A cookbook with a conscience, from an author who knows the world of responsible eating as well as anyone. Is cage-free the same as free-range? Is grass-fed worth the price? Whatas better: farmed salmon or wild? Organic salad thatas been shipped across the country, or local salad grown with pesticides? To nuke leftovers in the microwave or crank up the oven? Myra Goodmanaco-owner of Earthbound Farm, the countryas largest producer of organic produce and other products, inspiration behind the Earthbound Farmstand CafAc, and author of Food to Live Byanow brings both sides of the dinner dilemma together by showing us what to shop for, and how to cook it. The Earthbound Cook turns dilemma into joyain full-color. It pairs 250 sumptuous recipes with all the information cooks need to make greener, smarter choices. Here is Pork Chile Verde, Beef Tenderloin with Brandy Mushroom Sauce, Chicken Puttanescaaplus how to make the most eco-friendly meat choices and how to decode the labels on poultry and eggs. Vegetarian entrees such as Roasted Cauliflower Tart and Rigatoni with Eggplant and Buffalo Mozzarella for that one day a week we should abstain from meat. Salads (Escarole with Walnuts, Dates, and Bacon, Farro Salad with Edamame and Arugula) and sides (Carrot Risotto) and all the facts about the benefits of eating organically. And fish of courseaCoconut-Crusted Salmon, and why to choose wild whenever possible. No sacrifices hereadoing the right thing has never looked, sounded, or tasted better. Or been easier.Black Bean and Corn Salsa HIS IS A VARIATION ON OUR LIGHT AND FRESHa TASTING Grilled Corn Salsa. Wea#39;ve added ... We encourage you to cook your own beans, but if time is short, you can substitute a 15-ounce can.]ust be sure toanbsp;...
|Title||:||The Earthbound Cook|
|Publisher||:||Workman Publishing - 2012-02-01|