Cooking Green: Reducing Your Carbon Footprint in the Kitchen Review

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(More customer reviews)I've read several of Kate Heyhoe's previous books and was eagerly looking forward to this one. Kate Heyhoe's Cooking Green comes highly praised by some of the nation's top food environmentalists, and with good reason. There's a practical strategy on every page to "shrink your cookprint," and, she notes that by saving fuel and water you'll save money, too. Her sources are solid, and she draws on them to cover the entire food chain: EPA, USDA, Institute of Food Technologists, FDA, Michael Pollan, Harold McGee, U.S. Geological Survey (which measures land-water use), and the Department of Energy, to name a few.
For instance: Ovens waste as much as 94% of their fuel, according to the Department of Energy (worse fuel-efficiency than a Humvee). Solutions: scale back on oven-cooking, multitask your oven, and power down before the dish is done to make use of the residual heat (she starts her lasagna recipe in a cold oven and "passively" finishes it by turning off the heat 15 minutes early and leaving the door closed; her recipe is great and shows how to adapt others to the same fuel-saving process). Or, use your cooktop or toaster oven instead of a full oven. Avoiding beef drastically shrinks your cookprint, but if meat's your thing, her her rare roast beef recipe uses 20 minutes of high heat, then passively roasts for an hour with the fuel turned off (traditional recipes use 2 hours of fuel).
Many cooks don't realize that with water, it takes nearly as much energy to jump from "almost boiling" to actual boiling, and that boiling water is the same temperature whether it's boiling fast or gently; so fast-boiling actually wastes fuel. And water takes a long time to cool down, so you can turn off the heat early and use slowly cooling water to gently cook lots of foods, including pasta, lentils, potatoes, green beans, and more. This saves fuel and cuts down on carbon emissions.
She also covers the entire "cookprint" by tackling topics that include avoiding BPA (it's in some bottles and most can liners, but good news: it's not in aseptic paperboard packages, like the ones used for chicken broth and tomatoes); which cookware and small appliances to buy; making perishables last longer so there's less waste and fewer grocery trips; and how to pick greener foods when local and organic aren't options.
This is a great book for anyone wanting to take control of their life and really make a difference. As the author says, going green is all about making choices, and this book is a good choice for anyone who eats.


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The City Cook: Big City, Small Kitchen. Limitless Ingredients, No Time. More than 90 recipes so delicious you'll want to toss your takeout menus Review

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(More customer reviews)There are tiny boats with bigger kitchens than mine. So it is tempting to order out or go out. I am thrilled that this book can get me away from the take-out menu and the take-out sushi and the Whole Foods take-out pricey/gluey mac & cheese. Until my kitchen grows, I'll be cooking many delicious recipes from this book!

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Unplugged Kitchen: A Return to the Simple, Authentic Joys of Cooking Review

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(More customer reviews)Before I begin, let's get one thing straight: I don't cook. I HATE to cook. I grew up dodging my mom's requests for help in the kitchen, reasoning that if I never learned to cook, I'd never be trapped in the domestic drudgery of slaving over a stove for myself or anyone else. Eating disorders, weight wars, and a long ambivalent relationship with food ensued.
This book was one of the best things that happened to me after I started healing myself from these woes. La Place pares down the processes of "cooking" to their essence: choosing, preparing, and enjoying the nourishment we all need to stay alive. She lists simple tools that bring the cook into direct contact with the lovely colors, shapes, smells, and textures of food --- a sharp knife replaces the food processor, for example --- and suggests a basic pantry of ingredients to have on hand for a nearly endless variety of delicious combinations. There are also shopping tips, ideas for reducing waste in the kitchen, wonderful memories of favorite meals, excerpts from classic writings on food, and more.
La Place's writing is inspiring yet down to earth, and the recipes are lovely, wholesome, and extremely simple. This, I suspect, is why this book is out of print --- there's no hype here, no trendy ingredients or complicated gadgets required, and thus, not much to sell. Too bad. It's held a place of honor in my kitchen from the day I got it, and would no doubt add a healthy dose of simplicity to many more.
If you're lucky enough to find a copy, get it.

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The Newlywed Kitchen: Delicious Meals for Couples Cooking Together Review

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(More customer reviews)The Newlywed Kitchen: Delicious Meals for Couples Cooking Together provides a fine survey simplifying the process of dual cooking, offering over eighty recipes that begin simply and increase in complexity as the book moves forward. Color photos pair with dishes to make this a fine introduction couples can share.


