Ideas for an Urban Organic Kitchen

Anna Lappé - Author

Bryant Terry - Author

Paperback | $19.95 | add to cart | view cart
ISBN 9781585424597 | 352 pages | 06 Apr 2006 | Tarcher | 8.26 x 5.23in | 18 - AND UP
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A savvy and practical guide to organic eating for urban dwellers

A savvy and practical guide to organic eating for urban dwellers.

In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production.

Combining a straight-to-the-point exposť about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies.

With an inviting recipe section, Grub also offers the millions of people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.

Cinnamon-Dusted Sweet Potato Fries

Preparation time: 10 minutes
Inactive Preparation Time: At least 1 hour, or overnight
Cooking Time: 30 minutes

  • 4 large sweet potatoes (about 4 pounds), peeled
  • Coarse sea salt
  • Organic, unrefined coconut cooking oil, for frying
  • 3 tablespoons ground cinnamon

  1. Cut the sweet potatoes into slices about  inch thick, then cut them lengthwise into the shape of slim fries.
  2. In a large bowl, combine the sweet potatoes with 1 teaspoon salt and enough cold water to cover by a few inches. Cover and refrigerate for at least 1 hour, or overnight.
  3. Thoroughly drain the sweet potatoes in a colander. Pat them well with paper towels until completely dry.
  4. Heat the coconut oil in a large saucepan or deep-fryer over medium-high heat until it reaches a temperature of 325 degrees F, 6 to 8 minutes. Fry the potatoes, in batches, until lightly browned. Remove the fries from the oil with a slotted spoon or spider and place on a paper towel-lined plate. Increase the heat to high until it reaches 375 degrees F, then add the par-fried potatoes, in batches, back into the oil and fry until crisp, 2 to 4 minutes. Again, remove the fries from the oil with a slotted spoon or spider and place on a paper towel-lined plate. Dust with cinnamon and serve immediately.

  5. Serves 8-10

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