The Natural Cook: Maximum Taste, Zero Waste - Couverture souple

Matt Stone

Couverture souple

ISBN 10 : 1743365918 ISBN 13 : 9781743365915

Editeur : Murdoch Books, 2016

Synopsis

Food, nutrition and eating are the most basic elements of life. Eat well and you live well. Cook creatively and life becomes more interesting and enjoyable. Consider the provenance of your food and live a more sustainable life. These ideas are central to Matt Stone's food philosophy, cooking and now first book The Natural Cook. With a philosophy akin to Rene Redzepi and Kylie Kwong, Stone is a bright young chef producing beautiful food with a cause - changing our food system for the better. Many people love the idea of sustainability, but put waste reduction in the too-hard basket. The Natural Cook challenges that. It cuts through the marketing and hype and breaks down the steps towards no-waste cooking in a revolutionary way. Stone takes inspiration from many traditional cooking techniques. Fermenting and pickling are on trend but have been used for health benefits and preservation for centuries - as have making dairy products, milling flour and rolling oats. He also believes wholeheartedly that we must move forward from the gimmicky 'bush tucker' movement and embrace these amazing ingredients in a natural way. This book includes many recipes where herbs, spices and fruits are shown as the perfect addition to a dish.   The Natural Cook is about making food with maximum taste and zero waste. So try your hand at Fermented chilli paste; Smoky eggplant dip; Lamb, chickpea, pomegranate & saffron salad; Beef soup with greens and mushrooms and Hay-smoked beef, onions and miso. This is where food for thought expands into new territory…

A propos du livre

À propos de l'auteur

Matt Stone is the head chef of Oakridge winery in Victoria, co-star of the National Geographic food show Recipes that Rock with Blur bass guitarist Alex James and is a regular on top-rating TV show MasterChef. By 22, Matt was head chef of Joost Bakker's eco-restaurant Greenhouse in Perth, when he also went head to head with Neil Perry on Iron Chef. In 2011 he was awarded Gourmet Traveller's Best New Talent award and West Australia's Good Food Guide's Best Young Chef. He then became head chef of Joost's Melbourne Silo Cafe followed by zero-waste cafe Brothl.

Détails de l'édition

• Éditeur: Murdoch Books
• Date d'édition: 2016
• Langue: anglais
• ISBN 10: 1743365918
• ISBN 13: 9781743365915
• Reliure: Broché
• Nombre de pages: 240
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible