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Author: Camilla Marcus
Publisher: Chelsea Green Publishing
ISBN: 1645022544
Category : Cooking
Languages : en
Pages : 258
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Book Description
WITH A FOREWORD FROM ALICE WATERS, visionary chef and owner of Chez Panisse "With My Regenerative Kitchen, Camilla leads us with passion and confidence toward a brighter, healthier, and more delicious future for our families and our planet.”—Gail Simmons, food expert and TV host; author of Bringing It Home Over 100 delicious, healthy recipes using regeneratively grown ingredients and sustainable techniques from the chef and founder of west~bourne When we honor the Earth, we nurture our own health—the true meaning of regeneration. By finding harmony between our soil and soul, we can make small yet impactful shifts in our cooking and lifestyle to support a healthier planet and the next generation. With a focus on upcycling food scraps and mindful ingredient sourcing, My Regenerative Kitchen brings home the importance of regenerative agriculture, climate consciousness, and reducing food waste in our daily lives. Through exquisitely simple recipes and thoughtful techniques, Camilla Marcus—chef, restaurateur, and founder of sustainable products brand west~bourne—encourages readers to embrace a whole-farm mentality, use every part of the vegetable, and adopt a zero-waste approach in the kitchen. Every recipe is loaded with professional tips gleaned from Camilla’s storied restaurant career, as well as inspiration for how to integrate laid back, naturally inclined West Coast–inspired living and the art of beautiful, undone hospitality into any home. The stunning photography, shot on film by Ben Rosser, celebrates the soul and spirit of California living. From homemade stock and pickles to plant-based mains and craveable desserts, My Regenerative Kitchen includes innovative, chef-inspired recipes such as: Pantry Staples: Fermented Hot Sauce, Pistachio Dukkah Drinks: Fruit Preserve Apéro, Avocado Oil–Washed Martini Starters: Leftovers Pancake, Mushroom Larb Lettuce Cups Small Plates: Melon as Itself, Big Salad Energy Mains and Family Style: Whole Roasted Romanesco with Walnut Bagna Cauda, Al Pastor Squash Tacos Desserts: Seasonal Fruit Galette, Yuzu (or Any Citrus) Posset Food is more than just sustenance—it’s a form of activism. This book will guide you to take risks, create with intention, and regenerate our Earth through how you live, cook, eat, and gather every day. “Camilla Marcus is one of my heroes, and My Regenerative Kitchen proves why. . . In twenty years, this will be a classic of its time as much for its recipes as its ideas, and you don’t have to wait until then to make this book a cornerstone of your sustainable lifestyle.”—Andrew Zimmern, Emmy-winning and four-time James Beard Award–winning TV personality; chef, writer, and social justice activist
Author: Camilla Marcus
Publisher: Chelsea Green Publishing
ISBN: 1645022544
Category : Cooking
Languages : en
Pages : 258
Get Book Here
Book Description
WITH A FOREWORD FROM ALICE WATERS, visionary chef and owner of Chez Panisse "With My Regenerative Kitchen, Camilla leads us with passion and confidence toward a brighter, healthier, and more delicious future for our families and our planet.”—Gail Simmons, food expert and TV host; author of Bringing It Home Over 100 delicious, healthy recipes using regeneratively grown ingredients and sustainable techniques from the chef and founder of west~bourne When we honor the Earth, we nurture our own health—the true meaning of regeneration. By finding harmony between our soil and soul, we can make small yet impactful shifts in our cooking and lifestyle to support a healthier planet and the next generation. With a focus on upcycling food scraps and mindful ingredient sourcing, My Regenerative Kitchen brings home the importance of regenerative agriculture, climate consciousness, and reducing food waste in our daily lives. Through exquisitely simple recipes and thoughtful techniques, Camilla Marcus—chef, restaurateur, and founder of sustainable products brand