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Sound like an oxymoron? Myra Kornfeld argues that choosing to be a vegan does not mean you have to deprive yourself--rather, you can pamper your palate with luscious, healthy food. There are those who advocate salt-free, fat-free, flavor-free food, but Kornfeld sets the record straight right from the beginning. She uses salt for seasoning, and reminds us, thank goodness, that you need fat in a healthy diet. Clear instructions, a chapter on ingredients (including sections on grains, greens, and beans--how to buy them, cook them, and use them), and a short primer on equipment make this a good book for beginners. More accomplished cooks will appreciate Kornfeld's innovation. She isn't afraid to use herbs and spices, and she knows the capabilities of her ingredients. In a simple Rich Stock recipe, for instance, she calls for celery root, and explains in a note that you can substitute celery, but that the root gives a much deeper flavor. Kornfeld's food is voluptuous in presentation, too: Smoky Chestnut and Sweet Potato Soup calls for a dash of rum, and it's served with toasted, chopped hazelnuts and a pinch of freshly grated nutmeg; Hominy, Tomatillo, and Squash Stew is topped with Ginger and Lime Cream made from tofu; and a Fennel, Orange, and Pomegranate Salad is so beautiful and the flavor so complex, you'll swear you're eating four-star cuisine.

The book is a little difficult to navigate, as it's divided into "meals." So if all you're looking for is a side dish, you'll need to set some time aside to peruse the whole book. Every recipe starts with a few words of wisdom, usually information on the ingredients or a description of the final product. The final chapter is on desserts, and here Kornfeld really gets voluptuous. The recipes include Cranberry Orange Tart, Chocolate Pudding Tart, and Lemon Pudding Cake with Blueberry Glaze--there's no depriving anyone of anything here! Vegans will appreciate the creative and inventive approach, but this cookbook is also useful for nonvegans. Everyone knows someone who's trying to avoid meat, dairy, or eggs, and with loads of ideas for light meals and interesting side dishes, we can entertain our friends and eat healthy at the same time. --Leora Y. Bloom.
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"Voluptuous Panic is simultaneously appalling and thrilling, repellent and seductive, grotesque and gorgeous-not a typical coffee table book. It would go better with absinthe drunk from a human skull."-Gary Meyer, Clean Sheets

When Voluptuous Panic: The Erotic World of Weimar Berlin first appeared in the fall of 2000, it inspired wide acclaim and multiple printings. Anticipating the expanded edition, Feral House placed Voluptuous Panic out of print, and for the past year buyers paid as much as $460 to online dealers for a used copy.

This sourcebook of hundreds of rare visual delights from pre-Nazi, Cabaret-period "Babylon on the Spree" has the distinction of being praised both by scholars and avatars of contemporary culture, inspiring hip clubgoers, filmmakers, gay historians, graphic designers, and musicians like the Dresden Dolls and Marilyn Manson.

Voluptuous Panic's expanded edition includes the new illustrated chapter, "Sex Magic and the Occult," documenting German pagan cults and their bizarre erotic rituals, including instructions for entering into the "Sexual Fourth Dimension." The deluxe hardcover edition also includes sensational accounts of hypno-erotic cabaret acts, Berlin Fetish prostitution ("The Boot Girl Visit"), gay life ("A Wild-Boy Initiation!"), descriptions and illustrations of Aleister Crowley's Berlin OTO Secret Society, and sex crime ("the Curious Career and Untimely Death of Fritz Ulbrich").

Mel Gordon is professor of Theater at University of California, Berkeley, and also the author of Erik Jan Hanussen: Hitler's Jewish Clairvoyant (Feral House), and The Grand Guignol: Theatre of Fear and Terror (DaCapo).

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