Grub: Ideas for an Urban Organic Kitchen Paperback - 2006

Name: Grub: Ideas for an Urban Organic Kitchen
Price: 14.96 USD
Availability: InStock
Author: Lappe, Anna, Terry, Bryant
ISBN: 9781585424597

by Lappe, Anna, Terry, Bryant

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A savvy and practical guide to organic eating for urban dwellers.

In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production.

Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies.

With an inviting recipe section, Grub also offers the millionsof people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.

Description

TarcherPerigee, 2006-04-06. First Edition. Used - Like New. Used Like New, no missing pages, no damage to binding, may have a remainder mark.

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Details

Title Grub: Ideas for an Urban Organic Kitchen
Author Lappe, Anna, Terry, Bryant
Binding Paperback
Edition First Edition
Condition New
Pages 334
Volumes 1
Language ENG
Publisher TarcherPerigee, Los Angeles, California, U.S.A.
Date 2006-04-06
Illustrated Yes
Bookseller's Inventory # ABS-1135-1119
ISBN 9781585424597 / 1585424595
Weight 1.58 lbs (0.72 kg)
Dimensions 9.2 x 7.52 x 0.88 in (23.37 x 19.10 x 2.24 cm)
Ages 18 to UP years
Grade levels 13 - UP
Library of Congress subjects Cookery (Natural foods), Natural foods
Library of Congress Catalog Number 2005054900
Dewey Decimal Code 641.302

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Summary

In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production.

Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies.

With an inviting recipe section, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.

From the publisher

Anna Lappé is the co-author with her mother, Frances Moore Lappé, of the national bestselling Hope's Edge: The Next Diet for a Small Planet (Tarcher/Penguin 2002). Her second book, Grub: Ideas for an Urban Organic Kitchen, will be out from Tarcher/Penguin in Spring 2006. The co-founder of the Small Planet Institute and the Small Planet Fund, Anna's articles and op-eds have been widely published, appearing in The Washington Post, San Francisco Chronicle, Los Angeles Times, International Herald Tribune, and the Globe and Mail, among others. Anna is a sought after public speaker and commentator on food politics, globalization, and the media and has been featured in Organic Style, Utne, and O: The Oprah Magazine. In 2002, she was the first recipient of the Bioneers Youth Award, given annually to leaders under thirty who have made a national impact and in 2004 was included in Organic Style's "50 Environmental Power List." She is a Food and Society Policy Fellow, a national program of the WK Kellogg Foundation. A graduate of Brown University, Anna received her Masters in International Affairs from Columbia University. She has worked in South Africa, England, and France, and currently lives in Brooklyn, New York.

First line

When my grandmother was my age, her doctor suggested that to calm her nerves she might try smoking.

Excerpt

Cinnamon-Dusted Sweet Potato Fries

Preparation time: 10 minutes
Inactive Preparation Time: At least 1 hour, or overnight
Cooking Time: 30 minutes

4 large sweet potatoes (about 4 pounds), peeled
Coarse sea salt
Organic, unrefined coconut cooking oil, for frying
3 tablespoons ground cinnamon

Cut the sweet potatoes into slices about inch thick, then cut them lengthwise into the shape of slim fries.
In a large bowl, combine the sweet potatoes with 1 teaspoon salt and enough cold water to cover by a few inches. Cover and refrigerate for at least 1 hour, or overnight.
Thoroughly drain the sweet potatoes in a colander. Pat them well with paper towels until completely dry.
Heat the coconut oil in a large saucepan or deep-fryer over medium-high heat until it reaches a temperature of 325 degrees F, 6 to 8 minutes. Fry the potatoes, in batches, until lightly browned. Remove the fries from the oil with a slotted spoon or spider and place on a paper towel-lined plate. Increase the heat to high until it reaches 375 degrees F, then add the par-fried potatoes, in batches, back into the oil and fry until crisp, 2 to 4 minutes. Again, remove the fries from the oil with a slotted spoon or spider and place on a paper towel-lined plate. Dust with cinnamon and serve immediately.

Serves 8-10

About the author

Anna Lapp is the co-author with her mother, Frances Moore Lapp, of the national bestselling Hope's Edge: The Next Diet for a Small Planet (Tarcher/Penguin 2002). Her second book, Grub: Ideas for an Urban Organic Kitchen, will be out from Tarcher/Penguin in Spring 2006. The co-founder of the Small Planet Institute and the Small Planet Fund, Anna's articles and op-eds have been widely published, appearing in The Washington Post, San Francisco Chronicle, Los Angeles Times, International Herald Tribune, and the Globe and Mail, among others. Anna is a sought after public speaker and commentator on food politics, globalization, and the media and has been featured in Organic Style, Utne, and O: The Oprah Magazine. In 2002, she was the first recipient of the Bioneers Youth Award, given annually to leaders under thirty who have made a national impact and in 2004 was included in Organic Style's 50 Environmental Power List. She is a Food and Society Policy Fellow, a national program of the WK Kellogg Foundation. A graduate of Brown University, Anna received her Masters in International Affairs from Columbia University. She has worked in South Africa, England, and France, and currently lives in Brooklyn, New York.

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