Organic Cooking Books - Page 5

The Organic Food Guide: How to Shop Smarter and Eat Healthier

Steve Meyerowitz

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

Great Organic Starter!! 5 out of 5 stars.
10 of 11 people found this review helpful.

Within the past 8 months I have switched my diet and lifestyle to an organic one. Since then I have been bombarded with people asking me why and what does it mean. I found this book in my research and think it is a very informative and practical guide to understanding why organic foods are so important, both for our health and for our environment! I have bought a bunch of these books and have been sharing them with friends and family. I recommend reading this book as a good starting point to truly understanding organic essentials!

The Organic Food Guide 4 out of 5 stars.
8 of 11 people found this review helpful.

This book outlines the differences in labels and treatment of foods in stores. For example, what is the difference between regular and organic foods, besides price? Before reading this book I never really understood the difference between products and why I should be buying organicilly grown foods. I found this to be very helpful in understanding if I am really eating healthy.

Editorial Review:

This handy guide provides a quick introduction to organic food: what "organic" and related terms like "locally grown" and "all natural" mean, how to read food labels, and how organic foods are related to nutrition and health.

The Ethical Gourmet

Jay Weinstein

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Customer Reviews:
Total reviews: 7 Average rating: 3.5 of 5

Editorial Review:

More and more of us want to ensure that what we eat doesn’t deplete resources, cause animal or human suffering, or lead to pollution. And, at the same time, we also want delicious food! If you are concerned about the environment, but unsure how to make a difference, here is a handbook for finding and cooking environmentally friendly and ethically produced foods. Chef and environmentalist Jay Weinstein has written the bible for those who care about both the well-being of the world and flavorful food. He informs us:

• When organics really matter
• Where to source humanely-raised meats and other ethically produced foods
• How to make choices with a clean conscience when dining out

He also explores subjects ranging from genetically modified foods to being savvy about farmed fish, and why to avoid disposable wooden chopsticks and bottled water. By providing 100 healthy, sophisticated, and mouthwatering recipes, Jay Weinstein ensures that our ethical impulses are well rewarded. Dishes like Manchego-Potato Tacos with Pickled Jalapeños, Zucchini Spaghetti with Garlicky Clams and Grilled Bluefish, Pumpkin Basmati Rice Pilaf, and Coco-Vegetable Rice with Tamarind Chicken Skewers feature creative ways to use eco-friendly vegetables and legumes, sustainable seafood, and humanely raised animals.

Raw Food In Ten Minutes: How to make the best Raw Organic Meals in just 10 Minutes!

Bryan Au

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Editorial Review:

The new 2nd Edition Full Color Glossy version of RAW IN TEN MINUTES. RAW FOOD IN TEN MINUTES with Bryan Au has new under 10 Minute Raw Organic Recipes with brand new Gorgeous Gourmet Full Color Glossy Photos throughout the book. There are favorite & brand new recipes with International Menu: Eggplant Manicotti, Chocolate Strawberries, Pancakes, Crepes, Lasagna, Mac & Cheese, Pad Thai, Mango Cheesecake, Sunburger, "Steak Dinner", Fig Torte & more! The recipes are under 10 Minutes to make, are ready to serve, eat & enjoy: Pasta Alfredo, Oraweo, Baklava all original recipes created by Bryan Au. Get the original, best most researched Raw Organic Recipes in the World. An adventure into Super Foods, high vibrational cuisine that will amplify your Yoga & Beauty. The natural Fountain of Youth to ignite your Spirit & Re-energize your soul. Share the gift of radiant health with your friends, family & loved ones.With up to the minute information about nutrition, recipes, desserts and more!

Fresh from the Garden Cookbook: Recipes Inspired by Kitchen Gardens

Ann Lovejoy

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Great for Northwest eaters 4 out of 5 stars.
2 of 2 people found this review helpful.

Ann Lovejoy, better known as a gardening writer, writes a weekly food column for the Seattle Post-Intelligencer and this cookbook draws from her columns. The cookbook is organized by season, and recipes rely on foods that can be grown or bought in the west-of-Cascades Pacific Northwest (both vegetarian and not). She believes in local, organic food where possible; she is careful about sodium and fat (but maybe carbohydrate-heavy for diabetics); most recipes are for 4 servings (2 adults and 2 teenage boys) and many are vegetarian. Flesh recipes usually rely on chicken and seafood rather than beef and pork. She encourages experimentation.