west~bourne—encourages readers to embrace a whole-farm mentality, use every part of the vegetable, and adopt a zero-waste approach in the kitchen. Every recipe is loaded with professional tips gleaned from Camilla’s storied restaurant career, as well as inspiration for how to integrate laid back, naturally inclined West Coast–inspired living and the art of beautiful, undone hospitality into any home. The stunning photography, shot on film by Ben Rosser, celebrates the soul and spirit of California living. From homemade stock and pickles to plant-based mains and craveable desserts, My Regenerative Kitchen includes innovative, chef-inspired recipes such as: Pantry Staples: Fermented Hot Sauce, Pistachio Dukkah Drinks: Fruit Preserve Apéro, Avocado Oil–Washed Martini Starters: Leftovers Pancake, Mushroom Larb Lettuce Cups Small Plates: Melon as Itself, Big Salad Energy Mains and Family Style: Whole Roasted Romanesco with Walnut Bagna Cauda, Al Pastor Squash Tacos Desserts: Seasonal Fruit Galette, Yuzu (or Any Citrus) Posset Food is more than just sustenance—it’s a form of activism. This book will guide you to take risks, create with intention, and regenerate our Earth through how you live, cook, eat, and gather every day. “Camilla Marcus is one of my heroes, and My Regenerative Kitchen proves why. . . In twenty years, this will be a classic of its time as much for its recipes as its ideas, and you don’t have to wait until then to make this book a cornerstone of your sustainable lifestyle.”—Andrew Zimmern, Emmy-winning and four-time James Beard Award–winning TV personality; chef, writer, and social justice activist
Author: Mary Appelhof
Publisher: Chelsea Green Publishing Company
ISBN: 9780942256031
Category : Gardening
Languages : en
Pages : 116
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Book Description
How to set up and maintain a worm composting system.
Author: Tania Teschke
Publisher: Primal Nutrition
ISBN: 9781939563392
Category : Cooking, French
Languages : en
Pages : 0
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Book Description
More than a cookbook, The Bordeaux Kitchen merges of French cuisine, wine, and culture with the primal/paleo/ancestral eating style. Enjoy an assortment of delicious recipes with wine pairing guidance, as well as a comprehensive education on how ancestral eating can improve your health and enjoyment of life. The beautiful illustrations and rich descriptive text will make you an expert in French wine and cuisine in no time--and keep you aligned with the primal/paleo/ancestral health principles that have exploded in popularity across the globe in recent years. Every home cook who loves food and sharing it with family and friends will be inspired by The Bordeaux Kitchen.
Author: Heather Thomas
Publisher: Leaping Hare Press
ISBN: 1782408754
Category : Body, Mind & Spirit
Languages : en
Pages : 195
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Book Description
An environmental foodie on a holistic path, Heather is mindfully committed to creating positive change, nurturing nature connection, and transforming the way we eat. Part practical, part meditative, The Mindful Kitchen infuses the everyday with simple nature-related rituals to reinforce thoughts as positive actions-creating focus, awareness and translating intent into lifestyle. Bite-size philosophical notes, meaningful questions, joyful rituals, and an abundant feast of vegetarian recipes are mindfully stirred together in this new-wave cookbook. Offering over 100 seasonal recipes, this beautifully illustrated culinary go-to encourages you to make mindful choices through how and what you eat. Add empowering flavors for wellbeing — inspiration, curiosity, and awareness — and this is destined to be a must have in every kitchen library. With fresh takes on old favourites, and new dishes to tickle the taste buds, there’s a recipe for every season. Ranging from a classic bubble and squeak, to a refreshing elderflower champagne, recipes include: Leek and Hazelnut Risotto; Pumpkin Coconut Soup; Preserved Pizza; Zero Waste Veggie Stock; Rhubarb and Lentil Curry; Oatmeal Honey Bread; and Apple Cake Lasagne.
