Richard Ehrlich's new book, THE GREEN KITCHEN, has just been published by Kyle Cathie.

THE GREEN KITCHEN is an inspiring work on a timely subject. A practical cookbook, it divides recipes into cooking methods. The first chapter discusses the 'magic lid' and how to use the saucepan to achieve a crispy finish, producing a perfect 'roast chicken' without turning on the oven. The much-maligned microwave is shown to be incredibly efficient cooking machine keeping your vegetables green (in colour!) and crisp. Richard also discusses food miles, kitchen consumables, cleaning, storing and -when the time comes to splash out and buy new appliances-green kitchen design.

Richard Ehrlich writes 'The Green Kitchen' column for the Times and was a food columnist for the Guardian. His work at the Independent on Sunday won him two Glenfiddich Awards and he has made numerous appearances on radio and TV, including Radio 4's Food Programme. He writes for the Financial Times, and for Time Out, where he is also a contributor to the Time Out Eating and Drinking Guide. Richard has also written a number of cookbooks.