Sophie Grigson and William Black present a definitive guide to eating, cooking, and most importantly, enjoying organic food. An informative, beautifully designed book, brimming with tempting recipes.
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Book Description
Editorial Reviews
From Publishers Weekly
Bestselling authors Grigson and her husband Black (Fish) now turn their attention to things organic, while refraining from spouting PR for organic farming. In the first, exhaustively researched half, Black takes a dispassionate, persuasive look at sustainable agriculture's evolution from a fringe movement to the last refuge of "the worried, the discontented and the disillusioned." Moral imperatives aside, this refuge also happens to be one of the fastest growing industries in the U.K. Though the authors' evince a distinctly British perspective, many of the issues herein relate to American readers. Moreover, Grigson and Black infuse a rather dry subject with an understated English wit. "Far from being a mundane brown sludge," Black writes, "soil is in reality highly complex and utterly fascinating." The second section details how to incorporate organic food into regular cuisine. Grigson, an intuitive cook, specializes in inventive twists to classic dishes. She adds avocado to her humus for a silky puree, and scatters sautied fennel over pissaladiere, as opposed to the traditional jammy onions and anchovy topping. Her writing is as sensuous as her cooking: a cream cheese and parmesan omelette requires "truly sumptuous eggs with yolks of a rich flaunting yellow." The payoff for such meticulous attention to ingredients is an omelet "all plump, browned and luscious." In the end, Grigson's recipes illustrate one of the most compelling reasons to buy organic: flavor.
Copyright 2001 Cahners Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.From Library Journal
Grigson, a well-known British food writer (and daughter of the late Jane Grigson), and Black, her husband, are also the authors of Fish (LJ 11/15/99), an excellent cookbook that included useful information on sustainable fisheries (Black's area of expertise). Their latest collaboration is a push for organic farming, with a long introduction on various aspects of the topic, followed by Grigson's fresh and appealing recipes. However, much of the material on organics deals specifically with Great Britain, and although Grigson has an engaging, personable style, the recipes have not been Americanized, so that many cooks will be frustrated by unfamiliar ingredients and terminology. For special collections only.
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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