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Cooking Green: Reducing Your Carbon Footprint in the Kitchen - the New Green Basics Way [Paperback]

Kate Heyhoe
4.0 out of 5 stars  See all reviews (1 customer review)
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Book Description

March 31 2009
Choosing local, organic foods benefits your health and the planet's. But how you cook is as important as what you cook: cooking itself is an under-reported yet substantial greenhouse gas creator. Now, Kate Heyhoe shows you how to think like an environmentalist in the kitchen. Without changing your politics or completely disrupting your routine, you can reduce your impact on the planet by rethinking how you cook, shop, and consume food. Using your favorite recipes, you can bake, broil, and grill in greener ways, saving fossil fuels and shrinking your "cookprint."

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Review

Booklist, 4/15/09
“Fifty recipes…wrap up [Heyhoe’s] go-green dictate, all belying the myth that good for you isn’t great for the taste buds. This is a very careful, well-explained examination of the cookprint we decide to leave.”

Epicurious, 4/20/09
“Kate Heyhoe uses a buzzword to express the place where eco-consciousness meets good food.”

Providence Journal, 4/22/09
“The changes suggested…require very little effort on a cook’s part beyond paying attention and thinking. And how great will it make you feel to say you are just one more cook out to save the planet, one meal at a time.”

Body + Soul, June 2009
“Most of us are familiar with our environmental ‘footprint.’ There’s a new word…that hasn’t yet made it into the green lexicon but should: ‘cookprint.’”

AboutThyme.com
“If I had my way, every American cook would read Cooking Green—it’s that important.”

ProjectFoodie.com, 7/8/09
“A dynamic combination of Michael Pollan, Alton Brown, and Wonder Woman all rolled into one. After finishing this book you will definitely be convinced that you can help save the planet while preparing dinner every night.”

Newsday, 7/21/09
“From ‘green grilling’ to cooking with less heat, from advice on choosing pans to ‘new ways to eat’ (no-cook pasta sauces), Heyhoe offers many ways to save money—and go ‘green.’”

Body & Soul, September 2009
“essential reading”

About the Author

Kate Heyhoe , the founding editor of GlobalGourmet.com and NewGreenBasics.com, is a James Beard Award finalist and the author of seven cookbooks. She lives near Austin, Texas.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
1 of 1 people found the following review helpful
4.0 out of 5 stars A good read May 20 2009
By Ebony
Format:Paperback
Takes a lot of reading to process all the info, but will be worth the effort
(This is my daughter's review)
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.2 out of 5 stars  14 reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars Bigs Ideas on a Smaller Cookprint April 6 2009
By Bella - Published on Amazon.com
Format:Paperback
As a fan of newgreenbasics.com, I've been looking forward to this book. Kate Keyhoe is highly knowledgeable, and every time I dip into Cooking Green I learn something new. Example: Americans throw out 27 percent of all food available for consumption. So we can be more green, and save money, by lowering this percentage. It's highly readable and well organized too.
7 of 8 people found the following review helpful
5.0 out of 5 stars Think Green: Shrink Your Cookprint May 24 2009
By Story Circle Book Reviews - Published on Amazon.com
Format:Paperback
If I had my way, every American cook would read Cooking Green--it's that important.

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.

Shopping? Be mindful of the seasons, eat more plants and less (much, much less) industrially-farmed meat. Understand "organic," think field-to-fork, consider fair trade, check for sustainable sourcing, weigh the packaging. Eating out? Ditto all this, and look for restaurants that have gone "green."

Nobody said this was easy.

But Heyhoe is right: "The reversal of climate change requires a complete paradigm shift and global actions, in more than just food and cooking. But one thing leads to another. Little steps in behavior can make a big difference in how we think."

There are a few things to quibble with. To my mind, gardening is one of the most important ways we can contribute to our personal food supply, but Heyhoe dismisses this with "grow a few greens." Dishwashers consume more than just hot water (Heyhoe's only measure of efficiency), especially when you consider the resources and energy that goes into manufacturing, shipping, and marketing the appliance. My dishpan requires no electricity, and doesn't cost as much to make or market as a dishwasher.

But these are minor issues. I was challenged by this book to make important changes in what I thought were already careful food choices and cooking practices. You will be, too. But you have to start by reading it.

P.S. When you've read the book, check out the website: [...] Lots more good stuff there.

by Susan Wittig Albert
for Story Circle Book Reviews
reviewing books by, for, and about women
3 of 3 people found the following review helpful
4.0 out of 5 stars A Fun Book that Raises Consciousness July 1 2009
By Roger D. Launius - Published on Amazon.com
Format:Paperback
Of course I am committed to reducing my carbon footprint. Aren't we all? I have worked to reduce the miles I drive each week, and to reduce the amount of electricity I use, and to recycle, etc. All of this is to the good, even though I know it is at best a drop in the bucket of what is required. We can work around the edges to reduce our carbon footprint, but until our government undertakes serious efforts to reduce emissions through regulation of industry and business we won't see a serious turnaround in greenhouse gases.

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.
3 of 3 people found the following review helpful
5.0 out of 5 stars A great book for the whole family May 5 2009
By De Ann Doonan - Published on Amazon.com
Format:Paperback
My teenage daughter's green club turned me on to this book. It's one of those rare books that's intelligent but reads easy and is soooo interesting. It teaches old dogs like parents new tricks, and it shows my daughter's generation how to start off on a green foot for life. Plus, it's sparked a lot of family discussions about why water never gets hotter than its boiling point, whether we could live on a 100-mile diet, and why we like the terms "cookprint" and "ecovore."
14 of 19 people found the following review helpful
1.0 out of 5 stars I thought I was deep green but this is too too green-nag for me! March 20 2009
By James Adcock - Published on Amazon.com
Format:Paperback|Verified Purchase
Sorry, but unless you are already living in a cave and reading this review by torchlight I think you will find this book a massive turnoff. I waited a long time for this book to come out but it is mainly full of "green nags" like how to cook your beans in luke-warm water. Further I believe she gets her science wrong in too too many places -- a blue flame IS NOT cooler than a yellow flame, most energy is already embedded in the food choices you choose to buy, not whether you cook that bean in luke-warm water vs. hot water, etc. The recipes are all ho hum stuff I THINK you can cook yourself with a book! I suggest you read "Food, Energy, and Society" by Pimentel instead -- what you learn will make your head spin!
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