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The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet Review

Wow. I am so impressed with Earthbound Farm's new cookbook. I have been reading it since 6:00 a.m. this morning. Not only is it a great cookbook, but I really enjoy the explanations/definitions of what is farmed seafood, what is organic vs. natural meat, tips about recycling and it seems like every other page has a "living green" section. As a consumer, I have been really confused about what these various things mean. Now, I have an better understanding.
The recipes range from Myra Goodman's Mother Edith's Stuffed Cabbage recipe to Vietnamese Shrimp and Bok Choy Curry. Myra also gives a very good explanation of Southeast Asian cooking and various types of green and red curry recipes. There is also a vegetarian section with unique and easy to make side dishes and entrees.
Again, this is such a good cookbook. She even has an entire section on how to cut herbs and what kind of knives are most effective.
I really look forward to reading again tomorrow morning as I drink my 6:00 a.m. coffee. Earthbound Cook is not just a cookbook, it's an educational tool that can teach me how to make better choices as a consumer and a person who feels responsibility to the earth.

The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet Overview

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? What's better: farmed salmon or wild? Organic salad that's been shipped across the country, or local salad grown with pesticides? To nuke leftovers in the microwave or crank up the oven? Myra Goodman—co-owner of Earthbound Farm, the country's largest producer of organic produce and other products, inspiration behind the Earthbound Farmstand Café, and author of Food to Live By—now 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 joy—in 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 Puttanesca—plus 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 course—Coconut-Crusted Salmon, and why to choose wild whenever possible.No sacrifices here—doing the right thing has never looked, sounded, or tasted better. Or been easier.

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