Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Foods

Whenever I get bored with the everyday fare, I go to Jesse Cool's book. Never have I been disappointed! Love the layout, pictures and recipes! It is a must have for every serious (or not so serious for that matter) wannabe chef!

I do not follow an organic diet regularly, but the recipes in this book are so delicious! I have been renting it from the library for the last 3 months and have finally decided I HAVE to buy it! It is really worth the money! This book is very well laid out and has simple, delicious, healthy recipes.

Because we raised free range hens for the eggs and have a large vegetable garden and savor the fresh fruit we have available I wanted the book in my home library. It is shy 300 pages and what I like about the book is the well laid out format. Like Why Organic? And Your Organic Pantry? And then the stages of spring, summer, fall and winter sections which get the reader back to the idea of eating according to the seasons.I like what the author says in the Why Organic section of how food used to be grown organically and then things after world war 2 changed and quantity over quality became the key. Even though I note we as a country throw away more food than we grow or take to market. Many health problems came about when we went from natural to artificial means of growing food.I was happy to see that the author discusses organically grown meats as well. And eggs as well as dairy items. Buying locally caught fish is her suggestion for fish and its a wise suggestion. And she even discusses the pros of wild game. Some people think that ranch raised pheasant is wild pheasant when in fact it is not.The recipes are so vast and varied and its nice to see them listed according to the season. Like the sugar snap peas and potato cakes on page 22. The Orange steamed chicken and asparagus on page 31 is delicious and easy. The summer fruit pizza on page 136 is great for the hot days we have. And because we cook outside so much we love recipes like the Rosemary Grilled Figs on page 144 which is served with Warm Brie and kumquats.The photography is great and like the best cookbooks the author lists calories, protein, carbs, fat, cholesterol, fiber and sodium.

With Your Organic Kitchen, Jesse Cool provides the kitchen cook with an essential, "user friendly" guide to selecting and preparing organic foods. From Banana-Walnut Shortbread, Black Beans with Corn Relish, Deep-Dish Summer Vegetable Cobbler, and Warm Brie with Kumquats, to Mediterranean Stuffed Whitefish, Tangerine Slaw with Salmon Roulades, Sweet-And-Sour Cabbage with Smoked Pork Chops, and Rosemary-Lemon Biscuits, this compendium of 160 delicious, nutritious, main courses, side dishes, and desserts will provide a popular addition to the family cookbook collection. These wonderful enthusiastically recommended recipes are enhanced with 120 color photographs and tips on how to create an organic kitchen in the home.

I have to have good picutures to go with a great recipe to really enjoy it. This book has them.The writting is a lot of fun, and the recipes are easy to understand and follow. They also taste great!I have already made 4 dishes, and they all came out well.I am glad that organic food has become so easy to get your hands on. It is so important to undersatnd what you are eating in this day and age.