The Conscious Kitchen:
The New Way to Buy and Cook Food - to Protect the Earth, Improve Your Health, and Eat Deliciously
For anyone who 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
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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.
Book
English • Adults • 224 pp • $14.50
Random House Clarkson Potter • New York • 2010
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