2007-06-29 'Excellent price for this practical, organic guide/cookery book with over 140 recipes which make the most of seasonal cooking

(This text refers to the 2006 revised edition/hardback)

Brought to my attention by a cookery expert at a recent food fair, I was shocked that this book had escaped my notice .....until now!

This is a lavishly produced, no-nonsense book that is bound to be invaluable to all who do want to care about the environment and really want to look at what we are eating and where it comes from, not to mention..... how far!

A book where old favourites such as `Chilli Con Carne`, 'Baked Apple Dumplings' and `Boeuf Bourguignonne' mix with the less well known, e.g.:-
`Assorted Seaweed Salad', 'Hungarian Fruit Bread' and `Cold Somen Noodles'.

`If you love cooking and eating good food, organic produce offers an exciting choice and, with this book, you will have all the advice and inspiration you will need.'

`Ysanne is a key figure in the international organic movement. As a broadcaster and writer, she contributes to numerous journals, websites, magazines and programmes in the UK and the USA, including www.organicfood.co.uk, her own website which she started in 1999.
She has recently written a major industry guide published worldwide by Reuters, and is also a consultant editor of `Organic Magazine.'

256 high quality shiny pages, split over 2 main sections:-

(1) The Organic Kitchen
Fresh Produce
Alliums
Tuners
Roots
Pumpkins and Squashes
Greens
Salad Vegetables
Vegetable Fruits
Mushrooms
Peas, Beans and Corn
Sea Vegetables
Herbs and Edible Flowers
Apples & Pears
Summer Fruits
Berries and Currants
Grapes, Melons and Figs
Citrus Fruits
Tropical Fruits
Meat, Poultry and Game
Fish and Shellfish
Dairy Foods and Eggs
Beans and Pulses
Grains
Flour and Pasta
Bread and Baked Goods
The Organic Store Cupboard
Seasonings
Drinks

(2) Organic Recipes - divided into seasons plus an extra section on `Sauces, Salsas, Chutneys and Breads`

sandwiched between an introduction, a glossary, a suppliers and information source section and a full index.

The first part of this book is a general reference section, packed full of facts, including how to prepare/cook ingredients, e.g.:-

`roasting squash' or `preparing eda-mame'

and is interspersed with full colour photographs and the more basic recipes, such as `making a stock' or `apple purée' to those more complex e.g. `preparing wheat berries' or `making nut butter`.


In the second section, each recipe is clearly laid out with a list of ingredients, number of servings, step-by-step method and wonderful photography.

A taste of the recipes within:-

Penne with Cream and Smoked Salmon
Roast Leg of Lamb
Fillets of Sea Bream in Filo Pastry
Ricotta Cheesecake
Tuscan Citrus Sponge
Vichyssoise
Tomato and Mozzarella Salad
Grilled Vegetable Pizza
Marinated Beef with Onion Rings
Moroccan Fish Tagine with Couscous
Fragrant Fruit Salad
Strawberry Jam and Scones
Moussaka
Spicy Venison Casserole
Potato-topped Fish Pie
Winter Farmhouse Soup
Steak, Mushroom and Ale Pie
Seafood Lasagne
Christmas Ice Cream Torte
Spaghetti with Eggs and Bacon
Pitta Bread
Chocolate Mousse with Glazed Kumquats