PastryWiz The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans


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The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans
by: Stu Stein, Judith H. Dern, Mary Hinds

Binding: Paperback
Brand: Brand: New Society Publishers
EAN: 9780865715059
Edition: Presumed First Edition
Feature: Used Book in Good Condition
ISBN: 086571505X
Item Dimensions: 875775100
Label: New Society Publishers
Languages: EnglishPublishedEnglishOriginal LanguageEnglishUnknown
Manufacturer: New Society Publishers
Number Of Items: 1
Number Of Pages: 288
Publication Date: May 01, 2004
Publisher: New Society Publishers
Studio: New Society Publishers

Editorial Review:

Product Description:
The Sustainable Kitchen brings home the thrill of tasting fine cuisine made from the best seasonal ingredients grown locally. Designed for people who want to make food choices that promote the economic, environmental and social health of their communities, this book gives seasonal cuisine new flair, using recipes adapted for exciting home cooking. Its two talented chefs share their passion for the culinary arts and their regional focus that inspires home cooks everywhere to connect with local farmers and purveyors to obtain the freshest produce available. These connections encourage regional food supplies and a strong local economy, maintain community, foster earth stewardship, and protect the future of family farms.

The Sustainable Kitchen
focuses strongly on ingredients, offering a chef's insights into how and why to combine several together into a sauce, soup or ragoût for optimum flavor. The sumptuous recipes are offered as guidelines-the basis for inspiration, but not as absolutes-to allow for local market variations and a dash of spontaneity. Recipes include the full range, with special sections featuring entrees:
from oceans and rivers-seafood
from forests and farms-game, meat and poultry
from fields and gardens-vegetarian

Additional sections cover the basic tastes, tips for pairing food and wine, preserving the harvest, and "Notes to the Cook"-collecting useful recipes for basic vinaigrette, vegetable stock, crème fraîche, pasta dough, and much more.

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