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CLICK HERE TO
ORDER NOW!!
The Organic Cook’s Bible, a 540-page
compendium written by Jeff Cox on organic
vegetables, fruits, seeds, nuts, herbs, meats,
cheeses, milk, eggs, wine, cooking oils and edible
oils, fats, and more. Names the best-tasting
varieties of each. Describes how they’re grown
organically and why that should matter to you.
Over 200 recipes and 200 color photos. Published
by John Wiley & Sons, New York, 2006.
CLICK HERE TO
ORDER NOW!! |
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Celebrating the seasonal, local, artisanal—that’s the mantra of
many of our most influential chefs and it’s become
a rallying cry for millions of Americans who want
to get away from the large corporate system that
puts standardized products on the shelves
and in the fruit and vegetable bins of our
supermarket chains. For those of us not blessed
with the land or the time to garden, the best way
to follow Mother Nature’s rhythms is to seek out
year-round farmer’s markets—growing in urban
jungles, too; roadside stands; small farms where
you pick your own; and good greengrocers. If
you’re drawn to organic and greenmarket goods,
whether you’re a veteran vegephile or new kid on
the block, Jeff Cox’s The Organic Cook’s Bible
(Wiley, $40, 560 pages, ISBN 0471445789) is the
authoritative, inspiring guide you need. Here, in
alphabetical arrangement, is chapter and verse on
the vegetables, fruits, grains, spices, seeds,
nuts, herbs, meat, poultry and dairy offered in
these alternative venues. Cox, a renowned expert
on all things organic, takes you every step of the
way, from explaining “why organic” to when to buy,
what to look for, preparation, storage and how to
maximize use. He also includes more than 250
recipes that showcase the splendor of the entries.
This review of the book appeared
in the May, 2006 edition of BookPage, p. 29. |
