The EASY Way to Organic Cooking

The Kitchen

The EASY Way to Organic Cooking

113 pages · 93 recipes · First published 2013, revised
$19

The full organic repertoire, built for real weeks rather than for photographs. Cook once on a Sunday and eat properly through to Friday.

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What is in it

Ninety-three recipes, and the reasoning underneath them.

This is the repertoire I actually cook from in private kitchens, written so that someone who is not a chef can run it in a home kitchen on a weeknight.

Good food does not expire. The recipes are exactly as they were.

  • Starters, soups and sauces
  • Grains, meats and fish
  • Recipes built for children, and how to get them eating properly early
  • Breakfast that holds until lunch, and desserts worth eating
  • Chemical-free condiments you make once and keep
  • Organic versus non-organic — where it matters and where it does not
  • Planning a week so that good choices need no willpower

Every recipe is written for batch cooking. Quantities scale, components store, and most of what you make on one afternoon reappears in three different meals.

Honest note

This book was published in 2013.

The ninety-three recipes are unchanged — good food does not expire. The introduction has been revised, because my thinking on a few points has moved in the years since and I would rather correct the record than pretend I got everything right the first time. Where the 2013 edition and the current research disagree, the current research wins.

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Daniel Edlund is not a licensed physician, registered dietitian, or licensed healthcare provider, and is not authorised to diagnose, treat, cure or prevent any disease or medical condition. Everything here is general educational information, not medical advice or medical nutrition therapy. Individual results vary. If you have an existing health condition, are pregnant or nursing, or take prescription medication, consult your physician before making significant changes to your diet, supplement routine or exercise programme.