THE NATURAL KITCHEN: Your Guide to the Sustainable Food Revolution was published in September 2010

your guide to the sustainable food revolution

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Trycycle: The Buddhist Review

Shambhala Sun

For more information contact:

Carol Eisner, Eisner Public Relations

(310) 839-1400 or

Deborah Eden Tull’s book will change your life and how you relate to food and to the planet on a daily basis. It is a guide to help people make the shift from “consumers” to “earth stewards,” and teaches an approach to food and cooking that is about celebrating nature, mindfulness, community, pleasure, and long-term sustainability, rather than convenience and short-sightedness.

Helena Norberg-Hodge, Founder
International Society for Ecology and Culture
Author of Ancient Futures: Learning from Ladakh

We are what we eat. And if what we eat is genetically modified, industrially grown and processed toxic junk, we are turning our bodies into a junkyard and a graveyard. Nature’s kitchen shows how you can bring back reverence for food, for your body, and for the earth. And like the examples cited, you too can join this amazing revolution in the making – one kitchen at a time, one meal at a time.

Vandana Shiva, Founder Navdanya
Author, Monocultures of the Mind
Stolen Harvest: The Hijacking of the Global Food Supply
Biopiracy: The Plunder of Nature and Knowledge