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

Stu Stein; Judith H. Dern; Mary Hinds

3.25

8 ratings by Goodreads

9780865715059: The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans

Softcover

ISBN 10: 086571505X ISBN 13: 9780865715059

Publisher: New Society Publishers, 2004

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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 rago�t 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, cr�me fra�che, pasta dough, and much more.

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About the Author:

Stuart Stein, CEC, CCE

When it comes to regional, market-driven cooking, many chefs talk the talk, but few walk the walk quite as ardently as Stuart Stein. Showcasing sustainable artisans across the U.S. has become a mission for Stuart Stein: chef, author, culinary instructor, professor and restaurateur.

From Publishers Weekly:

Stein and Hinds's Peerless Restaurant in Oregon's Rogue Valley is becoming one of the compulsory stops for foodies making West Coast pilgrimages to places like Chez Panisse and French Laundry. Now the restaurant's executive chefs present the philosophy and recipes that inform their cooking from seasonal Northwest ingredients. Eating is political for the authors, and they make a strong case for home cooks as well as restaurant chefs to support local farmers and purveyors to "encourage a regional food supply and a strong local economy, maintain a sense of community, encourage earth stewardship, and protect the future of small to medium-size family farms." Sprinkled between elegant recipes for Sweet Corn and Shiitake Mushroom Custard and Pan-Seared Alaskan Sablefish with Green Garlic, Fiddlehead Ferns and Soft Polenta are profiles of farmers and fishermen, as well as concise, non-preachy explanations of the environmental consequences of different production methods, in order to help readers make responsible and sustainable choices. The emphasis is firmly on Pacific Northwest products, especially fish and seafood, but each recipe offers substitutions to encourage cooks to use sources from close to home. The first step to a good meal is quality ingredients, and for Stein and Hinds that starts with knowing where your food comes from. 30 color and b&w photos.
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