Clean Food: A Seasonal Guide to Eating Close to the Source
Terry Walters

Of course we’d be attracted to any cookbook called “Clean Food.” It’s the perfect title for those of us who love whole foods, seasonal foods, and vegan foods.

The book is in five sections (although the table of contents doesn’t divide it this way – this is how we see it): basic information, spring, summer, fall, and winter. It’s perfectly organized for seasonal eating, which is the best way to eat the freshest available – and therefore the most local – foods.

Each season has it’s own index of recipes, which is helpful when you’re using the book as intended. There’s also a complete index at the end of the book. Some of the recipes are not terribly original; others are refreshingly unique. Some are simple, others more complex. There’s really something for everyone here.

The real brilliance is the first section on basic information. It’s 35 pages on eating local and seasonal, eating organic vs. conventional foods, eating for balance, tools, methods, and ingredients. There’s a lot of great information in this first section of the book, and it is presented clearly and simply. This is especially helpful for anyone new to “healthy” eating who may be unfamiliar with some of the ingredients.

We love this book – we think you will, too.

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This entry was posted on Monday, May 17th, 2010 at 9:56 am and is filed under Books. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.