Lucid Food: Cooking for an Eco-Conscious Life |  | Author: Louisa Shafia
Publisher: Ten Speed Press
Category: Book
List Price: $22.50
Buy New: $13.00
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Seller: BookJammin
Rating:  11 reviews
Sales Rank: 70,267
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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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 11
Elegant and approachable December 18, 2009
Cookbooker
13 out of 14 found this review helpful
What a great book! I really enjoyed the mix of recipes and eco entertaining tips. I would recommend this book to anyone looking for healthy, delicious dishes and helpful tips for having a greener kitchen (that are actually easy).
My favorite recipes include the Fall Fruit Focaccia, Fesenjan (Chicken in Pomegranate Walnut Sauce), Indian Spiced Scrambled Eggs, and Miso-Glazed Striped Bass with Shiso Cucumber Salad. The Tamarind Ketchup is a new staple condiment in my house. The gorgeous photographs bring the recipes to life and help readers to visualize the interesting combinations of ingredients suggested in the book. I have expanded my repertoire and pantry as a result. I'm looking forward to more exciting things from Lucid Food!
A worthy read December 22, 2009
EvieIvie (Chicago)
12 out of 13 found this review helpful
My assessment of "Lucid Food" is two-fold, both as a cookbook and as a book-book. As a cookbook it has some inspiring recipes and great suggestions, but recipes like "Persian Stuffed Dumpling Squash with Rose Petals" all but defeat any locavore tendencies, and have some far-fetched, hard to secure ingredients. I love any cookbook organized by season though, and am a sucker for beautiful photography, both of which "Lucid Food" offers. If you are willing to improvise, feel secure in the kitchen, and are interested in some imaginative recipes it is a good read.
As a traditional book I'm highly impressed with the depth of knowledge, clear manner in which is is conveyed, and most of all how concise the author was able to be when discussing sometimes complicated food issues. Within 2 pages Shafia is able to both shed light on some of the issues with 'traditional' white sugar and offer a myriad of solutions/alternatives. She is able, in only a few paragraphs, to discuss why you should seek out organic bananas, discuss their seemingly imminent demise, genetic diversity, and offer alternatives. While I used to have a very good memory for irrelevant data, like page numbers for certain information in books, I've all but lost that in distraction with 'real life'. When discussing "Lucid Food" with my husband, I was able to recall page numbers for him for information that struck me - a testament to the quality of information and intriguing presentation.
If you want good food-related info, enjoy food-porn photography, or seek a new diverse set of recipes I say check "Lucid Food".
A feast! December 29, 2009
Beebe
2 out of 2 found this review helpful
Lucid Food outlines eco-conscious living with so much life affirming insight, beauty, and easy to put into practice tips. This book is a real feast.
I also loved the recipes. I tried out many of them and found that the dishes are delicious. They also inspire more creativity in the kitchen along with a wonderful sense of connection to where the food came from in the first place.
As more people embrace eco-conscious lifestyles, Lucid Food shows how such a choice can be beautiful and festive as well as good for us and all life on earth.
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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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!
Showing reviews 1-5 of 11
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