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The Ethical Gourmet
by Jay Weinstein
List Price: 18.95
Price: 14.78

Availability: Usually ships in 24 hours

Paperback: 368 pages
Publisher: Broadway (June 13 2006)
Costumer Rating: Costumer rating

Read an Excerpt

The Politics of Food
Pork is more than just the other white meat. Political pork is the driving force behind needless overproduction in agricultural states where congressional representatives bring home federal farm subsidies.

The Politics of Food, Part 2
That single piece of legislation, originally intended by senators Tom Harkin and Richard Lugar as an ecologically constructive way to give small farmers a hand while ending huge agricultural subsidies, morphed into the most destructive policy



Book Description

More and more of us want to ensure that what we eat doesn't deplete resources, cause animal or human suffering, or lead to pollution. And, at the same time, we also want delicious food! If you are concerned about the environment, but unsure how to make a difference, here is a handbook for finding and cooking environmentally friendly and ethically produced foods. Chef and environmentalist Jay Weinstein has written the bible for those who care about both the well-being of the world and flavorful food. He informs us:

  • When organics really matter
  • Where to source humanely-raised meats and other ethically produced foods
  • How to make choices with a clean conscience when dining out

He also explores subjects ranging from genetically modified foods to being savvy about farmed fish, and why to avoid disposable wooden chopsticks and bottled water. By providing 100 healthy, sophisticated, and mouthwatering recipes, Jay Weinstein ensures that our ethical impulses are well rewarded. Dishes like Manchego-Potato Tacos with Pickled Jalapeños, Zucchini Spaghetti with Garlicky Clams and Grilled Bluefish, Pumpkin Basmati Rice Pilaf, and Coco-Vegetable Rice with Tamarind Chicken Skewers feature creative ways to use eco-friendly vegetables and legumes, sustainable seafood, and humanely raised animals.

About the Author

Jay Weinstein

A graduate of the Culinary Institute of America (CIA), with a degree in journalism from NYU, Jay Weinstein is a protégé of Jasper White's and has cooked at Le Bernardin. He has written two cookbooks and his articles have appeared in The New York Times and Travel and Leisure. He is the editor of the CIA newsletter Kitchen and Cook, and he lives in New York City.

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