The Ethical Gourmet: How to Enjoy Great Food That Is Humanely Raised, Sustainable, Nonendangered, and That Replenishes the Earth by Jay Weinstein is a great hybrid of a cookbook and a guide to eating sustainably, offering an incredibly comprehensive primer on the politics and environmental issues behind our food.

Weinstein begins with an introduction to the organic, sustainable, and local kitchen, and eases into the politics of our food production and the ecological concerns of our current model. Making great use of statistics, Weinstein points out that to make one kilo of potatoes takes 500 litres of water, where wheat requires 900 litres, corn 1,400 litres, rice 1,910 litres, and producing one kilo of feedlot beef requires a whopping 100,000 litres!

Weinstein begins each of his recipe chapters (Grains, Beans, and Legumes; Vegetables; Meat, Game and Poultry; Fish and Seafood) with a primer on the environmental issues to be wary of, foods to support and avoid, and also explains relevant certifications and standards to look for.

With an education from the Culinary Institute of America, Weinstein’s recipes all sound mouth watering, and their eco-sensitivity is certainly good cause to add them to your cooking routine!

Some great recipes from the book to try out:
-Sesame Rice
-Mexican Pinto Bean Tortas with Pickled Jalapeños
-Mushroom Barley “Risotto”
-Southeast Asian Slaw
-Caramelized Apples and Yams
-Roasted Portobello Mushrooms with Fresh Fava Beans
-Cardamom-scented Grass-fed Rib Steak with Herb Vinaigrette

Weinstein concludes with a useful list of sources to find the ingredients you’re looking for, as well as a list of “Places That Serve a Moral Menu” across the US.

A must for any ethical foodie!