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The Ethical Gourmet

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The Ethical Gourmet Cover

 

Staff Pick

Like many, I want to eat well and yet have as little harmful impact on my environment as possible. Thanks to Weinstein I feel so much better informed about the choices I can make, and have had my eyes opened to factors I hadn't stopped to consider (the environmental impact of bottled water, for example). Combine the knowledge gleaned from Weinstein's articulate arguments with some fantastic new recipes and cooking techniques to get the most out of environmentally conscious foods and you have the most valuable book of the year.
Recommended by Georgie, Powells.com

Synopses & Reviews

Publisher Comments:

More and more of us want to ensure that what we eat doesn't deplete resources, cause animal or human suffering, or lead to pollution. And, at the same time, we also want delicious food! If you are concerned about the environment, but unsure how to make a difference, here is a handbook for finding and cooking environmentally friendly and ethically produced foods.

Chef and environmentalist Jay Weinstein has written the bible for those who care about both the well-being of the world and flavorful food. He informs us:

  • when organics really matter
  • where to source humanely-raised meats and other ethically produced foods
  • how to make choices with a clean conscience when dining out
  • He also explores subjects ranging from genetically modified foods to being savvy about farmed fish, and why to avoid disposable wooden chopsticks and bottled water.

By providing 100 healthy, sophisticated, and mouthwatering recipes, Jay Weinstein ensures that our ethical impulses are well rewarded. Dishes like Manchego-Potato Tacos with Pickled Jalapenos, Zucchini Spaghetti with Garlicky Clams and Grilled Bluefish, Pumpkin Basmati Rice Pilaf, and Coco-Vegetable Rice with Tamarind Chicken Skewers feature creative ways to use eco-friendly vegetables and legumes, sustainable seafood, and humanely raised animals.

Review:

"Navigating the relative morality of buying local, buying organic or buying fairly traded food can be difficult, but this exhaustive guide is an excellent roadmap to socially conscious eating. In the first chapter, 'The Politics of Food,' Weinstein outlines the ways in which food production has become ironically fraught with destruction in the name of nourishment: environmental decay, wasteful packaging, inhumane treatment of animals and workers, the overuse of antibiotics and increasingly endangered species. By adhering to just a few principles, he argues, we can trade our decadent lifestyles for more sustainable practices. These include eating less meat, and choosing humanely raised game meats; eating more organic produce; choosing farm-raised fish and avoiding overfished species like wild salmon; and buying fairly traded coffee, chocolate and sugar. Weinstein provides a host of sophisticated, flavorful recipes that draw from guilt-free ingredients, like a vegetarian Moroccan Squash Tagine with Couscous and a Terrine of Duck Liver, a humane alternative to foie gras. A graduate of the Culinary Institute of America and contributor to the New York Times and Travel & Leisure, Weinstein is passionately serious about culinary ethics, but he is equally serious about the pleasures of eating. (June)" Publishers Weekly (Copyright Reed Business Information, Inc.)

Review:

"Thoughtful, provocative, and entirely utilizable, The Ethical Gourmet is a mouthful of delight." Dan Barber, chef, Blue Hill restaurant and Stone Barns restaurant

Review:

"A wonderfully informative book!" Nora Pouillon, Restaurant Nora, America's first certified organic restaurant

Review:

"This is a rare book written by a man who has great passion for life, for the environment, and for cuisine...a must read for anyone who shares these passions." Jasper White, restaurateur and author of The Boston Fish Pier Seafood Recipe Cookbook
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About the Author

A graduate of the Culinary Institute of America (CIA), with a degree in journalism from NYU, JAY WEINSTEIN is a protégé of Jasper White's and has cooked at Le Bernardin. He has written two cookbooks and his articles have appeared in The New York Times and Travel & Leisure. He is the editor of the CIA newsletter Kitchen and Cook, and he lives in New York City.
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What Our Readers Are Saying

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Average customer rating based on 5 comments:
Jerry, August 12, 2006 (view all comments by Jerry)
Far too many people out there are absolutists in their dietary beliefs. Regarding dairy, if you read Andrew Weil MD, Walter Willett MD or other reputable authors you will find the same (correct) recommendations cited over and over again, namely that there is no reason for adult humans to be drinking milk from any animal. However you will also read that SMALL amounts of fermented dairy products like cheese or yougurt made from goat or sheeps milk are very low in lactose and the chemicals/hormone's that pose a problem with cow dairy. Regarding soy...you will read the same (correct) recommendations over and over, namely that there is no reason for people to be eating large quantities of unfermented soy products like soymilk or tofu (due to phytates, androgens, etc.) but that SMALL amounts of fermented soy products (tempe, miso) are perfectly healthy.

Regarding meat...while my diet is about 90% vegetarian I do eat SMALL portions of organic, free-range red meat (beef, lamb or wild game) because I enjoy the taste, they are rich with zinc and iron that can be difficult to get with a pure veggie diet (especially if you have further food restrictions) and because I have no ethical problem with the killing of animals for food. B12 pill-popping vegans can insist on the superiority of their diet but I will argue that a diet including SMALL amounts of certain animal products is not only as healthy but MORE healthy than a pure vegan one.

