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Cucumber Pomegranate Salad Recipe From Lucid Food by Louisa Shafia

Cucumber Pomegranate Salad Recipe From Lucid Food by Louisa Shafia

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Published by The Recipe Club
Green Your Cuisine with Earth-Friendly Food Choices.

With organic and seasonal cooking principles becoming ingrained in today’s kitchens, and new buzzwords including locavore and CSA steadily gaining traction, how do we integrate food politics into daily life in ways that are convenient, affordable, and delicious? Lucid Food offers more than eighty-five healthy, eco-oriented recipes based on conscientious yet practical environmental ideals. Sustainable chef and caterer Louisa Shafia demystifies contemporary food issues for the home cook and presents simple, seasonal dishes that follow nature’s cycles, such as Baby Artichokes with Fresh Chervil, Apricot Shortcake with Lavender Whipped Cream, and Roasted Tomato and Goat Cheese Soup. Her empowering advice includes how to source animal products ethically and responsibly, support local food growers, and reduce one’s carbon footprint through urban gardening, preserving, composting, and more. This cookbook celebrates the pleasures of savoring home-prepared meals that are healthful, honest, pure, additive-free, and transparently made, from the source to the table.

To read more about Louisa Shafia or Lucid Food please visit Crown Publishing Group at www.crownpublishing.com.
Green Your Cuisine with Earth-Friendly Food Choices.

With organic and seasonal cooking principles becoming ingrained in today’s kitchens, and new buzzwords including locavore and CSA steadily gaining traction, how do we integrate food politics into daily life in ways that are convenient, affordable, and delicious? Lucid Food offers more than eighty-five healthy, eco-oriented recipes based on conscientious yet practical environmental ideals. Sustainable chef and caterer Louisa Shafia demystifies contemporary food issues for the home cook and presents simple, seasonal dishes that follow nature’s cycles, such as Baby Artichokes with Fresh Chervil, Apricot Shortcake with Lavender Whipped Cream, and Roasted Tomato and Goat Cheese Soup. Her empowering advice includes how to source animal products ethically and responsibly, support local food growers, and reduce one’s carbon footprint through urban gardening, preserving, composting, and more. This cookbook celebrates the pleasures of savoring home-prepared meals that are healthful, honest, pure, additive-free, and transparently made, from the source to the table.

To read more about Louisa Shafia or Lucid Food please visit Crown Publishing Group at www.crownpublishing.com.

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Categories:Types, Recipes/Menus
Publish date: Nov 24, 2009
Added to Scribd: Nov 30, 2010
Copyright:Traditional Copyright: All rights reserved

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08/21/2013

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Copyright © 2009 by Louisa Shafia Photographs copyright © 2009 by Jennifer MartinéPhotographs on pages 10, 17, 37, 124, 129, 162 copyright © 2009 by Louisa Shafia   All rights reserved.Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc. Library of Congress Cataloging-in-Publication Data Shafia, Louisa.Lucid food : cooking for an eco-conscious life / Louisa Shafia ; photography by Jennifer Martiné.p. cm.Includes index.Summary: “A collection of healthy, seasonal, eco-conscious recipes, plus sustainable cooking, lifestyle,and entertaining tips”—Provided by publisher.1. Cookery (Natural foods) 2. Sustainable living. I. Title.TX741.S493 2010641.5’636—dc222009012404ISBN 978-1-58008-964-7Printed in China, text printed on recycled paper (60% PCW with soy-based inks)Cover and text design by Toni Tajima Photography assistance by Stacy Ventura Food styling by Karen ShintoFood styling assistance by Jeffrey Larsen and Fanny Pan 10 9 8 7 6 5 4 3 2 1First Edition

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cemming_1 reviewed this
Rated 5/5
Lucid Food arrives, already a present, gorgeous with scrolling artwork and vibrant images, wrapped and ready. I am enamored. Also, I am hungry. Thumbing past photography for Chickpea Cakes with a verdant green Cilantro-Jalapeno Sauce, Fall Fruit Focaccia succulent with apple wedges, Crispy Yuba Rolls that look toasty brown and crunchy, ready to dip, I confess to some absent-minded lip licking. On the second pass, I’m stuck on the Ash-e-reshteh, or Persian New Year’s Soup with Beans, Noodles and Herbs, all the colorful, herby bits crowded into a steaming bowl.Louisa Shafia knows how to eat well, fashioning meals from quality produce and local fare. Nestled amid the recipes are the nuggets of valuable health information that expand Lucid Food from a mere (heavenly) cookbook to kitchen notebook. Shafia’s voice, warm and genuine, weaves her decades of food knowledge throughout the book, sharing her notes on sustainability, locality, and old-fashioned DIY values.I’ll admit I am obsessed with the new wave of seasonal collections. Particularly, I enjoy the variety of produce that pop up in these, even if it isn’t always available in rural Kansas. These are people bedeviled by produce. (My kind of people.) Shafia adds a rich reference to the home cook’s stash, reimagining tired winter vegetables into savory staples.Poised to win a spot on my shelf of beloved, dog-eared cookbooks, Lucid Food serves up nearly 100 delectable recipes, only about a dozen featuring fish or meat. (It’s not frowned upon, don’t worry about harsh words; it’s simply not the focus here.) There aren’t photos of every recipe, but the photos included showcase lush preparations of plump, perfectly-cooked veggies with occasional animal proteins tucked in.Shafia is one of the rare chefs able to communicate her intensity about quality, seasonal ingredients in amiable terms. No lectures here, simply facts and considerable inspiration for making dinnertime shine. And extraordinary food, with a little help from Shafia, speaks for itself.
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