A philosophical guide to food awareness in the 1990s analyzes how the move toward organic farming, sustainable agriculture, and eating low on the food chain came about and presents more than 150 unusual recipes emphasizing grains, fruits, and vegetables. 12,500 first printing.
Book Description
Editorial Reviews
From Publishers Weekly
In a compelling introductory essay, Jerome charts the metamorphosis in American cuisine from the vegetarian counterculture movement of the '60s to the popular appeal of natural and healthy, environmentally safe food products of today. He presents ten straightforward, sensible culinary guidelines for a wholesome diet and way of life, stressing the need to eat well-balanced meals high in carbohydrates and low in fat, to think seasonally, and to eat and shop with respect for the environment. Such ideas are hardly revolutionary, but Jerome does present a wonderful assortment of recipes reduced in fat and salt and abundant in flavor, texture and color. The most innovative aspect is that fish and meat dishes, wedged between the breads and relishes in the back of the book, are treated as condiments, which challenges their traditional role as main fare. A comprehensive selection of breakfast foods, soups, jams and fruit butters, in addition to a plethora of exotic grain and legume vegetable dishes and desserts--saffron pasta with Asian pesto, golden beet salad, flageolets in rosemary cream, pink cranshaw sorbet, peach truffles--make this an enjoyable new collection for the health-conscious cook of the '90s.
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
From Library Journal
Jerome, author of The Good Health Microwave Cookbook ( LJ 11/15/90), now focuses on "lean and green eating"--a light and healthy diet that is also ecologically sound. His recipes are fine--fairly sophisticated but simple and mostly uncomplicated, with lots of vegetables, grains, and pastas, although this is not a vegetarian cookbook (a chapter with the unexciting title "Animal Protein" includes ten meat or fish entrees). Unfortunately, the recipes are saddled with a text that offers a rather glib explanation of the 1960s counterculture and its culinary heritage, with too much New Age-speak (e.g., "Washing strawberries... is a chance to communicate spiritually, perhaps even meditatively, with the strawberries and yourself"). Lorna Sass's vegan cookbook Recipes from an Ecological Kitchen ( LJ 6/16/92) provides a better introduction to a "green" diet. Buy Jerome's book for its interesting recipes.
Copyright 1993 Reed Business Information, Inc.
Copyright 1993 Reed Business Information, Inc.
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5.0 out of 5 stars
classic yet new,
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This review is from: Cooking for a New Earth: A New Approach to Home Cooking That Promotes Wholesome Eating and Healthy Living (Hardcover)
A terrific compendium of interesting and accessible recipes, delectable and wholesome. Chef Jerome's copy is succinct yet enchanting. Bravo!! Published in 1993, it's a classic must-have for your culinary library. A first-edition arrived in pristine condition.
5.0 out of 5 stars
approach to home-cooking promotes healthy lifestyle,
By A. Silverman "BooksDealer eselling stuff sinc... (Fresno, CA United States) - See all my reviews (REAL NAME)
This review is from: Cooking for a New Earth: A New Approach to Home Cooking That Promotes Wholesome Eating and Healthy Living (Hardcover)
Mr. Jerome's cooking is strong enough for anyone; his recipes are attractive, his chapter on bread baking is as gentle and informed an introduction as you will find.
'Cooking for a new earth' states that it is a new approach to home cooking that promotes wholesome eating and healthy living.
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