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Cool Cuisine: Taking The Bite Out of Global Warming Paperback – September 10, 2008


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Product Details

  • Paperback: 256 pages
  • Publisher: Gibbs Smith (September 10, 2008)
  • Language: English
  • ISBN-10: 1423603923
  • ISBN-13: 978-1423603924
  • Product Dimensions: 9.7 x 7.3 x 0.9 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #1,447,063 in Books (See Top 100 in Books)

Editorial Reviews

Review

"The discovery that our food choices can reduce global warming as effectively as buying a new fuel-efficient vehicle inspires new strategies towards creating a more sustainable world. What we eat does have an impact on our planet and you can eat better tasting, higher-vibe food and find solutions for the global warming diet through Cool Cuisine: Taking the Bite Out of Global Warming by Laura Stec with Eugene Cordero, PhD." (Energy Bulletin 2008-10-16)

"…details global warming and food connections, with in-depth research and interviews from over 30 scientists, farmers, ranchers, and food professionals." (FocusOrganic Blog 2008-12-05)

"This is the book for any green-leaning folks on your gift list, whether they are just beginning their "live green" journey or are well on their way." (Healthcastle.com 2008-12-01)

From the Inside Flap

What we eat does have an impact on global warming, and you can enjoy being part of the global-warming solution by following these easy recipes, tips, and techniques outlined by environmental chef Laura Stec. She demonstrates that you can eat more than unseasoned raw fruits and vegetables, and you can stop feeling guilty for wanting a slice of roast beef or a sprinkling of imported Thai spices on your food!

Cool Cuisine presents a realistic view of food and drink and their impact on greenhouse-gas emissions. The food-environment connection is clearly defined with food solutions coming from doctors, ranchers, farmers, dairymen, chefs, and food service professionals. Stec's friendly, entertaining style and Eugene Cordero's no-nonsense data combine culinary art and science in a way that inspires and instructs.

Laura Stec is a San Francisco Bay Area chef and environmental advocate who teaches about the artistry, health, and energetics of cooking. As Culinary Health Educator for Kaiser Permanente Medical Center, she is part of Healthworks, their corporate wellness program. She was chef instructor at Stanford University for LifeLong Inc., and also longtime staff member with Acterra, an environmental organization based in Palo Alto, California. Stec has more than twenty-four years in the food industry and trained at the Culinary Institute of America, the School of Natural Cookery, and the Vega Macrobiotic Center. Contemporary nutritional, high-vibe organic, California cuisine is Stec's specialty.

Dr. Eugene Cordero is an associate professor in the meteorology department at San Jose State University in California. His research is focused on understanding the natural and anthropogenic processes responsible for long-term changes in climate through the use of atmospheric models. Dr. Cordero teaches courses in climate change and is also involved in various projects working to improve public understanding of the science and solutions of global warming.


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Customer Reviews

4.8 out of 5 stars
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This is a great book for anyone interested in sustainable cooking and eating.
A. M. Todd
And it's not all data; it's also well designed, with lots of beautiful color photos and large text that's easy to read.
espd
This book is equal parts food ethics, culinary expertise, global warming science, and a great sense of humor.
J. Rhee

Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Planet Cooler, C02 sink on December 28, 2008
Format: Paperback
Really enjoyed reading this book and learning about how what we eat impacts the planet we all need and love. Can't wait to get home from my holiday travels and make my own condiment plate to spice up my meals at home. I learned a lot about climate change and ways to reduce my own carbon footprint by eating "SLOW" food. This book makes a great gift and an addition that should be in every kitchen in our wonderful world. The facts given and the author's sense of humor make this book an informative and entertaining read!!!
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3 of 3 people found the following review helpful By Karl Braganza on April 8, 2009
Format: Paperback
The best thing about this book is that it makes you think about food.

For most people living a fast paced, western lifestyle- the disconnection between food production and food consumption is huge. So large in fact, that we often lose sight of the fact that everything we work for as individuals, and as a society, has the ultimate aim of putting food on the table.

If we were all more consciously aware of this fact, then perhaps we would not so casually support practices that ultimately degrade our ability to continue to produce good wholesome food, both for ourselves, and for future generations.

