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Organic food is synonymous with premium quality, the deepest, richest taste, conscientious farming, and optimum health. It’s what we need to feed our kids, what we deserve to feed ourselves. And no one is doing more to popularize organic food than author Myra Goodman in Food to Live By.
A dazzling full-color cookbook, Food to Live By offers an utterly appealing, new casual style of cooking based on using the best ingredients, organic or otherwise. Easy to prepare, the more than 260 recipes make a deliciously persuasive case for using flavorful, fresh, organic foods as often as possible.
Take the Sweet Corn Chowder, which uses not only corn kernels for the soup, but also the stripped cobs to make a rich, herb-scented broth. Or Ginger Carrot Soup, which proves how even familiar vegetables take on a whole new intensity and character when raised organically. Plus, throughout are Farm-Fresh Ingredient boxes — on sorrel, corn, asparagus, artichokes — cooking and shopping tips, and health notes.
About the authors:
Myra Goodman and her husband, Drew, founded Earthbound Farm in 1984. She's been creating her own recipes and cooking with their organic food ever since their first raspberry crop.
Linda Holland is a California-based food writer whose pieces have appeared in The New York Times and Gourmet.
Pamela McKinstry is the consulting chef of Earthbound Farm; previously, she owned and operated several restaurants on Nantucket.