The Ethical Gourmet

by Jay Weinstein

More and more of us want to ensure that what we eat doesn’t deplete resources, cause animal or human suffering, or lead to pollution. And, at the same time, we also want delicious food! If you are concerned about the environment, but unsure how to make a difference, here is a handbook for finding and cooking environmentally friendly and ethically produced foods. Chef and environmentalist Jay Weinstein has written the bible for those who care about both the well-being of the world and flavorful food. He informs

• When organics really matter
• Where to source humanely-raised meats and other ethically produced foods
• How to make choices with a clean conscience when dining out

He also explores subjects ranging from genetically modified foods to being savvy about farmed fish, and why to avoid disposable wooden chopsticks and bottled water. By providing 100 healthy, sophisticated, and mouthwatering recipes, Jay Weinstein ensures that our ethical impulses are well rewarded. Dishes like Manchego-Potato Tacos with Pickled Jalapeños, Zucchini Spaghetti with Garlicky Clams and Grilled Bluefish, Pumpkin Basmati Rice Pilaf, and Coco-Vegetable Rice with Tamarind Chicken Skewers feature creative ways to use eco-friendly vegetables and legumes, sustainable seafood, and humanely raised animals.

Genres: Food, Cookbooks, Nonfiction, Environment

368 pages, Paperback

First published June 13, 2006

Reviews

[Abby · Rating 3 out of 5]

We've been living with this book for the last couple of years, using it as a cookbook and reference guide. After reading Michael Pollan's 'The Omnivore's Dilemma,' I was finally moved to read 'The Ethical Gourmet' for real. Weinstein is a chef, not a journalist, and his prose can be didactic and bumpy, particularly in comparison to Pollan's personable, compelling style. Nonetheless, Weinstein is able to clearly and succinctly communicate many of the same ideas about responsible eating, good cooking, and the logistics associated with both. This book is really a guide to employ the kind of eating habits that Pollan advocates in his books: placing vegetables, legumes, and grains at the center of the meal in reasonable portions, and making meat a special occasion. Weinstein gives you all the requisite arguments about why we should try to eat more sustainably, but, more importantly, he also shows you how by providing lots of different, creative, and healthy recipes, and helpful information about where to get such foods if you can't find it in your local market. (I'd like to know whether the publisher plans a second edition to update sources. I also wish that someone would write a version of this book for Canada.) For those not prepared to dig into as meaty (har-har) a book as 'Omnivore's Dilemma', Weinstein could provide a nice get-to-the-point alternative. For those who have read Pollan's work and loved it, this book will be a helpful how-to guide.

[Cherie · Rating 2 out of 5]

B Interesting book -- part cookbook, part foodie writing. Weinstein is a chef and talks abt his personal experiences as a chef, but also why eating sustainable and eco-friendly and humane food matters. As a vegetarian, I didn't read much of the book (geared towards those who eat creatures of the sea and animals), but some good info on what is the best to eat and why. He really puts his politics into play here; very interesting. The recipes...some of them are a little too complex for me or not what I want. Still, an interesting read.

[Emily · Rating 4 out of 5]

It's a cookbook, a research piece, and inspirational journalism all in one. I love tracing the path of my food from the ground to the table and this book is great at taking me on that journey. If anyone is looking for a gift for the foodies in your life (and this is coming from one), this is an excellent one.

[Brandon · Rating 5 out of 5]

Great book exploring ethical options in the majority of the food groups (including meat). The author does an excellent job of giving the reader historical, political, and environmental background about the food we eat and buy. The book also includes recipes, and I found that to be a nice addition. Highly recommended!

[Ethicurean Reads]

Chef and environmentalist Jay Weinstein writes for those who care about both the well-being of the world and flavorful food, covering “when organics really matter, where to source humanely-raised meats and other ethically produced foods, and how to make choices with a clean conscience when dining out.” Plus recipes.

[Mrs. Chatel · Rating 3 out of 5]

The prose has nothing on Michael Pollan's The Omnivore's Dilemma, but a helpful guide nonetheless to making ethical choices at the grocery store and when you're out to eat. The recipes look fabulous, but might be a little complicated for me...

[Alli · Rating 4 out of 5]

good for home concerned cook

[Sharon · Rating 4 out of 5]

Good companion to Animal, Vegetable, Miracle. Lots of good recipes.

[Heidi · Rating 3 out of 5]

I didn't learn a lot of new stuff in this book, but it was a good summary of the topic.

[Megan · Rating 4 out of 5]

Has an excellent recipe for homemade refried beans that taste just like the ones they make at good taquerias!

[Christina · Rating 3 out of 5]

Not as good as In Defense of Food or The Omnivore's Dilemma, but has great recipes.

[Kara · Rating 4 out of 5]

I dont agree 100% with all of the authors views, but the recipes are good.

[Aaron the Pink Donut · Rating 3 out of 5]

Nice book-pretty ok recipes