Author: Beth Dooley
Publisher:
ISBN: 9781517909499
Category :
Languages : en
Pages : 216
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Book Description
Recipes and resources connect thoughtfully grown, gathered, and prepared ingredients to a healthy future--for food, farming, and humankind Knowing how and where food is grown can add depth and richness to a dish, whether a meal of slow-roasted short ribs on creamy polenta, a steaming bowl of spicy Hmong soup, or a triple ginger rye cake, kissed with maple sugar, honey, and sorghum. Here James Beard Award-winning author Beth Dooley provides the context of food's origins, along with delicious recipes, nutrition information, and tips for smart sourcing. More than a farm-to-table cookbook, The Perennial Kitchen expands the definition of "local food" to embrace regenerative agriculture, the method of growing small and large crops with ecological services. These farming methods, grounded in a land ethic, remediate the environmental damage caused by the monocropping of corn and soybeans. In this thoughtful collection the home cook will find both recipes and insights into artisan grains, nuts, fruits, and vegetables that are delicious and healthy--and also help retain topsoil, sequester carbon, and return nutrients to the soil. Here are crops that enhance our soil, nurture pollinators and song birds, rebuild rural economies, protect our water, and grow plentifully without toxic chemicals. These ingredients are as good for the planet as they are on our plates. Dooley explains how to stock the pantry with artisan grains, heritage dry beans, fresh flour, healthy oils, and natural sweeteners. She offers pointers on working with grass-fed beef and pastured pork and describes how to turn leftovers into tempting soups and stews. She makes the most of each season's bounty, from fresh garlic scape pesto to roasted root vegetable hummus. Here we learn how best to use nature's "fast foods," the quick-cooking egg and ever-reliable chicken; how to work with alternative flours, as in gingerbread with rye or focaccia with Kernza®; and how to make plant-forward, nutritious vegan and vegetarian fare. Among other sweet pleasures, Dooley shares the closely held secret recipe from the University of Minnesota's student association for the best apple pie. Woven throughout the recipes is the most recent research on nutrition, along with a guide to sources and information that cuts through the noise and confusion of today's food labels and trends. Beth Dooley looks back into ingredients' healthy beginnings and forward to the healthy future they promise. At the center of it all is the cook, linking into the regenerative and resilient food chain with every carefully sourced, thoughtfully prepared, and delectable dish.
Author: Ben Greenfield
Publisher: Hay House, Inc
ISBN: 1401977731
Category : Cooking
Languages : en
Pages : 177
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Book Description
Biohacking meets molecular gastronomy in an all-new cookbook from the author of the Wall Street Journal bestseller Boundless, with 48 inspired recipes for longevity, health, and great eating. Ben Greenfield has been named America's top personal trainer by one prominent industry group, listed as one of the 100 most influential people in health and fitness by another, and—most important of all—acclaimed by the legions of fans and followers who love how he pushes the boundaries of wellness science. A certified nutritionist and New York Times best-selling author, dedicated biohacker and self-experimenter, and wildly creative cook, Ben brings his "mad scientist chef" approach right into your kitchen in this all-new cookbook. Readers will discover unconventional kitchen tools and tactics, ingredients both familiar and fringe (such as organ meats and colostrum), and detailed guidance for making food that boosts brain and body health, doesn’t taste like cardboard, and is incredibly fun to create. Within these pages, you'll find: A fresh take on "blue zones" and other principles of clean eating Recipes for plants, meats, fermented foods, drinks, and desserts—from Carrot Cake Blender Waffles to Crispy Fish Collars to Sous Vide Blueberry Brisket Cooking techniques from simple roasting and braising to sous vide and air frying The secret of food's restorative power to increase energy and vitality at the cellular level The science behind the recipes and why they work for you Praise for Ben Greenfield and his Boundless vision: "No one does a deep dive into human health and performance like Ben Greenfield. He leaves no stone unturned as he explores all the recent (and ancient) science surrounding optimal health." — Mark Sisson, New York Times best-selling author and founder of the Primal Blueprint and Primal Kitchen "Ben has always been at the bleeding edge of health and fitness . . . he takes the newest and best information and synthesizes it to address all aspects of performance, health and longevity." — Robb Wolf, New York Times best-selling author
Author: Sophia Nguyen Eng
Publisher: Chelsea Green Publishing
ISBN: 1645022161
Category : Cooking
Languages : en
Pages : 314
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Book Description
