Three New Cookbooks Offer Tips for "Green" Kitchens
By the All Culinary Schools career research team—Your source for Culinary School news, trends and programs.
With more and more sources of guidance available for consumers, chefs and culinary schools, going green in the kitchen is becoming easier than ever. A recent Associated Press article spotlighted three new contributions to the small but growing genre of "green cookbooks," which teach home chefs how to make their kitchens and their cooking habits more eco-friendly without having to incorporate radical lifestyle changes.
Newbies to the idea of greening the kitchen and household may get the most out of Jackie Newgent's Big Green Cookbook. It offers realistic but upbeat advice on modifying cooking times and methods as well as using local and seasonal ingredients. Recipes are arranged by season, and factoids about eco-friendly living are sprinkled throughout the book.
A green cookbook with a bit more British flair is The Green Kitchen by Richard Ehrlich, a food columnist for the Times of London. It, too, offers hundreds of tips for greening the kitchen, adhering to the philosophy that even small changes can make a big difference—for instance, defrosting in the refrigerator rather than the microwave cuts your energy consumption. Recipes are arranged according to cooking method, and include a lot of dishes with traditionally British ingredients, such as sausage and potatoes.
Cooking Green by Kate Heyhoe is for more advanced home chefs looking for a comprehensive guide to overhauling their cooking philosophy. Says the Associated Press, "the book is a deluge of eco-tests, facts and advice on everything from what kind of meat to buy to fuel-efficient flatbreads." All three books offer down-to-earth recommendations that make going green appealing and attainable instead of daunting.
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