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.
This is a great book for anyone interested in sustainable cooking and eating.
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.
This book is equal parts food ethics, culinary expertise, global warming science, and a great sense of humor.
This is a very inspiring book. It made me much more aware of my choices about food. It also shows how we can be a positive force for change. Very good read. Read morePublished 18 months ago by alderballs
Book looks good and has good information. I should have looked closer but it read Cool 'Cuisine' so I thought there would be recipes. Very disappointed. Read morePublished on April 11, 2012 by Ms CB
~ This was one of the most useful Christmas gifts I've received in years... Unlike most exclusive Cookbooks, "Cool Cuisine; Taking the Bite Out of Global Warming", is laid out as... Read morePublished on January 24, 2011 by earthman
A practical guide and an excellent source for those who try to go green at home including information on global warming and how you can help to reduce it, starting at your kitchen.Published on July 12, 2010 by Merav
This is the best book about the impact our food has on our environment since John Robbins' Diet for a New America. Read morePublished on March 29, 2010 by LP
Thinking about the links between food choices and environmental concerns? Stymied by all the choices? Organic vs. Free Range? Organic and Free Range? Local vs. Organic? Read morePublished on February 2, 2010 by E. Pyle
If timing is everything then this book is gets it. It is Informative with fantastic dishes. My family of four uses Ms. Stec's recipes once a week without fail. Read morePublished on June 10, 2009 by Bruce K
This is a great book for anyone interested in sustainable cooking and eating. It is an excellent primer for those who want to understand the environmental impact of their diet. Read morePublished on April 13, 2009 by A. M. Todd