Organic Cooking Books - Page 3

Organic Marin: Recipes from land to table

Amazon Price: $19.79 List Price: $29.99 Usually ships in 24 hours By: Andrews McMeel Publishing Amazon Marketplace: 37 new & used starting at $16.99

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Editorial Review:

"Now more than ever, we need to make decisions about cooking and eating that support the kind of agriculture that takes care of the land we hold in trust for future generations. This beautiful book, full of recipes for delicious, seasonal meals, is a tribute to the Marin County farmers, artisans, and cooks who uphold that stewardship and provid for our future." --Alice Waters, Chez Panisse Restaurant

"Organic Marin gives you a taste of what has become one of America's most vibrant local food scenes; indeed, this beautiful book is the next best thing to eating there." --Michael Pollan, author of The Omnivore's Dilemma and In Defense of Food

"Every society is a direct reflection of the status of its soil . . . Everything comes from soil. We are nothing without it." --Helge Hellberg, executive director of Marin Organic

Organic Marin is more than a regional cookbook. It also represents an organic movement reverberating around the globe, demanding a more thoughtful, less wasteful approach to life.

The connection between field and farmer, land and table, and food and family translates to the passionate belief that food fosters community. And nowhere is this connection more apparent than in Marin County, California, the birthplace and standard-bearer of American organic farming.

In Organic Marin, 16 of America's most esteemed organic farms share their stories and philosophies alongside 50 mouthwatering organic recipes organized by season and contributed by 25 of the San Francisco Bay Area's most popular organic restaurants.

With recipes for Heirloom Tomato Flat Bread, Seared Ahi Tuna with Asian Slaw, Chicken Fra Diavolo with Fennel and Dandelion Salad, Double Chocolate Bread Pudding, and much more, anyone can create the delicious dishes featured in this beautiful and inspiring organic cookbook.

Proceeds of Organic Marin support Marin Organic's school lunch program, which serves 12,000 lunches a week with food grown in Marin County.

The Organic Food Shopper's Guide

Jeff Cox

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Editorial Review:

Why Should You Choose Organic Foods?

Organic food has never been more popular, and for good reason: it tastes better, it's more nutritious, and it's better for the environment. This handy guide shows you how to select the freshest, tastiest varieties and transform your organic groceries into memorable meals. You'll find guidance on what to look for when shopping, how to handle each food in the kitchen, and why, when foods are organic, they're so darn good for you. Here's everything youneed to enjoy food that you can feel great about eating:
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Profiles of more than 100 organic foods
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Complete coverage of fruits, vegetables, nuts, herbs, dairy, eggs, meat, and more
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At-a-glance advice on peak seasons, nutrition, good varieties, and what to look for
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Detailed information on preparation, storage, complementary flavors, and kitchen uses
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More than 100 tasty recipes and dozens of cooking tips

Holy Cows And Hog Heaven: The Food Buyer's Guide To Farm Friendly Food

Joel Salatin

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

jumpy but good advice 3 out of 5 stars.
6 of 8 people found this review helpful.

A book that crams a lot of fact, exposition and commentary into fastfood sort of reading.

Mr. Salatin has excitement in his tone and energy in his thinking. He makes the idea of eating local practical and palatable

My only angst is his tone toward the migrant farm worker (who 'does not speak english'). Has he forgotten that this is part of our history as much as the Pennsylvania Dutch farmer, the Swedish immigrants in Minnesota, the Germans In Wisconsin, etc. ? If he resents cheap labor, it was irrelevant for him to focus on people "who don't speak english" That is a backward anglo rooted sentiment and has nothing to do with sustainable practices and gearing toward a peaceful future for locally responsible consumers and producers

Otherwise, this is a great handbook to use for wiser living.

Editorial Review:

Holy Cows and Hog Heaven is written by an honest-to-goodness-dirt-under-the-fingernails, optimistic clean good farmer. His goal is to:

Empower food buyers to pursue positive alternatives to the industrialized food system.

Bring clean food farmers and their patrons into a teamwork relationship.

Marry the best of western technology with the soul of eastern ethics.

Educate food buyers about productions.