Weinstein gets everything right in this book...informing readers on how they can maintain a healthy and ethical diet without necessarily adopting a hardcore vegan perspective. The real problem isn't those of us who sprinkle a little feta cheese on our Greek salad or who eat a small amount of organic meat, it's the vast numbers of Americans out there who indiscriminately consume huge amounts of dairy, factory raised meat or processed foods without any consideration for the welfare of the animals or the environment. It's those people who desperately need to get the message of moderation and ethical eating...hopefully Weinstein's book will help with that process.
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neschvins, August 10, 2006 (view all comments by neschvins)
Regarding kwashiorkor: you are misinformed if you believe it is caused by a vegan diet. It is caused by inadequate dietary protein in the face of adequate or near-adequate calories. So long as an individual receives adequate calories and adequate protein containing all essential amino acids (they do not necessarily have to be "complemented" all at the same meal either) he or she will not develop kwashiorkor. You can have protein malnutrition even if you consume animal proteins if the amount of protein in your diet is not sufficient.
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Joan, August 10, 2006 (view all comments by Joan)
I'm just concerned about the suggestion made to eat farm-raised vs. wild salmon. Of course, fish depletion is a real problem that requires attention. But farm-raised salmon isn't the answer. Farm-raised Atlantic salmon, in particular, has a high level of arachidonic acid (fatty acid found in animals), which if too high leads to all kinds of inflammatory diseases. In wild fish, the Omega-3s kind of balance it out. Canned and Coho salmon (either wild or raised) is better for you.

I've sort of taken another way out -- I don't eat sea fish. I live in the midwest, so we fish out of our pond, which we've stocked with indigenous varieties (we don't feed them prepared fish kibble). They probably aren't as healthy as salmon, but I'm avoiding nasty farmed fish and also not playing a part in overfishing natural sea fish, either. Many people who have fish ponds have stocked them using their local water conservation district supplies. If so, you can ask for permission, and they have to let people fish. The restrictions are that they can name specified times, or a list of specified people. Ask around. Also, if you're lucky enough to live near a protected clean river, often you can fish there safely. We're lucky enough to have such a river nearby with a lot of trout (it's stocked regularly). Good exercise, and good fish.
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Product Details

ISBN:
9780767918343
Author:
Weinstein, Jay
Publisher:
Clarkson Potter
Subject:
Natural Foods
Subject:
Cookery (natural foods)
Subject:
Specific Ingredients - Natural Foods
Subject:
Health & Healing - General
Subject:
Health
Copyright:
2006
Edition Description:
Trade paper
Publication Date:
20060613
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
368
Dimensions:
9.2 x 7.3 x 1.1 in 1.6 lb
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Related Subjects

Cooking and Food » Sustainable Cooking
Home and Garden » Sustainable Living » Food

The Ethical Gourmet Used Trade Paper
0 stars - 0 reviews
$4.95 In Stock
Product details 368 pages Broadway Books - English 9780767918343 Reviews:
"Staff Pick" by ,

Like many, I want to eat well and yet have as little harmful impact on my environment as possible. Thanks to Weinstein I feel so much better informed about the choices I can make, and have had my eyes opened to factors I hadn't stopped to consider (the environmental impact of bottled water, for example). Combine the knowledge gleaned from Weinstein's articulate arguments with some fantastic new recipes and cooking techniques to get the most out of environmentally conscious foods and you have the most valuable book of the year.

by Georgie
"Publishers Weekly Review" by , "Navigating the relative morality of buying local, buying organic or buying fairly traded food can be difficult, but this exhaustive guide is an excellent roadmap to socially conscious eating. In the first chapter, 'The Politics of Food,' Weinstein outlines the ways in which food production has become ironically fraught with destruction in the name of nourishment: environmental decay, wasteful packaging, inhumane treatment of animals and workers, the overuse of antibiotics and increasingly endangered species. By adhering to just a few principles, he argues, we can trade our decadent lifestyles for more sustainable practices. These include eating less meat, and choosing humanely raised game meats; eating more organic produce; choosing farm-raised fish and avoiding overfished species like wild salmon; and buying fairly traded coffee, chocolate and sugar. Weinstein provides a host of sophisticated, flavorful recipes that draw from guilt-free ingredients, like a vegetarian Moroccan Squash Tagine with Couscous and a Terrine of Duck Liver, a humane alternative to foie gras. A graduate of the Culinary Institute of America and contributor to the New York Times and Travel & Leisure, Weinstein is passionately serious about culinary ethics, but he is equally serious about the pleasures of eating. (June)" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "Thoughtful, provocative, and entirely utilizable, The Ethical Gourmet is a mouthful of delight."
"Review" by , "A wonderfully informative book!"
"Review" by , "This is a rare book written by a man who has great passion for life, for the environment, and for cuisine...a must read for anyone who shares these passions."
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