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Book Praise from Green Leaders

March 22, 2009 by · Comments Off 

“I love Cooking Green! Kate Heyhoe’s thoughts are right on target and offer many ways for all of us to pay attention to conservation and be conscientious with food, cooking, and waste management.”
     —Jesse Ziff Cool, founder of CoolEatz restaurants and catering, author of Simply Organic, www.cooleatz.com

“Brimming with fresh ideas and down-to-earth recipes, Kate’s new book covers everything from eco-food shopping to haybox cooking. You’ll never look at boiled water the same way again.”
     —David Joachim, coauthor of The Science of Good Food and Mastering the Grill, www.davejoachim.com

“Cooking Green is the next logical step for chefs and cooks who think local, organic, and sustainable. Take the ‘cookprint’ test and become an ‘ecovore’—the future of cooking may just depend on it.”
     —Ann Cooper, Director of Nutrition Services, Berkeley Unified School District, author of Lunch Lessons, www.lunchlessons.org

“I founded a children’s cooking school 20 years ago and am thrilled to incorporate the new term ‘cookprint’ into all of our classes thanks to Kate’s vision and knowledge. With this clever and resourceful cookbook we can teach thousands of kids (and their parents) new ways to keep their bodies, minds, and their world a safe and healthy place to learn and live!”
     —Barbara Beery, children’s cooking expert and best-selling cookbook author, www.batterupkids.com

“Cooking Green breaks new ground, deserving a place in every environmentalist’s library. In simple language full of do’s and don’ts for mindful cooking and eating, author Kate Heyhoe gives you all the information you need to shrink your cookprint, along with more than 50 recipes to get started. Not only does it thoroughly and thoughtfully present the new green basics of cooking, it provides the reasoning behind the recommendations, so as the climate changes, you can too, and so can your personal habits.”
     —Linda Mason Hunter, author and pioneer in America’s green movement, www.hunterink.com

“Let’s save the planet one bite at a time! With Cooking Green, Kate Heyhoe gives us eaters the tools we need to preserve our natural resources while improving our dinner.”
     —Sherri Brooks Vinton, author of The Real Food Revival, www.therealfoodrevival.com

“Best of all, it’s so well-written and informative that I can say confidently that it’s one of the few environmental book I’ve ever read that’s actually fun to read. Cooking Green’s key gift to readers, however, is its surplus of creative and counterintuitive thinking—and its absolute lack of junk science. Cooking Green is the kind of book you’ll want sitting on your shelf as a reliable resource for decades of intelligent kitchen decision-making, and it’s selling at a very reasonable $9.99 at Amazon. Use it to shrink your own carbon cookprint! —Daniel Koontz, Casual Kitchen, July 22, 2009.

“…when it comes to the green kitchen Kate Heyhoe is really the Green Goddess. A dynamic combination of Michael Pollan, Alton Brown, and Wonder Woman all rolled into one. After finishing this book you will definitely be convinced that you can help save the planet while preparing dinner every night.” —Heather Jones, ProjectFoodie.Com, July 9, 2009.

Cooking Green

 

Buy Cooking Green

 

Cooking Green:
Reducing Your Carbon Footprint in the Kitchen
the New Green Basics Way

About Cooking Green

July 29, 2007 by · Comments Off 

Cooking Green

Cooking Green: Reducing Your Carbon Footprint in the Kitchen—the New Green Basics Way (Hundreds of tips and over 50 energy- and time-saving recipes to shrink your “cookprint”) is Kate Heyhoe’s eighth book. Cooking Green is published by Da Capo Books (Perseus Books Group).

To learn more about a key concept in the book, visit Shrinking Your Cookprint.

 

“…when it comes to the green kitchen Kate Heyhoe is really the Green Goddess. A dynamic combination of Michael Pollan, Alton Brown, and Wonder Woman all rolled into one. After finishing this book you will definitely be convinced that you can help save the planet while preparing dinner every night.” —Heather Jones, ProjectFoodie.Com, July 9, 2009.

 
 

From Publisher’s Weekly:

“The foods we eat and the ways we buy, store and prepare them are significant contributors to global warming. This information-packed volume, from cookbook author and newgreenbasics.com founder Heyhoe, provides detailed guidance for those looking to make thelr cooking and eating habits earth-friendlier. Heyhoe has thought long and hard about this topic—she cites myriad inspirations (from environmentalists to food scienists like Harold McGee and The New Basics Cookbook) and compelling statistics (“less than 7 percent of the energy consumed by a gas oven goes to the food”) that led her to develop the concept of a “cookprint” (the foodie version of an environmental footprint) and this guide to shrinking it. The book covers everything from appliances and cookware to shopping, ingredients (including details on the impact of meat and seafood on the planet), cooking techniques and cutting down on waste, and answers the questions that many aspiring eco-friendly types have probably wondered about—like which kind of grill is the greenest.

“At the end there’s also a no-frills recipe section wlth dishes such as ginger chicken and broth, passively poached, shortcut lasagna and true skillet cornbread—all featuring a “Green Meter”—that put into practice what Heyhoe preaches.”

