Cool Cuisine: Taking a Bite out of Global Warming
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Cool Cuisine: Taking a Bite out of Global Warming

by Laura Stec, Eugene Cordero Dr.
     
 

Take the bite out of global warming!

What we eat does have an impact on our planet, and you can have better-tasting, higher-quality food by following the advice in this book. Cool Cuisine provides you with the scientific facts, helpful tips, and great recipes you need to fight global warming.

Together we can make a great meal and a great difference.

 See more details below

Overview

Take the bite out of global warming!

What we eat does have an impact on our planet, and you can have better-tasting, higher-quality food by following the advice in this book. Cool Cuisine provides you with the scientific facts, helpful tips, and great recipes you need to fight global warming.

Together we can make a great meal and a great difference.

Editorial Reviews

Energy Bulletin
"The discovery that our food choices can reduce global warming as effectively as buying a new fuel-efficient vehicle inspires new strategies towards creating a more sustainable world. What we eat does have an impact on our planet and you can eat better tasting, higher-vibe food and find solutions for the global warming diet through Cool Cuisine: Taking the Bite Out of Global Warming by Laura Stec with Eugene Cordero, PhD."
FocusOrganic Blog
"…details global warming and food connections, with in-depth research and interviews from over 30 scientists, farmers, ranchers, and food professionals."
Healthcastle.com
"This is the book for any green-leaning folks on your gift list, whether they are just beginning their "live green" journey or are well on their way."

Product Details

ISBN-13:
9781423603924
Publisher:
Smith, Gibbs Publisher
Publication date:
09/10/2008
Pages:
256
Product dimensions:
7.30(w) x 9.70(h) x 0.90(d)
Age Range:
16 Years

Read an Excerpt

This book is organized into three sections: the first gives background to the global-warming problem, the second highlights solutions, and the third is a "culinary how-to," teaching simple techniques and tips. The majority of the research in the first two sections is based on interviews I had with over thirty scientists, farmers, and industry experts in 2007. I am honored that so many of them took time out of their busy schedules to talk with me and help frame the issues surrounding global warming and food.

Meet the Author

Laura Stec is a San Francisco Bay Area chef and environmental advocate who enjoys teaching students about the artistry, health, and energetics of cooking. Stec has more than twenty-four years in the food industry and trained at the Culinary Institute of America, the School of Natural Cookery, and the Vega Macrobiotic Center. She has worked at many restaurants and schools including Draeger's Culinary Center, The Flea St. Café and the Left Bank, all of Menlo Park, Ca. Contemporary-nutritional, high-vibe organic, California cuisine is Laura's specialty. She also hosts "From the Farm," a pilot TV cooking show that visits Bay Area farms.

Dr. Eugene Cordero is an associate professor in the Meteorology Department at San Jose State University in California. His research interests are focused on understanding the natural and anthropogenic processes responsible for long-term changes in climate through the use of atmospheric models. Dr. Cordero teaches courses in climate change and is also involved in various projects working to improve public understanding of the science and solutions of global warming.

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