The Organic Cook's Bible: How to Select and Cook the Best Ingredients on the Market

Joanna Lefebvre

By Jeff Cox
Wiley $40.00 (hardcover)
April 2006

More than a produce guide, The Organic Cook's Bible, by Jeff Cox, explores—and perhaps demystifies—foods that span the organic spectrum including fruit, vegetables, meat, dairy, eggs, grains, nuts, oils and wine.

Cox delivers straight-talk on what makes these foods more flavorful and nutritious than their nonorganic equivalents.

Categorized alphabetically from apples to zucchini, The Organic Cook's Bible is a user-friendly guide listing nearly one thousand varieties of organic produce paired with in-depth information on 150 non-produce—still organic—foods. He includes information on seasonality, selection and preparation.

Cox brings together the essentials of gardening—useful to those with onsite organic and even nonorganic gardens—with more than 250 delicious, approachable recipes as well as a discussion of what it means to eat in an ethical, sustainable, and healthful manner.

Bonus? A special sources section lists organic food suppliers, farming organizations and web sites.

As more and more customers pine for organics in onsite cafés, The Organic Cook's Bible is an easily applicable approach to growing the organic aficionado in your kitchen.