July SFNYC Book Club--The Conscious Kitchen
Please join author Alexandra Zissu to discuss The Conscious Kitchen at Book Court at 139 Court St. in Brooklyn.
Millions of people are trying to live “green” and eat locally and organically, many prompted by the flood of articles in newspapers and magazines each day detailing new discoveries of toxins found in food and plastics. But what none of these articles tells you is exactly what to look for, which questions to ask, or where to find ingredients and kitchen products that are safe and healthy. In THE CONSCIOUS KITCHEN: The New Way to Buy and Cook Food─to Protect the Earth, Improve Your Health, and Eat Deliciously (Clarkson Potter/Publishers; March 2, 2010), Alexandra Zissu, answers these questions and more, giving readers the real-world, practical information they need to make informed decisions about the food and products they buy.
Sprinkled throughout the book are intriguing and inspiring simple recipes using local, seasonal ingredients that demonstrate that going green in the kitchen is as much about flavor as eco-consciousness, including:
Millions of people are trying to live “green” and eat locally and organically, many prompted by the flood of articles in newspapers and magazines each day detailing new discoveries of toxins found in food and plastics. But what none of these articles tells you is exactly what to look for, which questions to ask, or where to find ingredients and kitchen products that are safe and healthy. In THE CONSCIOUS KITCHEN: The New Way to Buy and Cook Food─to Protect the Earth, Improve Your Health, and Eat Deliciously (Clarkson Potter/Publishers; March 2, 2010), Alexandra Zissu, answers these questions and more, giving readers the real-world, practical information they need to make informed decisions about the food and products they buy.
Sprinkled throughout the book are intriguing and inspiring simple recipes using local, seasonal ingredients that demonstrate that going green in the kitchen is as much about flavor as eco-consciousness, including:
- Barbara Kingsolver’s Friday Night Pizza
- Emeril Lagasse’s Quick Braised Greens
- Michael Pollan’s Salmon Wrapped in Fig Leaves with Kale, inspired by Chez Panisse