Cooking on the Edge of Insanity

Rated 5.00/5 based on 3 reviews
Emily Rosenbaum is that mother; the one who avoids chemicals, minimizes food waste, shops locally, and tries to convince her son that lemonade is not a fruit. Don’t even get her started on BPAs. In Cooking on the Edge of Insanity, Rosenbaum shares recipes and tells the tale of living sustainably while cooking for a family of five. Don’t bother to tell her she’s nuts. She already knows. More

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Words: 13,150
Language: English
About Emily Rosenbaum

Emily Rosenbaum is a writer, mother, adult survivor of child abuse, cook, and lousy gardener who strives to live sustainably in New Jersey. Her publications include Bitch, Hip Mama, Glamour, and Brain, Child.


Review by: Jim Spinosa on May 04, 2018 :
Not since we met the Kool-Aid Wino in Richard Brautigan's "Trout Fishing in America" has an individual's enlightenment sprouted so decidedly from the pursuit of their culinary desires. While the Kool-Aid Wino's enlightenment had more than a soupcon of whimsy to it, Emily Rosenbaum's "cri de coeur," "Cooking on the Edge of Insanity," comes from a woman who has seen behind the curtain. She has seen that the food we eat seems all right, but it's all wrong. Insights arise as naturally as dough from the yeast of her laconic prose, "I didn't intend to join the Real Food movement. I just wanted food for my family that avoided processed soy, sugar, corn, chemicals, and manufactured flavors. Plus, I wanted to reduce the carbon footprint of our meals, the waste products that come out of our kitchen, and the byproducts from the manufacture of our foods." With this preamble it's not surprising that none of her recipes begin "a la brautigan," "Take a peck of flour and six pounds of butter boiled in a gallon of water." Since details are always important, it's likely that a book dealing with a very important idea would be concerned with how many minutes it takes for a cup of organic raisins to plump. It only takes "a couple of minutes." It's likely that the key to solving many problems of our society is for individuals to live significantly longer. "Cooking on the Edge of Insanity" and the Real Food movement may have found a way for individuals to live much longer. Society's aggregate problem solving ability may be limited to the wisdom an individual can accumulate over seven or eight decades of experiences. For example, when the great books of the past are perused, it is surprising to learn that almost no one considered thinking of a "Plan B" as the appropriate task for problem solvers. Until quite recently, powerful experts often censored the questioning of certain kinds of conventional wisdom. Emily Rosenbaum understands that there is room for a great deal of improvement in the dietary pronouncements of the experts. Unfortunately, this insight doesn't cause her to question whether there is room for a great deal of improvement in the pronouncements of our global warming/climate change experts.
(reviewed 7 years after purchase)

Review by: Lilian Nattel on May 19, 2011 :
I'm a beginning cook (true confession!) and this book makes my mouth water. We're vegetarians and there are some meat recipes, but easily adapted. Mainly they're wonderful because they are nutritious and kid-friendly, a hard combination to find!
(reviewed the day of purchase)

Review by: Tessa Nicholas on May 18, 2011 :
Emily Rosenbaum is "that mother"--the mother you wish you could be: funny, smart, well-informed, devoted even when frustrated. In the style of the classic cookbooks (think MFK Fisher), this little book is part essay, part cookbook, part revelation. Her heart and mind are present on every page; you'll laugh and you'll learn.
(reviewed 22 days after purchase)

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