Cooking green : reducing your carbon footprint in the kitchen-- the new green basics way : hundreds of tips and over 50 energy- and time-saving recipes to shrink your "cookprint"

A cookprint, an ecovore and a scientist walk into a kitchen -- Where you cook, greening your kitchen zones -- Ovens, improving your mileage -- Green flames, green lighting the stovetop -- Frying, fast and fuel-efficient -- Cookware and fuel efficiency -- What to buy, a cook's guide to green basics -- Energy-efficient ingredients, new ways to eat -- Waste no, at home, at stores, in restaurants -- Saving the planet, one cook at a time -- The new green basics recipes -- About the recipes : cooking the new green basic way -- Small bites, appetizers and soup -- Main courses with meat, fish, or fowl -- Meat-free mains 'n' grains -- Vegetable sides and salads -- Breads and sweets.;The next step in eco-friendly food and lifestyle-essential tips and recipes for greening your kitchen.

The next step in eco-friendly food and lifestyle—essential tips and recipes for greening your kitchen

Publishers Weekly

The foods we eat and the ways we buy, store and prepare them are significant contributors to global warming. This information-packed volume, from cookbook author and newgreenbasics.com founder Heyhoe, provides detailed guidance for those looking to make their cooking and eating habits earth-friendlier. Heyhoe has thought long and hard about this topic-she cites myriad inspirations (from environmentalists to food scientists like Harold McGee and The New Basics Cookbook) and compelling statistics (less than 7 percent of the energy consumed by a gas oven goes to the food) that led her to develop the concept of a cookprint (the foodie version of an environmental footprint) and this guide to shrinking it. The book covers everything from appliances and cookware to shopping, ingredients (including details on the impact of meat and seafood on the planet), cooking techniques and cutting down on waste, and answers the questions that many aspiring eco-friendly types have probably wondered about-like which kind of grill is the greenest. At the end there's also a no-frills recipe section with dishes such as ginger chicken and broth, passively poached, short-cut lasagna and true skillet cornbread-all featuring a Green Meter-that put into practice what Heyhoe preaches. (Apr.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Choosing local, organic foods benefits your health and the planet's. But how you cook is as important as what you cook: cooking itself is an under-reported yet substantial greenhouse gas creator. Now, Kate Heyhoe shows you how to think like an environmentalist in the kitchen. Without changing your politics or completely disrupting your routine, you can reduce your impact on the planet by rethinking how you cook, shop, and consume food. Using your favorite recipes, you can bake, broil, and grill in greener ways, saving fossil fuels and shrinking your #x93;cookprint." Choosing local, organic foods benefits your health and the planet's. But how you cook is as important as what you cook: cooking itself is an under-reported yet substantial greenhouse gas creator. Now, the author shows how to think like an environmentalist in the kitchen. Without changing your politics or completely disrupting your routine, you can reduce your impact on the planet by rethinking how you cook, shop, and consume food. Using your favorite recipes, you can bake, broil, and grill in greener ways, saving fossil fuels and shrinking your "cookprint." A practical guide to creating an eco-friendly kitchen with tips on various cooking strategies, water conservation, and low-carbon choices for cookware and appliances "Hundreds of tips and over 50 energy-and-time-saving recipes to shrink your "cookprint" --Title page