Create a food system that enhances nature’s ecology for future generations.
Holy Cows and Hog Heaven has an overriding objective of encouraging every food buyer to embrace the notion that menus are a conscious decision, creating the next generation’s world one bite at a time.

The Moosewood Restaurant Kitchen Garden: Creative Gardening For The Adventurous Cook

David P. Hirsch

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

If you love the Moosewood cookbooks, you'll love this book. 5 out of 5 stars.
36 of 37 people found this review helpful.

This is an easy-to-use and easy to read book with helpful tips on not only selecting and growing, but cooking with your veggies, edible flowers and herbs. There is also a great list of mail-order sources with descriptions of supplies. I especially liked the design section for its simple and straightforward approach to considerations and approaches towards my garden layout.

A cookbook far beyond the norm 5 out of 5 stars.
16 of 16 people found this review helpful.

It's called "a gardening book for cooks and a cookbook for gardeners." David Hirsch has updated and revised this different and terrific cookbook. The subtitle ("Creative Gardening for the Adventurous Cook"), encapsulates quite nicely why this is a cookbook far beyond the norm. Written specifically to help in growing vegetables so that we can cook with them, each flower, herb or vegetable is accompanied by tips for its best use in the kitchen.

Published originally in 1992, the 2004 update includes more information, resources and recipes. The text is simple yet thorough, and is chock-full of tips, ideas, illustrations and charming anecdotes. In simple, straightforward text, Hirsch gives instructions for growing, harvesting, and cooking with over 75 vegetables and herbs.

The cookbook is accessible for beginners, while being complex and satisfying enough for more experienced gardeners. Chapters are devoted to gardening techniques, crop rotation, seed starting, and natural ways to defend against insects. Another chapter covers various kinds of gardens, from hillside, to walled patio, to container gardening, while the 70+ recipes will showcase the fruits of your labor and help transform them to the the pleasures of the table.

The recipes are delicious and comprehensive, from soups, dips and salads to appetizers and main dishes. Hirsch also includes information on cooking times and techniques, as well as the effective use of herbs (with advice for planting, compatibility and cooking). It is hard to pick favorites, but the Vegetable "Pasta", Summer Rolls, and Portuguese Kale Soup are among my favorites so far.

The recipes are not all vegan (although of course they are vegetarian), but vegan options can be substituted (soy cheese for non-soy, etc). A must have cookbook for gardeners and cooks alike.--By Lisa Steele

Editorial Review:

David Hirsch is a long-time member of the Moosewood Collective, a group of 18 people who own and operate Moosewood Restaurant in Ithaca, New York, and produce an ever-growing collection of award-winning cookbooks. Here, he shares his experience and expertise in this completely revised and updated guide to compounding the pleasures of growing and cooking. He gives instructions for growing, harvesting, and cooking with more than 75 vegetables and herbs.

Chefs on the Farm: Recipes and Inspiration from the Quillisascut Farm School of the Domestic Arts

Shannon Borg, Lora Lee Misterly, Karen Jurgensen

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

this book could change the world for the better 5 out of 5 stars.
1 of 2 people found this review helpful.

it is true ! this small farm in eastern washington could change the world one chef at a time.
i know has it changed my life and many others in the culinary field.
buy it-read it-apply it, it will make you happy !

Michelle Clair

take me to the farm! an educational journey from field to table. 5 out of 5 stars.
1 of 1 people found this review helpful.

I love the connections of the seasons to earth and from field to table in this book. The recipe's by Karen Jurgensen and the photography throughout the book make this a fabulous read but more importantly a great recipe book to have in the kitchen. Whether you are yearning to be on the farm or wanting to have a deeper understanding of the labors that go into real food before it arrives in your kitchen, this is one of those recipe books that you'll want to share with friends.

The forward by Tom Douglas is a testimony to the farmer that resides in each of us.

Editorial Review:

With the rising interest in organic and locally grown food, there is also an increasing interest in connecting the farm to the table. Chefs on the Farm describes the seasonal workings of Quillisascut Goat Cheese Farm, a small, family-run business in northeastern Washington state. There, owners Lora Lea and Rick Misterly started a "Farm School for the Domestic Arts" where every summer, professional chefs, culinary students, food writers, and others live and work on the farm. Cooking only with ingredients they find on the farm, students learn to be connected to the food they work with.