The book provides seasonal recipes and menus and includes growing tips for home gardeners. Recipes we like include Asparagus with Shallot, Thyme, Parsley and Lemon Sauce (spring) and Hot Chicken Noodle Salad (also spring). Page numbers are in the outer page margins, which makes recipes easy to find, but the index gives them under main ingredients rather than recipe titles.

We have tried dozens of Ann's recipes, both from the book and her columns since she wrote the book. (She is one of the few food writers I collect every week.) I like some of her recipes and don't like others, but I recommend the book in spite of personal reservations about specific recipes--there is probably something here you will like or can adapt. Our typical complaint when we don't like a recipe is that it isn't highly seasoned. This book might not help someone in Minnesota, but it does work well anywhere with a Mediterranean-type climate, and ideas can be adapted to local foods.

The book is in print in Sept. 2007. It is worthwhile if you can get fresh ingredients and are willing to experiment with seasoning.

Editorial Review:

Featuring the very best recipes from her weekly Seattle-Post Intelligencer column “Fresh from the Garden,” Ann Lovejoy's newest book consolidates her passion for gardening and cooking into a year-round celebration of fresh, organic ingredients. Organized by season, her simple, uncluttered recipes emphasize bright flavors, aromatic herbs, and an abundance of fresh produce — from familiar favorites like raspberries and zucchini to more exotic items such as garlic tips and dandelion greens. Recipes include Lavender Lemonade, Grilled Prawns with Pumpkin Seed Salsa, Garlic Turkey with Green Peppercorn Gravy, Cress and Fennel Soup, Ginger-Berry Shortcake, and many more. Lovejoy offers a wealth of advice on selecting and growing specific varieties of produce, and her time-tested organic gardening tips are designed to help readers make the most of their growing year.

The Gardener's Table: A Guide to Natural Vegetable Growing and Cooking

Richard Merrill, Joe Ortiz

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

Required Text for serious gardeners 4 out of 5 stars.
6 of 6 people found this review helpful.

Rich Merrill knows what he is writing about! His details regarding various garden crops are totally on the mark. I am an avid gardener, and I consult this book weekly to assist me in gardening decisions. The food part, with the recipes from Joe Ortiz, is absolutely the best if you're a gardener, with a huge harvest of anything from your garden. I love this book, and and consider it a true text for anyone who really wants to succeed at gardening and at eating!

A true marriage of the spade and the spoon! 5 out of 5 stars.
4 of 4 people found this review helpful.

`The Gardner's Table' by noted baker, Joe Ortiz and agricultural academic, Richard Merrill attracted me with Ortiz' name, known from his two excellent book collaborations on baking. And, I was immediately impressed by some of the novel graphic culinary material. Closer reading showed me that the horticultural material was of an equally high quality.

While I have read and reviewed hundreds of cookbooks and am much more familiar with the culinary content of this book, I have read a few gardening books in my time and turned a few clods of dirt in summers past, so I am not a complete newby with the gardening advice. I say this because it may have influenced my impression that the gardening advice is a lot stronger than the culinary advice. It may simply be that I am much more familiar with the culinary material, so it impresses me less. That being said, I will summarily say that I think one will have to look far and wide to find a book that does as good a job as combining these two closely related disciplines. I have reviewed only two, `The Arrows Cookbook' by culinary professionals who are horticultural amateurs with a good sized kitchen garden in Maine, and `Oriental Vegetables' by Joy Larkcom who seems to be an especially talented amateur at both cooking and gardening. Both are good books in their own little worlds, but neither can hold a candle to the wide world opened by this excellent volume.

The book is organized with alternating horticultural and culinary chapters where each author discusses his specialities at a pretty high level of expertise. There is no dumbing up of the material here. There are a few weak attempts to show similarities between culinary and horticultural techniques as in the analogous methods for producing a stock and a compost tea. These are cute, but the real common platform for the two disciplines is nutrition. How do you get the greatest yield of nutrients out of either a patch of ground or a batch of cooked veggies?

There are four major chapters, each beginning with a horticultural exposition followed by a culinary exposition. The first chapter may have the most important horticultural section, as it deals with climate and microclimates, choosing the best plants, planning your plantings, starting seedlings, planting in season, and rotating crops around your garden. One of the symptoms that this is not rote gardening advice is the agonizing over interpreting all the various planting zones. There are three with very different criteria and the most common, the USDA scheme based on the number of warm days can be very misleading. The culinary section to the first chapter is a bit weak and until I got to the second chapter, I thought maybe gardener Merrill was doing all the heavy lifting in this book.