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The Conscious Kitchen: The New Way to Buy and Cook Food - to Protect the Earth, Improve Your Health, and Eat Deliciously Review

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(More customer reviews)You know, it is not often that you can change your entire life in a month. However, around here, we have basically done just that. This all began with a simple book called The Conscious Kitchen from Alexandra Zissu...
First off, I have to admit, while I always felt guilty about it, I was not very environmentally conscious. When my youngest was born almost 5 years ago, I realized her birthday coincided with some cool Earth Day festivities in our town. So, I paid a bit more attention. You know how once you "see" something, you see it everywhere? Well, I had that going on. So, I visited health food stores and began attempting to recycle.
Sadly, I have to admit, my feeble attempts to get "greener" never lasted. I have 5 kids and making drastic grocery changes seemed so hard...so maybe that played a role? Is it because I am ADD? Oh, and we are not rich or really hippie, so maybe that was it? In my mind, I rationalized all kinds of reasons why I could not be more environmentally concerned.
Then I read Alexandra Zissu's book, The Conscious Kitchen. And I changed. Because...well, I could. I suddenly got it. Now, I am just sorry I did not understand some of the concepts earlier. I feel bad that I was not one of the pioneers. Because this is worth doing and it is not hard anymore.
I totally recommend reading her book (You can buy it on Amazon, here). The clear writing with specific examples about how to have great tasting food and maintain a green and healthy kitchen made going green the most natural thing in the world for us!


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Your everyday food choices can change the world—and make meals taste better than ever For anyone who has read The Omnivore's Dilemma or seen Food, Inc. and longs to effect easy green changes when it comes to the food they buy, cook, and eat, The Conscious Kitchen is an invaluable resource filled with real world, practical solutions. Alexandra Zissu walks readers through every kitchen-related decision with three criteria in mind: what's good for personal health, what's good for the planet, and what tastes great. Learn, among other things, how to: - Keep pesticides, chemicals, and other harmful ingredients out of your diet- Choose when to spend your dollars on organic fruit and when to buy conventionally grown- Avoid plastic—including which kinds in particular and why- Figure out what seafood is safe to eat and is sustainable- Use COOL (country of origin labels) to your advantage- Determine if a vegetable is genetically modified just from reading its PLU (price look up) code- Decipher meat labels in the supermarket- Cook using the least energy—good for the earth and your wallet- Eat locally, even in winter - Understand what "natural" and other marketing terms really mean- Buy packaged foods wisely Navigate farmers' markets, giant supermarkets, and every shop in between to find the freshest and healthiest local ecologically grown and produced meat, dairy, fruits, and vegetables—no matter where you live With The Conscious Kitchen as your guide, you will never again stand in the market bewildered, wondering what to buy. You can feel confident you are making the best possible choices for you, your family, and our planet. ALEXANDRA ZISSU writes about green living, food, and parenthood. She is the author of The Conscious Kitchen, coauthor of The Complete Organic Pregnancy, and contributes the "Ask an Organic Mom" column to The DailyGreen.com. Her stories have appeared in The New York Times, The Green Guide, Cookie, Details, Bon Appétit, Self, and Health, among other publications. She is also a public speaker and "greenproofer," an eco-lifestyle consultant. Visit her website, www.alexandrazissu.com.

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Concrete Countertops: Design, Form, and Finishes for the New Kitchen and Bath Review

