Cool Cuisine: Taking a Bite out of Global Warming

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.

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Salt Lake City, UT 2008 Paperback NEW Taking the Bite Out of Global Warming. 244pp, 25cm. Pictoral wraps with blue-green spine. From the publisher: Cool Cuisine Taking the Bite ... Out of Global Warming is a smorgasbord of scientific fact and culinary art where the reader learns new ways to look at the climate crisis. It is a quick, enjoyable, informative read, and is an entry point for readers new to the issues. It inspires personal life changes with in-depth research, easy recipes, ideas for your next book group "read and eat" tasting party, and simple tips on how to cook a global-cooling cuisine. The book presents the full cycle on how our agrochemical food system affects global warming and how global warming affects the food system. The reader embarks on a scientific and culinary exploration that feeds mind and mouth with art, science, food lore, culinary tips, and recipes on how to cook low carbon, high-flavor, high-vibe meals. Read more Show Less

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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.

Read More Show Less

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."
FocusOrganic Blog
" details global warming and food connections, with in-depth research and interviews from over 30 scientists, farmers, ranchers, and food professionals."
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Product Details

  • ISBN-13: 9781423603924
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 9/10/2008
  • Pages: 256
  • Product dimensions: 7.30 (w) x 9.70 (h) x 0.90 (d)

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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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.

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Table of Contents

Preface.................................................................. vi

Acknowledgments.............................................. viii

Introduction.......................................................... xi

PART ONE BACKGROUND

1 The Global-Warming Diet................................... 3

2 Why All the Oil in My Soil?................................ 15

3 Global Warming and Tonight’s Dinner............... 33

4 In Search of a Cool, Clean Drink........................ 51

PART TWO SOLUTIONS

5 The Summer of Grapes...................................... 69

6 Holy Cow! ......................................................... 97

7 Seven Innovative Recipes for Success ............. 117

PART THREE CULINARY HOW-TO

8 America’s Changing Palate............................. 145

9 Eat More Vegetables! ...................................... 153

10 Great Grains.................................................. 177

11 A Cook’s Look ............................................... 199

Epilogue: The Secret.......................................... 223

Appendix........................................................... 224

Index ................................................................. 238

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