The Organic Gourmet: Feast of Fields FROM THE PUBLISHER
What were once the exclusive offerings of health food and specialty stores are now mainstream commodities that you can find in any supermarket. In America it is estimated that annual sales of organic food exceed $15 billion, and accelerating growth is projected for the next five years.
Organic food is produced with greater care, without pesticides or growth-enhancing drugs, and in a healthier, more humane environment. Not surprisingly, this extra attention contributes to a higher level of quality.
The Organic Gourmet has been developed with the support of organic food experts and more than 50 chefs. If you ever thought that organic food was the gastronomic equivalent of sensible shoes, this is the book that will change your mind forever. Sample the lively flavors of Tortilla Spring Rolls with Fiery Basil Pesto and Chicken or the savory richness of Cream of Leek Soup with Stilton Cheese. How about Grilled Pizza with Caramelized Corn Salsa and Sweetened Greens or Chicken and Coconut Risotto or Trout Baked on Cedar with Maple, Mustard and Dill? This is food at its most flavorful and imaginative, and yet each recipe is readily accessible for the home cook.
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