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

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

by Kate Heyhoe
     
 

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The next step in eco-friendly food and lifestyle—essential tips and recipes for greening your kitchenSee more details below

Overview

The next step in eco-friendly food and lifestyle—essential tips and recipes for greening your kitchen

Editorial Reviews

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.
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”

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Product Details

ISBN-13:
9780786745364
Publisher:
Da Capo Press
Publication date:
03/31/2009
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
272
File size:
1 MB

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