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Summary
Summary
The most comprehensive, authoritative organic foods guide available
Flavorful, nutritious meals begin with flavorful, nutritious ingredients. They also begin with knowledge. If you want to learn about and enjoy the benefits of organic foods, this book is an essential resource that will make it easier to "go organic" by helping you "know organic."
Covering fruit, vegetables, meat, eggs, milk, spices, and more, The Organic Cook's Bible expertly addresses the what, where, when, how, and why of choosing and using more than 150 types of organic foods. It includes:
* Easy-to-find entries, organized alphabetically within categories
* Information on selection, storage, nutrition, uses, and preparation
* More than 150 color photos for easy identification
* A special section listing 900 top varieties of organic produce
* A useful list of organic food suppliers and organizations
"This is an amazing book! Jeff brings together the essentials of gardening and cooking with delicious, approachable recipes and a discussion of what it means to eat in an ethical, sustainable, and healthy manner--and manages not to be preachy. It's a great read for those just beginning to explore good food as well as old pros."
--John Ash, chef, food and wine educator, and author of the award-winning book John Ash Cooking One on One
"The Organic Cook's Bible is a fantastic resource to guide both home and professional cooks through a greater understanding of what to consider when using organics."
--Jesse Z. Cool, owner of jZcool Eatery and Catering Company and other restaurants and author of six cookbooks, including Your Organic Kitchen
"The Organic Cook's Bible is a great book and an important tool to spread the good news of organics and inspire us all in the kitchen."
--Ronnie Cummins, National Director, Organic Consumers Association
Author Notes
JEFF COX, former editor of Organic Gardening magazine, helped lead the organic movement from a fringe idea to a phenomenon. He was the host of Your Organic Garden on PBS and Grow It! on HGTV and is the author of seventeen books, including the James Beard Award-nominated The Organic Cook's Bible. His Web site is organicfoodguy.com.
Reviews (3)
Publisher's Weekly Review
Cox (Cellaring Wine), a veteran organic gardener, provides an encyclopedic guide to organic ingredients from fruits and vegetables to meats and dairy products, plus "kitchen staples" like coffee, bouillon and flour. Unlike most reference books, his is filled with personal touches: sidebars like "My Favorite Cherries" and "Keep an Eye Out for Black Walnuts" tell about Cox's encounters with foods, and even within the technical portions of the entries-which give information on nutrition, seasonality, storage, preparation and so on, as well as brief, fascinating histories of a food's cultivation-Cox often takes a personal approach. There are recipes using nearly every ingredient, most prepared simply to highlight a particular flavor, as in potent Rosemary Pesto, but others incorporate a food into heartier fare, like Caraway-Infused Pork. Though Cox's frequent pauses to extol organic food's virtues are of the preaching-to-the-choir variety, his abundant, knowledgeable advice on how to find and use the best products, and his presentation of special varieties of the ingredients make this a helpful resource for shoppers who are both bewildered and excited by the offerings in an ever-expanding field. Color photos not seen by PW. (Apr.) (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
A comprehensive guide to foodstuffs, this valuable reference tool empowers the reader with practical knowledge for identifying and making use of almost every edible. After a discussion of what constitutes organic food, Cox inventories vegetables in alphabetic order. Beyond commonplace asparagus, beets, carrots, corn, peas, potatoes, and their ilk, Cox includes cardoons, crosnes, ground cherries, and even seaweed. For each entry, he gives a brief history, its organic cultivation, nutrition, types, seasonality, selection hints, preparation, and uses. Each citation has a recipe or two featuring the item as an ingredient. He provides identical treatment for fruits, nuts, seeds, beans, grains, herbs, spices, meats, dairy products, eggs, and kitchen staples such as chocolate, oils, flours, and wine. A supplemental chapter covers special varieties of vegetables and fruits that occasionally appear in markets. A list of sources complete with Web addresses helps identify organically oriented dealers. Although Cox openly advocates for organic foods, his encompassing approach eschews food fanaticism. The wealth of practical information crowding these pages makes this an indispensable resource. --Mark Knoblauch Copyright 2006 Booklist
Library Journal Review
Cox (Your Organic Garden) has authored numerous books on organic foods, hosted two television shows, and is a member of and competition judge for the James Beard Foundation. In this excellent illustrated resource for novice and more advanced cooks, he covers fruits and vegetables, nuts, seeds, beans, edible flowers, grains, herbs, spices, meat, dairy, and eggs. There are more than 250 well-developed and delicious recipes (e.g., Orange Salad, Penne with Broccoli and Fava Beans), detailed information on 150 alphabetically organized foods, and a "Top Varieties" section listing nearly 1000 of the best produce varieties available in the United States. Cox's belief in healthier living is seen throughout the book not only in his passion for organics but also through his wise food choices. He helps educate and inspire all to live a better life by going organic. Recommended for all libraries.-Jennifer A. Wickes, Food Pursuit, Pine Beach, NJ (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Acknowledgments | p. ix |
| Introduction | p. x |
| How This Book Is Organized | p. xii |
| Discovering Organic Food | p. 1 |
| Why Go Organic? | p. 21 |
| Talking with Farmers | p. 45 |
| Vegetables | p. 53 |
| Fruits | p. 215 |
| Nuts, Seeds, Beans, and Grains | p. 319 |
| Herbs and Spices | p. 377 |
| Meats, Dairy, and Eggs | p. 417 |
| Kitchen Staples | p. 451 |
| Top Varieties of Organic Produce | p. 479 |
| Recipes by Category | p. 511 |
| Sources | p. 517 |
| Bibliography | p. 527 |
| Index | p. 529 |
