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Cooking Green: Reducing Your Carbon Footprint in the Kitchen Paperback – March 31, 2009
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From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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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
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