Organic : A New Way of Eating

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The range of organic ingredients availble today in supermarkets is ever expanding and not a little bewildering. But does eating organic actually do us good? And if it really does taste better than intensively farmed food, how can we make the most of that crucial extra flavour? Sophie Grigson and William Black lead you through the organic maze to a new dimension of guilt-free pleasure. Packed with information on the what, the why and, most importantly, the how of organics, this is a book for all 21st-century more

Product details

  • Paperback | 256 pages
  • 195 x 254mm
  • Headline Publishing Group
  • Headline Book Publishing
  • London, United Kingdom
  • English
  • New edition
  • New edition
  • 50 colour illustrations
  • 0747272212
  • 9780747272212

Review quote

"Bestselling authors Grigson and Black (Fish) now turn their attention to things organic...Black first takes a dispassionate, persuasive look at sustainable agriculture's evolution from a fringe movement to the last refuge of 'the worried, the discontented, and the disillusioned'...infusing a rather dry subject with an understated English wit. The second section details how to incorporate organic food into regular cuisine. Grigson, an intuitive cook, specializes in inventive twists to classic dishes. She adds avocado to her humus for a silky puree, and scatters sauteed fennel over pissaladiere, as opposed to the traditional jammy onions and anchovy topping. Her writing is as sensuous as her cooking: a cream cheese and parmesan omelette requires 'truly sumptuous eggs with yolks of a rich flaunting yellow.' In the end, Grigson's recipes illustrate one of the most compelling reasons to buy organic: flavor."show more

About Sophie Grigson

Sophie Grigson's imaginative and inspirational recipes are well known through her many books, recipe columns and television series. Sophie lives in Oxfordshire with her two small children. William Black is a consultant for the Marine Stewardship Council and the Soil more

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