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(More customer reviews)I'm giving this book 5 stars, since it inspired me to create my countertops in concrete; something I wouldn't have done otherwise. Don't be confused by my comments below, I don't regret buying this book at all. I even plan to put concrete countertops in the next house I build. However, there were quite a few hurdles that had to be overcome. It has been mentioned that the author glossed over quite a few things, and I agree.
A few comments:
First, contrary to the author's comments, an electric sander is completely inadequate for vibrating the concrete. Buy or rent a professional vibrator unless you want pinholes in your work. Hand "massaging" and rapping the sides with a hammer will not completely eliminate the problem either. I tried all three methods and still ended up with a moderate amount of honeycombing. As the author mentions, this is easily patched, and it even adds character to the work if you use a slightly different color, but be aware: properly vibrating the mix is not nearly as simple as it seems to be in the book. My comments pertain to a mix that has proper slump (i.e., not too wet).
Second, the author makes a reference to plastic cabinet legs being inadequate to support a concrete countertop. That may be accurate for the flimsy off-the-shelf cabinets, but the plastic cabinet legs that are quickly becoming a standard ... are load-rated at 650 pounds EACH. This is more than enough to support a think concrete countertop (probably even better than a shimmed 2x4 base).
Next, I would have to say that I was slightly annoyed at the lack of "recipes" needed to produce some of the stunning work shown in the book's illustrations. Visiting the author's website was also annoying since there it doesn't help much (unless you want to buy one of his pricey kits.) One of the reasons I went with concrete was because it is cheap. We ended up using Quickrete5000 and a Quickcrete dye (Buff). We threw in a couple of geodes for effect. It turned out quite nice, and works well with our slate floor. I understand and respect that the author is trying to run a business, but I have to reconcile that with my being on a budget.
Again, I'd like to remind the reader that I would not have built my countertop if I had not found this book, but the method for building a form split at the sink seemed a bit silly. They used a single form that then had to be flipped all at once (very heavy, dangerous, and a potential cause for damage to the countertop). Because of the weight, I chose to split my countertop (diagonally at the sink, as in the book), but instead I built two forms. Much safer and easier to flip over.
Finally, it is a matter of taste, but as soon as you are happy with the texture of your countertop, stop grinding/polishing! As he states in the book, the pads are expensive.
One more thing, In the future I'd like to try using something other than melamine for the forms. The slight texture of the melamine is perfectly reproduced in the concrete. I noticed in a few of the angled spots that used paint over bare wood, the concrete was perfectly smooth (i.e., no grinding required). I suspect that using perfectly smooth plywood with a smooth coat of polyurethane would produce a better countertop out of the box. Since I don't really want to expose any aggregate (accomplished by grinding), this might work better for me, although I won't know until I try. All in all, I'd have to say it is a wonderful book, but be prepared to experiment and to think for yourself.

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This book reinvents the countertop with a single material: concrete. Concrete Countertops is an essential book for architects, homeowners and contractors who want to learn how to design, form, mix, pour, color, trowel, inlay and finish decorative concrete countertops. Homeowners will be inspired by the 350 color photographs that bring this exciting medium to life.

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Urban Pantry: Tips and Recipes for a Thrifty, Sustainable and Seasonal Kitchen Review

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(More customer reviews)I have a huge bookshelf full of cookbooks. In fact, I will not allow myself to purchase cookbooks anymore, because I do not have any room to store them. That being said, 'Urban Pantry', which I just acquired, is so worth the small amount of space it takes up! Every single recipe is one that I will try, which is saying a lot--usually I take only 1 or 2 recipes away from a cookbook this size. The author writes in a voice that makes you feel like she's right there in the kitchen with you--and her words are practical and fun.
So far, I've tried the berry syrup, cracker recipe (best!), and am working on the ginger beer. I have been cooking for a long time, and still learned a lot from this book. I have pretty much every ingredient the recipes call for in my pantry, which make the recipes extremely accessible. The pictures are beautiful, and overall the entire reading experience inspiring. You too, can preserve in small batches, make your own crackers and sodapop at home, all without spending a million years and a million dollars doing it!
Highly recommended!

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Urban Pantry is a smart, concise guide to creating a full and delicious larder in your own home. It covers kitchen essentials, like what basics to keep on hand for quick, tasty meals without a trip to the store, and features recipes that adapt old-fashioned pantry cooking for a modern audience. Avid chef and gardener Amy Pennington demystifies canning and pickling for the urban kitchen and provides tips for growing a practical food garden in even the smallest of spaces. Her more than sixty creative recipes blend both gourmet and classic flavors while keeping economy in mind.Urban Pantry holds sustainability at its center: Take advantage of local ingredients, eliminate wasteful kitchen practices, and make the most out of the food you buy or grow.

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In the Green Kitchen: Techniques to Learn by Heart Review

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(More customer reviews)While I agree with the other reviewer that the recipes aren't especially inspired, nor is it as helpful as the Art of Simple Food, it IS great for what I think is its target audience - those who are new to local cooking (and cooking in general), and need a place to start. There are a growing number of 20 and 30 somethings who grew up on boxed, processed meals, and are stepping into the kitchen. We focus on organic, locally sourced products and need to know the simple ways to prepare them. That's where this book comes in handy. As it states in the introduction, if one can commit some of these principles to memory, it will be easy to cook based on what ingredients one has on hand. While some of it may seem pretty basic, I frequent a number of cooking forums and several times a week people ask what the best way to roast a chicken is. And I love how she has tips sprinkled throughout - such as how to make your own baking powder and vinegar. This is the Betty Crocker book for those who wish to focus on clean, green eating. The Art of Simple Food would be the Joy of Cooking, following that analogy.
If you are experienced in the kitchen, you'll probably want to pass. But if you're new to cooking from scratch, it's a great way to get started.

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