 

Down to Earth books at home in your kitchen

By Janet K. Keeler, St. Petersburg FL Times Lifestyles Editor
April 22, 2009

On Earth Day 1971, a bunch of eighth-grade pals and I snubbed the bus and rode our bikes to school on some pretty busy streets in Santa Clara, Calif. The word “green” was not part of our vocabulary then; still we felt the sentiment keenly. The first Earth Day was 1970 and kicked off the modern environmental movement. • It would be a few months before Marvin Gaye’s Mercy Mercy Me (The Ecology) became our anthem. And maybe a year or two before we started wearing Earth Shoes. • Today, on the 40th Earth Day, I am not sure we are in tons better environmental shape, but we are certainly talking about it a lot. Here are five just-released food books that tell us how easy it is to make our kitchens and menus green.

TITLE: Cooking Green: Reducing Your Carbon Footprint in the Kitchen by Kate Heyhoe (Lifelong Books, $17.95)

GENERALLY SPEAKING: Not to get too cute, but this book just may help you reduce your “cookprint.” Heyhoe, founding editor of Globalgourmet.com and Newgreenbasics.com, compares cooking techniques and equipment to help you save energy in the kitchen. For instance, go for small appliances over big (toaster oven vs. oven) when you can. Make sure the dishwasher is full before running. Use cloth and sponges instead of paper towels. I like this book as a wake-up call to the waste that goes on in cooking, and it’s not all about food. Cooking Green isn’t sexy, but what a font of information. Plus, the recipes are sophisticated and with a global favor.

THE VIBE: Your mother was right; turn off lights and don’t let the water run.

HOW GREEN IS IT? Printed on 100 percent “post-consumer waste recycled paper” with vegetable-based inks.

ONE GOOD TIP: A kitchen exhaust fan sucks up grease and fumes, so fewer airborne particles settle on kitchen surfaces. This means less greasy dust and less need for cleaning over time. But don’t run the fan longer than needed, to conserve power.

 

From The Fun Times Guide to Food:

“…Scores of those half-million book titles are about “cooking green”—everything from going organic, to buying from local growers, etc. But most of them don’t actually talk about cooking green. Kate does.”

 

From Booklist (American Library Association, April 15, 2009 Issue):

What does it truly take to cook green? It is more than buying locally grown foodstuffs, explains Heyhoe, though obviously locavores do have a head start on dining sustainably. Cooking green is far more comprehensive than monitoring appliance use; tracking energy output, for sure, is yet another element of eco-friendliness. Add cookware to the mix of determinants, along with type of technique, the table decorations, even the choice of energy-efficient ingredients (like no-cook pasta sauces).

Ever-present sidebars are informative, with data that can potentially impact our ecological decisions: freezer packs save energy, vacuum refrigerator coils often to decrease electricity use, and trading white linens for bare tabletops in a four-restaurant chain amounted to a $100,000 annual savings. Fifty recipes, from meatless moussaka to true skillet cornbread, wrap up her go-green dictate, all belying the myth that good for you isn’t great for the taste buds. This is a very careful, well-explained examination of the cookprint we decide to leave; after all, 12 percent of the planet’s greenhouse gas emissions are directly tracked to the ways we grow, prepare, and ship foods.

—Barbara Jacobs

 

From GreenLAGirl:

“…This book will really help answer some of the more anal retentive questions that keep eco-foodies up at night: Should I steam or boil? Should I thaw fish fillets out on the counter or in the fridge? What color should my pilot light be? When should I run my dishwasher? All of these questions are tackled in nitty gritty detail in Cooking Green.”

 

Buy Cooking Green

 

Cooking Green:
Reducing Your Carbon Footprint in the Kitchen
the New Green Basics Way

About Kate Heyhoe

July 18, 2007 by · Comments Off 

kate heyhoe

In 1994, Kate Heyhoe launched the Web’s first food and cooking e-zine, GlobalGourmet.com (The Global Gourmet) http://www.globalgourmet.com where she says, “At Global Gourmet, we bring you the world on a plate.” From 1995 to 2000, Kate and her partner Thomas Way produced two food sites for America Online, where Julia Child and Jacques Pepin each made their online debuts. The award-winning Global Gourmet site sports a coveted pair of “sunglasses” in Yahoo’s recipe site category, and for more than a decade has been deeply linked though all search engines, reaching more than 350,000 unique readers per month.

Recently, she uploaded the entire contents of her first book, Cooking with Kids For Dummies, to her site at CookingWithKids.com. The site is getting rave reviews.

