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Cooking Green: Reducing Your Carbon Footprint in the Kitchen Paperback – March 31, 2009
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More About the Author
Kate Heyhoe is the founding editor of The Global Gourmet, launched as the web's first food and cooking site in 1994. Julia Child and Jacques Pepin each made their online debuts with Kate, and the award-winning Global Gourmet site has introduced millions of cooks to exotic foods, recipes, and techniques from all over the world. Kate is also the founding editor of newgreenbasics.com and cookingwithkids.com.
Kate's books have been praised by Mollie Katzen, Martin Yan, Mary Sue Milliken, Graham Kerr, James McNair, Michael Chiarello, Marcel Desaulniers, and even AOL's Steve Case, among others. Her books include:
Cooking Green: Reducing Your Carbon Footprint in the Kitchen--the New Green Basics Way
Great Bar Food at Home (James Beard Award finalist)
The Stubb's Bar-B-Q Cookbook
A World Atlas of Food (a culinary textbook)
Harvesting the Dream: The Rags-to-Riches Tale of the Sutter Home Winery
A Chicken in Every Pot: Global Recipes for the World's Most Popular Bird
Cooking with Kids for Dummies
Kate lives in the Hill Country near Austin, Texas, with her husband and business partner, and a menagerie of cats, dogs, and assorted wildlife, including Fluffy the toad. Hundreds of articles about Kate and Global Gourmet have appeared in media as diverse as the New York Times, Wall Street Journal, USA Today, Time, Los Angeles Times, Parade, FoodArts, WOR, Bloomberg, and Sony World Wide radio networks. She has written for Better Homes & Gardens, Saveur, Cooking Pleasures, Chile Pepper, Great Chefs, and other magazines.
Top Customer Reviews
Our individual food choices--how we select and prepare our food, how we store it and dispose of the wastes--are part of what has become an enormous, life-changing global problem: global warming and climate destabilization, caused by human production of greenhouse gasses. Kate Heyhoe estimates that twelve percent of all these emissions result from growing (think fossil-fueled agriculture), packaging, transporting, and preparing our food. Over 7,000 tons of carbon dioxide per household per year is attributable to what and how we eat. Chew on that for a moment.
If we care (and we should) what can we do? Cooking Green is full of good ideas for reducing what Heyhoe calls our "cookprint," the environmental impact of every meal we eat. She starts by suggesting that we should think of ourselves as "ecovores," choosing and eating "foods that are raised and grown in harmony with the environment." This is more flexible and realistic than strict "locavore" practices, such as the 100-mile diet. It is more ambiguous as well, as she describes in a section called "The Ecovore's Dilemma." It means thinking, reading, evaluating, deliberating, for these are not easy matters, in an era when there are too many of us and we use too many limited natural resources.
Some of Heyhoe's ideas will challenge your idea of a home-cooked meal. Turn off that inefficient oven, she says ("ovens are the Humvees of the kitchen"), and plug in a toaster oven. Reconsider the cooktop, and opt for a greener flame, using more energy-efficient appliances and "passive" cooking practices. Adopt low-impact waste-disposal methods.
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I did not think much about reducing the carbon footprint in the kitchen, however, but this book has many little things that anyone can do to reduce it. "Cooking Green" is a self-help book, emphasizing tips, recipes, and processes to be just a little more eco-friendly. These might be passive or active efforts, but all should help if followed as outlined here. The author is especially good at helping to reconsider how we cook and eat, in the process we might be able to save some time and to be just a little healthier that previously. A major benefit from my perspective was the more than fifty recipes in this book.
Most Recent Customer Reviews
Though there were many interesting points, many of them were not anything significant enough to put extra time into. Read morePublished on May 18, 2013 by Boston_Cobra
A good and informative read, and I found quite a few tips that I now incorporate into my daily life.Published on January 19, 2013 by D. Sutherland
love this book, so much that I bought one as a gift for a friend. I love how they discuss types of cooking products and cooktops, and how to cook in a green-friendly way, I... Read morePublished on December 26, 2012 by J. Solomon
Kate Heyhoe - She Leaves Green Cookprints Everywhere!
A review by Marty Martindale
Heyhoe is very much an under-heralded hero in the food world, a pioneer in food... Read more
This is great book. It includes good tips on cooking green...some are obvious but a lot were new to me. Most surprising...some excellent recipes as well!Published on July 4, 2011 by Alfred B. Cocanower
"Cooking Green" is one of the books I wish I had started immediately upon checking it out from the library. Read morePublished on December 29, 2010 by Cassandra Land
Very outstanding book for people that want to start going green. Easy to read and lots of common sense ideals one forgets about in this high tech world. Read morePublished on June 2, 2009 by Russell H. Ray