Organic: A New Way Of Eating

The Definitive Guide to Cooking, Eating and Above All, Enjoying Organic Food.

The range of organic ingredients available today is ever-expanding and not a little bewildering. But does eating organic actually do us any good? Does organic food actually taste better? Above all, is it really worth the extra expense and bother?

Enter Sophie Grigson and William Black, whose mission is to lead you expertly through the organic maze to a new dimension of guilt-free pleasure. Packed with information on the what, the why and, most importantly, the how of organics, this book will prove indispensable to the twenty-first century cook.

And the recipes are fabulous too . . . For a summer's evening you could try Seared Salmon Fillet with Olive, Parsley and New Potato Salsa or, for a winter warmer, there's Beef, Carrot and Shallot Stew with Thyme and Lemon Dumplings. To complete the perfect meal, there are plenty of sweet indulgences, such as Peaches and Cream Tart and Banana White Chocolate Custard, and while you can make these delicious dishes with non-organic ingredients, the recipes have been designed with the finest organic produce in mind.

'Organic: A New Way Of Eating' is very much a book for our times. Comprising the definitive guide to matters organic as well as stunning recipes, it's also a book no contemporary cook can afford to be without.