THE GREEN KITCHEN

This book is written by  Richard Ehrlich, published by Kyle Cathie Ltd.

           Here is a recipe book with a difference by Richard Ehrlich who has written cookery columns for most of the main newspapers and magazines. He explains techniques and recipes for cutting energy use, saving money and reducing waste. The recipes are quick, easy and tasty and most of the main ingredients available locally. 

            His book covers choice of pots, pans, choosing lighting, kettles, storage and choice of cooking methods. He questions the need for most uses of aluminium foil and cling film whose manufacture involves petroleum products and high energy. New cooks and people out at work will find a quick and easy ways of cooking meals in nearly the same time as re-heating a frozen meal, all at a fraction of the cost in energy.

            Should you use a frozen meal – think ahead and defrost it in the fridge so the cold goes into the fridge and not your kitchen! A tip for gas users – don`t switch on in advance and for electric hob users – cook on one hob at a time rather than put on several at a time. Food can often finish cooking from the residual heat from the pan.

    His favourite cookery method is what he calls lidded cooking in which heat is retained and enables the cook to steam, boil or fry in a fraction of time still preserving a crispy finish. He also has much advice about using the pressure cooker and microwave which he says seem to have gone out of fashion. Experienced cooks will find useful tips  as well as new cooks will be able to adapt some of their own favourite recipes to a different way of cooking.

   Finally at the end he looks at the best ways of serving, cleaning, washing up (wash up immediately but does everything need to be washed?) and waste (make soup or compost) and above all don’t buy more than you need. The book is £12.99.

 Judy Dixon.