Cooking for a New Earth: A New Approach to Home Cooking That Promotes Wholesome Eating and Healthy Living

In a compelling introductory essay, Jerome charts the metamorphosis in American cuisine from the vegetarian counterculture movement of the '60s to the popular appeal of natural and healthy, environmentally safe food products of today. He presents ten straightforward, sensible culinary guidelines for a wholesome diet and way of life, stressing the need to eat well-balanced meals high in carbohydrates and low in fat, to think seasonally, and to eat and shop with respect for the environment. Such ideas are hardly revolutionary, but Jerome does present a wonderful assortment of recipes reduced in fat and salt and abundant in flavor, texture and color. The most innovative aspect is that fish and meat dishes, wedged between the breads and relishes in the back of the book, are treated as condiments, which challenges their traditional role as main fare. A comprehensive selection of breakfast foods, soups, jams and fruit butters, in addition to a plethora of exotic grain and legume vegetable dishes and desserts--saffron pasta with Asian pesto, golden beet salad, flageolets in rosemary cream, pink cranshaw sorbet, peach truffles--make this an enjoyable new collection for the health-conscious cook of the '90s. (Feb.)