Planet Organic Cookbook
We can't resist the Organic Cookbook and it is not because the renowned Eric Treuillé has his name on the cover.
The main mover in this publication is Planet Organic, the purveyor of organic produce in Notting Hill. Renée Elliott opened the supermarket in 1995 and the shop has been at the forefront of organic retailing ever since. They are so anxious to protect their position and the lead they have over their competitors, that they have become wary of customers loitering in the aisles with notebooks and carrying cameras.
As we all know by now, the maxim for shopping and cooking organically is to choose what you want to buy to eat at the counter. Spontaneity is the name of the game. The first chapter tells the consumer what organic really means and what they can expect of the produce. The seasonal chart is clear and helpful, should our memories be a little ragged. The health bite notes are interesting, if rather daunting. Did you know that non-organic lemons are treated with a cocktail of wax, fungicides and post harvest sprays to make them attractive? Even if washed, it is impossible to remove the residue. Planet Organic's advice is that if you can't buy organic, leave out the lemon. It is just not worth it.
Initially, the reader may find that they have seen all the recipes before. However, on closer inspection, there are some here that you will find useful and add to your stable of favourites. Just to mention spinach, blue cheese and pine nut pizza or what about watercress, chicory and smoked salmon salad with horseradish dressing? For breakfast, why not try cranberry and pecan muffins or for pudding, upside down red plum caramel cake?
These are just a few of my favourite things and goes to show that the Planet Organic Cookbook deserves a home in your kitchen and at the bumper price of £9.99, we have all got room for one more.
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Publication Details
144 pages. Photography by Ian O'Leary. £9.99
ISBN 0751357227. Published by Dorling Kindersley.
2000
Order directly from
Order directly from
The main mover in this publication is Planet Organic, the purveyor of organic produce in Notting Hill. Renée Elliott opened the supermarket in 1995 and the shop has been at the forefront of organic retailing ever since. They are so anxious to protect their position and the lead they have over their competitors, that they have become wary of customers loitering in the aisles with notebooks and carrying cameras.
As we all know by now, the maxim for shopping and cooking organically is to choose what you want to buy to eat at the counter. Spontaneity is the name of the game. The first chapter tells the consumer what organic really means and what they can expect of the produce. The seasonal chart is clear and helpful, should our memories be a little ragged. The health bite notes are interesting, if rather daunting. Did you know that non-organic lemons are treated with a cocktail of wax, fungicides and post harvest sprays to make them attractive? Even if washed, it is impossible to remove the residue. Planet Organic's advice is that if you can't buy organic, leave out the lemon. It is just not worth it.
Initially, the reader may find that they have seen all the recipes before. However, on closer inspection, there are some here that you will find useful and add to your stable of favourites. Just to mention spinach, blue cheese and pine nut pizza or what about watercress, chicory and smoked salmon salad with horseradish dressing? For breakfast, why not try cranberry and pecan muffins or for pudding, upside down red plum caramel cake?
These are just a few of my favourite things and goes to show that the Planet Organic Cookbook deserves a home in your kitchen and at the bumper price of £9.99, we have all got room for one more.
AD
****
Publication Details
144 pages. Photography by Ian O'Leary. £9.99
ISBN 0751357227. Published by Dorling Kindersley.
2000
Order directly from
Order directly from
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