Contents include: What is the Green Kitchen; Stocking an Organic pantry; Green Kitchen Techniques; Friends & Cooks; Acknowledgements; and Index.

Looking at the contents, you'd NEVER know there are recipes..... Looking through the book, you'll see more photographs of Chefs than cooked dishes. I WANT to see a LIST of RECIPES and Photos of the FOOD!

What you see is: Washing lettuce; Dressing a salad; Flavoring a sauce; Pounding a sauce; Whisking mayonnaise; Toasting bread; Poaching an egg; Simmering a stock; Boiling pasta; Simmering beans; Wilting greens...... Catch my drift? ( )

The origins of progressive Western nutrition. ( )

"There is enormous pleasure in cooking good food simply and in sharing the cooking and the eating with friends and family. I think it is the best antidote to our overstressed modern lives. And there is nothing better than putting a plate of delicious food on the table for the people you love." -- Alice Waters

Food activist Alice Waters delights in demonstrating how simple it is to prepare delicious, local food. "In the Green Kitchen" showcases recipes and cooking techniques collected by Waters from cooks around the country. The focus is not on complicated "foodie" recipes, rather "In the Green Kitchen" aims to bring practical cooking know-how to the rest of us. Waters believes that a foundation of basic cooking techniques leads to comfort and inspiration, and that's what this book is all about. ( )

I love the Alice Waters platform. I believe in seasonal, local,organic, and artisan foods. I think it's important that children know what food looks like in the ground as well as on their plate. I agree that food is one of life's greatest and most important pleasures.
Unfortunately, I think I have read too many snide foodie columns to really appreciate her anymore. This book seemed really really pretentious. And all the time like it was saying "oh I'm not pretentious" but really it was pretentious. An example is the list of cookware at the end, where she says "oh you should keep it simple in terms of equipment, you don't need a lot of things" and then goes on to list a lot of equipment, including mortars and pestles "of various sizes." Who keeps multiple mortars and pestles on hand? The book is too simple for foodies and too complex for beginners. It is also almost entirely recipes, despite the initial assertion that it is a technique book.
There are some beautiful pictures of both food and foodies. It covers basic/essential recipes. I may consult it the next time I make biscuits. But overall, it's kind of an unnecessary book. ( )