The second chapter begins with a horticultural section devoted exclusively to getting to know your soil and improving it. In this chapter, the culinary section really picks up and offers us something really new. The section is primarily about pantry preparations such as gremolata, bouquet garni, harissa, fines herbes, and lots and lots of vinaigrettes. The high point of the culinary section in this chapter is what is called `The Mesclun Wheel' that places greens on a circular scale of most tart to sweetest with dandelion being at the sharpest and butterhead lettuce being the mildest. This would be interesting in itself, but the author doubles the interest by plotting vinaigrette ingredients against types of greens to show how to match up dressings with greens. This is the kind of wisdom that is rarely so effectively summarized and which is commonly acquired only after years of reading and experimenting with salads. This is the kind of schema a cook probably pulls forward in his mind when they plan a salad based on available ingredients.

The third chapter opens with every organic gardener's favorite topic, composting, and its related topics, humus and mulching. Having taken a few turns with a compost pile and having read a few Rodale Press items on the subject, I was still surprised to find something new to me, which was vermicomposting, or creating an environment which encourages worms to actively work on composting your biological waste. The culinary section deals with stocks and soups. The things which distinguish this section from your average introduction to soups are the discussions of combining vegetables to get the healthiest result and tips on preparing to cook in bulk. I find the emphasis on steaming as a method to preserve nutrients in vegetables to be pretty depressing, but the author redeems himself a bit by pointing out that cooking by several different methods is superior to eating raw vegetables, as cooking releases the nutrients in most veggies and makes them more easily available to our digestion.

The opening to the fourth chapter deals with garden pests, both animal and vegetable, and plants and animals that can assist in the battle with pests. For a book that is sharing its 470 pages between horticultural and culinary material, this discussion is remarkably detailed, including sidebars on equipment and techniques for examining garden fauna and a display of the life cycles of some of the most common pesky insects. This book would be superior on its own, but it enhances its value immeasurably by offering a detailed chapter by chapter bibliography which has more details on the many different topics touched upon in this book.

The second half of the book is something of an encyclopedia of the growing and eating attributes of the plants most commonly grown in the United States. Even this section has its pleasures to the casual reader, as it is very nicely organized by type of plant rather than by the alphabet.

To an old `Whole Earth Catalog' hippie like me, this book is pure gold. To anyone interested in both subjects but who is weak in one, I highly recommend this book!

Editorial Review:

Noted horticulturist Richard Merrill and award-winning cookbook author Joe Ortiz team up to deliver the ultimate no-nonsense guide to cultivating and cooking from a kitchen garden. Comprehensively researched and easy to use, the authors offer a complete plan for designing a cook's garden and organizing the gardener's kitchen. Over 50 creative, healthful recipes help you make the most of your garden's bounty.

New Book of Herbs

Jekka McVicar

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

Herbs for the Garden, Kitchen, Home and Health 5 out of 5 stars.
13 of 13 people found this review helpful.

"Once you start growing and using herbs, I defy anyone not to become hooked." ~Jekka McVicar

If you are thinking of growing your own herb garden, I can't think of a more detailed and interesting book on the subject. You will find information about how to attract butterflies to your garden or the reason Queen Victoria requested that jam be made from Chilean guava berries. Have you ever read about a "curry leaf" in a recipe? Well, there is information in this book on how you can grow your own plant, but probably only in a greenhouse. A greenhouse seems essential if you are really serious about gardening.

Jekka McVicar is a popular radio and television personality. She has helped to revitalize the traditional use of herbs and shows how herbs can enhance your home, health and garden. Jamie Oliver calls her the "queen of herbs." Now I understand why he loves cooking with so many herbs.

My favorite section was the "kitchen" section where you can learn how to make everything from "borage ice cubes" to "roasted vegetables with herbs."

Some of the highlights include:

1. An A-Z of the top 100 herbs - Half the book is dedicated to pictures, cultivation techniques, harvesting tips and uses. 'After trying to grow French lavender from seeds (Hardy Lavender has more of a chance), I see the plants are best grown from cuttings taken in the spring. It seems only the "lavandula stoechas French Lavender" will grow from seeds and probably only inside with extra warmth, in "coir/bark/perlite," and covered with perlite (naturally occurring siliceous rock with a neutral pH).

I had never even heard of "perlite" before and this was all very enlightening for me. Coir is the outside layer of husk surrounding the shell of a coconut and bark would just be tree bark, but you need a fine grade bark and not fresh green bark. Finally, I realize why the poor little seeds I planted had no chance of germinating.

2. Organic Gardening - Many of the herbs can be mixed in with your vegetable garden. If you grow beans, you might want to grow "blue borage flowers" alongside as they will attract bees that will pollinate the beans, producing a larger harvest.

