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(More customer reviews)I read through Anna Getty's Easy Green Organic book and then read through a few of the reviews. It seemed like the reviews were pretty bipolar, but I guess that's to be expected when the book title seems to suggest that it is a guide for both eating and living "green". This book is 80% cookbook, and I think if left with just that, it would easily score a full five stars. However the title suggests that it should be more than just a cookbook but rather a cookbook guiding you to going green.
For those looking for a good cookbook, Easy/Green/Organic is a good and safe bet. The instructions are clear and most (not all) of the recipes have a picture of the finished product so you get an idea of what you're striving for. I would consider the recipes in this book very California cuisine oriented. Lots of fresh veggies, fruits, olive oil with a meat-included dish every five to ten recipes. This is not what I would consider a "Beginner" level book. If you need to know how to slice, chop, mince or have your hand held every step of the way, this book is not quite at that level. If you can understand and accomplish: "Melt the butter in a medium saute pan over medium heat. Add the shallots, scallions and peas and saute for 2 to 3 minutes, being careful not to burn the shallots. Add the pea tendrils and cook until soft, about 4 minutes" then you'll be fine.
Most of the recipes are vegetarian friendly but not all. There are quite a few calling for meat (chicken/shrimp/beef/scallops) as well as a meat based stock. That being said, for those who are not interested in vegetarian meals, it should be noted that the majority of the recipes are meat-free (not that this is a bad thing, just an FYI).
My biggest issue with this book is the very light and yet simultaneously heavy-handed approach that the book uses to impart information on "Going Green." Of the nearly 240 pages which make up this book, only about 35 of those pages are devoted specifically to tips on going green. A few more pages can be compiled and added to that 35 count by way of the little "Did you know?" and "Green tip" factual tidbits sprinkled throughout the book.
Now if the book had simply offered suggestions and tips for going green that would be one thing, but the author goes the extra step of attempting to convince you with reasons on why you should go Green/Organic/Sustainable. Unfortunately many of the reasons aren't really substantiated with facts, but rather a "Non-organic foods have pesticides. Pesticides are bad," sort of argument. So as soon as someone asks you to explain why pesticides are bad when we've been using them for decades, well you're at a loss because that information wasn't really provided. As an example, the entire argument against using Genetically Modified Organisms (GMO's) is that "...others (including myself) argue that there are unknown health effects as well as potential environmental hazards in the proliferation of GMO crops." The tips on getting new gadgets for the kitchen amounts to: Make sure you really need it, and if you do, look for an Energy Star label.
If you like Californian cuisine, purchase this book. The recipes are nice, fresh and formatted in a easy to digest fashion. While none of the recipes are extremely awe-inspiring, it does contain a good cross-section of items to get you started in figuring out what part of the cuisine you want to hone in on. Again, this book is vegetarian "friendly," not "exclusive". Other Californian cuisine books I would recommend are: Live, Love, Eat!: The Best of Wolfgang Puck and The French Laundry Cookbook. If you want to go the complete opposite direction, I suggest The Pioneer Woman Cooks: Recipes from an Accidental Country Girl.
If you were interested in buying this book as a resource on going green or organic (and not so much for the cooking), I would suggest passing in favor of a more robust offering. The Omnivore's Dilemma by Michael Pollan, Organic, Inc.: Natural Foods and How They Grew and To Buy or Not to Buy Organic: What You Need to Know to Choose the Healthiest, Safest, Most Earth-Friendly Food are all books I recommend on the subject.
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Anna Getty chef, TV personality, heiress, and mother loves great food made from fresh, organic, and sustainably harvested ingredients. In this fact-filled guide and cookbook, Anna explains how to shop for organic, seasonal, and local ingredients, how to keep an eco-friendly kitchen, and how to cook meals that are as scrumptious to eat as they are healthy for you and the earth. Such delights as Roasted Tomato and Goat Cheese Toasts, Double Lemon Chicken Breast with Fresh Tomato Basil Salsa, and Mini-Strawberry Rhubarb Crumbles will quickly help anyone down the road to a healthier, organic lifestyle. Packed with sound advice, plenty of color photographs, and 100 fabulous recipes, Anna's kitchen is the destination of choice for the discerning home cook.
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