As of August 2002, the organic movement hit the mainstream: the U.S. federal government defined the term organic, so that the same strict rules governing use of antibiotics, growth hormones, pesticides, herbicides, fungicides and management of the soil would apply to every state. Organic produce, cheese and eggs; free-range chickens; natural meats; organic flours and grains all come under the same guidelines.
The Organic Cook's Bible will teach readers what organic means and how to choose and buy or obtain the best organic ingredients--whether at the supermarket, farmstand, or in your own backyard. Along the way, the author will explain the role of soil, climate and freshness of all produce, including meat dairy, and eggs, and other relevant ingredients. Readers will learn how to recognize which varieites of produce, which brands, and which packaged ingredients are best; how to read a label and converse with food sellers; how to store different varieties of organic produce and how to cook it. The book is primarily a reference book, but contains anecdotes and recipes that offer inspiration and practical application.
Over 150 kinds of foods catalogued, with 250 accompanying recipes.
Special section lists over 900 of the top varieties of organic and heirloom produce (from apples to zucchini) available in the U.S.—the most comprehensive list to be found anywhere.
Sources section assembles an unparalleled listing of organic food suppliers, farming organizations, and Web sites--an indespensible resource for home cooks, gardeners, and all food professionals.
Over 150 color photos to help readers identify exotic items and heirloom varieties.
Profiles on organic growers, tips on special or wild varieties, nutrition charts, and more.
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