Gibbs Smith
Available: 10/01/08
7.25 x 9.75 · 224 pages
978-1-4236-0392-4
CDN $32.95 · pb

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Cool Recipes for a Hot Planet

Laura Stec and Eugene Cordero

Learn how to decrease your carbon footprint by eating global- cooling cuisine. With the average restaurant producing 275 pounds of waste per day, eating green at home will help lower that number. Eating green means knowing how your food was produced and where it comes from. Food transportation accounts for 17 percent of energy consumption in the U.S.

Cool Cuisine is a smorgasbord of scientific fact and culinary art where the reader learns new ways to look at the climate crisis. It inspires personal life changes with in-depth research, easy recipes, ideas for your next book group "read and eat" tasting party, and simple tips on how to cook a global-cooling cuisine. The book presents the full cycle on how our agrochemical food system affects global warming and how global warming affects the food system.

LAURA STEC (San Francisco Bay area) is a chef and an environmental advocate and Culinary Health Educator for Kaiser Permanente Medical Center. Stec trained at the Culinary Institute of America, the School of Natural Cookery, and the Vega Macrobiotic Center. She also hosts From the Farm, a pilot TV cooking show that visits Bay Area farms.

Dr. EUGENE CORDERO is an associate professor in the Meteorology Department at San Jose State University. He teaches courses in climate change and is also involved in various projects working to improve public understanding of the science and solutions of global warming.