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Grub

Ideas for an Urban Organic Kitchen

Author Anna Lappe, Bryant Terry
Ebook (EPUB)
Penguin Adult HC/TR | Tarcher
On sale Apr 06, 2006 | 352 Pages | 9781440628252
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In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production.

Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies.

With an inviting recipe section, Grub also offers the millionsof people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.
Cinnamon-Dusted Sweet Potato Fries

Preparation time: 10 minutes
Inactive Preparation Time: At least 1 hour, or overnight
Cooking Time: 30 minutes

  • 4 large sweet potatoes (about 4 pounds), peeled
  • Coarse sea salt
  • Organic, unrefined coconut cooking oil, for frying
  • 3 tablespoons ground cinnamon


  1. Cut the sweet potatoes into slices about inch thick, then cut them lengthwise into the shape of slim fries.
  2. In a large bowl, combine the sweet potatoes with 1 teaspoon salt and enough cold water to cover by a few inches. Cover and refrigerate for at least 1 hour, or overnight.
  3. Thoroughly drain the sweet potatoes in a colander. Pat them well with paper towels until completely dry.
  4. Heat the coconut oil in a large saucepan or deep-fryer over medium-high heat until it reaches a temperature of 325 degrees F, 6 to 8 minutes. Fry the potatoes, in batches, until lightly browned. Remove the fries from the oil with a slotted spoon or spider and place on a paper towel-lined plate. Increase the heat to high until it reaches 375 degrees F, then add the par-fried potatoes, in batches, back into the oil and fry until crisp, 2 to 4 minutes. Again, remove the fries from the oil with a slotted spoon or spider and place on a paper towel-lined plate. Dust with cinnamon and serve immediately.


    5. Serves 8-10
Copyright © 2006 by Anna Lappe and Bryant Terry. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Anna Lappé is the coauthor with her mother, Frances Moore Lappé, of the national bestselling Hope's Edge: The Next Diet for a Small Planet. Her second book, Grub: Ideas for an Urban Organic Kitchen, was published in 2006. The cofounder of the Small Planet Institute and the Small Planet Fund, Anna's articles and op-eds have been widely published, appearing in The Washington Post, San Francisco Chronicle, Los Angeles Times, International Herald Tribune, and the Globe and Mail, among others. Anna is a sought after public speaker and commentator on food politics, globalization, and the media and has been featured in Organic Style, Utne, and O: The Oprah Magazine. In 2002, she was the first recipient of the Bioneers Youth Award, given annually to leaders under 30 who have made a national impact, and in 2004 was included in Organic Style' s "50 Environmental Power List." She is a Food and Society Policy Fellow, a national program of the W.K. Kellogg Foundation. A graduate of Brown University, Anna received her Masters in International Affairs from Columbia University. She has worked in South Africa, England, and France, and currently lives in Brooklyn, New York. View titles by Anna Lappe
© Octavius Walker
Bryant Terry is an NAACP Image Award winner and a James Beard Award-winning chef and educator and the author of Afro-Vegan and Vegetable Kingdom. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently the chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times and Washington Post and on CBS This Morning and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food. View titles by Bryant Terry

About

In the past few years, organic food has moved out of the patchouli-scented aisles of hippie food co-ops and into three-quarters of conventional grocery stores. Concurrent with this growth has been increased consumer awareness of the social and health-related issues around organic eating, independent farming, and food production.

Combining a straight-to-the-point exposé about organic foods (organic doesn't mean fresh, natural, or independently produced) and the how-to's of creating an affordable, easy-touse organic kitchen, Grub brings organics home to urban dwellers. It gives the reader compelling arguments for buying organic food, revealing the pesticide industry's influence on government regulation and the extent of its pollution in our waterways and bodies.

With an inviting recipe section, Grub also offers the millionsof people who buy organics fresh ideas and easy ways to cook with them. Grub's recipes, twenty-four meals oriented around the seasons, appeal to eighteen- to forty-year-olds who are looking for fun and simple meals. In addition, the book features resource lists (including music playlists to cook by), unusual and illuminating graphics, and every variety of do-it yourself tip sheets, charts, and checklists.

Excerpt

Cinnamon-Dusted Sweet Potato Fries

Preparation time: 10 minutes
Inactive Preparation Time: At least 1 hour, or overnight
Cooking Time: 30 minutes

  • 4 large sweet potatoes (about 4 pounds), peeled
  • Coarse sea salt
  • Organic, unrefined coconut cooking oil, for frying
  • 3 tablespoons ground cinnamon


  1. Cut the sweet potatoes into slices about inch thick, then cut them lengthwise into the shape of slim fries.
  2. In a large bowl, combine the sweet potatoes with 1 teaspoon salt and enough cold water to cover by a few inches. Cover and refrigerate for at least 1 hour, or overnight.
  3. Thoroughly drain the sweet potatoes in a colander. Pat them well with paper towels until completely dry.
  4. Heat the coconut oil in a large saucepan or deep-fryer over medium-high heat until it reaches a temperature of 325 degrees F, 6 to 8 minutes. Fry the potatoes, in batches, until lightly browned. Remove the fries from the oil with a slotted spoon or spider and place on a paper towel-lined plate. Increase the heat to high until it reaches 375 degrees F, then add the par-fried potatoes, in batches, back into the oil and fry until crisp, 2 to 4 minutes. Again, remove the fries from the oil with a slotted spoon or spider and place on a paper towel-lined plate. Dust with cinnamon and serve immediately.


    5. Serves 8-10
Copyright © 2006 by Anna Lappe and Bryant Terry. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Author

Anna Lappé is the coauthor with her mother, Frances Moore Lappé, of the national bestselling Hope's Edge: The Next Diet for a Small Planet. Her second book, Grub: Ideas for an Urban Organic Kitchen, was published in 2006. The cofounder of the Small Planet Institute and the Small Planet Fund, Anna's articles and op-eds have been widely published, appearing in The Washington Post, San Francisco Chronicle, Los Angeles Times, International Herald Tribune, and the Globe and Mail, among others. Anna is a sought after public speaker and commentator on food politics, globalization, and the media and has been featured in Organic Style, Utne, and O: The Oprah Magazine. In 2002, she was the first recipient of the Bioneers Youth Award, given annually to leaders under 30 who have made a national impact, and in 2004 was included in Organic Style' s "50 Environmental Power List." She is a Food and Society Policy Fellow, a national program of the W.K. Kellogg Foundation. A graduate of Brown University, Anna received her Masters in International Affairs from Columbia University. She has worked in South Africa, England, and France, and currently lives in Brooklyn, New York. View titles by Anna Lappe
© Octavius Walker
Bryant Terry is an NAACP Image Award winner and a James Beard Award-winning chef and educator and the author of Afro-Vegan and Vegetable Kingdom. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently the chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times and Washington Post and on CBS This Morning and on NPR's All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food. View titles by Bryant Terry

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