The product(s) featured in this post was provided free of cost to me. Please note that any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way.
Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.
- Age Range: 12 and up
- Grade Level: 6 and up
- Paperback: 144 pages
- Publisher: Zest Books (July 29, 2014)
- Language: English
- ISBN-10: 1936976587
- ISBN-13: 978-1936976584
- Cover price $24.99
Going green is hard to do—especially when it comes to food. There are acronyms to learn, labels to decipher, seasons to accommodate, and grocery stores to navigate—and that’s before you even turn on the stove! The Green Teen Cookbook cuts through the chaos and shows teens how to shop smarter, cook more consciously, and eat a healthier diet. And in addition to the 70+ incredible recipes (created by teens, for teens), the book also includes:
Tips about how to shop on a budget and get the most out of what you already have in your pantry
A seasonal key that ensures the freshness of the recipes (and a minimal carbon footprint)
Essays on ethical eating, and photos for all of the 80+ recipes
Laurane Marchive studied journalism at the Institute of Political Sciences, Lille, and Modern French Literature at the Sorbonne, Paris. After working as a journalist in France, Indonesia, and India, she moved to London where she is now working as an editor, translator, and rights agent. She also works as a freelance circus performer.
Pam McElroy is an editor and caterer living in San Francisco, California. She edits books of all genres and caters under the name Meatball Maven. Her favorite hobbies are reading cookbooks cover to cover and cooking epic meals for her friends and family.
Chapters in this book include:
- A Rough Guide
- DIY Kitchen Staples
- Breakfast and Brunch
- Soups, Salads & Sandwiches
- Snacks & Sides
- Main Courses
The beginning of the book contains introductions to the concepts of eating healthfully, seasonally, organically, and locally, as well as explanations of Fairtrade and vegetarianism. I like the way the book explains it in fairly clear terms, offering explanations and information without trying to force the lifestyle down the readers throat. Then come the recipes.
Each chapter contains an index of the recipes inside it. In most cases there is only one recipe on a page, accompanied by a nice sized color photo. In cases where there’s two recipes on one page only one has a photo. The recipes are fairly straightforward. I didn’t notice many unfamiliar ingredients, for the most part the ingredients seemed to be things you’ll have in your kitchen or find in your grocery store. Each recipe does display a time at the top. I love knowing prep and cooking time but I wasn’t quite clear which this was, or if it was a combination of the two together. The recipes also include lots of tips on serving, substitutions, prep and storage.
Along with many dishes I have seen previously others that caught my eye include Chicken Noodle Soup with Cheese Muffins, Sausage Bolognese, and Oreo Cupcakes. This cookbook would be especially well suited for teens interested in learning more about eating green and cooking for themselves.