""Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients" by Jesse Ziff Cool encourages home cooks to embrace organics as a lifestyle rather than a fad; includes 150 recipes." "Publishers Weekly", March 10, 2008
"Now updated, those first easy recipes and thoughts on buying and cooking sustainably raised foods, meaning those that protect the planet and people in their production, are the basis of this sunny, stunning new volume. It's full of uncomplicated dishes like these, says Cool, designed to show off the quality of whole, fresh ingredients. 'It's what it means to cook, really, in the old-fashioned way, ' she says." NY Daily News, March 22, 2008
"A book by Jesse Ziff Cool, cookbook author and advocate of sustainable agriculture and cuisine, tells how to convert kitchens to organic and how what we pluck from grocery store shelves affects the environment. Simply Organic walks you through the conversation. (Her advice: You don't have to do it all at once.)" The Arizona Republic, February 2008
"If you want a book that is a little more back to basics, give Simply Organic by Jesse Ziff Cool a try...The recipes are straight-forward and easy to follow. There are guides for recipes such as green goodness chicken and asparagus salad, beef stew with baby spring vegetables, stuffed pattypan squash, grilled green tomatoes, and old-fashioned cream spinach. It's sure to take you back to your cooking roots." Tyler Morning Telegraph, March 2008
"I dug right into this cookbook when I got it since it is inviting and you can almost feel Jesse's strong devotion to organic, seasonally available ingredients as you read it I also loved the details Jesse provided such as how to determine if I'd added enough flour and not merely stating how long to cook the gnocchi but telling me how to know when they were done." ProjectFoodie.com, April 9, 2008
"a hefty cookbook loaded with semi-glossy pages and gorgeous photographs" 7x7 Blog, March 7, 2008Vom Verlag:
"Simply Organic" is the comprehensive guide to buying and cooking with organic food. The 150 recipes are organized by growing season (Early Spring, Spring, Early Summer, Mid Summer, Indian Summer, Autumn harvest, Early Winter, and Deep Winter) and cover all courses from appetisers and soups to entrees, side dishes, and desserts. Each chapter profiles an organic farmer or producer that Jesse feels is successfully treading the organic/sustainable/local path, from tiny little farms to corporate powerhouses like Newman's Own. The book also provides information on what makes food organic and why, why it's more expensive, and why people should be willing to pay a little extra to go organic. Whatever you want to call it, whether it's organic, sustainable, or local, eating more naturally is a trend that's here to stay and "Simply Organic" is a great place to start.
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