Lucid Food: Cooking for an Eco-Conscious Life

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Living on the Atlantic coast, I shuddered to think of the environmental cost of shipping these shrimp literally across the world, when I could have bought fresh shrimp from Long Island at my farmers market. Lucid Food encourages us to work with the seasons. Spring and summer are always a delight, with fresh leafy greens, plump tomatoes, strawberries, peaches, and many more ingredients overflowing at the markets. Among the luscious recipes, you will find stinging nettles pesto with seared scallops; orecchiette with morel mushrooms and garlic ramps; and baby artichokes with fresh chervil.

Summer recipes include a watermelon, apple and lime shake; chilled cucumber soup with avocado, cumin, and mint; and blueberry cobbler with oat scone topping. Each recipe is carefully written, and the personal notes from Louisa make the recipes seem personal and possible, even to the most cautious of cooks like yours truly. Sometimes in the dead of winter, my mind starts to worry about things like scurvy and rickets from an apparent lack of fresh fruits and vegetables. Chickpea cakes, red lentil and spinach soup, and charred eggplant and polenta torta, topped off with a fall fruit focaccia is the perfect fall meal.

For winter, warming Asian rutabaga soup, lemony gold beet barley risotto, and red cabbage, apple, and dulse salad recipes will definitely keep the rickets far away.

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Louisa acknowledges that some of the ingredients in her recipes are indeed from other parts of the world, particularly the spices, and exotic fruits like pomegranates. The idea is that these items should be used sparingly as treats, with an understanding of their true value. There is also a section on why organics may not always be the best option, as well as a list of those that are absolute musts.

Yes, in fact, she has gone foraging in Central Park, where she found an amazing array of foods: quince, apples, pears, wild garlic, clover, epazote, chestnuts, and much more. Whether you are inclined to forage for your food or find it at your local farmers market, Lucid Food: Cooking for an Eco-Conscious Life is a must-read addition to your kitchen bookshelf. Mary Karlin. Artisan Cheese Making at Home. Vegetable Literacy.

Deborah Madison. Eugenia Bone. Michael Ruhlman. Cheese Making Made Easy: Make your own favorite cheeses. James Newton. Canning and Preserving For Dummies. Amelia Jeanroy. Ciril Hitz. Mastering the Craft of Making Sausage.

Lucid food : cooking for an eco-conscious life

Warren R. Preserving Summer's Bounty. Susan McClure. The Herb Garden Gourmet. Jan Beane. Maureen Little. Andrea Chesman. Teresa Marrone. Healdsburg Press. Growing and Using Garlic. Glenn Andrews. Karen K. Brees Ph.

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The Laurel's Kitchen Bread Book. Laurel Robertson. Mary Bell's Comp Dehydrator Cookbook. Mary Bell. The Earthbound Cook. Myra Goodman. Leslie Bilderback CMB. Speedy Publishing. Making Soy Milk and Tofu at Home. Andrea Nguyen. The Herbal Kitchen. Jerry Traunfeld. Put 'em Up! Sherri Brooks Vinton. Jekka's Herb Cookbook. Jekka McVicar.

Call Number

How to Dry Foods. Deanna Delong. Louise Andrea. In The Charcuterie. Taylor Boetticher. Alice Waters. Dick Strawbridge. Ellen Ogden. The Big Book of Preserving the Harvest. Carol W. Anna Getty's Easy Green Organic. Anna Getty. Michael's Genuine Food.

How To Make Grilled Apricots w/ Goat Cheese - Louisa Shafia: Lucid Food

Michael Schwartz. Sara Dickerman. Growing at the Speed of Life. Graham Kerr. The Broad Fork.


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    Notes about Recipes in this book

    Lacho Pop. Modern Pioneering.

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