Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Unavailable
    Anna Getty's Easy Green Organic
    Unavailable
    Anna Getty's Easy Green Organic
    Unavailable
    Anna Getty's Easy Green Organic
    Ebook334 pages3 hours

    Anna Getty's Easy Green Organic

    By Anna Getty, Dan Goldberg and Ron Hamad

    2.5/5

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    Anna Getty—chef, TV personality, heiress, and mother—loves great food made from fresh, organic, and sustainably harvested ingredients. In this fact-filled guide and cookbook, Anna explains how to shop for organic, seasonal, and local ingredients, how to keep an eco-friendly kitchen, and how to cook meals that are as scrumptious to eat as they are healthy for you and the earth. Such delights as Roasted Tomato and Goat Cheese Toasts, Double Lemon Chicken Breast with Fresh Tomato Basil Salsa, and Mini-Strawberry Rhubarb Crumbles will quickly help anyone down the road to a healthier, organic lifestyle. Packed with sound advice, plenty of color photographs, and 100 fabulous recipes, Anna's kitchen is the destination of choice for the discerning home cook.
    LanguageEnglish
    PublisherChronicle Books Digital
    Release dateJul 1, 2010
    ISBN9781452100050
    Unavailable
    Anna Getty's Easy Green Organic

    Read more from Anna Getty

    Related to Anna Getty's Easy Green Organic

    Related ebooks

    Cooking, Food & Wine For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      IN CONVERSATION WITH Clare Scrine

      Oct 11, 2023

      Tell us about your journey into the food world. Where did it begin and how? Food has always been something I’ve loved: eating, cooking, grocery shopping, sharing a meal around a table. The simple rituals surrounding food have been the parts of life t

      3 min read

    • Article

      Stop. Listen. Eat.

      Feb 29, 2024

      Stop. Listen. Eat.
      5 min read

    • Article

      Super Foodies

      May 24, 2022

      Super Foodies
      6 min read

    • Article

      Alyson Morgan

      Mar 4, 2021

      Alyson Morgan
      11 min read

    • Article

      Foodly Doodly Doo

      Jun 16, 2022

      Foodly Doodly Doo
      1 min read

    • Article

      Women Of Sustenance

      Apr 24, 2022

      Women Of Sustenance
      3 min read

    • Article

      VeganLife meets… Niki Webster

      Dec 30, 2021

      VeganLife meets… Niki Webster
      4 min read

    • Article

      Q+a

      Sep 3, 2020

      When did you realise you could cook? Everyone can cook! It’s just a matter of learning. As a kid, I learnt to bake from my mum and grandma. And my first girlfriend was vegan—she taught me my first vegetable-based dishes when I was a late teenager, an

      3 min read

    • Article

      Salad Maker

      Dec 10, 2020

      Salad Maker
      6 min read

    • Article

      Crap-free Cooking For Kids

      Mar 4, 2020

      Crap-free Cooking For Kids
      7 min read

    • Article

      IN CONVERSATION WITH Pip Sumbak

      Oct 12, 2022

      Pip, tell us about your journey into the food world. Where did it begin and how? It has been a roundabout kind of journey, that's for sure. I grew up on a sheep and rice farm in the Riverina and was fortunate to know where my food came from and be su

      3 min read

    • Article

      VeganLife meets… Rachel Ama

      Jul 16, 2021

      VeganLife meets… Rachel Ama
      4 min read

    • Article

      Ten Minutes With… Olivia Biermann

      May 21, 2021

      How long have you been vegan, and what made you make the change? I started my vegan journey 6 years ago in university when I had to cut out dairy due to digestive issues. Over the course of 2 years I learned more about the ethics of it and decided to

      2 min read

    • Article

      Amy Lanza

      Sep 24, 2021

      How long have you been vegan, and what made you make the change? I’ve been vegan for about 4 years now; it was a gradual change for me. It started with an interest in health and wanting to feel my best and the more plant-based foods I added in, the b

      2 min read

    • Article

      Ten Minutes With… Livhuwani Tshikhudo

      Oct 22, 2021

      How long have you been plant-based, and what made you make the change? I switched to a plant-based diet three years ago, after many years of struggling with irritable bowl syndrome, allergies and intolerances. What would you cook a die-hard omnivore

      1 min read

    • Article

      Dear Kylie

      Feb 1, 2020

      Dear Faces Readers, This month, I corresponded with two culinary students from Johnson and Wales University. They are both following their passion for food in different ways. Mallary runs her own food blog and hosted a pop up restaurant. Culinary s

      4 min read

    • Article

      IN CONVERSATION WITH Alexander Gershberg

      Aug 9, 2023

      Tell us about your journey into the food world. Where did it begin and how? I moved from Israel (where I grew up) to Amsterdam 17 years ago to undertake a Bachelor degree in order to become a professional contemporary dancer. During my second year of

      3 min read

    • Article

      Fresh Take

      Mar 29, 2022

      Fresh Take
      5 min read

    • Article

      My Darling Lemon Thyme

      Nov 1, 2017

      My Darling Lemon Thyme
      9 min read

    • Article

      IN CONVERSATION WITH Alice Zaslavsky

      Aug 10, 2022

      Tell us about your journey into the food world. Where did it begin and how? I come from a long line of “food people”; my great grandfather chose to be a cook in the Bolshevik army rather than fight, my great uncle wrote a cookbook in the Soviet Union

      3 min read

    Reviews for Anna Getty's Easy Green Organic

    2.5/5

    6 ratings1 review

    What did you think?

