Cool Cuisine: Taking a Bite out of Global Warming

Cool Cuisine: Taking a Bite out of Global Warming

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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

About 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.

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.

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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Cool Cuisine: Taking a Bite out of Global Warming 3 out of 5 based on 0 ratings. 1 reviews.
njmom3 on LibraryThing 18 days ago
I love cooking and cookbooks! I am also learning more about protecting our resources and environments. This book successfully combines both topics with a lot of tips that can be applied day to day without significant investments. I did not rate the book higher because I found some parts too technical and difficult to get through.