Jesse Ziff Cool, celebrity chef and one of the nation’s foremost experts in sustainable and organic foods, has published her seventh book, Simply Organic, compiling over 30 years of knowledge about organic, local, and sustainable food into one cookbook.

Cool has been a culinary and community icon in the San Francisco Bay area for nearly three decades. She runs a $3.5 million foodservice operation, which includes the catering company CoolEatz, and three restaurants: Flea Street Café, jZcool Eatery and Wine Bar, and Cool Café at Stanford University.

The new cookbook contains 150 recipes, and encourages cooks at home to embrace organics as a lifestyle rather than a fad. The beginning chapters clarify the definition of sustainable farming and organic living.

Cool organizes the book’s eight chapters seasonally to ensure that the freshest, ripest ingredients enhance the flavors of dishes like Filet Mignon with mashed Potatoes and Leek Sauce in early spring to Pumpkin Raisin Bread Pudding in autumn.

Each chapter also profiles an organic farmer or producer – both small farms and corporate giants – successfully treading the organic path and working to create a sustainable future every day.

The new cookbook also includes elements of her earlier cookbook, Your Organic Kitchen, which is now out of print. Her other books include The Really, Truly, Honest-to-Goodness One-Pot Cookbook and Your Organic Kitchen.

Cool is a consultant and advisor to several corporations and nonprofits, educating clients and the public on how to best navigate the path toward sustainability.

She is spokesperson for several major companies in the organic and natural foods industry, including Coleman Natural Meats, Rudi’s Organic Bakery, Earthbound Farm, Odwalla Juices and Small Planet Foods/ Muir Glenn and Cascadian Farms.

Cool also works with the National Parks Service, consulting on organic and sustainable practices for chefs at park restaurants.

Used with permission from www.sustainablefoodnews.com