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Synopsis

Great tasting food starts with using the most appetizing ingredients, and that means going organic. But organic cooking is more than just about taste, it is also an entire movement, encompassing natural farming methods, fairer trade and a closer link to fresh, seasonal produce. This book will show you how to make the best use of your delicious organic ingredients. With 130 glorious recipes divided into four chapters, one for each season, there are recipes for every kind of dish, from soups, salads and appetizers to main meals and side dishes and desserts, bakes, cakes and preserves. All diets are catered for with ingredients that make wide use of organically grown and reared vegetables including fruit, vegetables and herbs; meat, poultry and game; fish and shellfish; diary products; beans, pulses and grains; and even sugar, coffee and wine. 250 stunning photographs illustrate such wonderful dishes as spring Roast Leg of Lamb and Fillets of Sea Bream in Filo Pastry, summer Thai Beef Salad and Tabbouleh, autumn Roasted Garlic and Squash Soup and Oat and Raisin Drop Scones, and winter Chicken Casserole with Winter Vegetables and Spiced Poached Kumquats. Finally, a fully illustrated catalogue of organic ingredients describes the exciting range available and how to use them, as well as an inspiring guide to the benefits of organic eating. The author, Ysanne Spevack, founded www.OrganicFoodee.com in 1999, the world's leading organic food blog. A British writer living in Los Angeles, she has had books published in the UK and the USA about organic and real food, including Organic Cookbook, The Real Taste of Japan, and Fresh & Wild Cookbook: A Real Food Adventure, which was originally commissioned by Whole Foods Market. As an organic food and lifestyle specialist, she has written and broadcasted for the Los Angeles Times Food Section, Reuters, Rodale (USA), and the BBC.

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