Organic: A New Way of Eating

Overview

The range of organic ingredients available today is ever–expanding and not a little bewildering. Enter Sophie Grigson and William Black, whose mission is to lead you expertly through the organic maze to a new dimension of guilt–free pleasure. Packed with information on the what, the why, and the how of organic, this book will prove indispensable to the 21st–century cook. The recipes are fabulous: Sweet Corn and Brie Fritters; Goat Cheese, Asparagus, and Tomato Calzone; Seared Salmon Fillet with Olive, Parsley and...
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Overview

The range of organic ingredients available today is ever–expanding and not a little bewildering. Enter Sophie Grigson and William Black, whose mission is to lead you expertly through the organic maze to a new dimension of guilt–free pleasure. Packed with information on the what, the why, and the how of organic, this book will prove indispensable to the 21st–century cook. The recipes are fabulous: Sweet Corn and Brie Fritters; Goat Cheese, Asparagus, and Tomato Calzone; Seared Salmon Fillet with Olive, Parsley and New Potato Salsa; and Tunisian Chicken, Olive, and Bean Stew. And while you can make these delicious dishes with non–organic ingredients, the recipes have been designed with the finest organic produce in mind. Sophie Grigson is a well–known food writer, whose books include Eat Your Greens and Sophie Grigson's Sunshine Food; William Black is an authority on fish and the co–author, with Sophie Grigson, of the best-selling Fish.
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Editorial Reviews

Publishers Weekly
Bestselling authors Grigson and her husband Black (Fish) now turn their attention to things organic, while refraining from spouting PR for organic farming. In the first, exhaustively researched half, Black takes a dispassionate, persuasive look at sustainable agriculture's evolution from a fringe movement to the last refuge of "the worried, the discontented and the disillusioned." Moral imperatives aside, this refuge also happens to be one of the fastest growing industries in the U.K. Though the authors' evince a distinctly British perspective, many of the issues herein relate to American readers. Moreover, Grigson and Black infuse a rather dry subject with an understated English wit. "Far from being a mundane brown sludge," Black writes, "soil is in reality highly complex and utterly fascinating." The second section details how to incorporate organic food into regular cuisine. Grigson, an intuitive cook, specializes in inventive twists to classic dishes. She adds avocado to her humus for a silky puree, and scatters sautied fennel over pissaladiere, as opposed to the traditional jammy onions and anchovy topping. Her writing is as sensuous as her cooking: a cream cheese and parmesan omelette requires "truly sumptuous eggs with yolks of a rich flaunting yellow." The payoff for such meticulous attention to ingredients is an omelet "all plump, browned and luscious." In the end, Grigson's recipes illustrate one of the most compelling reasons to buy organic: flavor. (Jan. 1) Copyright 2001 Cahners Business Information.
Library Journal
Grigson, a well-known British food writer (and daughter of the late Jane Grigson), and Black, her husband, are also the authors of Fish (LJ 11/15/99), an excellent cookbook that included useful information on sustainable fisheries (Black's area of expertise). Their latest collaboration is a push for organic farming, with a long introduction on various aspects of the topic, followed by Grigson's fresh and appealing recipes. However, much of the material on organics deals specifically with Great Britain, and although Grigson has an engaging, personable style, the recipes have not been Americanized, so that many cooks will be frustrated by unfamiliar ingredients and terminology. For special collections only. Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9780747272205
  • Publisher: Headline Book Publishing, Limited
  • Publication date: 5/1/1901
  • Pages: 256
  • Product dimensions: 8.00 (w) x 10.34 (h) x 0.91 (d)

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