Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients--from asparagus to fish to zucchini--used at each stage of its "life cycle": fresh, preserved, and in a main dish.
Seasoned cooks know that the secret to great meals is this: the more you cook, the less you actually...
Eugenia Bone’s writing has appeared in the New York Times, The Denver Post, Saveur, Food & Wine, and The National Lampoon, among other publications. She is the author of Mycophilia, hailed by The New York Times as “A delicious, suprising and dizzyingly informative book” and of Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Food. She lives in New York City and Colorado.
“[The Kitchen Ecosystem] will turn you into a smarter cook. The idea is to get the most out of seasonal ingredients by cooking some fresh, preserving some, and using the scraps. This way, the kitchen becomes an ecosystem with a continuous cycle of use and less waste...Her Ecosystem ideas are likely to spark waves of creativity in the home cook. It’s a great starting point for anyone looking to...
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