If you’re not sure what the organic label on your food actually means, you’re not alone. When market research firm the Hartman Group asked a group of allegedly devout green consumers about the USDA organic seal’s meaning, 43 percent did not know.

This indispensable guide, which belongs in every kitchen, will put all those questions to rest, plus a whole lot more. Cox, a former editor at Organic Gardening magazine who has been championing organics long before it was trendy, gives an ingredient by ingredient guide. Each of these single ingredient specific chapters covers everything you could want to know. In fact, even if you weren’t necessarily interested in the organics aspect, the book is still an easy to use dictionary of ingredients from common to exotic.

Each ingredient chapter includes information on: best varieties; storage and preparation; nutritional highlights; goes well with; uses; organic advantages; cooking tips; a recipe or two showcasing the ingredient. Perhaps most valuable of all is the information included on which fruits and vegetables have higher and/or lower pesticides levels, so consumers can make informed decisions when organic is not an option.

There are over 100 ingredient profiles in all. Informative sidebars will keep readers informed on current issues and concerns in organic farming and what they can do to help the cause.

Sections in the book include:
Why Buy Organic Food?; Vegetables; Fruits; Nuts, Seeds, Beans, and Grains; Herbs and Spices; Meat, Fish, Dairy, and Eggs; Kitchen Staples; Sources.

Sample Recipes:
See the Related Recipes links bleolow for sample recipes from this book.