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Lucid Food: Cooking for an Eco-Conscious Life |  | Author: Louisa Shafia
Publisher: Ten Speed Press
Category: Book
List Price: $22.50
Buy New: $13.82
as of 7/30/2010 23:19 EDT details
You Save: $8.68 (39%)
New (38) from $13.82
Seller: pbshopus
Rating:  8 reviews
Sales Rank: 121547
Media: Paperback
Pages: 208
Number Of Items: 1
Shipping Weight (lbs): 1.4
Dimensions (in): 9.9 x 7.3 x 0.7
ISBN: 158008964X
Dewey Decimal Number: 641.5636
EAN: 9781580089647
ASIN: 158008964X
Publication Date: November 24, 2009
Availability: Usually ships in 1-2 business days
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| • | ISBN13: 9781580089647 | | • | Condition: New | | • | Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed |
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Product Description
Words like "organic," "seasonal," and "local" are on everyone's mind, but how do we integrate food politics into a daily practice that is convenient, affordable, and delicious? Sustainable chef and caterer Louisa Shafia shows eco-conscious home cooks how to green their cuisine by making earth-friendly food choices, sourcing animal products ethically and responsibly, supporting local food, and reducing one's carbon footprint through urban gardening, preserving, composting, and more. Promoting simple, delicious meals and green lifestyle ideas, LUCID FOOD celebrates the pleasures of in-season cooking that is healthy, honest, pure, free of additives, and transparently made, from farm to table.
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| Customer Reviews:
Showing reviews 1-5 of 8
Healthful, Eco-Smart and Highly Original June 4, 2010
James Wolfe (New York, NY)
While there have been a number of cookbooks extolling the merits of the seasonal and local food approach recently, few will strike you as quite as appealing and thought-provoking as this first-time tome by chef and author Shafia. If it were merely a smart collection of highly original, veg-leaning (but not entirely meat-free) recipes that suggest a kind of wholesome synthesis of Persian, Eastern European, Asian and Southwestern cuisines, that would be enough. (That seems to have been enough to warrant a nomination from the IACP...) But the author's revealing opening memoir, her urgent but never proselytizing calls to better environmental ethics, and her welcome assembly of easy eco-conscious tips, makes this a "cookbook plus"; it's likewise rare that a book that looks this visually delicious actually boasts recipes that are even more so. While Ms. Shafia's pro-Farmers Market stance may make some of these dishes a bit more labor-intensive for supermarket stalwarts, anyone with access to a good, preferably organic or fair-trade produce section and a selection of fresh herbs won't find it hard to get things like "Creamy Red Kuri Squash Soup," "Rhubarb Spritzer" and "Miso Glazed Striped Bass" up and running in their own kitchen. And if things like "Banh Mi Sandwiches" and "Matzoh Brei" aren't in your food vocabulary yet, they should be: Ms. Shafia shows you how to prepare these ethnic classics using a fresh, creative spirit and back-to-basics ingredients. (It's also refreshing to find a book that clearly comes from a vegan bent, but doesn't eschew dishes with chicken and seafood.) Devoid of culinary cliches, Lucid Food suggests a very promising future for its author, and four seasons of attractive, healthful, human-friendly food for those readers lucky enough to come across it.
More please! March 23, 2010
C. Leonard (New York, NY)
1 out of 1 found this review helpful
I got this book exactly 10 days ago and have already made 5 of the recipes. The food is tasty, healthful and guess what? You don't feel like it would be more fun to eat a cheeseburger. Now that is a trick....
You'll impress your friends forever with the chickpea cakes, I promise!
Exciting new book! February 22, 2010
lovetocook (brooklyn, ny United States)
There's something about this book that makes me giddy! It is so beautiful and the recipes are SO easy to follow. I love that Louisa incorporates unusual seasonal ingredients but the recipes are not overwhelming and I don't feel like I have to purchase a huge number of ingredients to create a dish. Her advice is very practical, thoughtful and simple to follow. Also, i feel like there are just as many ideas here as there are recipes because of the book's versatility and like any great cookbook it has become a reference as much as it is a guide. I have to say, the shepherd's pie is so delicious that every time I make it I can't stop eating it! As is the kuri squash soup.. so easy, comforting, and very, very good. I NEVER make dessert but had to try the bittersweet chocolate cake and it's a dream. Since the book just came out in November and I like to keep my cooking seasonal I'm so looking forward to the warm weather to try out the warm weather recipes.. I can't wait to try the rhubarb compote!
Poised to win a spot on my shelf of beloved, dog-eared cookbooks, Lucid Food serves up nearly 100 delectable recipes. February 5, 2010
Christine Emming (Kansas, USA)
1 out of 1 found this review helpful
Gorgeous with scrolling artwork and vibrant images, Lucid Food arrives, a present, 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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I Just Bought 3 More Copies of Lucid Food to Share with Friends February 3, 2010
Cathryn Coate (Philadelphia, PA United States)
2 out of 3 found this review helpful
This is a cook's cookbook with an important eco message. It is a joy to read because it's so well written and interesting. And the photography is beautiful. I received it as a gift and I have been buying and sharing copies with friends and family ever since.
Showing reviews 1-5 of 8
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