3. Lists of plants that will grow best in sand, clay, chalk, loam type soils.

4. Designing an Herb Garden

5. Detailed information on growing herbs from seeds, hardwood cuttings, layering, root cuttings and root division.

6. Using Herbs in Petcare

Ever since discovering a lavender furniture oil, I wondered how I could make my own. In the "Home" section, there are recipes for Natural furniture polish, upholstery shampoo and even herbal window cleaner. You might also want to make up an herbal first-aid kit. If you have ever steamed your face, you will appreciated the added benefit of herbs like lemon verbena or spearmint. There are recipes for mouthwash, shampoo, face packs, nail strengthener, bath tonics, bath bags and a foot bath. Having trouble sleeping? You can make a "hop pillow."

The Top 100 herbs include: Yarrow, Anise hyssop, Lady's mantle, Onions, Chives, Aloe, Lemon verbena, Angelica, Dill, Chervil, Horseradish, Arnica, Silver artemisias, Green-leaf artemisias, Borage, Box, Pot marigold, Incense plant, Caraway, Balm of Gilead, Bachelor's buttons, Gotu kola, Chamomile, Goosefoot, Chicory, Coriander, Sea fennel, Lemon Grass, Cardoon, Foxglove, Wild rocket, Echinacea, Cardamom, Wild rosemary, Joe Pye weed, Queen-of-the-meadow, Fennel, Wild strawberry, Sweet woodruff, Ginkgo, Licorice, Hops, St. John's Wort, Hyssop (gorgeous blue-violet flowers), Elecampane, Woad, Juniper, Bay leaves, Hardy Lavender, Colorful bract lavender, Tender lavender, Lovage, Flax, Luma, Gypsywort, Yellow loosestrife, Purple loosestrife, mallow, mandrake (toxic), White horehound, Lemon balm, Classic Mints, Peppermints, Meu, Wild bergamot, Curry Tree, Myrrh, Myrtle, Catnip, Black cumin, Basil, Eastern basil, Evening primrose, Olive tree, Hardy Oreganos, half-hardy oreganos, Scented pelargoniums, Fruit-scented pelargoniums, Shiso, Vietnamese coriander, Parsley, Pokeroot, Purslane, Primrose, Australian mint bush, Rosemary, French sorrel, Rue, Sage, Aromatic sages, Elder, Salad burnet, Lavender cotton, Soapwort, Savory, Virginia skullcap, Houseleek, Goldenrod, Betony, Comfrey, Mexican marigolds, Siler tanacetums, Green tanacetums, Germanders, Wood sage, Upright thyme, Creeping Thymes, Mounding thymes, Nasturtium, Chilean guava, Valerian, Vervain and Viola.

On each page there are cross-reference "buttons" to give you information on where to find uses for the plants in the home, garden and kitchen.

This beautiful book will also be of interest to writers trying to describe herbs or to cooks who want to know what an entire plant looks like.

A fascinating study of herbs that can also double as a fun-to-read coffee table book. There is a good helping of folklore, history and health information. Now I really want to know what jam made from the "Chilean guava berries" tastes like. I'm intrigued! ;)

The "New Book of Herbs" would make a perfect present for all your gardening friends.

Quite Impressive!

~The Rebecca Review

Editorial Review:

This lavishly illustrated A-Z reference is a must have for gardeners or anyone interested in the role of fresh herbs in a healthy lifestyle. A unique and innovative combination of cookbook, gardening guide, and organic reference, New Book of Herbs illustrates how growing and using fresh herbs can enhance ones home, health, and garden. Readers will learn how to raise and maintain herbs the organic way; discover the best ways to create simple, delicious recipes, and to recognize the medicinal, environmental, and therapeutic uses of these remarkable plants. New Book of Herbs will guide and inspire anyone interested in using herbs to achieve a healthy lifestyle.

Fresh Choices : More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic

David Joachim, Rochelle Davis

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

Editorial Review:

Good Cooking Starts with Good Food

Do you want to enjoy the best food nature has to offer? It's easier than you might think with Fresh Choices: More Than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic, the indispensable cookbook that helps you bring the best food possible to the table--even when organic isn't an option. Packed with more than 100 inspiring and satisfying dishes, Fresh Choices confronts the issues consumers face when they want to know where their food comes from.

