Author Grub: Ideas for an Urban Organic Kitchen Anna Lappé and Bryant Terry (New York: Tarcher/ Penguin, 2006) Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies. With an inviting recipe section, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen-to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists. "ingenius" -- The New York Times Magazine "Anna Lappé and Bryant Terry set the stage for good eating." --San Francisco Chronicle “This smart, engaging work deftly blends polemic, lifestyle guidance and cooking expertise.” --Publishers Weekly "Every movement needs its revolutionaries and spokespersons, and in the growing crusade for a healthy, ethical, and "fair" food system, Bryant Terry and Anna Lappé happen to be both." -- Sojourners Magazine |
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Contributor Recipes from America’s Small Farms eds. Joanne Hayes and Lori Stein. (New York: Villard, 2003) Recipes from America’s Small Farms gathers the most exciting, original, and authentic recipes—using the freshest ingredients—from those who know best how to set a table anytime of the year. Favorite recipes from farmers across the country and members of CSAs (Community Supported Agriculture). Included are recipes from high-profile chefs such as Rick Bayless (Frontera Grill), Peter Hoffman (Savoy), Roxanne Klein (Roxanne’s), Kevin von Klause (White Dog Café), and Bryant Terry (Grub). |
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Forthcoming While there are conventional cookbooks that present low-calorie, no-fat, salt-free, versions of soul food dishes, most of them still suggest unhealthy ingredients such as denatured white sugar, acrid table salt, genetically modified fats, refined grains, processed flours, and sometimes canned food items. Rather than counting calories, sacrificing flavor enhancing ingredients like salt and “good” fat, and recommending unhealthy industrial ingredients, Organic Soul will be the first book to offer modern healthy recipes inspired by traditional soul food dishes and to suggest best-quality, health-supportive ingredients and healthful cooking techniques that will actually enhance the flavor of soul food. |
