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(book, Laura Stec & Eugene Cordero)
h4. From the publisher Cool Cuisine is a smorgasbord of scientific fact and culinary art where the reader learns new ways to look at the climate crisis. It presents the full cycle on how our agrochemical food system affects global warming and how global warming affects the food system. It inspires personal life changes with in-depth research, easy recipes, ideas for your next book group "read and eat" tasting party, and simple tips on how to cook a global-cooling cuisine. The book is organized into three sections: the first gives background to the global-warming problem, the second highlights solutions, and the third is a "culinary how-to," teaching simple techniques and tips.