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Grub: Ideas for an Urban Organic Kitchen
     

Grub: Ideas for an Urban Organic Kitchen

4.0 7
by Anna Lappe
 

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In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production.

Combining a straight-to-the-point

Overview

In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production.

Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies.

With an inviting recipe section, Grub also offers the millionsof people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.

Editorial Reviews

Publishers Weekly
This smart, engaging work deftly blends polemic, lifestyle guidance and cooking expertise. The daughter of writer Francis Moore Lapp (Diet for a Small Planet) and medical ethicist Marc Lapp , coauthor Lapp wears her pedigree well, arguing passionately and articulately for the organic lifestyle (Terry is a chef and food justice activist). Early chapters explore how the advent of commercial agriculture and mass-manufactured food has led American eaters down a path to obesity and disease while undermining the local economies of farming communities and, in many cases, encouraging the exploitation of both labor and natural resources. The answer: to adopt a "grub" lifestyle that is both healthy and ethical. The "Seven Steps to a Grub Kitchen" chapter suggests readers commit more time to cooking and eating, and use local resources like co-ops and farmers markets, while describing how to best prep a kitchen with tools and pantry supplies. The recipes portion offers seasonal, international, health-conscious menus aimed at young, hip readers, with themes like "Afrodiasporic Cookout" (Grilled Corn and Heirloom Tomato Salad, Shrimp and Veggie Kabobs, Fresh Green Beans, Good Grilled Okra, Ginger Beer) and "Straight-Edge Punk Brunch Buffet (DIY)" (Spicy Tempeh Sausage Patties, French Toast with Blueberry Coulis). (Apr.) Copyright 2006 Reed Business Information.

Product Details

ISBN-13:
9781585424597
Publisher:
Penguin Publishing Group
Publication date:
04/06/2006
Pages:
352
Sales rank:
1,334,905
Product dimensions:
7.46(w) x 9.17(h) x 0.82(d)
Age Range:
18 - 14 Years

Read an Excerpt

Cinnamon-Dusted Sweet Potato Fries

Preparation time: 10 minutes
Inactive Preparation Time: At least 1 hour, or overnight
Cooking Time: 30 minutes

  • 4 large sweet potatoes (about 4 pounds), peeled
  • Coarse sea salt
  • Organic, unrefined coconut cooking oil, for frying
  • 3 tablespoons ground cinnamon

  1. Cut the sweet potatoes into slices about inch thick, then cut them lengthwise into the shape of slim fries.
  2. In a large bowl, combine the sweet potatoes with 1 teaspoon salt and enough cold water to cover by a few inches. Cover and refrigerate for at least 1 hour, or overnight.
  3. Thoroughly drain the sweet potatoes in a colander. Pat them well with paper towels until completely dry.
  4. Heat the coconut oil in a large saucepan or deep-fryer over medium-high heat until it reaches a temperature of 325 degrees F, 6 to 8 minutes. Fry the potatoes, in batches, until lightly browned. Remove the fries from the oil with a slotted spoon or spider and place on a paper towel-lined plate. Increase the heat to high until it reaches 375 degrees F, then add the par-fried potatoes, in batches, back into the oil and fry until crisp, 2 to 4 minutes. Again, remove the fries from the oil with a slotted spoon or spider and place on a paper towel-lined plate. Dust with cinnamon and serve immediately.
  5. Serves 8-10

Meet the Author

Anna Lappé is the co-author with her mother, Frances Moore Lappé, of the national bestselling Hope's Edge: The Next Diet for a Small Planet (Tarcher/Penguin 2002). Her second book, Grub: Ideas for an Urban Organic Kitchen, will be out from Tarcher/Penguin in Spring 2006. The co-founder of the Small Planet Institute and the Small Planet Fund, Anna's articles and op-eds have been widely published, appearing in The Washington Post, San Francisco Chronicle, Los Angeles Times, International Herald Tribune, and the Globe and Mail, among others. Anna is a sought after public speaker and commentator on food politics, globalization, and the media and has been featured in Organic Style, Utne, and O: The Oprah Magazine. In 2002, she was the first recipient of the Bioneers Youth Award, given annually to leaders under thirty who have made a national impact and in 2004 was included in Organic Style's "50 Environmental Power List." She is a Food and Society Policy Fellow, a national program of the WK Kellogg Foundation. A graduate of Brown University, Anna received her Masters in International Affairs from Columbia University. She has worked in South Africa, England, and France, and currently lives in Brooklyn, New York.

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Grub: Ideas for an Urban Organic Kitchen 4 out of 5 based on 0 ratings. 7 reviews.
Guest More than 1 year ago
Another perspective on the subject so well explored by Michael Pollan's 'In Defense of Food.' Same ideas, such as: eat better quality food, probably paying more up front for it, as the benefits to yourself and the planet exceed the nominal cost. My criticism of the book is relatively minor--the authors are a bit disingenuous about their goal to convert people into vegetarians or vegans. Neither word shows up in the index and the subject is never overtly discussed. However, meat (even free-range, humanely raised meat) is only mentioned as a bad thing and there are no suggestions for how to use meat or dairy as a complement to a larger diet of grains, vegetables, and so on.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
B&N sample includes only one page from Chapter 1, not enough to sample this book.
Anonymous More than 1 year ago
Hey guys its me Minipandastar. I have a EPIC idea!!!! It involes the story that i wrote at primrose! We should do The Warrior Games!!!! Just like The Hungry Games!!!!!! Please if theres any wuestions ask me at the second reslut!! Oh and read my story!!!!!!!!
Anonymous More than 1 year ago
EGHunter01 More than 1 year ago
Pesticides, insecticides, and other chemicals on and seeping into our food supply are explored as possible health robbers. Are we being used as guinea pigs and/or canaries in the coal mine? Do you want to learn more about "body burden" and toxic punch? Well the answers to these questions are within the covers of this revealing book. Grub is a book that is both enlightening and informative. Favorable: has great depth of insight.
Guest More than 1 year ago
Grub really opens your eyes to the reality of what you put into your body. It's information as well as its recipes really helped out a lot as far as my transition to becoming a vegetarian. I took the book with me going to grocery store just to make sure I was buying the right tools for my kitchen. If you are serious about becoming healthy this book will open up your eyes to a whole other world! -Great reference guide.