Food to Live By: The Earthbound Farm Organic Cookbook

`Food to Live By' by Earthbound Farm co-founder, Myra Goodman and culinary `accomplices' Linda Holland and Pamela McKinstry announces itself as a cookbook for organic ingredients, and yet except for an emphasis on cooking with fruit, this is largely a brightly illustrated and joyfully assembled general purpose cookbook, I'm certain that the publisher, Workman, has a lot to do with the sidebar intensive style and better than average illustrations and snaps, but I also suspect much is owed to the great pleasure the author had in realizing this book.The fact that the book does not quite fill its billing as a `healthy foods' book tempted me to give it only four stars. Two facts changed my mind. First, the hefty (402 pages) book lists for a scant $21.95 US. Second, the last Chapter 10 on `Basics' has excellent advice on making stocks. It may not be on the great reflective level of Deborah Madison or as finicky as the Culinary Institute of America textbook, but for a budget priced book, it is very good indeed.I would still have demoted it to four stars if the general level of recipes was weak, but they are not. All of the traditional stuff is entirely up to snuff. For example, the pastry crust recipe hits all the right notes. The only caveat is that this and other recipes call for whole-wheat pastry flour, which I have not seen in my local megamart (Wegmans). On the other hand, I have seen lots and lots of `Earthbound Farm Organic' products in my very same Wegmans and the story of how Drew and Myra Goodman established their little business that could almost sounds too good to be true.This story takes up the first 24 pages (the Roman numeraled ones in the introduction) of the book (which means that 402 pages are all recipes, no fluff). This is primarily a tale of being at the right place at the right time with the right idea. The couple leased a 2½-acre farm in Carmel Valley, California and started by raising and selling raspberries while they accumulated moneys to continue their educations. One thing lead to another, falling into great good luck when they hit upon the notion of bagged salad greens just at the time that the country was becoming a lot more interested in more diverse vegetables and in organic produce, all with the same convenience of other supermarket fare. The result is that our heroes now own and run the largest producer of organic vegetables in the country, and probably in the world.While the book starts with raspberry recipes and continues with soup and salad recipes, great destinations for their organic produce, the chapters are really almost exactly what you would find in a conventional cookbook. As the author points out, eating organic is certainly NOT the same as being a vegetarian (however, I suspect it is much easier to find organic fruits and vegetables than it is to find organic milk, eggs, meats, and poultry, let alone `organic' fish). This brings me to one of the very few complaints about this book. There is no appendix of sources for some the things not sold by Earthbound Farm. This includes the whole-wheat pastry flour and Grade A dark maple syrup. Fortunately, there are very few such `hard to find' ingredients.The very first thing that told me this was a book with which to be reckoned was the recipe for carrot soup. While I'm sure I have a recipe for this somewhere among my dozen soup cookbooks, this is the first time this has caught my attention, and I plan to make it at the first opportunity. Talk about liquid gold!One thing this book brings to mind is a latter day `Whole Earth Catalogue' lifestyle; however, there is very little hint of the hippie ethos and lifestyle here. We are, after all, talking about the owners of a multi-million dollar business. Thus, there are not many bread baking recipes or detailed canning or pickling recipes, but there is a bit of all these things, including ice cream making and homemade granola.While Workman publishing sometimes strikes me as something of a `cookbook factory' publisher like Chronicle Books, both publishers seem to maintain a high standard, and this book fits a higher standard than most. Every so many pages, we run across little presents such as `A Field Guide to Great-Tasting Tomatoes'. These are informative and great eye candy. My only caveat is that you don't consider them `complete' guides. They do, however, spice up this amazingly low-priced book.The value of this cookbook to you is directly in proportional to you inclination to collect cookbooks, divided by how many cookbooks you have now. If you already have 500 cookbooks, this one won't add a whole lot beyond the uplifting story of how the family Goodman got rich raising lettuce. It does not have a strong `health food' emphasis (just look at the mac and cheese recipe') and aside from the very good stock making section, there are not a lot of cooking insights, but that doesn't mean it isn't a danged good cookbook. So, if you like vegetables and soups and a really nice collection of good recipes, this book will brighten your day.

This is the very best cookbook ever! I use this book faithfully almost every day. It's wonderful and easy and not intimidating and EVERY recipe is a winner!! I have been trying to teach myself to cook for a few years now, and I've found that anyone can do it if you can follow a recipe. The trick is finding a good one! I've tried many books, and each one might have one or two recipes that I might add to my "regular" repitoire, a couple of recipes that are awful or too hard or involved to make, and the rest of the book that is never used. Not so with this book!!! The recipes are all simple and easy to follow. They don't take a long time to prepare or have too many steps (although some require a little planning, like that you marinate overnight). They use regular ingredients that you can find in any grocery store. You don't need any crazy kitchen gadgets or expensive appliances. But best of all, the recipes are absolutely delicious!!! Most are old favorites but with a delicious twist... the BEST chicken salad you have ever eaten, the juciest ribs you ever tried, the most flavorful chili ever. She uses fresh ingredients and there are a lot of fresh herbs, curry, and vegetables. There are huge, full-color pictures so you can leaf through the book and decide what looks good to you that day. I have no trepidation whatsoever with trying something new from this book on a whim (although I've made almost everything in it now!). This book has singlehandedly won me the reputation of a very good cook!!! I highly recommend it to anyone.

when i was reviewing a few cookbooks recently, trying to decide which one to buy, i kept coming back to this one. the material is great, easy to understand. the storyof how earthbound farms became what it is, and the devotion to organic food is really inspiring and common sense. it's a great cookbook for those just entering into the more roganic food lifestyle. lots of great recipes with accessible ingredients... i guess my only complaint - and maybe i just missed it in the contents - is there is very little on beans and how to use them. but maybe i just missed them. i'm glad i bought it. i have made the pancakes already and they're great. all the recipes i's tried so far have been nothing short of lovely.

I love every recipe I've tried in this book, and all of them are easy to follow, fun to make, and taste excellent. These recipes and all of the tips throughout the book have made cooking much more enjoyable for me, and they always come out great.I stayed away from the meat recipes at first (I only occasionally eat a little meat nowadays), but I have found that some can be made without meat and are excellent! For example, the lamb curry with saffron couscous tastes amazing with no meat at all. The flavors of the indian curry spice mixture in this recipe is the best I've ever tasted anywhere and is perfect for veggies with either basmati rice or the couscous.The salad dressings are also amazing. I had never tried a salad dressing with roasted walnut or hazelnut oils before, and it's so wonderful and brings out the flavors in a salad. They're so simple to make, I never buy the bottled kind at the grocery store at all anymore, and it tastes so much better and fresher when it's homemade.There are lots of healthy, nutritious and at the same time delicious recipes, just real and delicious whole food with a ton of variety. The cookies recipes are great too!

I've gifted this cookbook many times over the years- my daughter recently requested the recipe for the Twice Baked Potatoes she remembers me making when she was a child, so I sent her the book:))

I haven’t used the cookbook yet but it seems to have useful information. However, it does not look new which is what I paid for. The corner is ripped and the price tag is dirty and looks very old.

Love this book. Have used a lot of the recipes.

An all american recipe book- strong on things like muffins and grilled meat marinates, great salad dressings too. so glad i discovered it by chance in our local library- i lasted a week before i bought my own copy as I had earmarked about a third of the recipes to try by the time I had read through it. all that i have tried from it to date have been simple to cook and very flavoursome- gorgeous shrimp cakes, tamari tahini chicken to die for, roast fig salad with candied walnuts, ribs with mango sauce-all to die for. a beautiful book in its own right, i heartily agree with all that the previous reviewer wrote...