Whether you're planning a special occasion or preparing a quick weeknight dinner, you'll find all your meals are more refreshing with flavorful dishes like Jamaican Pork Chops with Pineapple Black Bean Salsa, Sautéed Chicken with Sage and Gingered Plums, or Thai Fettuccine Primavera. And you'll be delighted to see how the freshest fruits and vegetables are paired to produce truly exceptional results like Mesclun Salad with Pears and Apricot Balsamic Vinaigrette or Caramelized Nectarine and Blueberry Galette. Also included are lists for buying seasonal produce, a valuable resource section, and all the information you need to buy the purest and safest meats, poultry, seafood, and dairy products.

A Field Guide to Buying Organic

Luddene Perry, Dan Schultz

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Total reviews: 8 Average rating: 4.0 of 5

Editorial Review:

The definitive guide to healthful, affordable food shopping in the Organic Age—from a pioneer in the organic movement

What does it really mean when a food is labeled organic? While many of us believe there are good reasons to buy organic, what exactly are they? The authors of this indispensable handbook sift fact from fiction to help you make informed decisions that are right for you. Here is everything you need to know, including when paying more for organic is worth it—and when it’s not. A Field Guide to Buying Organic provides you with:

·Self-tests to determine your current organic-shopping habits—and the type of organic shopper you want to become

·A primer on organic food standards, labels, and seals

·Health and quality comparisons of organically grown versus conventionally grown produce

·An aisle-by-aisle supermarket guide to information about the most popular organic produce, dairy, meat and poultry, baked goods, nuts, seeds, grains, convenience foods, and drinks

·The truth about pesticides, hormones, genetically modified foods (GMOs), toxins, and bacteria

…Plus illustrations featuring product logos and contact information, and a fascinating overview of the evolution of organics

Five Star Raw Spa Cuisine With Chef Bryan Au

Bryan Au

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

This is my best book and the best new styled food photography ever! 5 out of 5 stars.
0 of 1 people found this review helpful.

Hi I hope you enjoy this all new category and next level for RAW FOOD which is FIVE STAR RAW SPA CUISINE. It is my best recipes and all new food photography ever! I also have my Autobiography Book coming out soon on Amazon.com which reveals my RAWmazing true to life story of how I got into RAW, am helping to make RAW Food Mainstream, how I did everything myself from self publishing my book, getting on TV, working Hollywood, it is a story full of love, spiritual realizations, an amazing journey that includes exotic travels all around the world, visions of discovery and hope for the future. There is romance, success, drama, shocking and funny stories in it and I am also working on 2 new Raw Organic Recipe books now that are totally new surprises too that are coming soon!

Editorial Review:

This is the exciting new highly anticipated full color 5 Star Raw Spa Cuisine with Chef Bryan raw organic recipe book. With totally new original raw organic recipes that mostly do not have any nuts, none are dehydrated so are fast, fun and easy such as all new original Donuts, Cupcakes, "Bacon and Eggs", Ramen Noodles, Chocolate Fig Torte(with no nuts), Strawberry Pancakes(Original Recipe), Cookie Dough (2 minute all new recipe), "Salmon and Mashed Potato", "Crab" Sandwich, and many totally new techniques and surprises. All the recipes are still under 5 minutes or 10 minutes to make and are ready to serve, eat and enjoy. Experience a whole new category of Raw Organic Cuisine that is lighter, healthier, easier, that will please all of your senses and transport you to a world of Tropical Fantasy and Delights!

The Gourmet Garden

Virginia Hayes

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Editorial Review:

Connoisseurs of good food understand that the highest quality natural ingredients are vital to gourmet dining. In this era of mass-produced foods, they are turning in increasing numbers to their own gardens as the most reliable source for organically grown and freshly harvested herbs, fruits, and vegetables. Amateur chefs and home gardeners who value nutritious, naturally grown foods will find themselves referring to this book time and time again. It shows how to grow the very finest natural, organic ingredients in their own garden, greenhouse, or if space is at a premium, in a window box. Author Virginia Hayes explains the steps involved in cultivating herbs, fruits, vegetables, and even edible flowers. She provides directions for potting, pruning, and tending the plants, and concludes with advice for harvesting, storing, and using these foods in the kitchen. She devotes separate chapters to greens, herbs, edible flowers, special “heirloom” vegetables, baby vegetables, flavorful fruits and berries, ethnic specialties, and mushrooms. She also offers seasonal tips to help home gardeners grow many fresh, natural ingredients all year round. Full-color illustrations throughout.
(sidebar)
Virginia Hayes Instructs on Creating a Gourmet Kitchen Garden

Making compost and compost tea

Preparing soil for planting

Light and exposure requirements

Starting seeds for transplanting

Extending the season—greenhouse, cold frame, or window sill

Weed control

Mulching

Protecting against pests and diseases

Staking, tying, and other support methods . . . and much more.