A cookbook with a conscience, from an author who knows the world of responsible eating as well as anyone. Is cage-free the same as free-range? Is grass-fed worth the price? What's better: farmed salmon or wild? Organic salad that's been shipped across the country, or local salad grown with pesticides? To nuke leftovers in the microwave or crank up the oven? Myra Goodman-co-owner of Earthbound Farm, the country's largest producer of organic produce and other products, inspiration behind the Earthbound Farmstand Café, and author of Food to Live By-now brings both sides of the dinner dilemma together by showing us what to shop for, and how to cook it. The Earthbound Cook turns dilemma into joy-in full-color. It pairs 250 sumptuous recipes with all the information cooks need to make greener, smarter choices. Here is Pork Chile Verde, Beef Tenderloin with Brandy Mushroom Sauce, Chicken Puttanesca-plus how to make the most eco-friendly meat choices and how to decode the labels on poultry and eggs. Vegetarian entrees such as Roasted Cauliflower Tart and Rigatoni with Eggplant and Buffalo Mozzarella for that one day a week we should abstain from meat. Salads (Escarole with Walnuts, Dates, and Bacon, Farro Salad with Edamame and Arugula) and sides (Carrot Risotto) and all the facts about the benefits of eating organically. And fish of course-Coconut-Crusted Salmon, and why to choose wild whenever possible. No sacrifices here-doing the right thing has never looked, sounded, or tasted better. Or been easier. Myra Goodman is the author of Food to Live By: The Earthbound Farm Organic Cookbook and The Earthbound Cook: Recipes for Delicious Food and a Healthy Planet. She and her husband, Drew, founded Earthbound Farm as a 2½-acre backyard garden in 1984. Today, it is the largest grower of organic produce in North America, with 150 farmers growing organic produce on more than 35,000 acres. Myra and Drew were honored with Global Green USA's Corporate Environmental Leadership Award in 2003 and, in 2008, they received the Organic Trade Association's Organic Leadership Award. "Co-founder of Earthbound Farm, one of the country's largest organic food suppliers, Goodman knows about cooking with a conscience. Filled with 250 healthy and eco-friendly recipes, this new cookbook also helps solve common problems for the modern cook, like choosing between farmed and wild fish and decoding food labels." - Barbara Fairchild, Bon Appétit "It's packed with family-tested recipes, time- and energy-saving tips, written with a "save the planet" message that is more heartfelt than heavy-handed." - Kristen Browning-Blas, The Denver Post "The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet is classified as a cookbook, and, indeed, it is. It doesn't take long to discover, however, that, in addition to recipes for delicious sounding dishes like Butternut, White Bean and Chard Soup or Mussels Provencal, the book is a treasure trove of information about organic farming, environmental concerns, food production, environmentally responsible living and other important topics that affect the Earth and the food we eat. The book is fun to read; offers lots of good tips and advice; and serves as a wake-up call regarding the significance of how our food is produced, processed, packaged and transported." - Susan Shelly, The Reading Eagle "…The Earthbound Cook should be a kitchen staple for anyone passionate about good, fresh food, and who believes that what we choose to eat is a powerful way to take eco-responsibility." Lynn Alley, Yoga Journal Blog "The book's core is sharing ecological information and encouraging readers to change the world with what they buy and serve on their family table. She kneaded basic cooking info with 250 palate-pleasing recipes that protect the environment." - Janice Denham, YourJournal.Com

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