“[These recipes] are designed to be nourishing as well as delicious . . . Whether you are a seasoned home cook or a novice in the kitchen, The Nourishing Asian Kitchen is perfect for anyone looking to explore traditional Asian cooking.” —Sally Fallon, author of Nourishing Traditions Featuring over 100 delicious recipes that utilize whole foods, classic ferments, hearty broths, and healing herbs and spices, The Nourishing Asian Kitchen presents an innovative approach to experiencing Asian cuisine while promoting nutritious, garden-to-plate meals that are easy to make. When Sophia Nguyen Eng moved to the Appalachian Mountains in Tennessee to start a family farm, she was determined to honor the cultural food traditions and flavors passed down by her parents, who fled Vietnam in 1975. The meals of her childhood drew inspiration from the rich culinary traditions of Vietnam, China, Japan, Korea, and other Asian countries. However, Sophia noticed that preparing these dishes in the United States often relied heavily on processed ingredients containing artificial flavors and preservatives. She was determined to recreate the flavorful recipes she loved while making them healthier. Inspired by the nutritional research of Weston A. Price, the regenerative farming practices of Joel Salatin, and the traditional Asian recipes passed down through her family for generations, Sophia has curated a unique collection of wholesome dishes in The Nourishing Asian Kitchen. These recipes explore the proper preparation of grains, dairy, meats, and ferments, emphasizing fresh ingredients and traditional cooking methods while focusing on flavor, food quality, ingredient sourcing, seasonality, and eating nose-to-tail. With an opening sectioning on mastering basic techniques—like working with bone broth, fish fumet, and ghee—the recipes range from familiar classics to mind-blowing creations, including: • Sauces: Korean Gochujang Sauce, Hoisin Sauce, Vietnamese “Peanut” Dipping Sauce, Lemongrass Chili Oil • Vegetable & Sides: Pickled Red Onion, Daikon Kimchi, Wild Bibimbap, Mushroom Banchan • Soups: Oxtail Pho, Sweet and Sour Tamarind Soup, Spicy Thai Hot Pot, Crab Noodle Soup • Meats: Garlic Butter Chicken Wings, Five Spice Pork Belly Banh Mi, Shaking Beef with Watercress Salad, Lamb Bulgogi Spring Rolls • Beverages & Desserts: Vietnamese Coffee, Strawberry Lychee Panna Cotta, Matcha Green Tea Honey Ice Cream • And much more! From hot pot to tempura, kimchi to pho, each recipe is designed to nourish the body and reconnect with tradition and heritage. And with beautiful photography by David K. Peng, easy-to-follow instructions, and tips for sourcing high-quality ingredients, The Nourishing Asian Kitchen is a must-have for anyone seeking to explore the world of Asian cuisine through the lens of nourishing traditions.
Author: Carol Sanford
Publisher: Nicholas Brealey
ISBN: 1529311934
Category : Business & Economics
Languages : en
Pages : 282
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Book Description
Dear Friends. Pay attention, please. I have no z-e-r-o doubt that The Regenerative Life will be a solid-gold winner. --Tom Peters The world often falls short of how we'd like it to be, and our ability to make even just a little difference can seem limited. Sometimes it feels like you need to be a super-hero to achieve anything meaningful. But what if by re-conceiving what you do, you could change the world for the better? In THE REGENERATIVE LIFE, Carol Sanford shows you how to fundamentally change the roles you play in society, enabling you to do more than you ever believed possible; grow yourself and others, provide astounding innovations for your clients, children and students, generate extraordinary social returns, become more creative, and bring new life and opportunity to everything around you. THE REGENERATIVE LIFE teaches you to see your roles differently: stripping away all preconceptions of how it should be done, understanding what your role is at its core, and building yourself back up to become something new; something so grounded, inspiring, and resilient, it can change the world.
Author: FARMER LEE JONES
Publisher: Penguin
ISBN: 0525541063
Category : Cooking
Languages : en
Pages : 642
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Book Description
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
Author: Annie Smithers
Publisher: Thames & Hudson Australia
ISBN: 1760764000
Category : Biography & Autobiography
Languages : en
Pages : 206
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Book Description
A beautiful Australian who feeds our hearts and souls.' Virginia Trioli When we cook for others, or ourselves, the deepest hunger we feed is love. In her new memoir, respected chef and paddock-to-plate pioneer Annie Smithers answers the question she is asked most often: why cook? Annie takes us on a journey through every significant kitchen in her life, both domestic and professional, sharing with engaging honesty her personal development, her surprisingly complex relationship with food, and the lessons she has learned along the way to find her culinary niche at the famed du Fermier restaurant in country Victoria.
