Cooking Green: Reducing Your Carbon Footprint in the Kitchen—the New Green Basics Way (with hundreds of tips and 50 energy- and time-saving recipes to shrink your "cookprint") including One-Pot Prep: Potatoes and Green Beans; Toasted Garlic Trout with Lime; and Greek Citrus-Honey Cake.
by Kate Heyhoe
From the founder of GlobalGourmet.com and a James Beard Award finalist, Kate Heyhoe's Cooking Green is the next step in eco-friendly food and lifestyle, with essential tips and recipes for greening your kitchen. The mission: save the planet, one cook at a time.
Choosing local, organic food benefits your health and the planet's. But how you cook is as important as what you cook: cooking itself is an under-reported (yet substantial) greenhouse gas creator. Kate Heyhoe shows you how to think like an environmentalist, in the kitchen and along the food chain. Without changing your politics or completely disrupting your routine, you can reduce your impact by subtly rethinking how you cook, shop, and consume food. Even with your own recipes, you can bake, broil, and grill in greener ways, saving fossil fuels and shrinking your "cookprint." With hundreds of eye-opening tips, inspiring green-method recipes, and a popular companion website at NewGreenBasics.com.
"Heyhoe is one of the best food writers in the country. I try to visit [globalgourmet.com]
often just to see what she's thinking."
Kate Heyhoe, founding editor of www.foodwine.com and NewGreenBasics.com, is the author of eight books, including Great Bar Food at Home and The Stubb's Bar-B-Q Cookbook. She lives near Austin, Texas.
Buy Cooking Green
This page created March 2009
Copyright © 1994-2017,