Cool Cuisine: Taking a Bite out of Global Warming

What we eat does have an impact on global warming, and you can enjoy being part of the global-warming solution by following these easy recipes, tips, and techniques outlined by environmental chef Laura Stec. She demonstrates that you can eat more than unseasoned raw fruits and vegetables, and you can stop feeling guilty for wanting a slice of roast beef or a sprinkling of imported Thai spices on your food!

Cool Cuisine presents a realistic view of food and drink and their impact on greenhouse-gas emissions. The food-environment connection is clearly defined with food solutions coming from doctors, ranchers, farmers, dairymen, chefs, and food service professionals. Stec's friendly, entertaining style and Eugene Cordero's no-nonsense data combine culinary art and science in a way that inspires and instructs.

Laura Stec is a San Francisco Bay Area chef and environmental advocate who teaches about the artistry, health, and energetics of cooking. As Culinary Health Educator for Kaiser Permanente Medical Center, she is part of Healthworks, their corporate wellness program. She was chef instructor at Stanford University for LifeLong Inc., and also longtime staff member with Acterra, an environmental organization based in Palo Alto, California. Stec has more than twenty-four years in the food industry and trained at the Culinary Institute of America, the School of Natural Cookery, and the Vega Macrobiotic Center. Contemporary nutritional, high-vibe organic, California cuisine is Stec's specialty.

Dr. Eugene Cordero is an associate professor in the meteorology department at San Jose State University in California. His research is focused on understanding the natural and anthropogenic processes responsible for long-term changes in climate through the use of atmospheric models. Dr. Cordero teaches courses in climate change and is also involved in various projects working to improve public understanding of the science and solutions of global warming.

Take the bite of out global warming! Be part of the global-warming solution by enjoying the delicious recipes and following the simple tips in Cool Cuisine. Together we can make the world a better place.

Healthcastle.com

"This is the book for any green-leaning folks on your gift list, whether they are just beginning their "live green" journey or are well on their way."

Laura Stec is a San Francisco Bay Area chef and environmental advocate who enjoys teaching students about the artistry, health, and energetics of cooking. Stec has more than twenty-four years in the food industry and trained at the Culinary Institute of America, the School of Natural Cookery, and the Vega Macrobiotic Center. She has worked at many restaurants and schools including Draeger's Culinary Center, The Flea St. Cafe and the Left Bank, all of Menlo Park, Ca. Contemporary-nutritional, high-vibe organic, California cuisine is Laura's specialty. She also hosts "From the Farm," a pilot TV cooking show that visits Bay Area farms.

Dr. Eugene Cordero is an associate professor in the Meteorology Department at San Jose State University in California. His research interests are focused on understanding the natural and anthropogenic processes responsible for long-term changes in climate through the use of atmospheric models. Dr. Cordero teaches courses in climate change and is also involved in various projects working to improve public understanding of the science and solutions of global warming.