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Cooking Green

Reducing your Carbon Footprint in the Kitchen : the New Green Basics Way
Heyhoe, Kate (Paperback - 2009)
Average Rating: 4 stars out of 5.
Cooking Green

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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."
Authors: Heyhoe, Kate
Title: Cooking green
reducing your carbon footprint in the kitchen : the new green basics way
Published: Cambridge, MA : Da Capo Press, 2009.
Edition: 1st Da Capo Press ed.
Characteristics: xi, 257 p. ;,24 cm.
Notes: Includes index.
Contents: A cookprint, an ecovore and a scientist walk into a kitchen
Where you cook, greening your kitchen zones
Ovens, improving your mileage
Green flames, green lighting the stovetop
Frying, fast and fuel-efficient
Cookware and fuel efficiency
What to buy, a cook's guide to green basics
Energy-efficient ingredients, new ways to eat
Waste no, at home, at stores, in restaurants
Saving the planet, one cook at a time
The new green basics recipes
About the recipes : cooking the new green basic way
Small bites, appetizers and soup
Main courses with meat, fish, or fowl
Meat-free mains 'n' grains
Vegetable sides and salads
Breads and sweets.
Local Note: 1
ISBN: 9780738212302
Branch Call Number: 643.3 HEY
Statement of Responsibility: Kate Heyhoe
Subject Headings: Kitchens Planning Environmental aspects United States. Cookery Energy conservation United States. Sustainable living United States.
Topical Term: Kitchens
Sustainable living
LCCN: 2008044602
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