Product Description
"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.
About the Author
Jesse has been dedicated to sustainable agriculture and cuisine for more than 30 years. By supporting local food production and farmers, those she warmly refers to as her heroes and the first real environmental pioneers, her work in the food business supports her politics and philosophy. Jesse has been the creative force behind five unique restaurants and the author of six books as well as numerous articles. She is a much sought after spokesperson, speaker, teacher and presenter. Jesse spends her free time in her community garden, with her family, children and grand-children. Her other Chronicle titles include The True and Real One Pot Cookbook, and Toast: Sixty Ways To Butter Your Toast and More.
