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

3.4 out of 5 stars 21 ratings

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Editorial Reviews


"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." ( 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.

Product details

  • Item Weight : 1.65 pounds
  • Paperback : 256 pages
  • ISBN-10 : 1423603923
  • ISBN-13 : 978-1423603924
  • Product Dimensions : 7.25 x 0.8 x 9.75 inches
  • Publisher : Gibbs Smith (September 10, 2008)
  • Language: : English
  • Customer Reviews:
    3.4 out of 5 stars 21 ratings