Kate’s books have been praised by Mollie Katzen (who also wrote a foreword), Martin Yan, Mary Sue Milliken, Graham Kerr, James McNair, Michael Chiarello, Marcel Desaulniers, and even AOL’s Steve Case, among others. Her books include:

Great Bar Food at Home (John Wiley & Sons, Oct. 2007)
The Stubb’s Bar-B-Q Cookbook (John Wiley & Sons, April 2007)
A World Atlas of Food (McGraw-Hill, 2006)
Macho Nachos (Clarkson-Potter, 2004)
Harvesting the Dream: The Rags-to-Riches Tale of the Sutter Home Winery (Wiley, 2004)
A Chicken in Every Pot: Global Recipes for the World’s Most Popular Bird (Capital, 2003)
Cooking with Kids For Dummies (IDG Books, 1999)

Cooking Green: Reducing Your Carbon Footprint in the Kitchen—the New Green Basics Way (Hundreds of tips and over 50 energy- and time-saving recipes to shrink your “cookprint”) is the working title for Kate Heyhoe’s eighth book. Cooking Green was published by Da Capo Books (Perseus Books Group) in 2009.

Kate has appeared in two national television satellite tours, as well as on CBS’ “The Early Show” (Chef on a Shoestring; Super Bowl 2005 segment), and other stations. Hundreds of articles about Kate and/or Global Gourmet have appeared in media as diverse as The New York Times, Wall Street Journal, USA Today, Time, Los Angeles Times, Parade, FoodArts; WOR, Bloomberg, and Sony World Wide radio networks. She has written for Better Homes & Gardens, Saveur, Cooking Pleasures, Chile Pepper, Great Chefs, and other magazines.

Kate is a former Production Manager for Warner Bros. and other Hollywood studios, where she balanced the creative, financial, and administrative demands of entertainment media. She speaks frequently at industry conferences, including those of the International Association of Culinary Professionals (IACP), Women Chefs & Restaurateurs (WCR), and the National Association for the Specialty Food Trade (NASFT).

Cooking Green: the New Green Basics Cookbook

July 17, 2007 by · 5 Comments 

Who would believe you can cook a perfect rare roast beef, with a to-die-for garlicky browned crust – using just 20 minutes of fuel? Unlike old-fashioned methods (which burn up two hours of gas or electricity), this “blue oven” method saves considerable energy, spews out fewer greenhouse gases, and yields results that look and taste utterly delicious. Unbelievable. Or is it?

Cooking Green

For some time now, my green radar has been telling me that buying organic isn’t enough. I suspected that, as a cook, I could do more to combat climate change. Lots more. The result: A treasury of practices that yield greener results than simply changing light bulbs, but integrate just as easily into daily life. Some methods are old, some new, some I tweaked, and all I refined with good green benefits in mind. Collectively, they’re a whole new approach to cooking the basics. And, they push the concept of “green cooking” far beyond the scope of just local, organic foods.

How you cook is as important as what you cook. Without abandoning your favorite recipes, you can bake, roast, broil, grill, and fry in vastly greener ways, saving fossil fuels, reducing greenhouse gases, and shrinking your carbon footprint. But “Cooking” has been a seriously under-reported (yet substantial) greenhouse gas creator. In my book, it’s the biggest way for kitchen-conscious consumers to take greener action. Shopping and Cleaning sections tackle the remaining cycle of feeding activities. And these tips don’t just help the planet. Many of my methods save time and money, too, yielding some unexpected side-benefits just for the cook.

So, to get the most bang out of your energy buck, why not start in the kitchen? After all, appliances account for thirty percent of our household energy use, and the biggest guzzlers are in the kitchen. After buying appliances with Energy Star labels, take the next big steps in the ways you use them. How you cook directly relates to more efficient fuel use, and the less fuel used, the fewer greenhouse gases.

Plus, a single family home spews more than twice as many greenhouse gas emissions into the atmosphere as the standard sedan – mostly from heating and cooling. Cooking can make a noticeable impact on household temperatures and how we adjust our thermostats. Anyone who’s sweltered in a hot kitchen in summer knows the impact cooking has on local warming, not to mention global warming. Likewise, a hot oven in winter can boost the room temperature, giving the household’s central heater a break.

Eco Audit Label

The message: Without changing your politics, or completely disrupting your routine, you can reduce greenhouse gases simply by rethinking what you must do every day: consume food. (Leave the green remodeling and general lifestyle tips to other books.) And with this book’s eye-opening, green-method recipes and its hundreds of idea-inspiring tips, you’ll be eagerly serving up all your favorite dishes in new and greener ways.

As the average reader will discover, the kitchen is ripe with opportunities for going greener. It’s the place where people can make real choices, and take direct control of their impact – without letting the family feel deprived, hungry, or stressed. In fact, everyone will feel better just knowing they’re helping the planet – and they can do it one bite at a time.

Kate Heyhoe’s Cooking Green: Reducing Your Carbon Footprint in the Kitchen—the New Green Basics Way (Hundreds of tips and over 50 energy- and time-saving recipes to shrink your “cookprint”) was published by Da Capo Press, a division of Perseus Book Group.

Buy Cooking Green

 

Cooking Green:
Reducing Your Carbon Footprint in the Kitchen
the New Green Basics Way

 

Got some fresh ideas of greener ways to cook, shop or clean? Post a comment!

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