At no time more than the present is the old adage – you are what you eat – more true. The food we eat has changed radically over the last 20-30 years with the advent of chemical pesticides and fertilizer and genetically modified crops, the use of sewage sludge fertilizer, etc.
Before 1900, all food was grown organically. In fact, even for our grandparents, words like ‘fresh’, ‘natural’, ‘chemical free’ and ‘organic’ were a given. There really was no other way to grow food.
Today, an estimated 1.5 - 2.5 million tons of pesticides are used annually. In the USA, more than 70% of the food in American stores contain genetically engineered elements. Food is different now.
Simply Organic: A Cookbook For Sustainable, Seasonal, and Local Ingredients by Jesse Ziff Cool, is a great cookbook for today’s health-conscious eaters. This cheerful and beautifully designed book, offers just about everything you need to know in order to eat as healthy as possible in a rapidly changing world. Filled with 150 recipes ranging from simple to gourmet and accompanied by stunning color photographs by France Ruffenach. The 150 recipes are organized seasonally with chapters devoted to the First of Spring, Late Spring, Early Summer, Midsummer, Indian Summer, Autumn Harvest, Early Winter and Deep Winter.
Consider trying the baby artichoke, parsley and celery salad in early spring, the asparagus risotto with truffle oil in late spring, rock shrimp cocktail with avocado in early summer, pancetta and leek-stuffed pork chops in midsummer, warm brie with kumquats during the Indian summer, spaghetti squash with clam sauce at autumn harvest, roasted rutabaga with lamb sausage in early winter and saffron couscous in the deep of winter. Each section includes mouth-watering desserts to complete your seasonal feasting.
Eating seasonally reduces the amount of distance your food travels from farmer to plate. Foods that are unavailable locally are shipped from around the world. This creates a carbon emission intensive diet. A 2002 Worldwatch Report found an average North American meal made with ingredients from a supermarket takes 4 to 17 times more petroleum consumption in transport than the same meal made from local ingredients.
Simply Organic is a wonderful rallying cry for eating locally, seasonally and organically. The book highlights food choices that are better for human health and have less impact on the planet as well. Simply Organic is a feast for all the senses.
Order this book on Amazon.com Simply Organic
Visit: http://www.chroniclebooks.com/
Publisher: Chronicle Books
247 Pages
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