Living Beyond Organic: Nutritional Knowledge Redefined!

Christina Avaness

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Editorial Review:

Part lifestyle, part cookbook, Living Beyond Organic teaches the reader what to eat, how best to prepare it, and why. Based on the ancient healing art of Raphaology Medicine which involves the study of phyto-nutrients (plant medicine), LBO provides the reader with true nutritional understanding and knowledge of how to eat to both regain and maintain optimum health. With its 21 day menu and recipes, along with a list of what to have in your kitchen and what to remove, the book makes the transition to the Living Beyond Organic Lifestyle exceedingly simple. The interweaving of the author's own family's story adds an effective personal element to the book.

This is the first in a series of Living Beyond Organic books.

Market Vegetarian: Easy Organic Recipes for Every Occasion

Ross Dobson

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Editorial Review:

These delicious, no-fuss recipes from top Sydney cook Ross Dobson take advantage of ingredients at their best and prove that vegetarian food doesn’t have to be labor-intensive or dull. Ideas for tasty Light Bites include Zucchini and Mint Fritters with Spicy Tomato Jam. Midweek Meals is full of great ideas for healthy food in a hurry; try an Asparagus, Sweetcorn, and Goat Cheese Frittata. Soups and Stews make perfect one-pot meals; enjoy Smoky Hotpot of Great Northern Beans. Saturday Night Dinners features delicious recipes for when you have more time to spend in the kitchen. Ideas for Baking includes savory pies, gratins, and bakes; try Leek and Pea Tart in Parmesan Phyllo. Finally, scrumptious Sweet Things to try include Nectarine and Pistachio Crumble and Chocolate and Raspberry Mousse Cake. • Easy organic recipes for every occasion created by a rising star of the vibrant Sydney food scene. • More than 80 ideas for vegetarian dishes—perfect for making the most of farmers’ market or veggie box produce.

The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes and Stories from the Market and Farm

Amelia Saltsman

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

Editorial Review:

For more than a quarter century, the Santa Monica Farmers' Market has inspired both renowned chefs and home cooks, making it a regional market with national presence. One of the largest markets in the state, it stands at the forefront of a national trend toward cooking with local and seasonal ingredients. For more than twenty years, Amelia Saltsman has shopped its stands, talked with its farmers, and cooked its magnificent produce for family and friends. The result is The Santa Monica Farmers' Market Cookbook, a celebration of the market s excellence and its hardworking farmers. What s the difference between white and green zucchini? What are amaranth, sapote, and ramps? With Amelia as your guide, you ll learn the answers to these questions and more. You'll also find advice on how to select and store produce, stories about farmers and their crops, chef and farmer cooking tips, and more than 100 of Amelia's simple, tempting recipes including: -- Fava Bean and Pea Shoot Salad -- Classic Tomato Soup with a Goat Cheese Swirl -- Black Cod with Green Tomatoes -- Roast Leg of Lamb with Oil-Cured Black Olives and Herbs -- Seared White Nectarines with Burnt Honey -- Meyer Lemon Sundaes with Cara Cara Oranges and Tangelos With a foreword by acclaimed cookbook author Deborah Madison, a design by Ph.D and photos by Anne Fishbein.

ExtraVeganZa: Original Recipes from Phoenix Organic Farm

Laura Matthias

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Customer Reviews:
Total reviews: 12 Average rating: 5.0 of 5

Editorial Review:

Elevate your vegan palate to the sumptuous level!

