terry Walters back on Thursday, October 13, from 4 – 6, for a second book signing / cooking demo based on her popular books – Clean Start and Clean Food. For this event, Terry will focus her cooking demo on our CSA seasonal produce from Sweet Georgia P’s. Mark Knoblauch writes: “Walters advocates a fully vegan regimen as key to good health. For her, clean food means less processed food, more whole grains, no dairy products, and certainly no meat, but she insists that food offer plenty of appealing, assertive flavors if it is to satisfy consumers. She believes in the healthy virtues of thorough chewing, disciplined eating, and balanced living. These recipes will not surprise those comfortable in a tofu and brown-rice environment, but she contributes some useful new ideas for such dishes as Caesar salad and surprisingly rich chocolate desserts. Some of Walters’ ingredients may be difficult to obtain outside big-city organic markets, but in this age of Internet shopping, online sources are always an option. In a unique approach to book production, each of the four seasons into which the cookbook is divided appears on a different color of paper stock.”