PUBLISHER, COPYRIGHT INFO: Henry Holt & Company, 1992
DESCRIPTION: Oversize softcover, 7 1/2" x 9 1/4", 343 pp.
BLURB/FLYLEAF: Here is an easy-to-follow guide to food awareness in the nineties, a blueprint for new ways of cooking and eating to bring us physical and spiritual well-being. Chef Carl Jerome traces the trends of American food and cooking over the last 25 years, showing how the counterculture precepts of the sixties - organic farming, sustainable agriculture, and eating more vegetables, fruits and grains than meat, desserts, and processed foods - have become mainstream goals in the nineties.
Drawing on both American and Japanese dietary guidelines, Chef Jerome gives us ten culinary principles of healthy, ecologically aware cooking and eating. This is a tall order in our hurry-up society, but Jerome makes a good case for this old yet new way of thinking and then makes it easy for us - with 150 unusually creative recipes - to enjoy a rich variety of good-tasting, healthful food.
CONDITION BOOK: Very Good+, with tight and square binding, clean and bright pages; outer page edges show a touch of wear/soiling.
CONDITION DUST JACKET: None present, as issued. Covers show overall shelf wear, especially at edges/corners; some soiling on the back.