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Cook Food: A Manualfesto for Easy, Healthy, Local Eating Paperback


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Product Details

  • Paperback: 128 pages
  • Publisher: PM Press (September 1, 2009)
  • Language: English
  • ISBN-10: 1604860731
  • ISBN-13: 978-1604860733
  • Product Dimensions: 7.8 x 5.5 x 0.6 inches
  • Shipping Weight: 5.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #1,336,114 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Lisa Jervis is the founding editor and publisher of Bitch: Feminist Response to Pop Culture, the founding board president of Women in Media and News, and a member of the advisory board for outLoud Radio. Her work has appeared in numerous periodicals, including Mother Jones, Ms. magazine, the San Francisco Chronicle, and Utne Reader,  and she is a contributor to the anthologies Body Outlaws and The BUST Guide to the New Girl Order. She is coeditor of Young Wives' Tales: New Adventures in Love and Partnership and BITCHfest: Ten Years of Cultural Criticism from the Pages of Bitch Magazine. She lives in Oakland, California.

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Customer Reviews

4.2 out of 5 stars
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See all 13 customer reviews
Great, simple recipes and ideas.
J. Edwards
This book pushed me into discovering beet tops and stems which I actually like better than the roots.
R. A. Weil
And you will have fun along the way.
Gail Leondar Wright

Most Helpful Customer Reviews

12 of 13 people found the following review helpful By Gail Leondar Wright on July 4, 2009
Format: Paperback
Slow food, fast read. What a completely delightful book. Lisa Jervis takes the best of what's out there (by Michael Pollan and others) and digests it for us, so we can follow in her localvore footsteps... or not. As Jervis reminds us, she's not a guru. But she is a wise and supportive friend who might be just a step or two ahead of us on the journey. If you are interested in eating and cooking more sustainably, if you are wondering what all the fuss is about, or if you are already a vegan or vegetarian, you will find lots of support, inspiration and easy, affordable tips and recipes in Cook Food. And you will have fun along the way.
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7 of 7 people found the following review helpful By CVM on January 2, 2010
Format: Paperback Verified Purchase
I was a little skeptical when I first opened this book. I had already read Michael Pollan, et al., and I was already a decent and mildly experienced cook. I wasn't a vegan, or even a vegetarian (though I rarely cook meat at home). I've also been known to go on a rant from time to time when faced with a lecture about how you have to be vegan or vegetarian in order to maintain a healthy, green/local lifestyle--it's not true, of course, I know many an unhealthy, un-green vegan, and many a healthy, green omnivore.

I got this book, then, because I like Jervis' other work and because some of the recipes looked pretty interesting. I skimmed the first part, figuring that I knew all that stuff already, and went straight for the oatmeal dried-fruit cookie recipe. This is a great recipe to start with because a) the result is wonderful, and b) it's a nice introduction to Jervis' style of recipe-writing. This recipe is chock full of information about the ingredients and suggestions of ways to alter the recipe to your tastes. It's written so that anyone can understand it, not just a seasoned baker. Bakers, however, will still find the information and advice incredibly interesting and useful.

From there, I realized that it might be useful to read the first half of the book instead of only using this for recipes (shocking, no?!). I was so impressed with all of the information and advice in the first half--I felt like I had just taken a full course in cooking conscientiously. The tone of the book is informative and very accessible, but not dumbed-down in any way (I think I was worried it would be, hence why I was reluctant to pay attention to the first half in the beginning).
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9 of 10 people found the following review helpful By Janet M. Miller on July 16, 2009
Format: Paperback
I was lucky enough to be a test taster/test reader for this book, and all I can say is "DIY scrumptious."

Lisa's recipes are waaay easy to follow, leave room for a little creativity, and don't require a bunch of esoteric ingredients. More importantly, the end result is crunchy-salty-savory goodness.

This is in stark contrast to those monk monastery cookbooks out there that equate health with cold watery tofu. Or the equally annoying "add a teaspoon of low-fat bottled dressing, mix with plain nonfat yogurt" cookbooks that may as well be titled Weight Loss and Heart Disease Recovery for the Stereotypical American. But I digress.

This book works equally well for those who don't know how to cook, those who only know how to cook stuff they would no longer be caught dead eating, and those who cook all the time but want some new, interesting, and fast recipes.

As well as those who just can't resist anything called a manualfesto.
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11 of 13 people found the following review helpful By Tana on January 9, 2012
Format: Kindle Edition Verified Purchase
The kindle edition of this book lacks editing. For instance, take this quote:

"Speaking of which, tomato paste is great for building richness of flavor, so you may want to consider putting it in soups, stews, stir-fries, tomato products such as tomato paste, crushed tomatoes, or fresh tomatoes. flavor, so you may want to consider putting it in soups, stews, stir-fries, and the like even when you aren't planning for them to be particularly tomato-ey."

I mean, really, would one expect to find such nonsense in the printed version of this book? Why must we put up with it in the ebook edition?
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3 of 3 people found the following review helpful By Elise on September 4, 2009
Format: Paperback Verified Purchase
I have been wanting to get into cooking -- I was really inspired by "The Omnivore's Dilemma" by Michael Pollan -- and this book is just perfect. Jervis writes in a very approachable style that makes me unafraid to tackle these delicious-sounding recipes. A wonderful, inspiring book that came along at just the right time. Highly recommended to anyone who cares about not only the politics of food, but eating delicious cuisine!!
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2 of 2 people found the following review helpful By R. A. Weil on October 17, 2009
Format: Paperback Verified Purchase
More than finding a specific recipie, absorbing the way Lisa Jervis thinks about food and its preparation has made reading Cook Food worthwhile. It hasn't meant that I won't make mistakes like not realizing that 6 cardamon pods won't equate to a teaspoon of cardamon seeds. My dish of Indian Greens was overwhelmed by that mistake. However used as compote over white rice brought some balance back to the mixture. This book pushed me into discovering beet tops and stems which I actually like better than the roots.

Even though I have read Michael Pollan and others, the hands on perspective of this "manualfesto" has helped me improve what is served at our table and made me more at ease with my food choices.

I also really enjoyed the conversational and slightly acerbic tone of the author.
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