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Lucid Food: Cooking for an Eco-Conscious Life
by Louisa Shafia
ISBN-10: 158008964X
ISBN-13: 9781580089647
ISBN-13: 9781580089647
Region: USA
Publisher: Ten Speed Press
Publication Date: November, 2009
Recipe Index
Publishers Information
About Lucid Food: Cooking for an Eco-Conscious Life
Publisher Web Link: http://www.randomhouse.com/crown/tenspeed/
With organic and seasonal cooking principles becoming ingrained in today’s kitchens, and new buzzwords including locavore and CSA steadily gaining traction, how do we integrate food politics into daily life in ways that are convenient, affordable, and delicious? Lucid Food offers more than eighty-five healthy, eco-oriented recipes based on conscientious yet practical environmental ideals. Sustainable chef and caterer Louisa Shafia demystifies contemporary food issues for the home cook and presents simple, seasonal dishes that follow nature’s cycles, such as Baby Artichokes with Fresh Chervil, Apricot Shortcake with Lavender Whipped Cream, and Roasted Tomato and Goat Cheese Soup. Her empowering advice includes how to source animal products ethically and responsibly, support local food growers, and reduce one’s carbon footprint through urban gardening, preserving, composting, and more. This cookbook celebrates the pleasures of savoring home-prepared meals that are healthful, honest, pure, additive-free, and transparently made, from the source to the table. (http://www.randomhouse.com/)
Author Information
About Louisa Shafia
Author Web Link: http://www.lucidfood.com/
After working as an editor on NPR’s Fresh Air, then pursuing acting in New York where she made a low-budget horror film, Louisa took a job cooking at a yoga retreat. She loved the work, and the guests loved the food, so she enrolled at the Natural Gourmet Institute in New York. After graduating, she went to San Francisco and cooked at the extraordinary vegan restaurant Millennium, and at the pioneering Roxanne’s, the first fine-dining establishment dedicated to raw food.
Back in New York, Louisa cooked at Marcus Samuelsson’s Aquavit restaurant, then went on to help open Pure Food and Wine as the sous chef and whose best-selling cookbook, Raw Food, Real World, she contributed to.
In 2004, with a mind to bringing earth-friendly practices to the world of fine catering, Louisa started Lucid Food.
Louisa has been featured in Domino, Parents, Metro New York, and on the Discovery Channel’s Treehugger.com. She has lectured and taught cooking classes at the Stone Barns Center for Food and Agriculture, the Natural Gourmet Institute, the Stern Business Ethics Society at NYU, Clodagh Design Studio, Macy’s, and the Manhattan Chamber of Commerce.
Louisa lives in Williamsburg, Brooklyn.
(http://www.lucidfood.com/)