ExtraVeganZa is an exquisite compilation of recipes that push the boundaries of vegan cuisine. The book presents over 250 tantalizing savory and sweet vegan recipes, including:

• Appetizers, spreads, snacks and dips
• Soups, salads, dressings, toppings and sauces
• Rice, grains and legumes
• Main dishes, side dishes, casseroles and pastas
• Breakfasts, buns and breads
• Cakes, icings and glazes
• Pies, pie crusts and "cheesecakes"
• Puddings, mousses and fruit gels
• Cookies and squares
• Sweet loaves, brownies, cobblers, crumbles and oddballs
• Beverages and frozen treats

Adding unique flair, ExtraVeganZa highlights the elegant presentation of dishes using edible flowers and fresh herbs as garnishes, as well as natural foods as alternatives for food dyes, producing some rare colored treats for the eye. An edible flowers glossary and a special section on natural food dyes helps the reader experiment further.

Also unique is the philosophy of the book. An important milestone in vegan cuisine, it incorporates the larger scale vision of growing your own food or at least knowing where it comes from, and creating a more sustainable lifestyle. At the author's organic farm and B&B, they grow as much food as possible for themselves, their guests, farm workers and the local community.

Laura Matthias is a field biologist, B&B owner-operator, and organic farmer. A long-time vegan, she has researched the nutritional value of foods, worked in a vegan restaurant and cooked vegan food as a personal chef for clients with dietary sensitivities.

Fields of Plenty: A Farmer's Journey in Search of Real Food and the People Who Grow It

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

Wonderfully refreshing and enlightening book! 5 out of 5 stars.
10 of 10 people found this review helpful.

This superbly written book, with its poetic descriptions and fascinating stories of the different farmers the author visited and interviewed throughout the country, had me dreaming about owning my own organic farm one day! Also, the wonderful recipes are definately a plus! What a wonderful read!

Writing this book from an organic farmer's point of view, Ableman gives one a sense of respect for the earth, the intricacies involved in its cultivation, the many different varieties of fruits and vegetables that exist and can be grown on small organic farms (as compared to conventional/commercial growers who use very few varieties), and the tender care involved by these family farmers.

One learns about the different herbal concoctions that some of these farmers use to feed their crops, comparable to the attention given when feeding a child. The nutrients in these soils are uncomparable to the conventional corporate farming, and organic farms do not use pesticides and chemical fertilizers. One can taste the difference in the organic produce. They are bursting with flavor.

One learns about sustainability and organic farming, about the many flavors, the exotic colors, and how the different animals cohabitate with the farmers, so that nothing is wasted. I particularly liked the descriptions of the sections on the
melons that emitted intoxicating musky smells, and blackberries that were so irresistible, the author went and gorged himself eating them in the patch. Yumm! We went and bought organic blackberries after reading that section!

One also learns that eating is an intimate relationship, and establishing a relationship with the local farmers in our communities is a wonderful way to learn where our food is coming from. These great farmers are feeding us, and what better way to eat food, then to establish a relationship with the persons who are growing it for us. One way to do that is visit a local farmer's market and sign up with a local farm that is a member of CSA (community shared agriculture). We did, and we love it!

Also, eating seasonal foods is a new concept for me. We're so used to finding any fruit and vegetable in any season in the supermarket, that the idea of something not being available at a given time is foreign to us. But once we start asking - where did these fruits and vegetables come from - and we see Brazil, or Argentina, etc. then things start changing in our minds. The transportation, the distance, the regulations... Hmmm. Canning and freezing fruits and vegetables when in season has become a pleasant option.

After reading this book, I'm also keen on working on my garden with my family next summer, of watching the different vegetables grow, and of tasting the fruits of my labor. I can't wait!

I recommend this highly to everyone!!

Editorial Review:

In the face of supersizing and a fast-food nation, a growing community of organic farmers and food artisans are producing sustainable nourishment that is respectful to the land and rich in heritage, flavor, and passion. In Fields of Plenty, respected farmer, teacher, and ecology advocate Michael Ableman seeks out these innovative and committed farmers to reveal how the fruits of those who till the soil go beyond taste. From Knolls farm in California, famous for succulent figs tree-ripened to perfection, to an urban farm in Chicago that sustains an entire community, his odyssey takes him to farmers who are trying to answer questions of sustenance philosophically and, most importantly, in practice. Illustrated with evocative color photographs of the land and the people who work it, and accompanied by a bountiful selection of recipes, this beautifully written memoir reveals the power of food as a personal and cultural force.