The Sunny Side of Cooking: Solar cooking and other ecologically friendly cooking methods for the 21st century
The Sunny Side of Cooking: Solar cooking and other ecologically friendly cooking methods for the 21st century
by Lisa Rayner
What if there was a year-round method of cooking that was low cost, powered by sunlight, non-polluting, and easy to do even in college dorms, apartment balconies and off-the-grid locations? There is: solar cooking.
At the dawn of the 21st century, the need for sustainable cooking solutions is great, including fossil fuel-caused climate change, the end of cheap oil, and deforestation due to firewood collection. Whether you spend a couple of hours building a simple solar cooker out of cardboard and foil, or buy a sturdy commercial model, it is possible to do everything from simmering to blanching, poaching, steaming, sautéing, braising, baking, roasting, toasting, pan frying, grilling, food canning, medical sterilization, and even making ice (at night!).
128 pages.
The Sunny Side of Cooking is a practical, easy-to-follow guide for both beginning and experienced solar cooks. Includes:
"Beautifully detailed and informative. I highly recommend it both for beginners and experienced solar cooks who may pick up some useful variations and additional uses. Her recipes make one's mouth water just reading them!"
Solar cooking pioneer Barbara Prosser Kerr,
Co-inventor of the EcoCookerâ„¢ solar box cooker,
Kerr-Cole Sustainable Living Center, Taylor, Arizona
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