    Tap to rate

    Review must be at least 10 words

    • 2/5
      When I was growing up children in the United States were subjected to a daily litany of food wisdom from every adult around -*Sit up straight, keep your elbows off the table!*Clear your plate! Remember, there are starving children in _____________ !*Eat it - it is good for you!and last, but hardly leastUse it up! Wear it out! Make it do or do without!I don't need someone to tell me to save my glass jars. Reusing them is a way of life, a life-long habit, along with using up the leftovers and turning the stale bread into croutons, bread crumbs, poultry stuffing and bread pudding. When I read that water used to steam vegetables should be used to water plants I cringe at the very idea of throwing away all those lovely vitamins instead of adding that water to the stock pot or using it as the liquid in your homemade bread.I also happen to be a medical scientist. Underline & capitalize scientist. And I have to tell you, by far the greatest majority of "Green Tips" that Anna Getty includes are nothing more or less than propaganda. Let me give you an example:Getty write on page 121 "Did you know. . . . about half of the tomatoes tested in 2004 contained pesticide residues. The frequency & levels of pesticides in imported tomatoes exceeded those in domestic fruit . . . . "Here is what I think as a scientist -*Who did this study? Where is the citation? Getty gives not a single citation for any of the purported scientific data that she claims. Without that, this information has no scientific validity at all.*How many domestic tomatoes were tested? Where did they come from? How many imported tomatoes? What was their country of origin? Who imported them? Which pesticides were tested for? Who did the testing? And most importantly -*How did these values compare to established acceptable levels?All of these unsubstantiated claims originate with the Organic Center that Getty is associated with, a fact clearly stated by Getty on pages 10 & 11. In writing about the Organic Center Getty writes on page 10 "Learning about their work was a real awakening for me. I decided I wanted to be of service by spreading their message about the healing qualities of all things organic." Make no mistake, this is a book with an agenda, a work of propaganda full of unsubstantiated partial or outright mis-information.Lets take salt - sodium chloride, NaCl. On page 174 Getty writes "Did you know. . . . Himalayan sea salt is the purest of salts, is uncontaminated by pollutants and toxins, and is rich in 84 minerals."Hmmmm. You might have noticed that there is no "sea" in the Himalayas. Salt perhaps, but not sea salt. Chemically, "purest" means that NaCl contains nothing at all other than sodium (Na) and Chloride (Cl). Salt "rich in 84 minerals" cannot possibly be purest.Now compare that to the familiar brand on your grocer's shelves - you know, the one in the blue box with the little girl carrying an umbrella on the label. The one that isn't "pure" because it says "Iodized" on the label. That salt contains iodine - a vital mineral that is absolutely essential for thyroid function and all too often missing in the diet. (The other major source is fish.) Iodine is present in salt for the same reason that the milk you buy contains Vitamin D - to prevent devastating diseases.One other thing about that "green" "organic" salt. According to some in the green movement, our oceans are almost irretrievably polluted. How is it that the evaporation of water to produce salt magically carries with it all of that dangerous pollution? Hint: doesn't happen. Salt made from polluted water will be polluted. From a scientific point of view, an awful lot of this book is so much malarkey.Finally, I am a mother and grandmother, one who has spent a lifetime feeding a family on a budget. I've shopped at the co-op for 40 years. I buy in bulk, I buy my spices without jars, I make all of our bread and baked goods from scratch. I also happen to live in an area where there are numerous sources for local, organic meat, produce and eggs. I have never once come across yogurt in glass jars - not even in some of the largest coops in the nation. I can tell you unequivocally that while organic chicken might be nice - if you can find it - I can buy 2 pheasants, a fairly substantial buffalo or venison roast, quite some little bit of local grass-fed beef, emu, duck, or local turkey for about the same price that I would have to pay for a single, rather small "organic" chicken. As a matter of fact, I can buy lobster for less per pound than I can buy organic chicken. This is not a book to be relied on for either advice or recipes if you happen to live on a grocery budget - even a fairly generous grocery budget.This is not a book that I can recommend. I found only one or two recipes in the book that my family would eat, though the vegetarian among us might find another handful. (Of those, the Strawberry-Rhubarb Crumbles are accompanied by another unsubstantiated "Did you know" designed to convince the American buying public to never eat strawberries again.) "Easy Green Organic" is, in fact, a book I would advise you to leave on the shelf. Getty says that she would like to educate us. I would advise her to acquire a little more education herself first, paying particular attention to less biased sources. If you want to "go green" and want reliable help and advice along with attractive, thrifty recipes, buy yourself a copy of Forgotten Skills of Cooking: The Time-Honored Ways are the Best - Over 700 Recipes Show You Why instead. One of the best cookbooks I've seen in quite some while, worth every single one of all 5 stars!