Why go green in the kitchen?

Because it's good for the environment.

Because it saves you time.

Because it saves you money.

Because it's easy.

Because it doesn't mean lowering your standards. THE GREEN KITCHEN is an inspirational and practical cookbook, organized by green cooking methods. The first chapter extols the virtues of lidded cooking--how using residual heat enables you to steam, boil, or fry in a fraction of the time and still achieve a crispy finish. Heating the oven and broiler uses more energy than keeping them hot, so there's a chapter on making the best use of them once they're on. The much-despised microwave and long-neglected pressure cooker are restored to their rightful place as incredibly efficient cooking machines, and there are even a few delicious recipes for the most eco-friendly method of all--serving food raw. Richard also advises on alternatives to chemical cleaners, reducing waste, and choosing appliances you really need. With over 80 recipes, this humorous and user-friendly book proves that by making a few simple changes, anyone can have a greener kitchen.