The Organic Kitchen: A Cook's Guide to Natural Ingredients with Over 40 Delicious Recipes. Expert Advice and Fabulous Dishes, Shown Step by Step in 300 Photographs

by Ysanne Spevack

This full-colour, beautifully presented book is a must for all organic cooks. It features a full survey of organic ingredients, from fabulous fruit and vegetables to tender meat and poultry, hearty breads and handy store-cupboard items.

Genres: Cookbooks

128 pages, Paperback

First published July 1, 2004

Reviews

[Jensownzoo · Rating 4 out of 5]

The subtitle to this book is "making the most of fresh and seasonal produce", which is a better description of this cookbook than "organic". Although the organic philosophy is expounded upon in the beginning, it has very little to do with the recipes, excepting of course that the cook can choose to purchase organic vegetables and meats as they desire. That being said, this is an excellent seasonal cookbook, making great use of vegetables and fruits in each of the recipes. The book is divided into spring/summer/fall/winter and overall, the recipes do not require you to be a chef to prepare. The only thing I would have liked the recipes to have would be a brief nutritional analysis as it is very helpful to many people trying to eat healthy. Here is a sampling of recipes that I've marked to try from the book:

Pasta and Chickpea Soup
Assorted Seaweed Salad
Garganelli with Spring Vegetables
Rhubarb and Ginger Ice Cream
Watermelon Granita
Apricot and Almond Tart
Roast Garlic with Goat Cheese Pate
Carmelized Onion and Walnut Scones
Braised Red Cabbage with Beets
Barley Risotto with Roasted Squash and Leeks
Moroccan Rice Pudding
Olive Bread
Whole Wheat Sunflower Bread

[Crnbryeggshls · Rating 4 out of 5]

Beautiful full-color photography, fresh ingredients, and a nice introduction to the importance of choosing organic foods. The recipes are organized by season.