As a working climate scientist, I give the background science in this book a big tick. The science is accurate, and more in-depth than anything you read in the media or see on TV. Putting this information in a cookbook is an inspired idea, since the recipes effectively weave a connection between what we do around the house and the bigger picture of the global environment. And as a bonus, the recipes are great- with ingredients sure to appeal to true lovers of food.

This is a great book for kids. If you are currently not thinking about your food in the context presented in this book, then you are not living in the real world.
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2 of 2 people found the following review helpful By C. Lawren on April 26, 2009
Format: Paperback
Reading this book made me want to get involved with food again, much like we all did as kids - touch it, play with it, experience the textures, color and energy of it. Author Laura Stec is anything but preachy. She's as earthy as the worms in her compost bin and accentuates the positive. She makes buying and eating responsibly sound fun and doable...without a lot of extra work or sacrifice. I'm for that!
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2 of 2 people found the following review helpful By Samia Mccully on April 14, 2009
Format: Paperback
I have really enjoyed this book for several reasons.

1. Love the create your own sauce page and the condiment plate idea- I am not a big recipe follower. This book is great at stimulating the creative juices in the kitchen.

2. It gives you quick ways to help the environment and improve your nutrition without having to read the whole book.

3. I love understanding how things work. The snipits of scientific information are fascinating and easy to understand.

4. Nice to look at! A great addition to the coffee table or the kitchen. I've had to buy three copies because my family members keep taking them when they visit!
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2 of 2 people found the following review helpful By Roger Dargaville on April 14, 2009
Format: Paperback
These days, many people are trying to reduce their "ecological footprint" and minimize the impact of their lifestyle on the planet. But without solid information it can be very difficult to know the best options are. Most of us think that driving less and putting in efficient light bulbs makes the biggest impact on our greenhouse gas emissions, but for many of us our diet is probably the area where we can do the most. This well written and easy to read book, combining straightforward science, interesting anecdotes and delicious recipes, puts numbers beside choices so you can see what the impact is of drinking bottled water versus tap water, of eating grain fed beef versus grass fed, reducing "food miles" and eating in-season fruit and veggies. And all the while, eating better than you did before.
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2 of 2 people found the following review helpful By espd on March 30, 2009
Format: Paperback
What do you get when you pair a scientist and a chef? You get a great book, and that's no joke!

This book's many recipes are accompanied by just as many charts and graphs detailing the science and statistics of our culture's food habits. But don't get me wrong, it's not a boring textbook nor an end-of-the world screed. It's an entirely engaging read that's just as personable and positive as it is informative and eye-opening. And it's not all data; it's also well designed, with lots of beautiful color photos and large text that's easy to read.

Lots of practical sense in this book, and I learned a ton about how our food choices affect the environment. My wife has already given a few copies as gifts.
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2 of 2 people found the following review helpful By Cesca on November 1, 2008
Format: Paperback
This book is a fabulous reminder of how we can get pleasure from eating simple foods and lessen our bootprints on Mother Earth, both at the same time. The time is ripe for our personal and cultural relationship with food to evolve into what Laura calls a "High Vibe" one. This book should be in every classroom and doctor's office!!
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6 of 8 people found the following review helpful By Amaranth on January 3, 2009
Format: Paperback
"Cool Cuisine: Taking the Bite out of Global Warming" by Laura Stec is best dished up for a dinnertime viewing party of Al Gore's "An Inconvenient Truth." Stec tackles issues such as eating locally, factory farms, and the real impact of meat/dairy upon the food chain. While Jerry Garcia's widow's "The Future of Food" documentary is best accompanied by magic muffins, this book has more stylish recipes. It's probably got the arugula Barack Obama discussed when he stumped during the Iowa Caucus.

"Cool Cuisine" is a mix of global warming hysteria, genuine science on climate change, interesting facts,and some recipes that are inconveniently buried (THAT'S an inconvenient truth) Kudos for being environmentally friendly, but not so much on the layout. It makes Rachael Ray cookbooks easier to read in comparison. The irony.

"Cool Cuisine" has some good graphics and illustrations. Stec seems to be emulating Alton Brown's food science. It makes for fun reading, but it doesn't work as a cookbook. Michael Pollan's "In Defense of Food" has similar arguments... AND it's user-friendly.

"Cool Cuisine" is okay, so it's Cool as Ice.
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