Cooking Green: Reducing Your Carbon Footprint in the Kitchen--the New Green Basics Way

Overview

Choosing local, organic foods benefits your health and the planet’s. But how you cook is as important as what you cook: cooking itself is an under-reported yet substantial greenhouse gas creator. Now, Kate Heyhoe shows you how to think like an environmentalist in the kitchen. Without changing your politics or completely disrupting your routine, you can reduce your impact on the planet by rethinking how you cook, shop, and consume food. Using your favorite recipes, you can bake, broil, and grill in greener ways, ...

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Cooking Green: Reducing Your Carbon Footprint in the Kitchen--the New Green Basics Way

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Overview

Choosing local, organic foods benefits your health and the planet’s. But how you cook is as important as what you cook: cooking itself is an under-reported yet substantial greenhouse gas creator. Now, Kate Heyhoe shows you how to think like an environmentalist in the kitchen. Without changing your politics or completely disrupting your routine, you can reduce your impact on the planet by rethinking how you cook, shop, and consume food. Using your favorite recipes, you can bake, broil, and grill in greener ways, saving fossil fuels and shrinking your “cookprint.”

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Editorial Reviews

From the Publisher
Booklist, 4/15/09
“Fifty recipes…wrap up [Heyhoe’s] go-green dictate, all belying the myth that good for you isn’t great for the taste buds. This is a very careful, well-explained examination of the cookprint we decide to leave.”

Epicurious, 4/20/09
“Kate Heyhoe uses a buzzword to express the place where eco-consciousness meets good food.”

Providence Journal, 4/22/09
“The changes suggested…require very little effort on a cook’s part beyond paying attention and thinking. And how great will it make you feel to say you are just one more cook out to save the planet, one meal at a time.”

Body + Soul, June 2009
“Most of us are familiar with our environmental ‘footprint.’ There’s a new word…that hasn’t yet made it into the green lexicon but should: ‘cookprint.’”

AboutThyme.com
“If I had my way, every American cook would read Cooking Green—it’s that important.”

ProjectFoodie.com, 7/8/09
“A dynamic combination of Michael Pollan, Alton Brown, and Wonder Woman all rolled into one. After finishing this book you will definitely be convinced that you can help save the planet while preparing dinner every night.”

Newsday, 7/21/09
“From ‘green grilling’ to cooking with less heat, from advice on choosing pans to ‘new ways to eat’ (no-cook pasta sauces), Heyhoe offers many ways to save money—and go ‘green.’”

Body & Soul, September 2009
“essential reading”

Publishers Weekly

The foods we eat and the ways we buy, store and prepare them are significant contributors to global warming. This information-packed volume, from cookbook author and newgreenbasics.com founder Heyhoe, provides detailed guidance for those looking to make their cooking and eating habits earth-friendlier. Heyhoe has thought long and hard about this topic-she cites myriad inspirations (from environmentalists to food scientists like Harold McGee and The New Basics Cookbook) and compelling statistics ("less than 7 percent of the energy consumed by a gas oven goes to the food") that led her to develop the concept of a "cookprint" (the foodie version of an environmental footprint) and this guide to shrinking it. The book covers everything from appliances and cookware to shopping, ingredients (including details on the impact of meat and seafood on the planet), cooking techniques and cutting down on waste, and answers the questions that many aspiring eco-friendly types have probably wondered about-like which kind of grill is the greenest. At the end there's also a no-frills recipe section with dishes such as ginger chicken and broth, passively poached, short-cut lasagna and true skillet cornbread-all featuring a "Green Meter"-that put into practice what Heyhoe preaches. (Apr.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • ISBN-13: 9780738212302
  • Publisher: Da Capo Press
  • Publication date: 3/30/2009
  • Pages: 256
  • Sales rank: 1,119,149
  • Product dimensions: 6.10 (w) x 9.20 (h) x 0.80 (d)

Meet the Author

Kate Heyhoe , the founding editor of GlobalGourmet.com and NewGreenBasics.com, is a James Beard Award finalist and the author of seven cookbooks. She lives near Austin, Texas.

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Table of Contents

Introduction vii

1 A Cookprint, an Ecovore, and a Scientist Walk into a Kitchen... 1

2 Where You Cook: Greening Your Kitchen Zones 15

3 Ovens: Improving Your Mileage 45

4 Green Flames: Cooktop Cooking 67

5 Frying: Fast and Fuel-Efficient 83

6 Cookware and Fuel Efficiency 91

7 What to Buy: A Cook's Guide to Green Basics 111

8 Energy-Efficient Ingredients: New Ways to Eat 129

9 Waste Not: At Home, at Stores, in Restaurants 141

Saving the Planet: One Cook at a Time 157

The New Green Basics Recipes

About the Recipes: Cooking the New Green Basics Way 163

Small Bites, Appetizers, and Soup 167

Main Courses with Meat, Fish, or Fowl 175

Meat-Free Mains 'n' Grains 199

Vegetable Sides and Salads 213

Breads and Sweets 239

Index 247

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Sort by: Showing 1 Customer Reviews
  • Posted May 5, 2009

    Great Book for the Whole Family!

    My teenage daughter's green club turned me on to this book. It's one of those rare books that's intelligent but reads easy and is soooo interesting. It teaches old dogs like parents new tricks, and it shows my daughter's generation how to start off on a green foot for life. Plus, it's sparked a lot of family discussions about why water never gets hotter than its boiling point, whether we could live on a 100-mile diet, and why we like the terms "cookprint" and "ecovore."

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